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Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
Water drips through the hole at the top onto a small pool of water inside of the pot, creating a pleasant splashing sound that rings inside of the pot similar to a bell or Japanese zither. It is usually built next to a traditional Japanese stone basin called chōzubachi, part of a tsukubai for washing hands before the Japanese tea ceremony
Tsubo-niwa typically contain a functional tōrō lantern and a chōzu-bachi (water basin), such as a tsukubai. They may also contain sculptures. They may also contain sculptures. Much of the area may be filled with gravel, set with larger stones, and carefully raked and kept free of weeds.
Fire was a part of a kitchen from the start, but water was late in becoming a part. In the Yayoi period (300 B.C. to A.D. 250), the cultivation of rice became widespread, and villages would be constructed near a marsh and a lowland. The water was muddy and asaido (浅井戸) lit.) shallow wells, were constructed. An asaido was filled with sand ...
Stone water basins were originally placed in gardens for visitors to wash their hands and mouth before the tea ceremony. The water is provided to the basin by a bamboo pipe, or kakei, and they usually have a wooden ladle for drinking the water. In tea gardens, the basin was placed low to the ground, so the drinker had to bend over to get water.
A fire pit. The defining feature of fire pits is that they are designed to contain fire and prevent it from spreading. A fire pit can vary from a pit dug in the ground (fire hole) to an elaborate gas burning structure of stone, brick, and metal. Certain contemporary fire pit styles include fire bowls that can either be set in the ground or ...
A shishi-odoshi breaks the quietness of a Japanese garden with the sound of a bamboo rocker arm hitting a rock.. Shishi-odoshi (literally, "deer-frightening" or "boar-frightening"), in a wide sense, refers to Japanese devices made to frighten away animals that pose a threat to agriculture, including kakashi (), naruko (clappers) and sōzu.
The pit is cut into the floor and is about 40 centimeters deep. A charcoal heater is placed somewhere in the pit's floor, walls, or, as in the modern-style kotatsu, attached to the table-frame. There are pit-type kotatsu with an electric heater too.