JapaneseHandCraft.com owner blog

RSS Feed Homepage

Articles: 1, 2, 3

How to serve green tea vol. 1 Basic
2008-06-02 02:59:00
Imari Green tea cupDo you want to serve good flavored tea?If you know some rules, you can serve it like a tea master.I will present the basics of serving tea.This rule applies to serving all kinds of Japanese green tea.1. Know what kind of green tea you will be servingThere are different ways to serve each kind of green tea.2. Use soft water or distilled water for making the green teaTap water contains chlorine, calcium and magnesium. These chemicals have a bad affect on the taste of the tea. Mineral water can be hard or soft. Hard water is rich in calcium and magnesium. Soft mineral water is preferable.3. Boil waterBoil water for 2-5 minutes to eliminate carbonates.4. Follow the particular process for the tea you servingEach tea has a proper way to serve it - water temperature, tea/water ratio and soaking time. It is important to follow the process.5. Cycle pouring (for three cups)Pouring a full cup directly from the teapot does not provide the best taste. The top is weak and the b...
More About: Basic , Green Tea , Serve

Boild Soramame (fava beans)
2008-05-24 04:10:00
Edamame, boiled immature soy beans, is a favorite Japanese snack food.I would like to recommend another tasty bean.It is the fava bean, called ?Soramame? in Japanese.It can be found at Asian and Latin American grocery stores in the US.I think Soramame is more delicious than Edamame.Of course, it goes well with sake!Ingredients:2 lbs fava bean2 tsps salt1 qt (1 L) waterOptional, 3 oz (100ml) sakePreparation,Dehull fava beans.Boil water in pan.Put beans and salt into boiling water.Boil for two minutes.Drain beans in a colander.Peel skin before eating beans.Optional,Cut corner of black spots before boiling.Add sake to boiling water.It makes a better flavor.
More About: Beans

Kiyomizu (Kyoyaki)
2008-05-22 02:47:00
Sake bottle & cup The history of Kiyomizu pottery traces back to the end of the 16th century. Kiyomizu, also known as Kyoyaki, means pottery. This form of pottery originated in Kyoto. Kyoto was the capital of Japan from 794 to 1869 (except during the Edo period 1603-1869). Traditions and techniques were brought together from all over the Japan. The tea ceremony was established in Kyoto. Kiyomizu pottery was developed with the most refined techniques by many famous potters (Ninsen, Kenzan, Mokubei Aoki, Eiraku Hozen). The skills and techniques are highly valued and continue to the present.Most of the works are handmade, anti-mass production. They continue to use the wheel for the shaping process and all pieces are hand painted. Today most Japanese pottery is mass produced and is reasonably priced. Kiyomizu pottery offers the discerning connoisseur a unique alternative.

Momiji (Japanese Maple)
2008-05-15 02:56:00
Kiyomizu Sake bottle (Tokkuri) Kiyomizu Sake Cup (Choko)Japanese have always appreciated the changes in seasons. Each season has unique characteristics, but autumn is one of the most favorite seasons. During autumn many Japanese people visit the mountains to see the trees? changing colors. Two of the most popular areas are Nikko in Kanto and Arashi-yama in Kyoto.The most common broadleaf tree is Momiji. The name comes from ?leaves turn red?. The shape is unique and like a baby?s hand. Momiji has yellowish green buds in the spring that turn to dark green in the summer. The green changes to yellow briefly, and then red in autumn. Each color change has its own elegance.Momiji pattern is used for Kimono, pictures, pottery and other traditional crafts. Momiji and Sakura (cherry blossoms) patterns are the most prized here.Is maple in your country also very beautiful?
More About: Maple

Buzan Fukushima, Gallery
2008-05-13 03:23:00
Incense Burner Incense Burner Tea bowlCraftsmanshipThe pattern is called ?Akaesaibyo?. It means fine red paint in English. The technique was developed around 1820 in Sano, Kutani. Akaesaibyo is one of the most popular patterns in Kutani. There were over 200 technicians in Kutani around 1900, but now there are only a few technicians. Buzan Fukushima is the best technician and leader in Akaesaibyo. Please take a look at his work.
More About: Gallery

Buzan Fukushima, potter in Kutani
2008-05-08 02:29:00
Cold sake cupBuzan Fukushima has over 30 years experience in Akaesaibyo at Kutani Sano kiln. His works were accepted 11 times in Japan Traditional Craftsman show. He also received the grand prize (prize of prime minister) in Japan?s 1998 Traditional Craft Competition. He is the president of Traditional Craftsman Association in Ishikawa Prefecture.
More About: Potter

Kingyoku Nakata Gallery
2008-05-04 02:34:00
Vase Incense BurnerSake cup Sake cup
More About: Gallery

Kingyoku Nakata, potter in Kutani
2008-05-01 04:15:00
Cold sake cup Kingyoku Nakata studied basic techniques at a famous kiln in Kyoto. After completion of his studies, he returned to Kutani and apprenticed under his father. He also studied with Yasokichi Tokuda (Living National Treasure) and three other masters in Kutani.His work has received many awards. In 1994 he was designated Traditional Craftsman from the Japanese government. When the Japanese prime minister visited Europe in 2000, he gave Kingyoku Nakata?s pieces as gifts.
More About: Potter

Clam Potato
2008-04-30 02:38:00
Spring season is a very good time for eating clams in Japan.Last weekend, my wife made a good recipe.I recommend having sake with this dish.Ingredients:1 lb potatoes1 clove garlic1/2 lb fresh clams1 tsp sake (white wine)10 oz. (300ml) water2 tsp butter1/2 tsp soy saucesalt to taste3 scallions (green onion)(Attention: 1 teaspoon is 5 ml or 1/6 oz.)Preparation,Cut the potatoes into 1/4 (big potatoes 1/6) pieces.Peel and slice the garlic clove.Chop scallions into 1/4? piecesFry clams and garlic in pan with sake and cover.After clams open, remove them from pan.Put water and potatoes in pan and boil until potatoes are soft.Finally, combine soy sauce, clams, salt and scallions in pan.It?s ready to serve.
More About: Potato , Clam

What's Kutani?
2008-04-21 11:37:00
Kutani sake cupThe history of Kutani pottery traces back to the beginning of the Edo period (1655).The early stage progressed under the support of the Daishoji clan. After the discovery of the potter?s clay at a mine near Kutani village, a potter was sent to Arita (Imari) district to master ceramics. He brought his techniques back to Kutani, but production suddenly ended around 1700. The cause of the decline is still unknown.About eighty years later the Kasugayama kiln opened at Kanazawa under the control of the Kaga Clan. A lot of kilns were built and each developed their own special style. In the Meiji period (1868-1912), Shoza Kutani developed his unique style, and the works of his apprentices were exported as highly valued examples of Industrial Arts of Kutani.

Rokkoyo vol.6 Bizen
2008-04-04 09:05:00
Goma, Tokkuri (sake bottle) Goma, VaceHidasuki, Dishvol. 6: Bizen (Okayama prefecture)Bizen has different roots than the other the five oldest kilns. Their roots are from Sueki. Sueki techniques came from Korea in the 4th ? 7th century. It is the oldest kiln in Japan. Bizen does not use chemical glaze. Bizen clay has a lot of iron content and the color is red and dark brown. The color and patterns are uncontrolled and made by location in kiln, ash glaze, flame and other factors. That?s also controlled more by nature than by human intervention. The value of this technique is estimated to be very high. Bizen has had 5 Living National Treasures and one of the best pottery districts in Japan now.

Rokkoyo vol.5 Seto
2008-04-04 08:43:00
Sino, Tea cup for tea ceremony Oribe, Bowl Oribe, Dishvol. 5: Seto (Aichi prefecture) Seto took over Sanage kiln?s techniques. It has the same roots as Tokoname. But, Seto kiln was protected by the Hojo noble family in the 12nd century. The Hojo family governed Japan from 1192 to 1333. Seto had made high quality pottery for the family. That?s the reason they developed glazing techniques. The works are very popular in tea ceremony in the present time. But, in 1333 when the Hojo family fell, potters in Seto also lost business. They moved into the mountain and were protected by another family. The family is the Saito family who governed Mino area (Gifu prefecture). Mino is a very famous pottery area now.

Rokkoyo vol.4 Echizen
2008-03-29 10:40:00
vol. 4: Echizen (Fukui prefecture) Echizen also took over Tokoname?s techniques and was founded around the 12th century. Echizen is not famous in Japan. They have been making regular house ware which was low quality. They did not make any artistic items like cups for tea ceremony. It is one of the reasons they are not famous in Japan. They don?t use chemical glaze, only ash glaze.

Rokkoyo vol.3 Tanba
2008-03-29 10:32:00
vol. 3: Tanba (Hyogo prefecture) Tanba also took over Tokoname?s techniques and was founded around the 13th century. Tanba?s techniques are similar to Shigaraki. But, they use pine trees for firewood. The pine ash makes unique patterns. Now they also use natural gas for burning. In this case, they put ash on the pottery by hand. It is different when made with pine firewood. Of course, the price is much different too.

Rokkoyo vol.2 Shigaraki
2008-03-20 12:11:00
Nymphaeales Bowl for garden Hibachi (charcoal bowl) Laccoon statueVo.2: Shigaraki (Shiga prefecture)Shigaraki took over Tokoname?s techniques and was founded around the 15th century.Its famous works are jars, jars for Bonsai, grinding bowls and raccoon statues, now Shigaraki clay has a lot of iron contents which makes red color ware.Their kiln was designed so that ash falls on the pottery while burning.The kiln has a series of room each slightly higher than the next.Ash, smoke and heat rise thorough the rooms creating different temperature and conditions.The design is good for letting ash fall on the pottery.The ash makes beautiful patterns.The flame also affects the patterns.It makes very beautiful ash glaze on the surface.This process is controlled more by nature than by human intervention, just like Japanese style landscaping.That is why intelligent people love tea ceremony and enjoy using this pottery.

Rokkoyo vol.1 Tokoname
2008-03-20 11:35:00
?Rokkoyo? means the six oldest kilns.They are Tokoname, Bizen, Seto, Shigaraki, Tanba, Echizen.Each kiln has unique techniques and culture.Each Rokkoyo has handed down these traditions since the 10th century.The works look very different.Vol. 1: Tokoname (Aichi prefecture)Tokoname took over Sanage kiln?s techniques.Sanage kiln developed its techniques around the 5th century in Toyota city, Aichi and discovered techniques of ash glaze.But it declined in the 14th century.The Tokoname area has good clay.Potters moved from Sanage to Tokoname.The Tokoname kiln was founded in the 11th century.The techniques have been taken over to Shigaraki, Tanba and Echizen since the 12-13th century.

Tokoname design
2008-03-10 08:51:00
The pattern is made with seaweed.Seaweed is fired on the tea pot, and the pattern is created.It is a natural pattern and never the same twice. To get this beautiful pattern the pot is turned on a wheel.The potter uses a sharp tool to make tiny indentations.The potter stamps flowers and cuts on the surface to create a beautiful design. Tokoname is famous for red colored clay.When the clay is fired, it turns black.The potter then uses a file to expose the red clay underneath. To get this beautiful pattern the pot is turned on a wheel.The potter uses a sharp tool to make tiny indentations.The pot consist green, red and beige color of clay.Those were mix and then formed as tea pot.The surface was cut like diamond, shows unique color.Whole processes were done by master potter.
More About: Design

Tokoname design
2008-03-08 12:18:00
The pattern is made with seaweed. Seaweed is fired on the tea pot, and the pattern is created. It is a natural pattern and never the same twice. To get this beautiful pattern the pot is turned on a wheel.The potter uses a sharp tool to make tiny indentations.The potter stamps flowers and cuts on the surface to create a beautiful design. Tokoname is famous for red colored clay. When the clay is fired, it turns black. The potter then uses a file to expose the red clay underneath. To get this beautiful pattern the pot is turned on a wheel.The potter uses a sharp tool to make tiny indentations. The pot consist green, red and beige color of clay. Those were mix and then formed as tea pot.The surface was cut like diamond, shows unique color.Whole processes were done by master potter.
More About: Design

Why choose a Tokoname tea pot?
2008-03-08 11:43:00
Tokoname Teapot by Kenjihttp://www.japanesehandcraft.com/Tok oname tea pots have excellent functions.The angle for pouring is a very effective design.Tea does not drip from the spout.The handle is designed for easy handling.The lid shape is adjusted to perfectly match the pot after firing.The excellent match provides a good condition for steaming tea leaves.Impurities adsorb with the fine particle clay.It works as kind of filter and enhances the primary taste of tea.Tokoname tea pots can make good tea.You can enjoy real green tea taste and fragrance.Are you interested in Tokoname now?
More About: Choose

What is Tokoname?
2008-02-27 13:33:00
Tea pot by Teruyuki Isobehttp://www.japanesehandcraft.com/ Tokoname is located in the center of Japan and is one of the six oldest porcelain districts in Japan. The history goes back to the 11th century. They made Buddhist urns for burials. Many Buddhist Tokoname wares are found all over Japan. In the 14th and 15th century they made tea cups and other tea ceremony items as well as Ikebana flower vases. At that time, tea ceremony and ?Ikebana? was born and became famous in the nobility and Samurai. Since the 18th century they have been producing normal household tableware. In the 20th century Tokoname was the largest production area for tile, pottery pipe and lavatory bowls in Japan.Now Tokoname has the most tea pot production in Japan. They have been developing their process with modern conveniences. The craftsmanship is very high quality. You can feel it. Their tea pots are very light weight. Their ceramic mesh is fine. It is very useful and good for all kinds of tea. They have ver...

Karaage (Japanese fried chicken)
2008-02-25 09:09:00
I know every country has its own style of fried chicken.Of course, Japan does too.We call it ?Karaage? in Japanese .?Kara? is an old name for China, ?Age? means fry.So this style came from china a long time ago.Several Japanese flour companies make Karaage powder.It is very good stuff.We just put the powder on the chicken, and then fry it.There is no doubt that all Japanese moms love it.The most famous Karaage powder is Nisshin Karaage powder.I think most Japanese grocery stores sell Karaage powder.Please try it with Sake or beer.I love wings with Karaage powder.
More About: Chicken , Fried , Fried Chicken

Tsukune (Japanese meat patties)
2008-02-25 08:53:00
I present easy recipes for sake.Today I tell you "Tsukune".Ingredients (for four)Ground chicken or pork 1 poundMinced Onion 1/4 poundEgg 1Minced Ginger 1/4 teaspoonSalt 1/4 teaspoonSoy sauce 2 teaspoonsOil 1/2 teaspoonFor sauceSoy sauce 2 teaspoonsSake or white wine 2 teaspoonsMirin or Sugar 2 teaspoonsAttention: 1 teaspoon is 5 ml or 1/6 oz.(Optional: Shiitake Mushroom, Green onion)Preparation,Mix meat, minced onion, egg, minced ginger, 2 teaspoon of soy sauce and salt in a bowl until mashed into gruel.Make the mixture into a round shape.Fry it over easy with oil in a pan.Put Soy sauce, sake and Mirin into the pan before turning off the flame.Turn off the flame and cover the pan with a lid for 30 seconds.Optional,This is the basic Tsukune.You can add minced shiitake mushrooms and green onion before mixing with meat.Tsukune is good for deep frying or grilling with sticks too.Sometimes we put Tsukune into vegetable stew (Nimono) or ?Nabe?.Tsukune is very wide useful and easy to cook.
More About: Meat , Japanese

Kazuo Nakata
2008-02-16 11:41:00
Sake cup by Nakata Kazuo http://www.japanesehandcraft.com/Kaz uo Nakata was born in Ishikawa prefecture in 1949 and got his first award at 25 years old. Since then, he has gotten tremendous acclaim using silver leaf in paint. He learned under Yasokichi Tokuda III who is a Living National Treasure of pottery painting.Kazuo Nakata is one of the potters most likely to become a Living National Treasure. Because, current Living Treasures will choose the new Living National Treasure from holders of an Important Intangible Cultural Treasure title in any prefectures. He is still young and his master is Yasokichi III. There are two Living National Treasures of pottery in the Kutani district. One is Yasokichi III, the other is Minori Yoshida. Minori uses gold leaf in paint. It is a similar technique. They want to choose the new Treasure from the same district.If he is designated a Living National Treasure, his works will be more expensive and increase in value. The works of Living National Trea...

Yasokichi Tokuda III Gallery
2008-02-14 07:15:00
Vase Vase Dish Dish Sake Cup
More About: Gallery

Who is Yasokichi Tokuda III?
2008-02-14 07:00:00
Sake cup by Yasokichi Tokuda IIIhttp://www.japanesehandcraft.com/Yasok ichi Tokuda III was born as Masahiko and started potting at 18 years old. He took the potter name Yasokichi in 1988 from his father. His grandfather, the first Yasokichi reproduced many of Kutani's lost traditional glazes. The skills have been taken over Yasokichi III with tremendous acclaim.Yasokichi Tokuda I (1873-1956)1953 Designated a Living National Treasure of pottery paintingYasokichi Tokuda II (1907-1997)1975 Designated as an Important Intangible Cultural Treasure of Ishikawa prefectureYasokichi Tokuda III (1933-now)1992 Designated as an Important Intangible Cultural Treasure of Ishikawa prefecture1993 Prize Medal of Honor from the government of JapanIn the collection of the Smithsonian Sackler Gallery in Washington DCIn the collection of the British Museum1997 Designated a Living National Treasure of pottery painting1998 In the collection of the Metropolitan Museum of Art in New YorkLinkhttp://shofu.pref...

Daikon Nimono (Boiled Daikon)
2008-02-06 06:11:00
I present easy recipes for sake.Today I tell you "Daikon Nimono".Ingredients:Daikon 1 pound (450g)Soy sauce 2 teaspoonsSake 2 teaspoonsSugar 2 teaspoonsKombu (Dried Kelp) approximately 2 x 3 inchesPreparation,Peel the daikon.Cut the daikon into 1 inch slice.Put the daikon and kelp in a pot, cover with water.Put soy sauce, sake and sugar in the pot.Boil the daikon for about 20 minutes with low flame.Cut the flame and keep the pot covered for 2 or 3 hours.(while cooling the flavor soaks into the daikon)Before eating, heat it again.The basics of Nimono.Please remember the ratio Sake 1 : Soy sauce 1 : Sugar 1.This ratio is common in Nimono and Japanese meals.If you like it sweeter or not so sweet, you can change the amount of sugar.Sometimes we use Mirin instead of sugar.It is the same ratio.You can add the Nimono to many foods as follows,Meat (Beef or Chicken or Pork) with gingerVegetables (Carrot, Potato, Onion, Radish)Mushrooms (Shiitake, Enoki, Shimeji mushroom)Boiled eggHanpen (Fis...

Sake steamed clams
2008-02-06 06:07:00
I present easy recipes for sake.Today I tell you "Sakamushi" .Ingredients:Fresh Clam 1 pound (450g)Sake 4 oz. (120ml)Green onion 2-3 stalksSoy sauce 1/4 teaspoonSalt(Optional: minced ginger and garlic)Preparation,Keep clams in salt water for 3-6 hours. The salt water has the same concentration of salt as sea water. (The clams will spit out their sand.)Cut green onions into 1/4 inch (5mm) pieces.Wash clams by rubbing clam shells with water.Put the clams, sake and optional minced ginger/garlic in a pan and cover with a lid.Boil for 2 minutes on a high flame.Check that all the clams are open. (If not, keep boiling for one more minute.)Put in soy sauce and green onion.Attention,If the cooked clams cool down, the clams will begin to harden.It is not so nice.I recommend you eat it very soon.
More About: Steamed

Kakiemon Family History
2008-01-31 07:49:00
Green tea cups by Kakiemon XIIIhttp://www.japanesehandcraft.com/Only the eldest son inherits the family name and some special skills.Kakiemon I (1596-1666)Succeeded in putting red paint on white pottery. The red is a similar color to Kaki, which is a Japanese fruit. He named Kaki-emon.Kakiemon II (1620-1661)Kakiemon III (1622-1672)Kakiemon IV (1641-1679)Kakiemon V (1660-1691)Kakiemon VI (1690-1735)Kakiemon VII (1711-1764)Nigoshide disappearedKakiemon VIII (1734-1781)Kakiemon IX (1776-1836)Kakiemon X (1805-1860)Kakiemon XI (1845-1917)Kakiemon XII (1878-1963)Nigoshide was reproduced in 1953.Kakiemon XIII (1906-1982)Designated as an important intangible cultural treasure of Japan in March 1971.Kakiemon XIV (1934-now)Designated a Living National Treasure of pottery painting in July 2001.Early Kakiemon is from Kakiemon I to Kakiemon IV.Middle Kakiemon is from Kakiemon V to Kakiemon VII.Late Kakiemon is from Kakiemon VIII to Kakiemon X.Modern Kakiemon is from Kakiemon XI to Kakiemon XIV.
More About: Family , History

Kakiemon (Nigoshide)
2008-01-30 01:44:00
Green tea cups by Kakiemon XIIIhttp://www.japanesehandcraft.com/Kaki emon is very different from other porcelain because of its warm milk-while foundation called ?Nigoshide?.Kakiemon?s Akae matches Nigoshide better than other white porcelain of Arita which is bluish, neat and cool.In the later Edo period (around 1800), however, the Nigoshide disappeared because of its difficult process of production.In Showa period (1925-1989) people who studied Kakiemon valued Nigoshide again and hoped for the reproduction of it.Thus Kakiemon XII and XIII combined their efforts and in 1953 succeeded in reproducing Nigoshide.Then the technique of Kakiemon-style was highly valued and designated as an important intangible cultural treasure of Japan in March 1971.Kakiemon XIV, who is alive today, learned a way of mixing paints and a technique of Akae directly from Kakiemon XII and the art of forming from Kakiemon XIII. He is doing his best to make up his own Kakiemon-style with a modern sense in a tradi...

Kakiemon
2008-01-29 08:36:00
Green tea cups by Kakiemon XIIhttp://www.japanesehandcraft.com/I will start to sell antique potteries and items made by famous potter.So, I present Kakiemon kiln today.They have over 300 years history.Because I got some green tea cups and will sell the cups on my web shop.Kakiemon (literature from Kakiemon XIV catalog)The first Kakiemon (1596-1666), the originator of Kakiemon porcelain, known as ?Akae? for the first time in Japan around 1643.Early Akae was copied from Manreki Akae of the Ming dynasty of the old China which had been brought to Hizen Hirado port at that time.Later the pattern of Akae was changed by Kakiemon to a pattern of his own and like Japanese painting. Akae with technique of over-glazing with delicate polychrome called ?Gosai? (five colors) or ?Shichisai? (seven colors) on the milk-white foundation was called Kakiemon-style and was known all over European.From the 17th century, the Dutch East India Company carried Kakiemon to all parts of Europe instead of the p...