Kuro-raku Omokage Replica Black Raku Chawan

Name: Kuro-raku Omokage Replica Black Raku Chawan
Brand: Shōraku
SKU: US-M436
Price: 348.00 USD
Availability: InStock

Shōraku

$348.00

This Kuro-raku chawan (matcha bowl) is a replica (写 - utsushi) of Omokage (面影): a 16th century bowl made by Chōjirō’(長次郎), the progenitor of the Raku chawan style and the Raku family.

Like the original, it has a subtly asymmetrical shape with undulations on one side and a slight waist on the other with patches of rusty red brown accenting the black glaze.

Handbuilt from Shoraku's lightweight clay blend and coated with a glaze made from the rocks at the bottom of the Kamō River, each chawan is then fired individually at around 1000C for three minutes before being removed from the heat while red hot and cooled rapidly.

One of Japan's most recognisable styles, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyu in the late 16th century. Perhaps inspired by the recently created 引き出し黒 (hikidashi-guro) technique used to produce the Seto-guro style of black chawan, Rikyu collaborated with tile-maker Chojiro to produce a new style of ware for use in the tea ceremony. Hand-formed from porous clay rather than wheel-thrown, Raku chawan are then coated in a lead glaze, fired at low temperatures, and removed from the kiln while still glowing hot. Most Raku chawan exist in two styles: Aka-raku (red raku), and Kuro-raku (black raku).

Raku-yaki’s porosity and delicate nature means it requires special care. New Raku pieces should be soaked in warm water with rice for about 15, though care should be take not to leave Raku ware submereged for too long or it will begin to disintegrate. The rice water will enter the pores in the clay, strengthening the bowl, and slow any staining or cracking. However, glaze cracking and staining will still naturally occur over time, which is part of the nature of Raku ware

Illustrated map of Japan highlighting Kyoto — the production region of Kyoto wares such as Kiyomizu-yaki, Kyō-yaki and Raku-yaki

Kuro-raku (黒楽) or black Raku is the most famous style of Raku pottery. One of Japan's most recognisable ceramic traditions, Raku-yaki (楽焼) or Raku ware was developed by famous tea master Sen-no-Rikyū in the late 16th century. Perhaps inspired by the recently developed 引き出し黒 (hikidashi-guro) technique used to produce the Seto-guro style of black chawan, Rikyū collaborated with tile-maker Chōjirō to produce a new style of ware for use in the tea ceremony.

Hand-formed from porous clay rather than wheel-thrown, raku chawan are then bisque-fired, glazed, and then fired individually or in small batches for a short amount of time at relatively low temperatures before finally being removed from the kiln while still glowing hot. The resulting bowls are very light and porous - imperfect in both shape and construction. Unlike porcelain or high-fired stoneware bowls which produce a high-pitched, bell-like ring when tapped, raku bowls are so low-fired that they only produce a dull thud.

The vast majority of raku chawan are made in the hantsutsu-gata shape, and are generally circular, with naturalistic imperfections, rather than intentional distortions.

Originally, raku chawan were always undecorated, as, in Rikyū’s eyes, decoration is an unnecessary artifice that distracts from the pure elegance of raku bowls’ simplicity. Today, however, it is not uncommon to find painted or otherwise decorated raku chawan.

When first made, these bowls may have been called Juraku-yaki (聚楽焼) as they were fired on the grounds of Hideyoshi’s Jurakudai palace (聚楽第). Hideyoshi gave both the wares the seal of ‘Raku’ (楽) meaning ‘enjoyment, and gave this name to Chōjirō himself as well. The descendants of Chōjirō continue to bear the family name Raku and still produce raku chawan to this day.

It is worth noting that ‘raku’ in the realm of western ceramics arts, refers to a derivative, but separate practice.

The organic shapes, rough textures, and natural imperfections of this style made Raku pottery almost synonymous with wabicha and the later term "wabi-sabi".

Pictured here is Omokage (面影), one of the original Kuro-raku chawan.

Made by Sasaki Shōraku (佐々木昭楽) of Shōraku Kiln (昭楽窯). This is the same Sasaki Shōraku that produces work signed (松楽), which is also read as Shōraku. Works stamped (松楽 - Shōraku) are more entry grade, whereas works stamped (昭楽 - Shōraku) are of a higher quality. The current kiln is located in Kameoka, Kyōto and was built in 1944. That same year, Sasaki Shōraku was born, and after studying under his father, he became Shouraku III: the third generation to carry the title. His work emulates the early raku wares of Chojiro and Hon'ami Koetsu. Today, both the 3rd and 4th generation potters of the kiln are famous for their raku bowls.

David and Sasaki Shōraku in a pottery studio with clay pots and a kiln.

Because of their porosity, raku chawan are very 'soft' and delicate. Before its first use, we highly recommend soaking the entire piece in warm water for 30 minutes, allowing water to enter and tighten the gaps in the clay, before air drying it completely. For additional strengthening, rice water (the cloudy water left when washing rice) can be used, with the tiny rice particles helping fill the gaps in the clay. Be sure not to let the bowl soak for too long as the clay might begin to soften.

For each subsequent use, soaking for a few minutes is all that is needed. At first the bowl will produce a clay odour, but this will disappear with time and repeated use.

Due to their porous nature, raku chawan should only be used for preparing matcha and not for holding any type of food.