Limited
AMEYU HANA MISHIMA (handcrafted Matcha Bowl)

This is limited edition only available in spring and summer season.

diameter: 4.72inch (12cm) height: 2.95inch (7.5cm), standard Matcha bowl size
Traditional Kyo-Yaki (Kyoto Style)
Made by Jihyoue Katoh at Jihyoue Kiln

This Matcha bowl is a refined and elaborate work. Various types of INKA, flower stamps, are carefully decorated outside the bowl. Unique green and brown tones create a fantastic atmosphere. The contrast of glaze gives not only the INKA flowers, but also the bowl itself, a fantastic and mysterious aura. This Matcha bowl is beautiful and sublime with its balanced shape and graceful decoration.

AMEYU refers to the brown glaze that beautifully coats the bottom part. HANA MISHIMA refers to the MISHIMA technique. Before the shaped clay is dried, patterns are marked by stamp stick carved with flowers or another similar design. It is one of the traditional techniques of Kyo Yaki.

The INKA stamps near the base reveal an impressive level of delicacy and precision. Their patterns wrap around the Matcha bowl in a perfectly even band, which requires expert skill and planning. The grass‑shaped stamps near the bottom, barely visible from the front, encircle the bowl. This careful attention to areas that are seldom seen is known as SOKOITARI, a mark of the artisan’s quiet dedication and refined craftsmanship.

What first draws the eye is the hand pressed flower and ivy motif. The brown and green glazes settle into the carved lines, creating gentle shifts in tone where no two patterns are ever identical. Watching the glaze flow across the surface reveals the beauty of letting nature shape the piece. There’s a tenderness in the way the colors meet, as if the piece is breathing with its own quiet life. The soft, organic expression above is grounded by the deep AMEYU accent, giving the work a quiet but striking presence. It invites a moment of stillness, reminding you how deeply a simple object can resonate.

Jihyoue Kiln is also famous for superbly managing potter’s wheel and forming techniques. The curve of the rim and the silhouette from side to bottom are quite subtle and elegant. The weight is concentrated toward the bottom, allowing it to rest solidly in the hand.

When drinking Matcha from this bowl, you will feel the change of the interior scene with the passage of time, as the beautiful INKA patterns appear one after another with each sip. Finally, the delicate and superb INKA flower appears on the interior bottom of the bowl, evoking joy. You will feel the Japanese traditional WABI SABI and sophisticated aura of this Matcha bowl.

Specially packaged in a carton box.
Lead-free. Made in Japan.

Price:US$186.00

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Jihyoue Katoh

Jihyoue Katoh was born in Kyoto, 1971. Jihyoue Kiln flourished in the 16th century, and his predecessor was elected as one of the greatest craftsman by Oribe Furuta (1543 to 1615, one of the most famous tea masters) in the Seto region, an area famous for its pottery. The kiln is well known for its refined and high value technique of glaze and seal engraving. Jihyoue Katoh studied seal engraving in his younger age, and graduated from technical high school of pottery and porcelain department in 1986. In 1996, he succeeded the 15th Jihyoue. He is an expert at the INKA stamping technique, and has high expression of various glazing techniques. It is said that no artisan can emulate his INKA stamping.

Directions

- It is best to wash this item using only tepid water or mild chlorine-free dish washing detergent.
- If necessary, you may occasionally use a chlorine detergent.
- Do not sterilize by boiling, or in a dish washing machine.

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