Oribe ware food dish

From Mino Province, Japan
Edo period , early 17th century AD

This kind of pottery, with geometric patterns or freely dipped glaze in copper greens and iron browns, was made according to the taste of the military man and Tea enthusiast, Furuta Oribe (1545-1615), and is named after him. Oribe favoured sharp square shapes and smart, semi-abstract designs based on textile motifs. They were among the most stylish wares of the Momoyama period (1568-1600). The practice of dividing the surface into two completely different halves was a characteristic feature of the Momoyama style, one that continued well into the Edo period in Oribe pottery.

The most formal Tea Ceremony ended with the serving of a formal meal (kaiseki) and this dish could well have been used for one of the courses.

L. Smith, V. Harris and T. Clark, Japanese art: masterpieces in (London, The British Museum Press, 1990)

L. Smith and V. Harris, Japanese decorative arts from (London, The British Museum Press, 1982)