Mukozuke (Sweetmeat dish)
From the late sixteenth century, Japanese potters produced food dishes for use in the tea ceremony (chanoyu) as well as in fine dining. This vessel, originally part of a set, is decorated in the kyoyaki style in Kyoto at the end of the seventeenth century. Kyoyaki wares are characterized by overglaze enamels applied to low-fired clay bodies. The camellias, a favorite motif of the artist, were created by a paper-resist process: during firing the paper burned away, revealing the desired motif.
Stoneware with enamel background and paper-resist blossoms with enamel centers
"Kenzan" in iron undergalze on foot
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Purchase gift of the J. Aron Charitable Foundation, Inc.
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Ogata Kenzan (Japanese, 1663-1743). Mukozuke (Sweetmeat dish), 18th century. Stoneware with enamel background and paper-resist blossoms with enamel centers, 2 3/16 x 3 1/8 in. (5.6 x 7.9 cm). Brooklyn Museum, Purchase gift of the J. Aron Charitable Foundation, Inc., 78.208. Creative Commons-BY (Photo: Brooklyn Museum, 78.208_edited_version_SL1.jpg)
overall, 78.208_edited_version_SL1.jpg. Brooklyn Museum photograph
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