Hand wash with warm water and a soft cloth or sponge, using a mild washing-up liquid as necessary. Do not put in dishwasher, microwave or oven.
|Origin||Shigaraki, Shiga, Japan|
|Dimensions||Ø7.7cm x 9cm|
|Glaze||Wood ash glaze (木灰釉)|
||Yōhen ombré (窯変)|
|Artist's mark||Seal to base|
Each piece is handmade and unique, therefore size and finish may vary slightly
Hozan Tanii 谷井芳山
Blending tradition with modernity, Hozan Tanii (b.1953) is considered one of the great innovators of Shigaraki-yaki. After majoring in pottery at the Osaka University of the Arts in 1975, he became the third generation kiln master of the Tanikan-gama (谷寛窯) workshop established in Shigaraki by his grandfather in the early Showa period (1926-89). Here Hozan makes full use of a variety of furnaces including gas, electric, wood-fired and Anagama (穴窯 "cave kiln") to make one-of-a-kind pieces of tea- and tableware. Eager to pursue creations that meet current needs, in recent years he has collaborated on recycling projects with leading consumer goods companies, mixing byproduct materials such as Suntory whisky barrel ash and UCC Coffee grounds into his own clay and glaze recipes.
Literally a “utensil for drinking hot water,” the Yunomi is a tall, cylindrical Japanese teacup that is typically made of ceramic and does not have a handle. It is ideal for everyday use for all types of teas – with the exception of Matcha, which is best served in a Chawan tea bowl. Please use both hands when drinking from a Yunomi: one hand around the cup to hold it, and the other underneath to support. Since Japanese teas are served at temperatures below 80°C the Yunomi should not be too hot to handle, and will provide extra warmth to the hands during colder months. For this reason, Japanese teas that are served at higher temperatures, such as Hojicha, Genmaicha, and Bancha are particularly recommended for Yunomi.
Pottery produced in and around Shigaraki is characteristically made of coarse, light-coloured clay that forms a particularly robust body. One of the Six Ancient Kilns or Rokkoyō (六古窯) of Japan, at the beginning of the 16th century the rustic aesthetics of Shigaraki-yaki was much admired within the tea ceremony, and today maintains a reputation for sturdy utilitarian objects.
The Kohiki style developed in Korea at the beginning of the Joseon dynasty (1392-1910) and is where a dark, iron-rich clay body is dipped into a white porcelain slip, over which after drying, a thin layer of translucent feldspar or ash glaze is applied. The name Kohiki means “ground powder” and alludes to the fine powdery coating of the glaze. The more Kohiki ware is used, the more it develops its character: the colour may grow a little darker and develop tiny crackles – these natural changes are appreciated as Keshiki (literally “scenery”) by pottery lovers.