Bizen ware
It has a long history and is counted as one of the six ancient kilns in Japan. It seems to start from the Sue pottery of the Heian period. It has continued from that era to the present day. This is the only Bizen ware in Japan.
In addition, a technique called "yakishime", which does not use any glaze, is used, which is rare in pottery. It takes 8 days to 2 weeks to fire the kiln. Of course, during this time, in order to maintain the temperature of the kiln, it is necessary to keep the firewood on fire. It is created with a daunting amount of time and effort.
The features are the unique "kiln" that is naturally born in the kiln due to the strong reddish brown skin by "oxidation firing" on the iron-rich soil, the ash of red pine, which is firewood, and the change of flame. The various changes in the burnt color called "Yohen" are attractive. The kiln change has various names depending on the change.
Ash cover
"Ash cover": Can be taken at the place closest to the firing port. "Kiln change" created by firing while buried in ash and soot from firewood. Natural piers can be made on the lower surface in contact with the floor and in areas not covered by ash, and the ash-covered surface becomes black and charred as the ash melts. In addition, the line that appears at this boundary and looks like a frame is called "kumadori", and the evaluation may differ depending on how the color appears. The best one is brown with white (silver) on top and yellow (gold) on top. This burnt and intact item is a few valuable items in one kiln.
In Bizen, the burnt-up of this "ash cover" is often collectively referred to as "kiln change".
sesame
"Sesame": The ashes of firewood fall naturally and melt at high temperatures, causing glaze-like changes. It is called sesame because it looks like it is sprinkled with sesame seeds. There are various colors such as white, yellow, and green. The sesame that melts and flows out like a beadro glaze is called "tamadare".
Pier
"Cut off": A kiln change in which the color changes from black to gray to blue. This change appears when the ash is partially covered and the air is reduced and fired in a state of poor air circulation. The part exposed to the flame is reddish brown, the part covered with ash is black, and the boundary is gray. Originally, the inside of the kiln was partitioned by a crosspiece, and this pattern appeared under this crosspiece, so it came to be called a crosspiece.
Apart from this, a method that is said to have been developed by Kaneshige Toyo, in which charcoal is added later to artificially create a crosspiece in a work with little change, is now widely used. However, the atmosphere is completely different from that of natural piers, so the former is called "natural piers" and is distinguished by "charcoal piers" and "charcoal sun".
Scarlet sash
"Scarlet": It was baked by Kaneshige Toyo's younger brother, Motoyama, and he himself said, "My brother (Toyo) left it for me."
The part that was fired without direct fire and wrapped with straw turned red due to the reaction between the iron content of the soil and the alkaline component of the straw. It is called "scarlet" because the traces of straw on the white background look like scarlet sashes.
Originally, it is said that things that were wrapped in straw so that the vessels would not stick to each other in the kiln accidentally caused such a change.
Sesame seeds
"Kase sesame (melon skin / celtis skin)": The ash that flies from the kiln's burning mouth is attached to the surface without completely melting. It is a special place in the kiln, and you can get it in a room called "secret room" by Kaneshige Toyo and others. It is a small place in the first place, and it is a path through which burning flames pass through vigorously, and there are very few things out there that are damaged by the force of the fire.
It is also called "melon skin" or "enoki skin" because of its appearance. It is said to be an expert's favorite because it is less flashy than "ash cover", "pier cut", and "scarlet".
rice cake dumpling
"Peony Mochi": Originally, the works were stacked and packed in a kiln to secure space in the kiln. At this time, uneven burning was formed on the stacked parts, and the pattern was removed.
It is called "peony mochi" because it does not get ash and develops a round color when it is baked by placing another bowl or sip on a plate.
Nowadays, in many cases, peony rice crackers are intentionally made by putting a rice cracker-shaped "botamochi" made of highly refractory clay.
In particular, the mouth of sake bottles and jars is covered with a drink from above and baked, which is called "fake-yaki" or "cover-yaki".
Blue Bizen
"Aobizen": If the kiln is not directly hit by the flame and is in a strong reduction state and is cooled and reduced, the whole may be burnt bluish. This is called Ao Bizen, and it is prized because it is rare among many kiln changes.
Apart from this, there is also one in which salt is added, the alkali volatilized from the salt is clinging to the surface, and the color is developed blue by cooling reduction.
This is called "salt blue" or "salt blue" to distinguish it from Ao Bizen.
Black Bizen
"Kuro Bizen": After molding, the base material is coated with black-colored soil or baked using blackened soil, and is also called "Ibe-te". In addition, the technique of painting soil is often seen in the crafts of Kobizen in the Edo period.
Recommended writers
Makoto Kaneshige Makoto Kaneshige Junpei Kaneshige Junpei High-strength Yoshiteru Kazuki Nakamura Kazuki Nakamura
