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A chabudai (卓袱台 or 茶袱台 or 茶部台) is a short-legged table used in traditional Japanese homes. The original models ranged in height from 15 cm (5.9 in) to 30 cm (12 in). [1] People seated at a chabudai may sit on zabuton or tatami rather than on chairs. The four legs are generally collapsible so that the table may be moved and ...
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Many new construction Japanese apartments have no washitsu at all, instead using linoleum or hardwood floors. The size of a washitsu is measured by the number of tatami mats, using the counter word jō (畳), which, depending on the area, are between 1.5 m 2 and 1.8 m 2. (See tatami.) Typical room sizes are six or eight tatami mats in a private ...
A second, thicker blanket is placed over the kotatsu table, above which the tabletop is placed. The electric heater attached to the underside of the table heats the space under the comforter. Charcoal: The more traditional type is a table placed over a recessed floor, hori-gotatsu (掘り炬燵). The pit is cut into the floor and is about 40 ...
The Noguchi table is a piece of modernist furniture first produced in the mid-20th century. Introduced by Herman Miller in 1947, it was designed in the United States by Japanese American artist and industrial designer Isamu Noguchi. The Noguchi table comprises a wooden base composed of two identical curved wood pieces, and a heavy plate glass ...
Tōdai-ji's Kon-dō's facade is 7 ken across. The ken is based on the Chinese jian.It uses the same Chinese character as the Korean kan.. A building's proportions were (and, to a certain extent, still are) measured in ken, as for example in the case of Enryaku-ji's Konponchū-dō (), which measures 11×6 bays (37.60 m × 23.92 m), of which 11×4 are dedicated to the worshipers.
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals .
Self-served tea and ice water is usually complimentary, with cups stacked on a shelf above the conveyor belt and teabags or green tea powder in a storage container on the table. [2] There is also a hot water faucet at the tables to make tea. On the shelves are usually wet paper towels and plastic boxes to store sushi for take-out customers.