Continuing on from “The Appeal of Ceramics Starting with Karatsu Ware ① Introduction”
First, let’s start with E Karatsu (pronounced with a soft “e”). When I think of “Karatsu Ware”, E Karatsu is the first thing that comes to mind.
To tell you the truth, drab izakayas [Japanese style pubs[ didn’t use to be my style, but
the more of them I visited, the more I saw how “remarkable” and “deep” they were.
And I’m not sure if I really understood it, but I sure sensed it. Tea bowl. Kojyu Nishioka pottery.

Chosen Karatsu. Characteristically black and white. The drip glaze pattern is beautiful.
Karatsu ware is said to be on the expensive side, but of varieties, Chosen Karatsu is both upper-end in price and popularity.
It is called “Chosen [Korean]”, but it is not from the Korean peninsula. It is Karatsu ware made in Saga, Japan. …Those of you who are curious about how it came to be called “Chosen” should look it up.

The origins of ceramic names are actually more often the product of someone’s whims or the result of some odd mistake.
The free cup was a purchase I made in a pottery shop near Karatsu Castle. It is the work of a female artist. The large sake cup is by Toyo Inoue.

Kuro [Black] Karatsu.  Jet black Karatsu ware. Originally crafted as a vessel for serving wagashi [traditional Japanese sweets], I use it as my noodle bowl.
It is great for ramen and curry, too.
And maybe because I splurged a bit on it, it sure makes everything taste delicious.
It is a piece by the 13th generation of the renowned Tarouemon Nakazato lineage.
26,000 yen. Assuming that the bowl makes 1 serving taste 100 yen better, is it safe to say that after 260 servings the bowl will have paid for itself?

The Appeal of Ceramics Starting with Karatsu Ware ③　To be con’t…