厚揚げと灰釉流れ-Let Glaze Run

山椒の木の若葉摘み
ポンと手の平で叩く
香りぷーーんと立つ

'Atsuage Nimono(Stew)'
pork/deep fried tofu/hijiki seaweed
konjac gel/eggplant/soy sauce
cane sugar/soup stock/ginger


採取土と益子土をまぜた
荒土をうすくひいた、鉢
貝殻灰と木灰の釉薬かけ
籾殻や貝殻入れ、鞘焼成

I picked young leaves of
the sansho (Zanthoxylum piperitum)
tree in the garden and slapped them
between my palms to release the aroma.

Bowl: locally collected clay mixed
seashell ash + wood ash glazes
fired in saggar 19cm Hx 7cm D

2011-05-14

=====●Ceramics Class & Gallery●====== 河口湖畔の森の K's 工房 で、思いのままに・土を・カタチにしませんか？