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A Japanese tea house which reflects the wabi-sabi aesthetic in Kenroku-en (兼六園) Garden Wabi-sabi tea bowl, Azuchi–Momoyama period, 16th century. In traditional Japanese aesthetics, wabi-sabi (侘び寂び) is centered on the acceptance of transience and imperfection. [2]
Japanese aesthetics comprise a set of ancient ideals that include wabi (transient and stark beauty), sabi (the beauty of natural patina and aging), and yūgen (profound grace and subtlety). [1] These ideals, and others, underpin much of Japanese cultural and aesthetic norms on what is considered tasteful or beautiful .
The majority of funerals (葬儀, sōgi or 葬式, sōshiki) in Japan include a wake, the cremation of the deceased, a burial in a family grave, and a periodic memorial service. According to 2007 statistics, 99.81% of deceased Japanese are cremated .
Many pieces are also related to the Japanese tea ceremony and embody the aesthetic principles of wabi-sabi. Most raku ware , where the final decoration is partly random, is in this tradition. [ 4 ] The other tradition is of highly finished and brightly coloured factory wares, mostly in porcelain, with complex and balanced decoration, which ...
A mitamaya (御霊屋, literally mitama "soul [of the dead]" + ya "house"; also called, otamaya, tamaya, or soreisha 祖霊社, or "Reibyo" 霊廟) [1] is an altar used in Shinto-style ancestor worship, dedicated in the memory of deceased forebears. It generally has a mirror symbolizing the spirits of the deceased or a tablet bearing their ...
Chashitsu (茶室, "tea room") in Japanese tradition is an architectural space designed to be used for tea ceremony (chanoyu) gatherings. [1] The architectural style that developed for chashitsu is referred to as the sukiya style (sukiya-zukuri), and the term sukiya (数奇屋) may be used as a synonym for chashitsu. [2]
The Japanese attach as much importance to the aesthetic arrangement of the food as its actual taste. Before touching the food, it is polite to compliment the chef. [7] It is also a polite custom to wait for the eldest or highest ranking guest at the table to start eating before the other diners start. [8]
Sen no Rikyū (Japanese: 千利休, 1522 – April 21, 1591), also known simply as Rikyū, was a Japanese tea master considered the most important influence on the chanoyu, the Japanese "Way of Tea", particularly the tradition of wabi-cha. He was also the first to emphasize several key aspects of the ceremony, including rustic simplicity ...