Anything of claywork and it is thing information.

clay work and is the knowledge of a thing.

[Japanese clay work and it is beginning (2)] of a thing.
The beginning of the Yayoi earthenware became old about 500 years!
It checks that the beginning of the Yayoi period made into the 5th century of B.C. until now goes back a front till the 10th century. The people from Yayoi who told the rice crop go the Japanese Islands to an east to an east from Kyushu. The high level earthenware of that art was briskly made from the life supported by the golden age of Jomon culture, and rich natural environment those days. The people from Yayoi made the earthenware of the design refined simply with few ornaments. Probably, Japan of 3000 years ago was the time in which two different aesthetic senses vie and which cannot be overlooked, in view of ceramic art culture. The time which lives together is interesting [ to have continued for a long time no less than 500 years ].

New work arrival-of-goods schedule

* It arrived centering on Bizen ware.
* It arrived from every place focusing on a bottle and a sake-cup.

The taking out day from a kiln and informations.

* Bizentouen 08./-
* Bizen ware and Taisetsu Sueishi 08./-
* Bizen ware and Shin Isesaki 08./-
* Bizen ware and Joji Yamashita 08./-
* Bizen ware and Shinichi Yokoyama 08./-/
* Okinawa Tsuboya ware Toshio Kinjou 08./

clay work and is the talk of a thing.

Talk of Bizen ware (1)
if "beer is drunk "water not becoming foul" from ancient times, as for the water jar of Bizen, "the bottle of Bizen having nice alcohol", and recently -- absolutely -- Bizen -- " -- saying -- having . Why is it? Although it is still in the middle of research, even if the Bizen ware with which 14 days are slowly burned by pain tree fagot is baked thoroughly, emitting far-infrared rays is continued, and it recommends digestion of alcohol etc. and is said to become delicious. It is clarified little by little by the secret. Moreover, unevenness with the fine surface of yakishime makes the fine bubble of beer, a taste is backed up more, it is hard to escape because a bubble withstands long use from mind, and there are some secrets from which anyone can get beer deliciously together with to keep cool effect peculiar to yakishime.

Talk of an Oribe glow
"About the Oribe glow exhibition of Metropolitan Museum of Art"
The "Oribe glow exhibition" in session was introduced on NHK television in Metropolitan Museum of Art in New York on the other day.
It seems that it is in the ground at the tip of a present age art, and Oribe has stimulated a New Yorker's sensitivity exceeding the time of 400 years. People of the United States from which it heard of comment will not be visible to the work in the 16th century with" ", "I want to look at such works there. And I want to talk with the men of Gifu. The eye was twinkled as ". By the way, is Oribe's charm told a foreign man and is there any Japanese who can explain while comparing with a present-day ceramic art situation however? Do you want to start with taking pride in the wonderfulness of the tradition craft of one's country rather than pursuing only foreign brands?