Yutou - Yutou

Japanese: 湯桶 - ゆとう

This refers to a vessel for holding the scorched water served after a meal in tea ceremony kaiseki, or a soba soup container. It is also called a yutsug. Most are made of lacquer and have a spout and handle. They can be round or square in shape. In tea ceremony kaiseki, roasted rice is placed in the yutsug together with the hot water, and the scorched water itself is also called a yutsug.

When used as a soba soup container, the water used to boil soba is poured into the yubai, and when the soba is finished, the water is poured into the dipping sauce to drink. The yubai are made of lacquer, metal, china, and other materials.

[Tomomi Kono and Midori Otaki]

[Reference] | Kaiseki

Sake vessels, rice bowls, and yubai buckets used in kaiseki cuisine
(1) The choshi is held in the right hand, and the cups are placed on a cup stand and handled with the left hand. (2) A serving tray is placed on top of the rice bowl, and a ladle is placed on top of the tray. (3) A yuju and a yunosuke scoop are placed on top of the yuba tray. ©Shogakukan ">

Sake vessels, rice bowls, and yubai buckets used in kaiseki cuisine

Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend

Japanese:

茶懐石で、食後に出される焦げ湯を入れる器、あるいはそば湯入れをいう。湯次(ゆつぎ)ともいう。多くは漆製で、注ぎ口と把がついている。形は丸形と角形がある。茶懐石では、炒(い)り米を湯といっしょに湯桶に入れ、香ばしい香りと湯の甘味を味わう。また、この焦げ湯自体も湯桶という。

　そば湯入れとしての場合は、そばをゆでたそば湯を湯桶に入れて出し、そばを食べ終わったら、つけ汁の中にそば湯を注いで飲む。湯桶の材質は、漆製のほか、金属や瀬戸物などのものもある。

［河野友美・大滝　緑］

[参照項目] | 懐石

懐石料理に用いる酒器・飯次・湯桶

出典　小学館　日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について　情報 | 凡例

<<: Mount Yudono

>>: Oil Field - Boiled