SHUNKAN (handcrafted Matcha Bowl)

(Please note: It takes approximately 2 to 5 business days from the time you order this item until the date it is shipped from Japan. In extremely rare cases, it may take up to 20 business days. If you order this item with other items, they will be shipped together.)

diameter: 4.52inch (11.5cm) height: 3.15inch (8cm) weight: 11.99oz (340g)

Made by Shouraku Sasaki at Shouraku Kiln.
Shouraku Kiln, opened in 1903, is one of the most traditional Raku Yaki Kilns in Kyoto. Shouraku Sasaki is the third generation of family artisans at the kiln.

This SHUNKAN matcha bowl is created after the original by Chohjiroh Raku (circa 1500 to 1589), the father of Raku Yaki, who began to create Raku Yaki under the supervision of Rikyu Sen who indurated Teaism. (For more information, pleae click here.)
It is said that SHUNKAN is the work most representative of his simple and formative style, which is the original foundation of Raku Yaki. High quality duplication traditionally has been admired for established Japanese ceramics since creating high quality duplication requires extremely skilled and broad-based techniques in all aspects of creation, and often compels the artisan to meticulously recreate an atmosphere which often was created on accident by the original artisan. Only a few artisans can duplicate historical treasured arts of Raku Yaki.

The art of Chohjiroh Raku clears away all embellishment and hyperbole in the pursuit of true beauty. The simple formative design was inspired by Teaism and Zen spiritual culture.

Harmonies and contrasts of tension and respite, flatness and curve of this SHUNKAN are indescribably noble and elegant. It is said that this is one of Chojiroh's most beautiful works. The rim of this piece is thin and designed with some fluctuation in height. The middle and lower sides are deliberately and boldly whittled away and taken up. The bottom is also whittled away and the shape looks moderately undulate. Though the above formative designs are moderate, they create a noble, elegant atmosphere. It feels very soft and warm to the touch by hands or mouth. This form epitomized not only all of Chojiroh's creations but all matcha bowls of future generations.

The black glaze of Chojiro's works is not shiny but matte and moderated because of the kiln burning technique. The black glaze of Raku Yaki is made from the rare and precious KAMOGAWA stone, found only in the Kamogawa River, which flows through the city of Kyoto. Of course, the glaze of this ceramic bowl is made from KAMOGAWA stone.

This SHUNKAN is the historical basis of design for all Raku Yaki matcha bowls throughout history in Japan - it is the essence of Teaism and Zen spiritual culture.

Specially packaged in a wooden box.
Lead-free. Made in Japan.
Free shipping on all tea ware items!




FREE INTERNATIONAL SHIPPING on all orders of US$36.00 or more.

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Chohjiroh Raku (circa 1500 to 1589)

Chohjiroh Raku is the father of Raku Yaki. In the late 16th century he began to create Raku Yaki in Kuro (black) Raku and Aka (red) Raku under the supervision of Rikyu Sen who indurated Teaism. His matcha bowls were called the Rikyu Form, clearing away all embellishment and hyperbole in the pursuit of true beauty. His simple formative style was unique in the world of 16th century pottery. He inspired the ideal Zen spiritual culture into pottery.

Shouraku Sasaki

Shouraku Sasaki was born in 1944, and studied under his father, the second-generation Shouraku. He strives to inspire an elegant and relaxing atmosphere into extremely simple Raku Yaki. His high level and quite broad-based techniques which enable to create elegant works and to duplicate historical treasured arts are highly appreciated not only by pottery and porcelain industry but by Japanese tea ceremony schools.


- Raku Yaki has a water-absorbing property, so it is possible for this ceramic to retain and "sweat" small amounts of water.
- Before using Raku Yaki for the first time, please soak in lukewarm water for one or two minutes. Before reusing after it has been stored long term, please soak for thirty seconds. This process helps to keep Raku Yaki strong and durable as well as clean and stain-resistant.
- It is best to wash the Raku Yaki using only tepid water.
- If necessary, you may occasionally use a mild chlorine-free dish washing detergent.
- Do not sterilize by boiling, washing with chlorine detergent, or in a dish washing machine.
- In case of using this as a dish, don't serve foods that have been made with sweetened vinegar.
he vinegar may damage the glaze. - Take care not to hit the bowl against a hard surface or give it a strong shock.
- Before you store Raku Yaki in its wooden box for long tem, dry off fully in the shae for 4 to 7 days. Otherwise, if the clay remains wet while it is packed away in a box, there is a possibility for the Raku Yaki to take on an unusual earthy odor or even for mold to form.
- If Raku Yaki takes on an unusual earthy odor, you can remove the odor by continuing to use Raku Yaki every day for a week.

Customer Review

No. Author Country Rating Read Date Added
01. Mario Poletti Italy
3417 03/03/2010

Current Reviews: 1 

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