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Bizen Dish & Bowl
101 Items
FIRST PREV 7 / 9 page NEXT LAST
Yoshiteru Takariki - Bizen Ricebowl
3,850 YENSold out
size : W12.9cm×12.4cm×H7.0cmHe inherits the skills and spirit of Sozan Kaneshige.
The simple and undecorated design highlights the beauty of Bizen clay.
He believes that the work will be completed in the hands of the user.
This is his latest work, which he fired in September 2021.
This work is a traditional style rice bowl of Bizen.
Bizen rice bowls are convenient because rice grains are less likely to stick to vessels.
Yoshiteru Takariki - Bizen Ricebowl
3,850 YENSold out
size : W11.9cm×11.7cm×H6.4cmHe inherits the skills and spirit of Sozan Kaneshige.
The simple and undecorated design highlights the beauty of Bizen clay.
He believes that the work will be completed in the hands of the user.
This work is a traditional style rice bowl of Bizen.
Bizen rice bowls are convenient because rice grains are less likely to stick to vessels.
Masao Akiya - Bizen Nerikomi dish
5,000 YENSold out
size : W21.7cm×21.7cm×H1.7cmMasao Akiya is a disciple of Jun Isezaki.
He also uses hole type klin called "Anagama".
One of them is a technique to create a marble-like pattern called "Nerikomi".
He used yellow clay from the Hiraike pond near his workshop.
The difference in the composition of each clay results in a different color and a marble pattern.
Koji Nakahara - Orihi Dish
7,560 YENSold out
size : W21.1cm×20.8cm×H6.3cmKoji Nakahara is a potter who works in two places, Osaka and Bizen.
He is commissioned to make bespoke tableware by a famous restaurant in Osaka.
And in Bizen, he is learning about Bizen ware from his teacher, Fumio Kawabata.
This Orihi dish is his original work that combines Oribe ware and Bizen ware.
Reiji Omori - Bizen Suribachi
14,000 YENSold out
size : W18.3cm×16.4cm×H7.7cmHe loves old Bizen ware and wants to study them.
And when he creates his work, he uses the knowledge and techniques he has learned about old Bizen ware.
However, his work does not end with the reproduction of old Bizen ware.
He also thinks about the thoughts, religions and philosophies of those who lived at that time.
Those spiritual considerations appear throughout the work and give it originality.
Speaking of this work, you can feel them in the pattern drawn with the inner by comb.
The pattern of the comb is functional and picturesque.
Takashi Soga - Bizen dish
8,800 YENSold out
size : W19.1cm×18.9cm×H3.7cmTakashi Soga researches old Bizen were and uses it as a hint for his work creation.
He does not use any kiln tools made with modern chemistry.
He wants to recreate the environment where the old Bizen ware was made in his atelier.
His work, made in a unique environment, is very similar to old Bizen ware.
This work is his new dish, which was just fired in July 2020.
Due to his special Kiln influences, many of the works have a bright red clay color.
Koji Nakahara - Totai dish primitive carmine
8,800 YENSold out
size : W18.5cm×18.5cm×H3.7cmKoji Nakahara is a potter who works in two places, Osaka and Bizen.
He is commissioned to make bespoke tableware by a famous restaurant in Osaka.
And in Bizen, he is learning about Bizen ware from his teacher, Fumio Kawabata.
Totai means a piece of lacquered pottery.
Red lacquer is applied to the skin of Bizen ware and is bright, but it is in a carmine color that is not too flashy.
It is made by connecting tubular clay in a loop and it has a nice natural distortion.
Takashi Soga - Bizen Hachi
8,800 YENSold out
size : W21.7cm×19.5cm×H5.5cmTakashi Soga researches old Bizen were and uses it as a hint for his work creation.
He does not use any kiln tools made with modern chemistry.
He wants to recreate the environment where the old Bizen ware was made in his atelier.
His work, made in a unique environment, is very similar to old Bizen ware.
This work is his new Hachi, which was just fired in July 2020.
This work is deformed by heat because it was placed on a cylindrical object in a kiln and fired.
Koji Nakahara - Orihi Dish
7,560 YENSold out
size : W21.3cm×21.2cm×H5.8cmKoji Nakahara is a potter who works in two places, Osaka and Bizen.
He is commissioned to make bespoke tableware by a famous restaurant in Osaka.
And in Bizen, he is learning about Bizen ware from his teacher, Fumio Kawabata.
This Orihi dish is his original work that combines Oribe ware and Bizen ware.
Masao Akiya - Bizen Bowl
5,000 YENSold out
size : W20.6cm×20.3cm×H8.3cmMasao Akiya is a disciple of Jun Isezaki.
He also uses hole type klin called "Anagama".
This bowl was fired in a kiln with other bowls.
Stack and fired a lot of bowls like a tower.
This bowl was placed at the bottom of the stacked bowls.
So this bowl has different fire patterns inside and outside.
Koji Nakahara - Bizen-clay Nerikomi plate
19,800 YENSold out
size : W23.3cm×23.2cm×H4.5cmHe was a disciple of Fumio Kawabata.
He learned a lot of Bizen ware techniques.
One of them is a technique to create a marble-like pattern called "nerikomi".
His Nerikomi uses ten Bizen clays without completely mixing them.
The difference in the composition of each clay results in a different color and a marble pattern.
The red part of this plate is Hidaski.
Gosuke Yashiro - Imbe Sara
5,000 YENSold out
size : W21.7cm×21.5cm×H3.4cmHe was attracted by Bizen ware and moved from Hokkaido to Okayama.
He loves the simple beauty of Bizen ware.
This work is also very simple and powerful.
This work is similar to the Nanban Yakishime.
This dish is a piece that makes good use of pebbles in clay.
This dish has a wonderful design like a broken one that feels wabi-sabi.
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