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Raku Raku is fired at a low temperature, which yields a soft, relatively porous and fragile type of pottery. It is delicate, lightweight and feels earthy to the touch. Most importantly, raku chawan are not thrown on a wheel, but hand-pinched in a process known as tebineri. This hand-sculpting, so seemingly simple, yet profoundly difficult to do well, is thought to impart the feeling of the potter directly to the tea-drinker's hand. |
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History Chojiro's chawan have an intense spirtual quality that has seldom been matched through the ages — though many have tried. The Raku Museum in Kyoto houses some of these famous tea bowls, as well as the work of others in the Raku lineage, which is still alive and active today. The present master, Kichizaemon XV is highly respected and widely collected. His style; modern, original and bold, takes Raku in an exciting new direction. Shopping |
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Raku ware is also perfect for food, and on Savory Japan, this is our focus. Since raku ware is delicate and easily broken, it isn't as popular as more durable imari or oribe ware in the modern Japanese kitchen. Instead, raku ware is often used as an accent, such as in small bowls for chinmi, or kozara (small plates.) Antique raku food vessels, such as the boat-shaped mukozuke above, are hard to find. We have a limited supply of raku pieces in our gallery, Mizuya. |