Entoten’s craft pop-up at The Den on Laurel Street over Labor Day weekend was a huge success! Thank you for taking the time to come and meet Kazu and to support his work. For those of you who couldn’t make it, here are some photos of the event, taken by our friend Tomoko Matsubayashi.
I hope to organize another pop-up event at the Den this December, so look forward to seeing you then.
Ceramics by Kazu Oba in our shop ->
How does September in sun-drenched San Diego sound? If you love the beaches, nature, and craft, this coming Labor Day weekend might be the perfect time to come and enjoy our laid back city when Entoten will host potter Kazu Oba from Colorado for an outdoor pop-up event at The Den on Laurel Street.
For the past 17 years, Kazu has dedicated his work to making functional, everyday ware used for food at home and at restaurants. Come and meet Kazu during the event, when he will share with you his passion for creating handmade ceramics for your table.
Saturday & Sunday, September 4 & 5, 2021
11am-5pm
at The Den on Laurel Street
(Click to launch Google Maps)
205 Laurel St. #104
San Diego CA 92101
Other work featured during the pop-up event includes:-
– Bamboo Baskets by Takami Yasuhiro
– Glasswork by Floresta Fabrica
– Tenugui by Harada Fumiko
– Chasen tea whisks by Tanimura Tango
In addition, a short stroll from the Den is the Mingei International Museum, the only Mingei museum outside of Japan, located inside the world famous Balboa Park. The Mingei will complete an ambitious three-year renovation and reopen to the public on September 3rd, and entry into the Museum will be free for all during the Labor Day Weekend. So come to San Diego and join our weekend celebration of craft!
Ceramics by Kazu Oba in our shop ->
I get so excited to hear from people that they have been vaccinated for Covid-19. It feels truly good to be on the offensive against this virus! And as I patiently await my turn for the jab(s), which should come soon, I’m starting to look forward to sitting around the table with my friends again.
And when I sit down to have tea, coffee, even water and adult beverages, I like to use small cups and mugs. Sure, it’s always good to have less things to wash afterwards, but I like to give my guests small drinking vessels so that I can bring a pitcher or spouted bowls with refills.
Why bother, you may ask. It is because little cups allow me to offer a fresh batch of hot or cold drinks to my guests. In addition, there is something very pleasant and soothing about watching and hearing liquid being poured into vessels don’t you think? I consider it as part of the entertainment to the guests. I’m sure the Victorians could have made tea in huge mugs as well, but they too must have felt that the act of pouring adds another layer to the tea experience.
If you ever wondered why there are so many small cups in my shop, now you know the reason. And today I’ve added even more small cups and pouring vessels by Kazu Oba to my shop. As always, Kazu’s spouts are perfectly executed so that there won’t be any drips left on your table. I hope that you’ll find the perfect vessel to add a little more pouring for your next gathering in the coming post-Covid world.
Ceramics by Kazu Oba in our shop ->
When Colorado potter Kazu Oba and his wife Yuka visited San Diego to install his show at the Japanese Friendship Garden in November 2017, I invited them to stay at my house. For a few nights, we shared simple meals using some good pots and talked about pots. It was great fun. One night, he told a story that stuck with me that I would like to share.
Kazu belonged to a potter’s group in Colorado several years earlier, and one night he attended one of its gatherings. “When I arrived, there were drinks served in plastic cups and paper plates for the food. I was so shocked and I said, come on, we’re potters!” Kazu said. Several people explained that they used these disposable wares because they didn’t want to create a burden for someone to wash up afterwards. So Kazu offered to be the dishwasher. They further responded that there was nowhere to store the plates and cups. “I said, if we can’t even bother to use what we make, then who would?” So Kazu left the group.
Kazu became a potter because he worked in a restaurant as a cook for many years but wasn’t satisfied with the vessels that were commercially available. So apart from making pots to sell, he creates vessels for restaurants, such as Ramen Star in Denver. The owner of Ramen Star, Takashi Tamai, is equally passionate about the quality of the Ramen he serves. If you are an ardent chef considering handmade pots for use at your restaurant, Kazu would be perfect for you.
I focus on finding well-made handcrafted items for use at Entoten, because when people understand the intrinsic value of crafts, a distinctive taste is developed that will strengthen the Crafts Culture. This culture is about being thoughtful of a lot of things: our history, traditions, quality of life, environment, sustainability, and spirituality to name a few. But Crafts Culture is not built by crafts people alone. We the users also bring our passion, knowledge, and experience to infuse into their values.
When I think about Kazu’s infamous plastic cups and paper plates episode, I chuckle because it must have created quite a stir among the potters. Kazu said a few agreed with him. But I also feel lucky to be able to work with Kazu who is so passionate about making and using handmade pots. By doing so, he is playing an invaluable part in nurturing the culture of caring.
Kazu Oba is having a Summer Sale by appointment from August 30-Sept 6, 2020 at his studio in Lafayette, Colorado.
Do you use spouted bowls on your dining table? If not, I highly recommend that you do. Don’t be misled by the spout though as these bowls are not just for pouring liquid, but are also great for serving a meal, soup, or even displaying flowers.
The best way to think of them is that they are a bowl with a “mouth” that has personality and charm. In Japanese, these vessels are called Katakuchi, and there is so much interest and obsession with them that there are stores that specialize in only selling spouted bowls.
As my regular customers might already know, katakuchi are my favorite types of vessels and I can’t seem to get enough of them. Luckily, I just received a whole bunch of them from Kazu Oba in Colorado, together with other beautiful pots by him. Please enjoy browsing these gorgeous mouthed vessels in my shop today!
Ceramics by Kazu Oba in our shop ->
Looking back, I realize there were so many things that I disliked eating when I was a child. One of my arch enemies was myoga, the flower buds of Japanese ginger that appeared regularly at the dinner table in the summer and did not go away until October.
Just like green onions, myoga was served as a garnish in miso soup, cold tofu, and other delicious things that, to a child’s tongue, tasted far better without this cursed topping. These terrible condiments are called yakumi, which means medicinal garnish, and my dream was to move to a world where they served food without them.
The other problem with myoga was that it was also the motif of my family’s crest. When I discovered this fact, I was so disappointed that I wasn’t born into a family with beautiful flower crests like Wisteria or Paulownia. I mean, why a lowly vegetable?
Years have passed and now a cold tofu without yakumi would be a let-down at the dinner table. And I even rather like the fact that a hardy shade-loving Zingiber is the motif of my family’s crest.
Ceramics by Kazu Oba in our shop ->
Maybe it is because he lives life on the edge, but Kazu Oba has a thing about rims. This potter-cum-sculptor-cum-dancer-cum-cook-cum-guerilla pot thrower confesses that the most difficult aspect of creating pots is the making of their rims. Indeed, the exquisite and alluring rims are the hallmarks of this potter’s vessels.
Kazu’s life on the razor’s edge began when he was just 17 years old when the lifelong Kobe resident was inspired to travel on his own and live in the U.S. after watching the American movie “Grease”.
An aspiring artist, Kazu studied at the University of Colorado at Boulder and had the opportunity to apprentice under Jerry Wingren, a sculptor in wood and stone who is based in Boulder.
Another key influence for Kazu has been his nearly 15 years working as a restaurant cook to support his livelihood as a student and apprentice. Kazu started paying attention to the vessels on which the food was served while working, and that was why he decided to became a potter.
After completing his apprenticeship with Jerry, Kazu traveled back to Japan to study under Nakazato Takashi, the master potter from Karatsu, Japan, whom he had met at the Anderson Ranch Arts Center in Colorado. Kazu returned to Colorado in 2004 and eventually started his own studio creating ceramics and sculptures.
To ensure that he retains his creative edginess, Kazu occasionally takes his craft to the street as a ‘guerrilla pot thrower’ and makes pots on a portable kick wheel. The primary purpose of Kazu’s street pot theater is to advertise for his solo shows, which has taken place in numerous cities. “I want to show people how I make pots and, also get out of my comfort zone to test myself,” Kazu says.
While Kazu is a bold adventurer, his artistic creations appear quiet and modest at first glance. But as soon as they are used, you will quickly recognize that they are carefully crafted to enhance the food that is placed in them. His pots are modern and clean, with beguiling rims. “I think all the world of lips”, Kazu explains.
As a cook, Kazu makes wares that he wants to use on his dining table, and so he ponders most about his work when he eats. For example, he uses a variety of clay and glazes so that the table has a mixture of colors and textures instead of looking all dark or light. Whether it is the sharp attention to the textures of colors that becomes background to food, or perfectly executed rims that frame it, this unique perspective of an experienced cook makes Kazu’s work truly exceptional.
When I look at Kazu’s work, I cannot stop thinking about the things I will eat out of them. It maybe vivid green blanched vegetables on dark clay, or some bright coulis for that meat on porcelain. I am sure that the cook inside you will be intrigued too.
