Owner: JapaneseHandCraft.com owner blog URL:http://japanesehandcraft.blogspot.com/ Join Date: Tue, 23 Oct 2007 02:21:16 -0500 Rating:0 Site Description: Owner of web shop Japanese Hand Craft presents traditional Japanese culture and grace goods for all over the sea. Throuth the blog, I hope all the poeple understand real Japanese. We are selling Sake ware, Greentea ware, Japanese tableware, pottery. Site statistics:Click here
Kazuo Nakata 2008-02-16 04:49:37 Sake cup by Nakata Kazuo Nakata was born in Ishikawa prefecture in 1949 and got his first award at 25 years old. Since then, he has gotten tremendous acclaim using silver leaf in paint. He learned under Yasokichi Tokuda III who is a Living National Treasure of pottery painting.Kazuo Nakata is one of the potters most likely to become a Living National Treasure. Because, current Living Treasures will choose the new Living National Treasure from holders of an Important Intangible Cultural Treasure title in any prefectures. He is still young and his master is Yasokichi III. There are two Living National Treasures of pottery in the Kutani district. One is Yasokichi III, the other is Minori Yoshida. Minori uses gold leaf in paint. It is a similar technique. They want to choose the new Treasure
Who is Yasokichi Tokuda III? 2008-02-14 00:12:12 Sake cup by Yasokichi Tokuda III Tokuda III was born as Masahiko and started potting at 18 years old. He took the potter name Yasokichi in 1988 from his father. His grandfather, the first Yasokichi reproduced many of Kutani's lost traditional glazes. The skills have been taken over Yasokichi III with tremendous acclaim.Yasokichi Tokuda I (1873-1956)1953 Designated a Living National Treasure of pottery paintingYasokichi Tokuda II (1907-1997)1975 Designated as an Important Intangible Cultural Treasure of Ishikawa prefectureYasokichi Tokuda III (1933-now)1992 Designated as an Important Intangible Cultural Treasure of Ishikawa prefecture1993 Prize Medal of Honor from the government of JapanIn the collection of the Smithsonian Sackler Gallery in Washington DCIn the collection of the British Mus
Daikon Nimono (Boiled Daikon) 2008-02-05 23:20:31 I present easy recipes for sake.Today I tell you "Daikon Nimono".Ingredients:Daikon 1 pound (450g)Soy sauce 2 teaspoonsSake 2 teaspoonsSugar 2 teaspoonsKombu (Dried Kelp) approximately 2 x 3 inchesPreparation,Peel the daikon.Cut the daikon into 1 inch slice.Put the daikon and kelp in a pot, cover with water.Put soy sauce, sake and sugar in the pot.Boil the daikon for about 20 minutes with low flame.Cut the flame and keep the pot covered for 2 or 3 hours.(while cooling the flavor soaks into the daikon)Before eating, heat it again.The basics of Nimono.Please remember the ratio Sake 1 : Soy sauce 1 : Sugar 1.This ratio is common in Nimono and Japanese meals.If you like it sweeter or not so sweet, you can change the amount of sugar.Sometimes we use Mirin instead of sugar.It is the same ratio.Y Read more:Boiled
Sake steamed clams 2008-02-05 23:20:09 I present easy recipes for sake.Today I tell you "Sakamushi" .Ingredients:Fresh Clam 1 pound (450g)Sake 4 oz. (120ml)Green onion 2-3 stalksSoy sauce 1/4 teaspoonSalt(Optional: minced ginger and garlic)Preparation,Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)Cut green onions into 1/4 inch (5mm) pieces.Wash clams by rubbing clam shells with water.Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.Boil for 2 minutes on a high flame.Check that all the clams are open. (If not, keep boiling for one more minute.)Put in soy sauce and green onion.Attention,If the cooked clams cool down, the clams will begin to harden.It is not so nice.I recommend you eat it very soon. Read more:steamed
Yu-Dofu (easy recipe for sake) 2008-02-05 23:16:40 Yu-DofuI present easy recipes for sake.Today I tell you Yu-Dofu.It is one of the best foods for sake and the easiest recipe.Ingredients:Tofu 1 packKonbu (dried kelp) approximately 3 x 2 inchWaterAjipon or Nanami (Japanese red pepper)#10Preparation:1. Cut tofu into 1 inch cubes.2. Put the tofu and konbu in a pan, cover with water.3. Boil for 10 minutes.4. Put Ajipon and red pepper in tray, enough to cover the tray bottom.5. Put tofu in the Ajipon and pepper. Leave the water in the pan.You can add some chicken, shiitake mushrooms and green onions to the tofu before cooking.
Kakiemon Family History 2008-01-31 00:58:24 Green tea cups by Kakiemon XIII the eldest son inherits the family name and some special skills.Kakiemon I (1596-1666)Succeeded in putting red paint on white pottery. The red is a similar color to Kaki, which is a Japanese fruit. He named Kaki-emon.Kakiemon II (1620-1661)Kakiemon III (1622-1672)Kakiemon IV (1641-1679)Kakiemon V (1660-1691)Kakiemon VI (1690-1735)Kakiemon VII (1711-1764)Nigoshide disappearedKakiemon VIII (1734-1781)Kakiemon IX (1776-1836)Kakiemon X (1805-1860)Kakiemon XI (1845-1917)Kakiemon XII (1878-1963)Nigoshide was reproduced in 1953.Kakiemon XIII (1906-1982)Designated as an important intangible cultural treasure of Japan in March 1971.Kakiemon XIV (1934-now)Designated a Living National Treasure of pottery painting in July 2001.Early Kakiemon is from Kakiemon I to Kakiem Read more:Family
, History
Kakiemon (Nigoshide) 2008-01-30 02:27:23 Green tea cups by Kakiemon XIII is very different from other porcelain because of its warm milk-while foundation called “Nigoshide”.Kakiemon’s Akae matches Nigoshide better than other white porcelain of Arita which is bluish, neat and cool.In the later Edo period (around 1800), however, the Nigoshide disappeared because of its difficult process of production.In Showa period (1925-1989) people who studied Kakiemon valued Nigoshide again and hoped for the reproduction of it.Thus Kakiemon XII and XIII combined their efforts and in 1953 succeeded in reproducing Nigoshide.Then the technique of Kakiemon-style was highly valued and designated as an important intangible cultural treasure of Japan in March 1971.Kakiemon XIV, who is alive today, learned a way of mixing paints and a technique o
Kakiemon 2008-01-30 02:17:59 Green tea cups by Kakiemon XII will start to sell antique pottery and items made by famous potters.So, I present the Kakiemon kiln today.They have over 300 years of history.Because I got some green tea cups and will sell the cups on my web shop.Kakiemon (literature from Kakiemon XIV catalog)The first Kakiemon (1596-1666), the originator of Kakiemon porcelain, became known as “Akae” for the first time in Japan around 1643.The early Akae works were copied from Manreki Akae of the Ming dynasty in ancient China, which had been brought to Hizen Hirado port at that time.Later the pattern of Akae was changed by Kakiemon to a pattern of his own like Japanese painting. Akae used techniques of over-glazing with delicate polychrome called “Gosai” (five colors) or “Shichisai” (seven colors
Urushi 2008-01-24 04:00:03 Urushi teacup saucer is urushi?Urushi is the sap of the urushi tree.Their habitat is China, Korea, Japan and the easternHimalayas area.The sap of the tree contains a resin.The resin is processed to urushi.The urushi is very hard and durable.It has been used for coating woods for a long time ago by Asians.Evidence was found that Asians used urushi in the Stone Age.They used it for spears and arrows.In early Japan, people recognized urushi’s durability and the beauty,and began to use it for coating for wooden tableware, boxes and combs.The skill of making urushi ware has been passed on from generationsto generations, as has been done with tea ceremony custom.Patrons of tea ceremony loved urushi ware and let craftmen makeluxurious tea ware boxes, tea spoons, tea caddies (Matsume)and other i
Nibbles for sake 2008-01-16 19:01:56 Sake set from Imari love snacks after dinner.Because I do not need to cook and it is good for a long time.As with the relationship between wine and cheese, sake has many companions.I list companions for sake as following.You can find these foods at Japanese grocery stores.Dry foods,Dried Squid (Surume)Dried fish (Kawahagi, Iwashi, Tara, Salmon)Dried scallopIn a bottleShiokara (salted squid)Tako wasabi (salted octopus with wasabi)Shuto (pickled entrails of tuna)Uni (sea urchin) in saltIn a canAnkimo (liver of sea toad)KanimisoOtherKamaboko (Cod fish cake)Mentaiko (salted egg of cod with hot pepper)Karasumi (salted egg of mullet)Wasabi-duke (wasabi with Sake-kasu)I love dried scallops, kanimiso & karasumi.Karasumi is very expensive food.It is around $80 per 100g in Yahoo shop Japan.My da
Engimono 2 2008-01-14 02:01:58 Pine tree, Bamboo & Plum in the sake bottle,Sake (Omiki): Sake is one of the most famous offerings for the gods in Shintoism.Kelp (Konbu): Konbu is a similar word with “Yorokobu”. It is joy in English.Plants,Pine tree (Matsu): Pine tree is green in winter. It never loses its green and is a symbol of perpetual youth and longevity.Bamboo (Take): Bamboo is fast and strong growing. It is a symbol of vitality and glory.Plum (Ume): It is the first tree to blossom in the year. Ume marks coming spring season by blooming.Other,Mount Fuji: The highest mountain in Japan.
Engimono 2008-01-14 01:39:29 Crane in pottery is good-luck talisman.Most of the engimonos comes from Shintoism or Buddhism.I list many kinds of engimono as follows.You will find those images everywhere in Japanand see them in Japanese pottery.Animals,Crane (Tsuru): Crane has a long life span. Japanese proverb “Crane has 1000 year life span.Turtle has 10000 year life span.” So, the crane is a symbol of long life.Turtle (Kame): Turtle has a long life span and is a symbol of long life too.Goldfish (Kingyo): They have white and red patterns.They are good-luck colors.Carp (Koi): They have white and red patterns. They are good-luck colors.White snake (Shiro-hebi): White is a symbol of Shintoism.The white snake is a messenger of god and a god of water.Red snapper (Tai): “Medetai” is happy in English.Tai is a part the
Kagamimochi 2008-01-13 23:31:13 Kagamimochi Kagamimochi is one of the customs for new years. A long, long time ago, it was believed to be an intermediarybetween god and humans in Shintoism.After the offering, the kagamimochi was shared with many people.The sharing is not only eating, but also being happy through the year.Three kinds of items compose Kagamimochi.The first is an orange on the top.The second is two wheels of rice cakes (mochi).The third is a piece of white paper at the bottom.Some of the Kagamimochi are decorated with a folding fan, Kelp & lobster."Kagami" means a mirror and "Mochi" means a rice cake.The rice cake is shaped like an ancient flat round mirror.That's the reason why it is called "Kagami mochi".Now that the kagamimochi is finished,It is covered by plastic to prevent mold.It is the best day
Shimenawa 2008-01-13 23:24:30 Happy New year!We have a lot of customs in the new year season.Shimenawa is one of the customs.We put shimenawa on the entrance door during new year days.The custom comes from Shinto.Shimenawa is rice straw rope, separated outside and inside.Japanese people believe shimenawa guards against evil spirits.So, you can see it in front of Shinto shrines anytime. Izumo Taisha in Shimane has the largest shimenawa.Length 13mThickness 8mWeight 8tonThey change it every three years.
Rokkoyo vol.2 Shigaraki 2008-03-20 06:29:50 Nymphaeales Bowl for garden Hibachi (charcoal bowl) Laccoon statueVo.2: Shigaraki (Shiga prefecture)Shigaraki took over Tokoname’s techniques and was founded around the 15th century.Its famous works are jars, jars for Bonsai, grinding bowls and raccoon statues, now Shigaraki clay has a lot of iron contents which makes red color ware.Their kiln was designed so that ash falls on the pottery while burning.The kiln has a series of room each slightly higher than the next.Ash, smoke and heat rise thorough the rooms creating different temperature and conditions.The design is good for letting ash fall on the pottery.The ash makes beautiful patterns.The flame also affects the patterns.It makes very beautiful ash glaze on the surface.This process is controlled more by nature than by human interve
Rokkoyo vol.1 Tokoname 2008-03-20 05:56:11 “Rokkoyo” means the six oldest kilns.They are Tokoname, Bizen, Seto, Shigaraki, Tanba, Echizen.Each kiln has unique techniques and culture.Each Rokkoyo has handed down these traditions since the 10th century.The works look very different.Vol. 1: Tokoname (Aichi prefecture)Tokoname took over Sanage kiln’s techniques.Sanage kiln developed its techniques around the 5th century in Toyota city, Aichi and discovered techniques of ash glaze.But it declined in the 14th century.The Tokoname area has good clay.Potters moved from Sanage to Tokoname.The Tokoname kiln was founded in the 11th century.The techniques have been taken over to Shigaraki, Tanba and Echizen since the 12-13th century.
Rokkoyo vol.4 Echizen 2008-03-29 04:44:27 vol. 4: Echizen (Fukui prefecture) Echizen also took over Tokoname’s techniques and was founded around the 12th century. Echizen is not famous in Japan. They have been making regular house ware which was low quality. They did not make any artistic items like cups for tea ceremony. It is one of the reasons they are not famous in Japan. They don’t use chemical glaze, only ash glaze.
Rokkoyo vol.3 Tanba 2008-03-29 04:37:39 vol. 3: Tanba (Hyogo prefecture) Tanba also took over Tokoname’s techniques and was founded around the 13th century. Tanba’s techniques are similar to Shigaraki. But, they use pine trees for firewood. The pine ash makes unique patterns. Now they also use natural gas for burning. In this case, they put ash on the pottery by hand. It is different when made with pine firewood. Of course, the price is much different too.
Rokkoyo vol.5 Seto 2008-04-04 01:51:58 Sino, Tea cup for tea ceremony Oribe, Bowl Oribe, Dishvol. 5: Seto (Aichi prefecture) Seto took over Sanage kiln’s techniques. It has the same roots as Tokoname. But, Seto kiln was protected by the Hojo noble family in the 12nd century. The Hojo family governed Japan from 1192 to 1333. Seto had made high quality pottery for the family. That’s the reason they developed glazing techniques. The works are very popular in tea ceremony in the present time. But, in 1333 when the Hojo family fell, potters in Seto also lost business. They moved into the mountain and were protected by another family. The family is the Saito family who governed Mino area (Gifu prefecture). Mino is a very famous pottery area now.
Rokkoyo vol.6 Bizen 2008-04-06 20:00:23 Goma, Tokkuri (sake bottle) Goma, VaceHidasuki, Dishvol. 6: Bizen (Okayama prefecture)Bizen has different roots than the other the five oldest kilns. Their roots are from Sueki. Sueki techniques came from Korea in the 4th – 7th century. It is the oldest kiln in Japan. Bizen does not use chemical glaze. Bizen clay has a lot of iron content and the color is red and dark brown. The color and patterns are uncontrolled and made by location in kiln, ash glaze, flame and other factors. That’s also controlled more by nature than by human intervention. The value of this technique is estimated to be very high. Bizen has had 5 Living National Treasures and one of the best pottery districts in Japan now.
What's Kutani? 2008-04-21 04:48:48 Kutani sake cupThe history of Kutani pottery traces back to the beginning of the Edo period (1655).The early stage progressed under the support of the Daishoji clan. After the discovery of the potter’s clay at a mine near Kutani village, a potter was sent to Arita (Imari) district to master ceramics. He brought his techniques back to Kutani, but production suddenly ended around 1700. The cause of the decline is still unknown.About eighty years later the Kasugayama kiln opened at Kanazawa under the control of the Kaga Clan. A lot of kilns were built and each developed their own special style. In the Meiji period (1868-1912), Shoza Kutani developed his unique style, and the works of his apprentices were exported as highly valued examples of Industrial Arts of Kutani.
Clam Potato 2008-04-29 19:41:04 Spring season is a very good time for eating clams in Japan.Last weekend, my wife made a good recipe.I recommend having sake with this dish.Ingredients:1 lb potatoes1 clove garlic1/2 lb fresh clams1 tsp sake (white wine)10 oz. (300ml) water2 tsp butter1/2 tsp soy saucesalt to taste3 scallions (green onion)(Attention: 1 teaspoon is 5 ml or 1/6 oz.)Preparation,Cut the potatoes into 1/4 (big potatoes 1/6) pieces.Peel and slice the garlic clove.Chop scallions into 1/4” piecesFry clams and garlic in pan with sake and cover.After clams open, remove them from pan.Put water and potatoes in pan and boil until potatoes are soft.Finally, combine soy sauce, clams, salt and scallions in pan.It’s ready to serve. Read more:Potato
Kingyoku Nakata, potter in Kutani 2008-04-30 21:24:32 Cold sake cup Kingyoku Nakata studied basic techniques at a famous kiln in Kyoto. After completion of his studies, he returned to Kutani and apprenticed under his father. He also studied with Yasokichi Tokuda (Living National Treasure) and three other masters in Kutani.His work has received many awards. In 1994 he was designated Traditional Craftsman from the Japanese government. When the Japanese prime minister visited Europe in 2000, he gave Kingyoku Nakata’s pieces as gifts.
Buzan Fukushima, potter in Kutani 2008-05-07 19:36:17 Cold sake cupBuzan Fukushima has over 30 years experience in Akaesaibyo at Kutani Sano kiln. His works were accepted 11 times in Japan Traditional Craftsman show. He also received the grand prize (prize of prime minister) in Japan’s 1998 Traditional Craft Competition. He is the president of Traditional Craftsman Association in Ishikawa Prefecture.
Buzan Fukushima, Gallery 2008-05-12 20:29:48 Incense Burner Incense Burner Tea bowlCraftsmanshipThe pattern is called “Akaesaibyo”. It means fine red paint in English. The technique was developed around 1820 in Sano, Kutani. Akaesaibyo is one of the most popular patterns in Kutani. There were over 200 technicians in Kutani around 1900, but now there are only a few technicians. Buzan Fukushima is the best technician and leader in Akaesai Read more:Gallery
Momiji (Japanese Maple) 2008-05-14 20:06:25 Kiyomizu Sake bottle (Tokkuri) Kiyomizu Sake Cup (Choko)Japanese
have always appreciated the changes in seasons. Each season has unique characteristics, but autumn is one of the most favorite seasons. During autumn many Japanese people visit the mountains to see the trees’ changing colors. Two of the most popular areas are Nikko in Kanto and Arashi-yama in Kyoto.The most common broadleaf tree i Read more:Maple
Kiyomizu (Kyoyaki) 2008-05-21 19:54:24 Sake bottle & cup The history of Kiyomizu pottery traces back to the end of the 16th century. Kiyomizu, also known as Kyoyaki, means pottery. This form of pottery originated in Kyoto. Kyoto was the capital of Japan from 794 to 1869 (except during the Edo period 1603-1869). Traditions and techniques were brought together from all over the Japan. The tea ceremony was established in Kyoto. Kiyom
Boild Soramame (fava beans) 2008-05-23 21:13:50 Edamame, boiled immature soy beans, is a favorite Japanese snack food.I would like to recommend another tasty bean.It is the fava bean, called “Soramame” in Japanese.It can be found at Asian and Latin American grocery stores in the US.I think Soramame is more delicious than Edamame.Of course, it goes well with sake!Ingredients:2 lbs fava bean2 tsps salt1 qt (1 L) waterOptional, 3 oz (100ml) sa
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