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Ramen enthusiast chef Josh Reisner combines Japanese ramen with the spicy tongue-numbing Sichuan dish, mapo tofu. It's made with homemade chicken stock, tofu, and chile oil. Get the Recipe
Some of the typical vessel (器 utsuwa) types are: . tea bowl (茶碗 chawan); jar (壷 tsuba); bowl (鉢 hachi); tea caddy (茶入 chaire); The various features of a vessel such as the opening, rim, neck, wall, inside, foot, surface markings, etc. all have standardised names in Japanese.
oni (demon) Hagi bowl, by Shibuya Deishi, 20th century. The white Hagi was developed by the Miwa family, one of the most highly regarded potting families in all of Japan. Their kiln was established in Kanbun 3 (1663) in the Matsumoto area of Hagi in order to produce tea utensils for Lord Mori Terum
The style of which goes back to Goryeo (935-1392) when bowls decorated in this way were known as Korai-jawan or Korai tea bowls. [2] It was later imitated by kilns in Yamashiro Province. The copies were often imperfect, which is probably why they were later classified along with the traditional Mishima ware. [1]
Ippudo NY has been praised many times in the press for its ramen bowls. [5] Ippudo expanded into Singapore in 2009 with a restaurant in the Mandarin Gallery section of the 5-star Mandarin Orchard Singapore hotel, while a second restaurant, Ippudo Tao, was opened in 2010 at UE Square. In 2013, it was re-branded as Ippudo SG @ Mohamed Sultan. [6]
This glazed pottery, or Ko-Seto (古瀬戸) impacted the development of bowls used for the Japanese tea ceremony. The clay available in Seto is a high-quality kaolin and porcelain stone which turns white when fired and helps produce colored glazes. The different types and glazes of Seto ware are: Kiseto (黄瀬戸), a yellow glaze