How to UseHow to use the yakimono

TOP
content
How to use the yakimono

Introducing content and facilities related to Seto ware, such as how to handle the pigments, decorative techniques, and glaze.

Pottery & Porselain "Pottery" and "porcelain"

Yakimono is broadly divided into "pottery" and "porcelain". The difference is the material.
Generally, pottery is called earthy and porcelain.
The earth is mainly made of clay, and the stone is a mixture of a stone powder called a porcelain stone, which is mixed with clay.
Because the material is different, the characteristics are different, and there are differences in handling.

	陶器		磁器
吸水性	Existence	It is dried enough and then stored (soaked water causes mold)	Nothing	It is OK to store it immediately after wiping the water
保温性	Existence	It is hard to heat and cool to cool	Nothing	easy to heat up, easy to cool down
耐衝撃	weak	Weaker than porcelain	strength	Stronger than pottery

How to handle pottery (earthy)

"Pottery" is water -absorbed, so it can be used comfortably by taking one effort.

● Labor before using
Soak in water for 30 minutes to contain moisture in advance. It is difficult to absorb juice and oil.

● Labor and effort after using it
Remove dirt as soon as possible, dry well before storing.
How to handle porcelain (stone stones)

"Porcelain (stone stones)" has no water absorption and relatively resistant to impact, so there is nothing special attention.

* Gold, silver, and paintings with painting cannot be used in microwave or oven.

Design Shape

There are various forms of ceramics, such as molding with a potter's wheel, molding with molds and clay plates.
Here, let's look at the traditional "shape" and "name" of the traditional dishes, pots, directions, tea utensils, Tokuri, and sake ware.

dish

The size of the plate is generally represented by dimensions and scale.
Generally, a plate of around 30 cm (about one shaku) or more is called a large plate, 12 cm (about 5 inches) or less is a small dish, and the middle plate.
The basics of the dish were circular. At present, there are many free shapes, mainly circular and polygon.

Wheel flower
(Rinka)
Long plate, cutting board
(Nagasara / Nanita Sara)
Half a month
(Hangetsu)
Wooden leaves
(this is)
Wooden blast form
(Mokkogata)
Corner cut
(Sumikiri)
Primary dish
(Izuzumigaga Kazara)

Bowl / direction

A slightly deeper bowl is generally called a pot.
The direction refers to the small pots, which calls the dishes (kaiseki) cuisine in the back of the table (over the other side).

One mouth
(Katakuchi)
Cocklock
(Tetsukibachi)
Gong bowl
(Dorabachi)
Hill bowl
(Kodaibachi)
Edition
(Amika)
Chrysanthemum bowl
(Kikubachi)
Cut -off
(Kiriotoshi)
Pine bark
(Matsukawabishi)
Clam
(Haguri gata)
weight
(Bunido)
Fan shape
(Ogi gata)
Pepper
(Waran -san)
Boat shape
(Funagata)
Horny horns
(Holding different)
Cylindrical
(Tsunagata)
Persimmon shape
(Kakigata)

Tea utensils

There are teacups, clay bottles, hot water, hot water, and tea bowls (teacups, pumps, matcha tea bowls).
Both the teapot and the clay bottle were used as sake ware in the past.
Punaging was originally used when serving white water (Sayu) at a tea party, and many teacups are shaped like a bowl that opened toward the mouth, compared to the tubular shape.

Teacup
(Yuno only)
Drawing
(Kumidashi)
teapot
(Kyusu)
Clay bottle
(Dobin)
Seni device, teapot, spills, tea bowls
(Senchaki, Kyusu, spills, chawan)

Tokuri / Sake ware

For a long time, there have been a variety of shapes that have been poured in Tokuri, one -sided bowl, and a spout.
The vessel to drink is a drink and a cup. It seems that a large swing is called a swallow.
"Choco", which is often used, is a general term for deep small vessels.