Oribe ware food dish


British Museum

British Museum

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.

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  • Title: Oribe ware food dish
  • Date Created: 1600/1650
  • Physical Dimensions: Height: 7.50cm; Diameter: 22.30cm; Width: 18.30cm (mouth); Width: 15.50cm (footring); Length: 18.50cm (mouth); Length: 15.50cm (footring)
  • External Link: British Museum collection online
  • Technique: glazed; slipped; painted; underglazed
  • Subject: flower
  • Registration number: 1955,0429.1
  • Production place: Made in Mino
  • Period/culture: Edo Period
  • Material: stoneware
  • Copyright: Photo: © Trustees of the British Museum
  • Acquisition: Purchased from Moss, Sydney L. Collected by Groves, J W Pier
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