cut-out opening provides the necessary draft to keep the Sumi (charcoal) burning properly. The Kama is then set directly on the bronze or iron brazier, but a trivet is used for a clay brazier. Kama for furo are slightly smaller than those used for ro (Sen, 1979, p. 22). The preparation ritual will be slightly different when using the ro or the furo, but the basics are the same. See also Bunbuku Chagama References Sen, Soshitsu. The Japanese Way of Tea, New York/Tokyo: Weatherhill, 1979.pg 22 Japanese tea utensils