Carved Mishima Rice Bowl

Mishimate The characteristics of Mishima are very obvious. The surface of the utensils most often has white elephant inlaid patterns with fine and continuous patterns. Use tools or stamps to press out continuous dents, and then brush the whole circle with white makeup soil. The white mud fills the dented parts. Then use props to scrape off the unnecessary white mud on the surface, and finally leave white and gray interlaced lines. Compared with the luxurious and meticulous dyeing, coloring and painting utensils, the simple utensils can more impress the hearts of tea people. Seemingly colorful Mishima hand utensils are actually a technique with a very long history, just like fenyin. It was first introduced to Japan via the Korean Peninsula, but why is it called Mishima? It is because the printing patterns on the utensils are very similar to the graphics that appeared in the calendar promulgated by Mishima Shrine in Shizuoka Prefecture, Japan in the past. The Mishima utensils appeared on the stage of history around 1586. At that time, the taste of tea drinking in Japan had gradually shifted from the Tenmu Chawan, which was exclusively used for noble tea, to the Goryeo Chawan. The species of Mishima are very diverse, and Eagle Mishima is one of them. Mishima's writing style is also very popular among the Japanese common people. It appears in a large number of folk earthen pots and daily utensils, and the shadow of Hua Mishima is often seen on earthen pots. Carving Mishima Rice Bowl--Songfeng Zuo 13.5cm in diameter, 7.8cm in height Pull embryo glaze all handmade Each glaze color is different