Bizen Ayuzara

This Bizen ayu (sweetfish) plate is by Jumpei Kaneshige, the eldest son of Kosuke Kaneshige, the leading figure of the Kaneshige school. Adhering to the Kaneshige tradition of clay preparation, this piece is crafted from clay refined entirely by hand—without the use of a pug mill—and aged for several decades before use. As the name suggests, it is perfect for serving grilled fish, but it would also make an interesting display for a set of Japanese wagashi sweets arranged at even intervals. The artist did not simply shape the clay into a rectangle; the meticulous attention to detail is evident throughout the piece, with the surfaces and edges expertly smoothed with a spatula. The entire vessel is scattered with a well-fired, crisp yellow sesame ash glaze, embodying the austere, weathered aesthetic characteristic of Bizen ware that will enhance the beauty of any food served upon it. By wetting the piece before or during use, one can enjoy the evolving "earthy" quality that is the true pleasure of Bizen pottery, making this a truly "beautiful vessel" that reliably supports your cuisine and enlivens the dining table. No box
28.0cm (L) x 9.6cm (W) x 2.8cm (H) Jumpei 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 upon returning to Japan, he began his apprenticeship under his father, Kosuke Kaneshige.