Don't wet the 杉八寸, it'll start to break at the corners
I did kombu maki in VI 24, and I thought they were really nice
Tsuji also uses a lot of 角鉢 or 四方鉢; and the inverted ink stone set lid for autumn
山の物
Chestnut: For fall, this is very nice (and easy). 100 gr frozen chestnuts in 200 gr of だし (with a dash each of soy, 酒, 味醂 and salt). Simmer for 8', then keep in the liquid for a few hours (or longer)
海の物
The nori buckwheat crackers from Migros are perfectly fine.