碗 口径 8㎝ 高さ 7.5㎝ 容量 220㏄
皿 径 15㎝ 高さ 3.5㎝
This is an introduction to the bowl dish made by Motoharu Kurokawa from Bizen ware.
By changing the kiln, it is finished in a very delicious texture.
It is a kind of baking method called cross-cut, and it has become the most Pre-made finish.
a slightly reddish part and a blackish-burned part
And the part that is gray, and the metal color of silver also appears.
You can see the traces of natural kiln changes that cannot be controlled artificially.
The soil is a coarse one peculiar to Bizen ware, and fine stones are contained in some places.
Because of the roughness of the soil, you can see a lot of pinholes.
Coupled with a complex kiln change, a rough, rough texture
It has become a feature.
The bag is a square with no corners and has a handle on the corner.
It has a certain depth and can contain more than 200cc of capacity.
The dish has a raised edge and is easy to hold.
In addition, all sides are bent inward, and it has become a design.
It is a coffee bowl dish that you can feel the real pleasure of Bizen soil and exquisite kiln change nature.
介紹從比約前燒到黑川本哈魯的碗碗。
由於窯的變化,我完成了一個非常美味和深沉的質地。
一種烘焙方法,稱為碼頭切割,已成為最預在的完成。
一塊紅茶,有點紅,像燒焦的黑色部分
和灰色部分,和銀色的金屬顏色出來。
你可以看到自然變化的痕跡,這是人為無法控制的。
土壤是Bizen-yaki特有的粗糙,在地方有細石或
由於土壤的粗糙度,你可以看到很多針孔。
加上複雜的變化,一個粗糙和粗糙的質地
它已成為一個特點。
棺材是一個沒有角的矩形,在拐角處有一個手柄。
有一定的深度,容量超過200cc。
盤子有一個邊緣,很容易攜帶。
此外,四面朝向內彎曲,設計。
這是一個咖啡盤,讓您感受到Bizen土壤和精緻變化的自然樂趣。
介绍从比约前烧到黑川本哈鲁的碗碗。
由于窑的变化,我完成了一个非常美味和深沉的质地。
一种烘焙方法,称为码头切割,已成为最预在的完成。
一块红茶,有点红,像烧焦的黑色部分
和灰色部分,和银色的金属颜色出来。
你可以看到自然变化的痕迹,这是人为无法控制的。
土壤是Bizen-yaki特有的粗糙,在地方有细石或
由于土壤的粗糙度,你可以看到很多针孔。
加上复杂的变化,一个粗糙和粗糙的质地
它已成为一个特点。
棺材是一个没有角的矩形,在拐角处有一个手柄。
有一定的深度,容量超过200cc。
盘子有一个边缘,很容易携带。
此外,四面朝向内弯曲,设计。
这是一个咖啡盘,让您感受到Bizen土壤和精致变化的自然乐趣。