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The first Japanese-style kiln in the west was built by Tsuronosuke Matsubayashi at Leach Pottery, St Ives in 1922. [10] Western raku potters rarely use lead as a glaze ingredient, due to its serious level of toxicity, but may use other metals as glaze ingredients. Japanese potters substitute a non-lead frit. Although almost any low-fire glaze ...
White tenmoku Ofuke ware bowl, medium stoneware with rice-straw ash glaze, between 1700–1850 Edo period. Tenmoku (天目, also spelled "temmoku" and "temoku") is a type of glaze that originates in imitating Chinese Jian ware (建盏) of the southern Song dynasty (1127–1279), [1] original examples of which are also called tenmoku in Japan.
Ogura toast originated at the Mitsuba cafe in the Sakae area of Nagoya in 1921 (Taishō 10). A shopkeeper at Mitsuba noticed customers dipping their toast in zenzai (ogura porridge), and was inspired to create ogura toast in response. [1]
Minton majolica game pie dish, lead-glazed earthenware, c. 1875, an iconic example of High Victorian appetite for innovation with humour/whimsy, coloured lead glazes Lead-glazed earthenware is one of the traditional types of earthenware with a ceramic glaze , which coats the ceramic bisque body and renders it impervious to liquids, as ...
Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food , it was introduced widely after World War II , and the style became a popular food item.
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Sansai (三彩) is another type of technique using lead glaze. unglazed stoneware (焼き締め陶窓 yakishime tōki ): fired at high temperatures without applying a coat of glaze. In the Middle Ages, it was used for living utensils such as vases, pots and other everyday items, and in the Azuchi-Momoyama period, it was modified for use in tea ...
The name literally means "Japanese-style dressing". The standard wafu dressing consists of a mixture of Japanese soy sauce, rice vinegar and vegetable oil. There are many variations flavoured with additional ingredients such as aonori, grated ginger, umeboshi puree, wasabi or citrus fruits such as yuzu.