Muko-tsuke means to a vessel to be placed opposit side
from visitor on ZEN($BA7!K!"(Btable, in unique and thousand style/shape,
and that obtains "SASHIMI"(Raw fish), "SUNOMONO"(Mixed food with venigor),etc,like a hors d'oeuvre,
It is a honorble vessel to be presented at the first step in table course.
|Various type of Muko-tsuke
Muko-tsuke with lid.
It is used mainly in winter, for "NIMONO"$B!J(Bboild),"MUSHIMONO"( steamed) cookings
in order to keep warmful steam and fine smell until opening lid. $B!!!!(B
Called "WAN MORI"in another word., that is a kind of bowl for main dish of Japanese table. "NINOMO"
cooking that obtains many kinds of contents (vegitable, fish, etc)
in soop style usualy, and sometimes in thick type.
It is "Sara"(plate) for"YAKIMONO", fired, baked, grilled cookings to be on.
Japanese table requires such plates for various "Yakimono" fishes.
and use a plate in different type, size at each "YAKIMONO" cooking.
just for the purposes.
$B!!!!(B for ayu(Japanese river trout),
$B!!!!(B for sanma(mackerel pike), etc.
$B!!!!(B for Kirimi(cut fishes), etc.
Finishing Japanese full course, master sometimes recommends another cooking,
with his wishness for further entertaiment.
In such a case, master shall serve "HACHIMONO" cooking that is filled up
in "Mori-hachi"( big size bowl) and visitors shall pick his favors up from a "Mori-hachi".
"Hassun"or "Hachi-Sun"is used for the stage when the master serves
"SAKE"(drink) to visitors with his appearance of pleasure and happy feeling
The master, formaly, uses a wooden tray of 8sun(8") square shape, and places
sea foods and vegitables.
It is said that wooden tray has been changed to use ceramic plate in Meiji age.