DSCN4714Green Glazed Split Pepper Mukoudzuke (Ryokuyu Wari Sanshou) by Dou’nyuu

This month’s cover is from “Yugi Museum’s Famed Works”
Edo period (17th century) 8.5 cm tall, 12.3 cm in diameter
Editor and Text: KURABAYASHI Shigeyuki, Yugi Museum Curator

The name “split pepper” comes from the shape of the body, which triangular with large notches cut out of it like a sanshou peppercorn which has split open. On explanation says the design is from Hosokawa Sansai, and we can find precedents made for Ohdura and Ueno-ware. This work is quite large and closely resembles tea bowls made by Dounyuu and Kouetsu.

An uneven green glaze is placed over an extremely thin–to the point of disappearing–layer of paste. It allows the yellow colour of the paste to show through bewitchingly, contrasting well with the green glaze. The round base has three small feet and is stamped with Dounyuu’s 「樂」(raku) seal.

It is a ten dish set, which six done in a green glaze and four done in a thicker glaze. “Nonkou-ware Three-leaf Mukoudzuke” is written on the box lid. On the inside of the lid is written “Kanji-san Soushin” with artistic stamps. These refer to various Mid-Edo period Kyoto thread importers and the tea master Sakamoto Shuusai, who are mentioned in the “Record of the Restored Meibutsu of the House of Sen”. It is quite interesting that this work is called “three-leaf” as it is tradition of Shuusai, Karinaka Nakamura (a Kyoto Nishijin brocade merchant), and Yuasa (a Kyoto battery maker).

In this picture, the mukoudzuke holds abalone, young radish leaves, ginger, and rock nori dressed in vinegar, made by Kitchou of Kourai Bridge. The rice and soup bowls are kuro ichimoji wan and the tray is a kuro kamibari oritame zen. They are made by Watanabe Kisaburo II.

DSCN4715

緑釉割山椒向付 道入作
監修・文 倉林重幸 湯木美術館学芸員
今月の表紙「湯木美術館の名品」より
江戸時代(十七世紀)高8.5cm 胴径12.3cm

三方に大きな切込みが入った胴体の形状は、山椒(さんしょう)の実のはぜたような「割山椒」の意匠になっています。一説に細川三斎(中興)によるデザインとも言われ、小倉焼や上野焼に先例が見られますが、本作の造形はより大らかで、道入(どうにゅう)や光悦の茶碗を彷彿とさせます。
ごく薄く削られた胎土に不均一な厚みで緑釉が掛かり、むらむらと表れた胎土の黄色とつややかな緑色とが好対照になっています。丸い底には小さな足が三つ付けられ、道入の「樂」印が捺されています。緑釉六客と濃緑釉四客の十客揃で、箱蓋甲には「のんかう焼三ツ葉向日附」(むこうづけ)、同裏には「閑事庵宗信(花押)」と、それぞれ江戸中期・京都の糸割符商人で『千家中興名物記』の著ともされる茶人の坂本周斎が墨書。本作の形状を「三ツ葉」と呼んでいる点が興味深く思われます。周斎、京都の西陣織商・雁半中村家、京都の電池メーカー・湯浅家へ伝来。
今回は高麗橋吉兆が鮑・大根若菜・生姜・岩海苔に加減酢をして盛りつけました。飯椀・汁椀は黒一文字椀、膳は黒紙張り折溜膳で、ともに二代渡辺喜三郎作です。

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