At long last, the days of hibernating and getting cooped up is over, and we are finally starting to feel Spring here in Tokyo! Spring is an exciting season for people who love cooking in Japan because it is a season in which nature come back to life and offer us delicious seasonal vegetables, such as bamboo shoots and spikenard. When cooking with earth’s natural ingredients, it makes us want to use ceramics with natural textures and earthy tones, perhaps because we like to thank the earth for its blessings. To show our appreciation for nature, we would like to share two artists create works that have such textures and tones.
First is Morito Tatsuruhama, an artist based in Tokoname, Aichi Prefecture. Tatsuruhama-san’s works are typified by their rough, earthy texture, and glaze with earthy, deep color palettes. When looking at Tatsuruhama-san’s creations, we are humbly reminded about a simple fact about ceramics; that they are fundamentally made of natural elements, clay from earth, fire, and water.
This is a beautiful piece finished with brush marks. We love the contrast between the sturdy, heavy body and the light, airy brush pattern playfully made with white slip.
[Morito Tatsuruhama Black Rust Glaze Flat Bowl 10260 yen]
Tatusuruhama-San’s black rust glaze is not just simple flat black, but is a more natural color with complex shades of dark brown, grey, and white. With use and age, this piece will grow depth in color and will almost resemble the dried earth.
[Morito Tatsuruhama Bowl 3780 yen]
Matcha bowl from the fallen leaf glaze series with rustic texture that resemble dirt as is. The form is just perfect and is easy to hold in the palm.
We also received many other wonderful items from the fallen leaf glaze series and withered leaf glaze series.
Second artist is Daisuke Ikeda, who we have just welcomed to join our store.
Ikeda-san is a young artist in his mid thirties who lives in the suburb of Tokyo. Ikeda-san started off studying ceramics making in university and went off to continue training in Shiga Prefecture, a region historically known for ceramics making. After years of training there, he just recently moved back to Tokyo.
While using traditional techniques of inlaying called “mishimade”, Ikeda-san’s work give off a very modern impression and inspires cooking not just for Japanese food, but Western food as well.
[Daisuke Ikeda Mishimade Series Flat Bowl 3800 yen]
[Daisuke Ikeda Mishimade Series Cup 2160 yen]
This particular cup is a very versatile piece that can be used for pretty much anything. Though called “soba choko”, a cup to store dipping sauce for buckwheat noodles, this cup can also be used for drinking coffee and tea, eating ice cream, and storing some side dishes.
[Daisuke Ikeda Flat Plate from the Mishimade Series 4320 yen]
The geometric herringbone pattern is carefully made by carving each line with a nail and inlaying it with white slip. The bright colors of spring vegetables are beautifully shown off by the deep, muted tones of brown.
We have a wonderful selection of items that will inspire you of spring time cooking ideas, so please come to our store to check them out.