Presentation
See
CQ16 Presentation of お菓子, wherein the basics of presentation are described, and how to use the
縁高. They suggest categorising sweets containers into:
| 縁高 | most formal; of which black again is most formal |
| 鉢物 | bowls, less formal |
| 盆 | even less formal |
Avoid mixing square tray with square お菓子; and round containers with round sweets.
The
千歳盆 can be used for both the 干菓子 (lid) or 主菓子.
UH23 explained: They are arranged CCW in a c-shape starting from top right, according to the order below.
| Level | Sweets |
| until (including) 茶通箱 | 1 |
| 唐物 to 和巾 | 3 |
| 行の行 and 大円 | 5 |
| 真の行 and 大円 | 7 |
| 饅頭 | あん in dough, warm or cold |
| 金団 | あん pushed through a sieve, cold |
| 餅 | soft |
| 茶巾絞 | あん pressed in the 茶巾 |
| 煎餅 | cookies |
| 飴 | often colourful and formed, knots for example |
| fruit | readily edible |
縁高
Always only one sweet in the bottom layer for the main guest, upper layers maybe filled up
くろみじ are wiped lightly just before service; if weather is warm, some water is sprinkled on the
縁高.
First guest receives it (seam facing away from him), lifts upper layers, puts them down having turned them 45° to the left, puts one 黒もんじ in the bottom layer; then gives upper layers to next guest. Takes お菓子 onto かいし, then moves his layer to the next guest. The loose layers travel like this to the last guest, who reassembles everything in the same order as it was and returns it to the door.
Note that here the lifting of the bowl or tray to show appreciation is not done; nor the おさきに-ing.
➡️ At least, that's how the old books describe it. New books now 感謝 also the 縁高, which seems a bit of a hazard to me!
干菓子