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hai [20.08.2023:1600] – aequiviniushai [08.08.2026:2301] (current) – [Washing] aequivinius
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 <WRAP alert>Ash is really not healthy; so when sieving it, you should wear a mask and eye protection!</WRAP> <WRAP alert>Ash is really not healthy; so when sieving it, you should wear a mask and eye protection!</WRAP>
  
-For 風呂 and 炉, ashes are ideally made of oak (//Quercus acutissima// or //serrata//, though I'd really rather use the latter for storing whisky in it); but, kindly enough, they say that pine or any other wood are //satisfactory// 🤷‍♂️ Or, as 織部 did, you use ash from the Uji tea driers. Or, as Fabio does, get it from a Pizza restaurant.+For 風炉 and 炉, ashes are ideally made of oak (//Quercus acutissima// or //serrata//, though I'd really rather use the latter for storing whisky in it); but, kindly enough, they say that pine or any other wood are //satisfactory// 🤷‍♂️ Or, as 織部 did, you use ash from the Uji tea driers. Or, as Fabio does, get it from a Pizza restaurant.
  
    * **風炉灰** also called silky **ふくさ灰**    * **風炉灰** also called silky **ふくさ灰**
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 |            not coloured | coloured                                                 | |            not coloured | coloured                                                 |
 |              stored dry | stored in air-tight ceramics so it stays moist all year  | |              stored dry | stored in air-tight ceramics so it stays moist all year  |
 +
 +====Washing====
 +
 +👆 Only the 炉 ashes are washed, the 風炉 ashes are just sifted. After having washed and sifted the 炉 ashes often enough, you can even "upgrade" them to 帛紗灰!
 +
 +For me, I found this approach works: All 炉 ashes are washed, and I don't make separate しめし灰. I do 3 turns with water, aromatising the ashes on the last turn. ⚠️ Wear kitchen cloves while working with the ashes ⸻ they don't tear, protect well, and you can mix the ashes in the water with them!
 +
 +   - Gather ashes, sieve them into a bucket. (Maybe the sieving is not really necessary, because they get sieved afterwards.)
 +   - Prepare aromatising tea: I used cloves (traditional), saffron (smells heavenly) and juniper (didn't add much). So in 2027, maybe I find a third spice, which might just as well be annatto.
 +   - Fill bucket with water, mix well (just with the gloved hand). Skim off the shit on the surface. Wait a few hours, pour off the somewhat clear water. Add some more water, mix again, wait a few hours, and pour off.
 +   - For the third rinsing, use the aromatised water. Dump it all into an Utz box lined with a burp towel, hang the towel overnight to drain. 
 +   - Then dry either in the sunlight or the oven at 100°, breaking up clumps every now and then. At > 30°, the 炉 ashes were fine after about 4 days.
 +   - Because I don't have a specific sieve for the 炉 ashes, sieve them with a kitchen sieve.
 +
 ====ふくさ灰==== ====ふくさ灰====
 Sieved and washed, that means, put in a bucket, pour water on it, churn and skim off debris. Strain, dry in the sun; repeat; then finally put through a silk sieve (see video below). Sieved and washed, that means, put in a bucket, pour water on it, churn and skim off debris. Strain, dry in the sun; repeat; then finally put through a silk sieve (see video below).
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 ☝️ Someone on discord said they are stored in sake barrels, which I like. ☝️ Someone on discord said they are stored in sake barrels, which I like.
 +
 ====フジ灰==== ====フジ灰====
 Made burning from wisteria (フジ) bean pods; or dried cedar needles (then it's technically せん香灰, incense-stick ash). So clean, sometimes some ふくさ灰 is mixed in to make it more interesting. Made burning from wisteria (フジ) bean pods; or dried cedar needles (then it's technically せん香灰, incense-stick ash). So clean, sometimes some ふくさ灰 is mixed in to make it more interesting.
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 Made by soaking straw, ideally wheat or rice, remove husk and soak in salt water for one hour. (About 70 grams salt per litre, to stiffen them up.) Half-dry the straw and bake in an almost airtight container until no smoke emerges any more. Open only when cooled down, otherwise they will ignite. ({{ ::warabai.pdf | See example}}.) Made by soaking straw, ideally wheat or rice, remove husk and soak in salt water for one hour. (About 70 grams salt per litre, to stiffen them up.) Half-dry the straw and bake in an almost airtight container until no smoke emerges any more. Open only when cooled down, otherwise they will ignite. ({{ ::warabai.pdf | See example}}.)
  
-Used for the やつれ風呂 in October, by forming the ash with the 二もんじ, and putting it //on top// with tweezers, cutting each piece to size. Also used for the round がん炉 in the 水屋; and hand-warmers, in which case it is powdered or broken.+Used for the やつれ風炉 in October, by forming the ash with the 二もんじ, and putting it //on top// with tweezers, cutting each piece to size. Also used for the round がん炉 in the 水屋; and hand-warmers, in which case it is powdered or broken.
  
 {{ ::warabai.png?600 |}} {{ ::warabai.png?600 |}}
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 ====ヒシ灰==== ====ヒシ灰====
-Reddish ash made by roasting the shells of caltrop nuts (Trapa japonica, //Wassernuss// in German, ヒシ in Japanese) and grinding them; used for charcoal for 香 and on the タバコ盆. Could be mixed with fresh, uncoloured ふくさ灰 to colour it a bit; but that'd be cheating.+Reddish ash made by roasting the shells of caltrop nuts (Trapa japonica, //Wassernuss// in German, ヒシ in Japanese) and grinding them; used for charcoal for 香 and on the タバコ盆. Could be mixed with fresh, uncoloured ふくさ灰 to give a bit of colour to the latter; but that'd be cheating.
  
 {{ ::caltrop.png?400 |}} {{ ::caltrop.png?400 |}}
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 風炉の七歪 or 七つひねり, differs from school to school, but here's a set of rules, mostly from the Almanac, that seem to make sense to me: 風炉の七歪 or 七つひねり, differs from school to school, but here's a set of rules, mostly from the Almanac, that seem to make sense to me:
  
-1. 風炉 turned towards guests (this one everyone seems to agree on) +   - 風炉 turned towards guests (this one everyone seems to agree on) 
-2. 釜 turned away from guest +   - 釜 turned away from guest 
-3. 五徳 slightly forward +   - 五徳 slightly forward 
-4. 釜 slightly backward (far side higher) +   - 釜 slightly backward (far side higher) 
-5. 前瓦 away from guest +   - 前瓦 away from guest 
-6. 灰型 highest in front left, lowest in back right +   - 灰型 highest in front left, lowest in back right 
-7. 柄杓 a bit towards the guest+   - 柄杓 a bit towards the guest
Last modified: 20.08.2023:1600