In Chanoyu, 茶の湯, Tea-’s hot water, there are many things that are in groups of three. They are predominantly identified with the three levels of formality: Shin, Gyō and Sō, 真行草, True (formal), Transitional (semi-formal), and Grass (informal). These three aspects have their origin in calligraphy, sho-dō, 書道, brush-way. These dry sweets, known as hi-ga-shi, 干菓子, dry-sweet-of, are a foundational component served with thin tea. Their primary substance is a sugar base, often utilizing the high-quality wa-san-bon, 和三盆, Japanaese-three-tray. When starches such as rice flour or soybean flour are added, they are commonly referred to as raku-gan, 落雁, alighting-geese. After shaping the sweet in a wooden mold,...