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Tag: kyusu

Blue-and-White Sometsuke Porcelain by IWANAGA Hiroshi in Arita, Saga

By:
Ai Kanazawa
August 14, 2025IWANAGA Hiroshi Arita Ceramics

My decade long search for a Japanese Sometsuke (blue-and-white porcelain) artist came to a successful conclusion when I discovered Iwanaga Hiroshi’s work at a gallery in Tokyo in 2023. I was enamored by Iwanaga-san’s Sometsuke with the brilliant blue brushwork and fresh porcelain bodies of widely variable shapes. They reminded me of the vibrant Koimari -old Imari, named after the nearby Imari port- ceramics that were produced in the pottery town of Arita, Saga, in Northwestern Kyushu during the Edo period (1603-1868).

Blue-and-white Sometsuke pottery by Japanese potter Iwanaga Hiroshi, Arita, Saga

Porcelain making began in Arita in the first decade of the 17th century, after the first kaolin deposit was discovered in Izumiyama by skilled Korean potters who were brought to Japan through two invasions in the 1590s. Inspired by the popular blue-and-white ware imported from China since the Middle Ming dynasty (1368-1644) and invigorated by the kaolin discovery, the Arita potters began creating ceramics known as Imari with designs and motifs catering to Japanese tastes. These designs often followed the examples of Chinese motifs but with direct and playful expressions of fauna and flora that I think is uniquely Japanese -a quality also present in Iwanaga-san’s work.

Izumiyama quarry in Arita, Saga was discovered in 1616. Within 30 years following the discovery of exceptionally pure porcelain stone here, Japan shifted from a country that imported porcelain to an exporter.

Last spring, I visited Iwanaga-san’s studio in Arita, which today has a population of approximately 19,000 people. When I arrived at the studio, Iwanaga-san, a broad-shouldered man with long red hair donning a Van Halen T-shirt (he loves rock music), cheerfully greeted me into his garage. We squeezed past his car, a well-maintained vintage Nissan 370Z, through to the studio where hundreds of pieces of greenware were drying on boards with side shelves stacked with numerous molds.

Pottery studio of Iwanaga Hiroshi in Arita, Saga
Sometsuke potter Iwanaga Hiroshi demonstrating how to hold a “dami” brush for filling motif outline with cobalt
Wheel-thrown, drape-molded, wheel-trimmed, bisque ware waiting to be painted at Iwanaga Hiroshi’s studio

For four decades, Iwanaga-san has been throwing and molding the porcelain, drawing and painting the designs, preparing and applying the natural pine ash glaze and firing the pots all with his own hands. I was surprised at the level of output that was evident from the sheer volume of unfinished pieces stored in his studio.

Traditionally, painted porcelain dishes in Arita have been made through a division of labor.  “My father was a “soji” maker who shaped clay and prepared greenware for painters,” Iwanaga-san said. “Many of the mold making tools belonged to my father.” These days Arita’s local ceramics industry is dominated by wholesalers who make it difficult to sustain a good wage for the workers at the foothills of porcelain production, like mold and greenware makers. It is also little known outside but, in Arita, most porcelain bases are slip-cast using machines. “I don’t have anything against slip-casting,” Iwanaga-san said. “But I think inconsistencies in hand-thrown pots and varying tones of cobalt are desired ‘flavors’ of sometsuke work.”

“From the beginning, I wanted to become a studio potter, so I studied both throwing and drawing,” Iwanaga-san said. He studied sumi ink drawing under Kanetake Jinen, a traditional ink drawing craftsman. “Sensei purchased the famous “Manual of the Mustard Seed Garden” for his students, and I copied the drawings from the book for many years,” Iwanaga-san fondly recalled. He also studies Koimari designs and gets inspirations from motifs on chards found at old local kilns dotted around his neighborhood.

After the wheel room, Iwanaga-san took me to the painting room where he stores various outlines of his designs on paper. These outlines are transferred onto bisqueware using gourd ink that burns away in the kiln. “Several years ago, the local producer of gourd ink went out of business and I almost went out of business,” Iwanaga-san said jokingly as he showed us pieces of burned gourd. “So, I started making them myself.” These types of challenges seem to invigorate Iwanaga-san.

Gourd ink on xuan paper is used to transfer the base of a motif onto bisqueware.
Gourd charcoal made by Iwanaga Hiroshi
Porcelain bisque at various stages of base decoration called “honegaki (bone drawing)” at Iwanaga Hiroshi’s studio
Iwanaga Hiroshi demonstrating line and wash technique with a dami brush. He used a damaged piece -a crack was found and marked on the rim-
Goldfish design before glazing. The light blue wash that burns away in the firing is applied first on the rim and center to test for cracks. It is important to discover cracks before drawing which can save a lot of time because some designs take hours to draw. <Photo Courtesy of Iwanaga Hiroshi>

Iwanaga-san established his own Sometsuke studio in 1985 and for several years he knuckled down to pay off his family’s debt. 10 years later in 1995 he held his first successful solo exhibition in Tokyo. Since then, public recognition of his extraordinary work has grown steadily and he has regularly exhibited at well-known galleries throughout Japan. In 2008 he was selected by Yoshioka Sachio, a renowned dye artist, to create 25 Sometsuke chargers for the “Work by Hand: A Japanese Tradition” for an exhibit at the Terminal 2 arrivals concourse at Narita Airport. And recently Iwanaga-san took on non-ceramic work that involved the painting of the designs of yukata (cotton summer kimono) fabric for professional sumo wrestler Takayasu Akira.

Fuyode, or Kraak style, Sobachoko by Iwanaga Hiroshi. The designs of Iwanaga-san’s work is a visual reminder of Arita’s historical success through trade with the Dutch East India Company (1602-1799)
Yukata fabric designed by Sometsuke potter Iwanaga Hiroshi for sumo wrestler Takayasu Akira

Iwanaga-san is 65 years old this year and has decided to retire from doing annual solo exhibitions in Tokyo. His elbows and neck have developed chronic pain, so he needs to work less after decades of spending too many hours on the wheel and holding a brush. As we left the studio, Iwanaga-san explained his plans to clean up his studio so that his daughter’s family could move into his house. He said he will continue to work at a slower pace and divide his time between Arita and Tokyo, where his girlfriend lives and runs a small gallery while taking care of her elderly mother.

Luckily, a slower pace for Iwanaga-san will allow a small gallery like mine to be able to continue to bring his work to the U.S. “I want to keep making good work that will be cherished by people even after I’m gone,” Iwanaga-san says.

Since the appeal of blue-and-white pottery never seems to cease, history is on his side. I hope that you find Iwanaga-san’s work as uplifting as I do just like Arita’s Imari ware traveled the world and inspired people in faraway regions a few centuries ago ✦

All photos at Iwanaga Hiroshi’s studio by Tomoko Matsubayashi

Pottery wheel and drape mold on the seat
Drape Molds
Tonbo -tools used to measure the width and depth while throwing on the wheel
Tatakibo -paddles used to shape the thrown clay on drape molds.
Yumi tools used to cut the rim of vessels on the drape mold
Xuan Paper with “honegaki” base design

Shudei by Yamada Yutaro: The Bona Fide Red Teapot

By:
Ai Kanazawa
July 21, 2021Ceramics YAMADA Yutaro

Kyusu by Yamada Yutaro in our shop->

While many red or shudei teapots are created using clay mixed with manufactured red iron oxide these days, the teapots of Yamada Yutaro are made using clay rich in iron dug out over half a century ago from under the rice paddy fields near Tokoname in Central Japan.

Shudei Hohin (teapot with no handle) by Yamada Yutaro of Tokoname, Japan
Black and Shudei Kyusu teapot by Yamada Yutaro

“I found out that back in the day, the best red clay was found in the paddy fields of neighboring towns like Kaminoma and Kowa,” Yutaro said. ‘Back in the day’ refers to the time when the famous Chinese tea pot maker Jin Shiheng arrived in Tokoname from Yixing in China in 1858 to teach local potters.

When I was growing up in the 1970s, most households in Japan owned a ceramic Kyusu teapot and a great majority of them were red. I still fondly remember sipping tea brewed in a vermillion teapot sitting around a heated table watching sumo with my grandparents. Owning a Kyusu teapot must have been a tradition dating all the way back to Jin’s arrival in Meiji Japan. Sadly, this is no longer the case in Japan where many people today get their tea from vending machines.

Paddy rock inherited from a local pottery that was excavated half a century ago.
Photo courtesy of Yamada Yutaro
This rock will eventually be processed into shudei clay
Photo courtesy of Yamada Yutaro

To make his shudei clay, Yutaro processes dried rock inherited from a now defunct local pottery. Preparing the clay is a physically demanding and time-consuming process, but as with everything else in craft, being uncompromising is often the best way to making good work.

Processed Shudei clay
Photo courtesy of Yamada Yutaro

I’ll leave it to the tea aficionados and scientists to judge if a shudei tea pot actually makes the tea taste sweeter and mellower as is reputed. But the fact is that the shudei ware made by Yamada Yutaro is not just about the looks. His teapots are made using carefully selected material with due process and attention that has been practiced and refined over the centuries by numerous generations of potters. I hope that Yutaro’s beautiful and painstakingly prepared work will entice more people to enjoy tea brewed in a teapot instead of coming from a plastic bottle.

 

Tea is Always a Good Idea: New Kyusu by Yamada Yutaro

By:
Ai Kanazawa
August 2, 2020Ceramics Tokoname YAMADA Yutaro

Tokoname Kyusu by Yamada Yutaro in Our Shop August 3rd->

I am far from alone in wrongly anticipating that the Covid pandemic by now would be under control and I would be planning a summer trip somewhere. But with all the indices here in the U.S. going in the wrong direction, we are stuck at home for the foreseeable future.

One good piece of news arrived recently in the form of a box from Japan that I had shipped months ago early in the pandemic but that got stuck in the Japanese postal system. In the box were Kyusu tea pots by Yamada Yutaro that I had hoped to release in my online shop before the arrival of this year’s new Japanese tea crop in June.

Tokoname flat Kyusu by Yamada Yutaro with mogake markings
The seaweed used for creating the mogake markings on the Kyusu is collected along the coast of Tokoname.

That June date has long past and I read in the news that the long rainy season that tormented Japan this year is also finally over. The humid hot summer has officially started and this is also the beginning of the toughest work environment for many craftspeople in Japan. I remember Yutaro san telling me that in the summer, he sleeps during the day and works at night because the heat in his studio reaches over 100 degrees every day. He is constantly battling with mosquitoes because he has many containers of standing water for making clays lying around in the studio.

Kyusu maker Yamada Yutaro’s studio in Tokoname, Japan
Tokoname Kyusu before firing. Yamada san makes his own clay.
Tokoname clay made by Yamada Yutaro
Tubs carrying clay and water around Yutaro’s studio -a mosquito’s paradise.

When I reported the good news of his pots’ delivery, Yutaro san said, “I’m glad they arrived safely. I hope that we can encourage people to have tea and enjoy using tea wares even more often since we’re all staying at home.” I chuckled because I’ve never heard of anyone as young as him (only 28 years old) talk about making tea at home.

In a stressful time, tea is always a good idea, and I’m happy to be able to share Yutaro san’s passion and thoughtful work during this time. I drink more tea now than ever, because tea time has become an important ritual for both my husband and I to take a break from work at home. So put on the kettle and join me and Yutaro san for tea.

Tokoname Kyusu and Yunomi by Yamada Yutaro

A Very Particular Focus: A Love Affair With Tokoname Kyusu by Yamada Yutaro

By:
Ai Kanazawa
November 28, 2018Tokoname YAMADA Yutaro

Tokoname Kyusu by Yamada Yutaro in the Our Shop ->

On an unusually warm November day in Japan, I visited Yamada Yutaro, a young rising star of kyusu teapot makers in the old pottery town of Tokoname. When Yamada-san graduated from college, he did not appear destined to be a potter as he went to work for a construction company. But he always wanted to make kyusu, so he heeded the advice of a colleague who said that he should follow his ambition sooner rather than later.Yamada-san quit his job after just one year and returned to school to study ceramics.

Tokoname kyusu teapots by Yamada Yutaro

Yamada-san grew up in Tokoname, which is a ceramics town south of the sprawling city of Nagoya. Tokoname is one of the six oldest pottery towns in Japan and dates back to the 12th Century. The town flourished during a big construction boom in the Meiji era as it became a supplier of ceramic drainpipes.

A street in Tokoname lined with reused ceramic pipes and shochu bottles. Tokoname was once the largest producer and supplier of these ceramic items in Japan.

During the Showa era, Tokoname became widely known for its kyusu. When I was growing up, even in my humble house, we used kyusu from Tokoname to drink green tea because it was the brand to own!

Kyusu making in Tokoname is believed to have started during the Edo period when a local potter called Inaba Shozaemon started creating teapots by referencing drawings of old teapots he found in a book. The fame of Tokoname Kyusu grew further when a Chinese Yixing potter called Jin Shiheng was invited in 1858 to teach red clay (Shudei) kyusu-making techniques to local Tokoname potters by Koie Houju, a prominent Tokoname potter and businessman who made his fortune in the drainpipe business.

The studio of Yamada-san’s father stacked with ceramic planters. The Yamadas have been potters for three generations.

Many families in Tokoname have been potters for generations. In the case of Yamada-san, he follows his father and grandfather into this profession. But unlike most Tokoname pottery families, the Yamadas are very individualistic and each generation has pursued different interests.

Yamada-san’s grandfather made hibachi, while his father is focused on planters. Yamada-san himself is a kyusu maker. “I’m infatuated with kyusu, but my father says he has absolutely no interest in kyusu”, Yamada-san chuckles. But the son always keeps in mind what his father told him when he quit his office job to become a full-time potter, which was that it was not easy to make a living as a potter.

Kyusu maker Yamada Yutaro of Tokoname

Kyusu making is a very delicate and exacting process with each step requiring the utmost precision. The body, lid, tea strainer, handle, and spout are all created separately and subsequently put together meticulously. As kyusu making is so highly specialized, Yamada-san said that the general ceramics training taught in schools was not directly useful to him.

The strainers that will be attached to the inside of the spout. The holes are larger on the edge to allow for the last drop of tea to come out easily from the teapot.

So after his school training, Yamada-san honed his skills by getting hands-on experience from expert local teapot makers like Murakoshi Fugetsu, who learned from Yamada Jyozan III who was designated as an important intangible cultural property (also known as a living national treasure) of Tokoname Kyusu by the Japanese government in 1998. Yamada-san also visits Yamamoto Hiromi, who he refers to as the “god of Kyusu” and is a renowned Banko pottery kyusu artist.

Yamada-san holding his “family treasure” brass hole cutter used to make the strainer. The nail on his right thumb is used for making the knob on the lid.
Kyusu greenware before high firing. The spout is attached slightly turned counter-clockwise, because the clay will pull back and the spout will turn clockwise during the firing.

According to Yamada-san, a good kyusu is comfortable to hold, which means that it should be easily held by one hand without any part of the user’s hand touching the lower body of the kyusu as it can get quite hot. The kyusu should also have a spout that pours smoothly and does not dribble. The strainer should allow for the last drop of tea to come out of the pot easily. And finally, the wall of the kyusu should be very thin so that it is light and easily held with one hand.

A hiragata kyusu by Yamada Yutaro. A good kyusu is lightweight and comfortable to hold with one hand.

From clay preparation to firing, Yamada-san is tirelessly meticulous. It was so refreshing and infectious to see his fascination with the kyusu. “I think good work inherently embodies the passion and spirit of the maker, and I want to make such work,”, Yamada-san observes. Looking at his beautiful kyusu, I think he is already doing this extremely well.

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