REPORT ON THE DEPARTMENT OF ETHNOLOGY. 



73 



vessels, plates, etc. — continued. 



101. Meshibitsu, tub for holding boiled 



rice, with ladle. 



102. Chatzubo, tea-jar. 



103. Chagama, iron tea-pot. 



104«. Chabukuro, tea-bag used for tea- 

 straining. 



1046. Chakosbi, tea-strainer for tea-pow- 

 der. 



104c. Chahoji, tea-roaster. 



105. Chashaku, tea-dipper. 



106. Nabe, iron pan for cooking. 



107. Tnkihira, earthen pan for cooking. 



108. Tukihira, earthen pan for cooking. 



109. Hotategai, a shell used for cooking- 



food, etc. 



110. Shakushi, a wooden ladle used for 



filling cups with soup, etc. 



111. Kaishakushi, shell dipper. 



112. Kaneshakushi, a copper ladle with 



numerous holes. 



113. Saji, wooden spoon. 



114. Renge, earthen spoon. 



115. Dobin, tea-pot ordinary use. 



116. Tetsubin, an iron kettle for boiling 



water. 



117. Yuwakashi, kettle for boiling water 



quickly. 



118. Hayanabe, a copper pan. 



119. Midzusashi, water-jar. 



120. Teoke, wooden pail. 



121. Komeoke, a tub used for cleaning 



rice. 



122. Hishaku, dipper. 



123. Katateoke, a wooden pail with single 



handle. 



124. Midzukoshi, a water-strainer. 



125. Suribachi, a bowl for rubbing Miso, 



(fermented mixture of soy beans, 

 wheat, and salt\ 



126. Surikogi, a rubbing-stick made of 



Zamthoxylon piperitum for the 

 above. 



127. Suino, a strainer. 



128. Misokoshi, a sieve for filtering Miso. 



129. Meyaru, a basket holding foods. 



130. Komeagezaru, a basket for drying 



rice after cleaning in water. 



131. Manaita, a chopping-block. 



132. Debahocho, a kitchen knife, gener- 



ally used for cutting fish, etc. 



133. Nakiri hocho, a kitchen knife. 



134. Sashimihocho, a knife for slicing fish 



(eaten uncooked). 



vessels, plates, etc. — continued. 



135. Kogatana, a knife. 



136 Kawamuki, peeling radish, etc. 



137. Senninmai, chopping radish, etc. 



138. Wasabioroshi, horse-radish grater. 



139. Jago, a funnel. 



140. Katakuchi, a pail with a lip. 



141. Nomikuchi, faucet. 



142. Katsuobako, box for shaving Kat- 



suobushi (dried bonite for flavor- 

 ing food). 



143. Saibashi, chop-sticks for helping to 



food. 



144. Uokushi, sticks of bamboo on which 



fishes are strung to dry or roast. 



145. Kaneami, a gridiron for roasting 



food, etc. 



146. Shibu uchiwa, a common fan used 



generally in kitchen. 



147. Shakusashi, bamboo rack. 



148. Hochosashi, knife-case. 



149. Sasara, a small brush made of split 



bamboo for cleaning utensils. 



150. Tawashi, mop for cleaning utensils. 



151. Sudare, covering food. 



152. Zen, a dining table (common quality) . 



153. Meshichawan, porcelain bowl for 



boiled rice. 



154. Misoshiruwan, Miso soup bowl. 



155. Hira, fiat wooden bowl for fish and 



vegetables. 



156. Sara, porcelain plate for fish. 



157. Sara, porcelain plate. 



158. Kozara, small saucer for dressed or 



salted vegetables, etc. 



159. Osara, large porcelain plate. 



160. Hash ibako, box of chop-sticks. 



162. Waribashi, chop-sticks made into 



tow by splitting. 



163. Kobashi, short chop-sticks. 



164. Konomano Hachi, porcelain dish for 



salted vegetables. 



165. Donbuzi Hachi, porcelain bowl. 



166. Choku, small cup for salad. 



167. Shoyutsugi, Shoyu-pourer. 



168. Kayoibon, small tray. 



169. Tokuri, large bottle for sake. 



170. Kan Dokuri, bottle for sake, with 



its stand. 



171. Kan Dokuri, bottle for warming 



sake. 



172. Saka dzuki, sake cup. 



173. Chabon, tea-cup tray. 



174. Chago, tea-rueasurer. 



