This work, we will deliver the actual item of the photograph.
Size: length about 8cm width about 15cm height about 7.5 cm Material: pottery Delivery time: shipping in 1 business day (excluding weekends and holidays) It may take some time depending on availability. In the above case, we will contact you by e-mail.
I use pottery clay of Amakusa in Kyushu.In recent years, I have also blended gray clay and Shigaraki translucent clay,"Toro", but Amakusa pottery stone is still at the center of my production.
Amakusa is very smooth to the touch and highly plasticity soil.I always try to make a shape using this plasticity.Even if you look at the tension of the"circle"made of Potter's wheel molding, it is very pleasant to the eyes.It is very important to mold the shape that does not impair the tension. I like the Celadon of old Chinese ceramics and the blue and white porcelain of contemporary artists.For me, blue and white porcelain is a reflection of"snow".After living in Mashiko for 9 years, I returned to my hometown of Akita, probably because I wanted to make a work of winter scenery in Akita.
To customers please
It is made one by one by the writer's hand.Therefore, the size, shape, color, pattern, etc. may occur individual differences by firing and raw materials.We are inspecting to satisfy our customers, but to the extent that there is no problem to useDimensions,shapes,colors,patternsAs for the difference, please order on understanding so that you can understand as the characteristics of the vessel.Please note that the color and texture of the product may vary slightly depending on your monitor Environment and browser.
The recipe you eat with Tamura ichisan's vesselHere.You can see it from here.
Kazu Tamura's work is inspired by the winter sky of Akita. Vessels that feel the beautiful pure white material of Amakusa,and vessels of color dyed gently to the white color. From the bowl of Mr. Tamura, who studied psychology at university, there is also a vessel to think about human beings.The part dyed in Gray is the color that came out from rice husks of Akita Prefecture's sake"shinmasa".
1973 born in Akita Prefecture 2000 after graduating from Waseda University, he began his career as a writer in Tokyo. 2002 moved to Mashiko-Cho, Haga-gun, Tochigi Prefecture 2011 returned to Akita Prefecture and continues to the present