Koishiwara Pottery -Tableware to Enhance Your Meals-

concept

To create new beauty in utility and restore the handicraftsmanship

Koishiwara-yaki, deriving its name from a town in Fukuoka, Kyushu, is a traditional Japanese pottery that has been loved by general public for everyday use. Unlike the lavish and colorful Arita and Imari porcelains, both from Kyushu, which charmed Europe and the world when first introduced at the end of 17th century, Koishiwara is known for its homely warmth of clay.
Its origin dates back to the early stage of Edo Period (1603-1868) when the lord of Kuroda Clan invited potters from Imari to produce fine porcelains. Then, at the beginning of 18th century, unknown craftsmen began making the daily earthenware that Koishiwara-yaki is today. Its practical yet distinctive design has since been lauded as the you no bi (beauty in utility).

Koishiwara Pottery Project

Koishiwara Pottery, a totally new brand of Koishiwara-yaki, was launched to aim for the new Japanese Mingei modernism.A collaboration between Tokyo-based food coordinator Tomoko NAGAO and potters in Koishiwara, and under the concept “Tableware to Enhance Your Meals”, we’ve been creating modern tableware that goes with any kind of cuisine.
While carrying on the spirit of Mingei, forms of western tableware are also brought in to enhance any types of dish. Bowls, plates, cups – they all may look simple and unadorned, but not one is exactly the same, and surely to give you the pleasure of picking just the right one.
Japanese people enjoy mixing up all kinds of tableware – porcelain, lacquer, glass – and Koishiwara Pottery offers a uniquely different range of handcrafted tableware to suit the tradition.

The lineup of products at Koishiwara Pottery started out with soup bowls and bread plates. Their design was a departure from the traditional style of Japanese tableware, typically with the foot underneath. When some “everyday meal” like hearty soup and café au lait, and oven-fresh bread are served on these dishes, strikingly new scenery appeared on the table. Then, we added to our lineup some shallow bowls, cups, pitchers, lidded pots, and even some deep bowls, large bowls, dinner plates, and cheeseboards to match Western table style. Total collection is 15 items and meets your needs at any occasion.

Tomoko NAGAO

Food coordinator and culinary expert
Tokyo-based cookery writer and food coordinator. She creates original recipes inspired by eclectic mix of world cuisines, and her recipes have been published in numerous women's and culinary magazines in Japan. Her works include collaborating with companies to develop new products and spaces such as Toraya Cafe in Tokyo. She loves French cuisine culture, and has organized several projects in France, including a culinary exhibition "Berried" (with Ricca FUKUDA) at Fraich' Attitude gallery in Paris in 2005.

Craftsmen potters of KOISHIWARA POTTERY

Potter's name, first name first (name of his pottery)

Motomi MORIYAMA (Moriyama Kanzan-Kama), Kanemitsu MORIYAMA (Hozan-Kama),Shoichi MOTONAGA (Motonaga-Toen), Shusaku FUKUSHIMA (Fukushima-Kama), Tetsuhiro KAWASAKI (Kawasaki Tetsuhiro-Kama), Toyoki ONIMARU (Onimaru Toyoki-Kama), Kenji YANASE (Yanase Kenji-Kama),Hidenori KAJIWARA (Keishu-Kama), Takeshi SATOMI (Shuzan-Kama), Masakatsu KAJIWARA (Harahiko-Kama).


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