Bizen ware ayu fish plate

This is a Bizen ayu (sweetfish) plate by Junpei Kaneshige, the eldest son of Kosuke Kaneshige, the leading figure of the Kaneshige family. As the name suggests, it is perfect for serving grilled fish, but it could also be interesting to use for arranging Japanese sweets at regular intervals. Rather than simply finishing the clay into a rectangle, the artist has carefully refined the surfaces and edges with a spatula, with his meticulous attention to detail breathing through the entire piece. A well-fired, crisp yellow sesame glaze (kigoma) is scattered across the vessel, offering that quintessential, understated Bizen aesthetic that is so delightful in tableware. By wetting the piece before or during use, you can enjoy the transformation of the earth—the true pleasure of Bizen stoneware—making this a truly "beautiful vessel" that will support your cuisine and enliven your dining table. Paper box
Diameter cm × cm × Height cm Junpei Kaneshige was born in Komaba, Tokyo, in 1972 as the eldest son of Kosuke Kaneshige. He graduated from the School of Humanities and Social Sciences at Waseda University in 1994. In 2000, he completed a graduate program in sculpture at Long Island University in New York, USA, and after returning to Japan, he studied under his father, Kosuke Kaneshige.