{"id":556,"date":"2011-09-21T18:54:25","date_gmt":"2011-09-21T09:54:25","guid":{"rendered":"http:\/\/karatsupots.com\/wordpress\/?p=556"},"modified":"2011-09-21T18:54:25","modified_gmt":"2011-09-21T09:54:25","slug":"more-pots","status":"publish","type":"post","link":"https:\/\/karatsupots.com\/wordpress\/2011\/09\/more-pots.html","title":{"rendered":"More pots"},"content":{"rendered":"

One of the things I’ve not done very much of is Japanese tableware. Well, I’ve done some, but never really had a good idea of what to make, because I had no knowledge of dish types and acceptable sizes. So, if someone liked a food dish, it was usually a very common shape and size.<\/p>\n

Last week, my mentor lent me his 15+ volume encyclopedia of Japanese food dishes. You would not believe all of the recognized dish types and sizes, all divided into which season they would be used in. And they are all shown with full color photos of food in them, to give one an idea of how they are used. Looking through all of this just blew my mind. So much variety, but at the same time fairly specific size requirements.<\/p>\n

Anyway, now that I have the big kiln, there is much more room for various dishes to be fired, so I’m going for it. Today, I continued the work I started yesterday, finishing out that clay with the round dishes. Today, I prepared some different clay and made some spouted bowls (actually food dishes) and some kutsugata (shoe shaped, not sure I understand origin of this term) food dishes.<\/p>\n