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Japanese ceramic history records the names of numerous distinguished ceramists, and some were artist-potters, e.g. Hon'ami Kōetsu, Ninsei, Ogata Kenzan, and Aoki Mokubei. [2] Japanese anagama kilns also have flourished through the ages, and their influence weighs with that of the potters.
Masahiro Mori (森 正洋, Mori Masahiro, November 14, 1927 – November 12, 2005) was a Japanese ceramic designer born in Saga Prefecture, Japan.The well known "G-type Soy Sauce Bottle" he designed in 1958 won the 1st Good Design Award in 1960 and its production and sales have continued until today (as of December 11, 2011).
Olla – a ceramic jar, often unglazed, used for cooking stews or soups, for the storage of water or dry foods, or for other purposes. Pipkin – an earthenware cooking pot used for cooking over direct heat from coals or a wood fire. Palayok – a clay pot used as the traditional food preparation container in the Philippines used for cooking ...
The type of main raw material has remained the same for over 100 years. Artisans producing the craft have to have a certain degree of scale to be counted as a regional industry Amongst the list are also the so-called Enshū's Seven Kilns ( 遠州七窯 , Enshū nana gama ) attributed to Kobori Enshū during the Edo period , as well as the Six ...
Hakuji (白磁) is a form of Japanese pottery and porcelain, normally white porcelain, which originated as an imitation of Chinese Dehua porcelain. Today the term is used in Japan to refer to plain white porcelain. It is always plain white without colored patterns and is often seen as bowls, tea pots, cups and other Japanese tableware.
Agemono nabe: deep frying pot; Donabe: ceramic pot for use on an open flame; Hangiri: rice barrel; Makiyakinabe: rectangular pan for tamagoyaki; Mushiki and seiro: steamers; Otoshi buta: drop lid; Suihanki/rice cooker: electric appliance for cooking rice; suribachi and surikogi: grinding mortar and pestle; Takoyaki pan: frying pan for takoyaki