Tuesday, 19 January 2010
Bamboozled
Wednesday, 13 January 2010
The Golden Drop
It is the food that makes the vessel, and the vessel that makes or breaks the meal. I am happiest when I am enjoying a meal with my family, made with vegetables and herbs that we have grown ourselves, served on my own vessels. This is the essence, the seminal point from which the desire and need to create pottery begins. That is not, however, where it ends. Were pottery my hobby then that would be enough, but as pottery is and always has been my profession, my vessels must prove their validity in the professional arena.Imagine walking into a fine restaurant packed with diners enjoying their cuisine on your own hand crafted vessels. From entree to dessert, each vessel designed for each separate course. As you walk from the entrance through the crowded tables to your reserved seat, the laughter and conversations of the others guests surrounds you. Each table you pass is at a different stage in their meal, the soup, the meat course, the fish. Accompanying each, excellent wines from around the globe. You have just walked into G'Drop, in Nihombashi, Tokyo.
Since January last year, G'Drop has been using my vessels for the winter season. You may remember the Ceramics Monthly article about it. They have about 500 pieces which I made after discussions with the chef, designed for the menu. This year (yesterday in fact!) they have asked me to make some additional pieces, which I will begin making tomorrow.
What is important about this for me is that these vessels are not just being used for a one off meal, but are being used for every meal in a sixty setting restaurant, for lunch and dinner, six days a week for three months every year. They are warmed in ovens or chilled in refrigerators, served with cuisine, eaten from with a variety of cutlery, washed in the dishwasher and stacked ready for the next order.
It is hard to imagine a harsher proving ground. The four "T's"; Functionality, Durability, Stability and Beauty, are all put to the test. Not only in the hands of the professional staff, but by the most unforgiving judges of all; the dining public. The other important issue that this is not a Japanese restaurant! Oh yes, it is in japan, but it is not serving Japanese cuisine where hand crafted pottery is the rule: this is a Continental style restaurant, where handcrafted ceramics are very much an unprecedented exception.
The winter menu on my vessels is only available until the end of march, and I have promised to have the new pots to add to it by the end of January so the race is on again!Thursday, 7 January 2010
The Dancing Frost
Monday, 4 January 2010
A Piece of Cake
One of the pleasures of winter is the wood fired slow combustion stove. The Traditional Japanese architecture of our home wasn't really designed to keep the cold out, but we have insulated the ceiling and closed off most of the drafts, and the wood stoves keep us nice and warm.
My first experience of a wood stove was on my Aunty and Uncles farm in Redesdale, Victoria in the early '70's. Whenever we would visit during winter, Mum would say, "You can't waste a hot oven!", and baking would summarily ensue. Scones, of course, was first on the agenda, but there was this one nifty cake recipe that was as simple as could be and came out perfect every time.
"Wonder Cake" she called it, and I make it now for my children. (Visitors too, if their timing is right!) It makes a great emergency birthday cake, and with the addition of nutmeg, or cocoa, or banana, or dried fruit....it can transform into a myriad of different cakes.
I have altered the original recipe slightly to make it easier to make with the ingredients available here and to use olive oil instead of melted butter. So, if it happens to be your birthday, and your a bit short on preparation time, here's the recipe. It's a piece of cake. Happy Birthday!
WONDER CAKE
1 Cup (250ml) Plain Flour
1 Cup of Sugar
1 Rounded Teaspoon (5ml) Baking Powder
1 Cup of; 60ml Olive Oil, 2 Eggs and fill it up with milk.
Mix it all together, pour it into a greased and floured cake tin and bake for 45 minutes at 180 degrees Celsius.
My first experience of a wood stove was on my Aunty and Uncles farm in Redesdale, Victoria in the early '70's. Whenever we would visit during winter, Mum would say, "You can't waste a hot oven!", and baking would summarily ensue. Scones, of course, was first on the agenda, but there was this one nifty cake recipe that was as simple as could be and came out perfect every time.
I have altered the original recipe slightly to make it easier to make with the ingredients available here and to use olive oil instead of melted butter. So, if it happens to be your birthday, and your a bit short on preparation time, here's the recipe. It's a piece of cake. Happy Birthday!
WONDER CAKE
1 Cup (250ml) Plain Flour
1 Cup of Sugar
1 Rounded Teaspoon (5ml) Baking Powder
1 Cup of; 60ml Olive Oil, 2 Eggs and fill it up with milk.
Mix it all together, pour it into a greased and floured cake tin and bake for 45 minutes at 180 degrees Celsius.
Thursday, 31 December 2009
Happy New Year!
It is the last day of the '00's (the Naughties), and tomorrows newspaper arrived this after noon. If only I had access to the stock exchange!We are enjoying our "Toshi koshi soba"(Buckwheat Noodles to traverse years) in traditional Japanese style, and will see the New year in with traditional Hogmanay, Auld Lang Syne and first footer celebrations!
Happy New Year everyone, and all the best for the '10's (the Teenies)!
Thursday, 24 December 2009
Merry Christmas!
Japan is not just the land of the rising sun, but also of the frequent earthquakes. Last Friday, just when the firing finished and the pots were still hot and sticky inside the kiln, we had two fairly large earthquakes here (the epicentre was the other side of Tokyo, but it was still significant here!). So, I waited with baited breath for the next few days for the kiln to cool enough to unpack it and assess the damage.
Thankfully we only lost two shelves of pots, and the four stacks supported each other in the kiln and the ash and glaze was just sticky enough to hold it all together! Stability is always an issue when I am designing my work, and I'm pleased to say that not a single cup in the whole kiln actually fell over!
In a situation like this it is important to remove as many pots as you can from the kiln before you disturb the shelves, just in case it all comes crashing down!
So, I am grateful for all my blessings, hopeful for a bright new year, and I pray for the health and happiness of all those I love.
I wish you all a blessed Christmas.
So, I am grateful for all my blessings, hopeful for a bright new year, and I pray for the health and happiness of all those I love.
I wish you all a blessed Christmas.
Saturday, 5 December 2009
One out of the box
I would never presume to value any of my pots in that way. For me they are fragments of my life and natures process captured in physical form, and as such each one is an irreplacable art work. As a maker of future antiquities, knowing that the teabowls that I make may last hundreds of years, it is, therefore, important to present them in the traditional way. I am constantly striving to create the best teabowls that I can, but not all of them come out of the kiln successfully. I select out the best for exhibitions or private sale, and for these I have boxes made.
In order for the contents of the box to be identified without opening the box, I sign the outside of the lid. The "Kanji" characters at the top right of the box say "Cha Wan", simply "Tea Bowl". At the bottom left is my signature, in English horizontally, and in kanji vertically. My kanji "釉 庵", read phonetically as "yu an", and mean "pottery glaze" and "Tea house" respectively. Were the bowl to be named or described, I would do so on the inside of the lid.
I had trouble finding a brush I liked, so I went to Yubendo in Nihombashi, a brush specialist, and spoke with the expert. After explaining what the brush was for, he asked what sort of brush I preferred to use. I said " I'd prefer to use a magic brush which makes everything I write beautiful, if you have one in stock?"
"Sorry," he said "We're fresh out of those today." After we stopped laughing he let me try several different brushes till I found one which suited me. The brush is called "大竜眉"(Dai Ryuu Bi), which means "Great Dragon Eyebrow". (It sounds better in Japanese, believe me!) It is a fairly narrow brush with a core of "Itachi" (weasel) surrounded by "Shima risu" (striped squirrel). It was rather like buying a wand at Ollivanders. As a result, however, my writing improved dramatically, almost as if by...Magic!
The same hanko is used on the yellow turmeric dyed cloth that the bowl is wrapped in before it is packed in the box.
As with all of my work, my teabowls are made in collaboration with the forces of nature, and I discover them when I unpack the kiln. There are a few which really appeal to me, and it is these which I select out for exhibition and sale, these few which I take such care to box. This year I have selected out twelve bowls for my "Recent Works" Gallery blog, each with a full description, please take the time to view them. The tea bowl is part of the greater art work which is the Tea Ceremony. There are many elements which make up that work, including the tea drinker. The ceremony itself is ephemeral, and once finished lives only in our memories. The tea bowl, however, is a treasure which will last forever.
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