Daruma BOOKS

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- - - Books about Daruma 　

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Daruma Encyclopedia
Daruma Daihyakka

カイウン　ダルマ　ダイヒヤツカ
開運だるま大百科

中村 浩訳 (編集)
Editor: My Daruma Friend Nakamura Hironobu san
全日本だるま研究会

ISBN ： 4-8170-8116-3 ．日貿出版社


ダルマ、だるま、達磨の全てがこの一冊に　！



DARUMA the lucky dolls
だるまは万能な福の神　！！
どんな願いも聞いてくれる”七転びや起き”の縁起物。

There is a double-page where our Daruma Museum is introduced !
だるま蔵




Thank you, Nakamura San, for your great effort with the Daruma lore!
中村さん、ありがとう！！！

To order at Amazon . com Japan


New Book from Nakamura San, 2013






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From DARUMA to daruma - Encyclopedia
達磨からだるまものしり大辞典

中村浩訳 Nakamura Hironobu, 2011


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Zen Nihon Daruma Kenkyuukai 全日本だるま研究会


. MA=RU=DA=RU=MA.
まるだるま ―
あなたに潜むだるま度を引き出せ
Mikurube Shigeru 三廻部


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藤田琢司著
Daruma in the legends of Japan


ISBN ： 978-4-88182-229-6

日本の達磨伝説の調査は未開拓の分野であり、伝説自体が一般にあまり知られていない存在である。これらの達磨伝説の中から興味深いものを紹介。豊かに広がっていた達磨の世界と、日本人の達磨に寄せる思いに迫る。


オーソドックスな達磨の伝記
Orthodox legends

達磨、碁を打つ老僧に出会う
Meeting an old monk playing GO

達磨、論語のにおいを嗅ぐ
Smelling of Confucius

達磨、手足を失う
Loosing arms and legs

達磨、まぶたを切り落とす―茶のはじまり
Cutting his eyelids, the beginning of tea

達磨、前歯を打ち折られる
Breaking his front teeth

達磨、日本に渡来する
Coming to Japan

達磨が日本に来た理由
Why did Daruma come to Japan ?

達磨、松島の風景を眺める
Looking at the landscape of Matsushima

達磨、聖徳太子と和歌を交わす
Exchanging Waka poems with Shotoku Taishi

達磨は観音の化身?文殊の化身?
Daruma, an incarnation of Kannon? or Monju?

達磨、栄西禅師として誕生する
Living on as Zen priest Eisai

達磨、動物に変身する
Changing into animals

達磨、出羽の国におもむく
Going North to Dewa

達磨の袈裟―法隆寺献納宝物 - Daruma no Kesa
Treasures at temple Horyuji

二つの達磨忌
Two days of Daruma's Death Memorial


. 達磨大師由来の袈裟 - Daruma no Kesa .

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MORE BOOKS ABOUT . . . DARUMA


McFarland, H. Neill.
Daruma: The Founder of Zen in Japanese Art and Popular Culture.

Kido Chuutaroo 　木戸忠太郎
Daruma to sono shosoo　達磨と其諸相

・Minegishi Kanji 　峰岸勘次
・Engi Daruma 縁起だるま　高崎だるまとその商園

Hirose Seishi 　広瀬正史
Yoku Wakaru Daruma San 　よくわかるだるまさん


Yoshino Hiroko 　吉野裕子
Daruma no Minzokugaku 　ダルマの民俗学


Daruma Days, book by Terry Watada


ooo ooo ooo ooo ooo ooo ooo ooo ooo ooo ooo ooo




だるまちゃんとてんぐちゃん. Little Daruma & Little Tengu
By Satoshi Kako 加古 里子

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YUKO-CHAN AND THE DARUMA DOLL
- SUNNY SEKI

Yuko-chan and the Daruma Doll, a gorgeous book by author/illustrator Sunny Seki, takes readers on a journey into ancient Japan and the story behind the famous Daruma Doll.

Yuko-chan, an adventurous blind orphan, is able to do amazing things. She confronts a burglar in the dead of night, and crosses treacherous mountain passes to deliver food to hungry people. During her travels, Yuko-chan trips and tumbles down a snowy cliff. She discovers a strange thing as she waits for help: her tea gourd, regardless of how she drops it, always lands right-side-up. The tea has frozen in the bottom of the gourd! Inspired by this, she creates the famous Daruma doll toy, which rights itself when tipped—a true symbol of resilience.

Thanks to Yuko-chan's invention, the villagers are able to earn a living and feed themselves by selling the dolls. Yuko-chan never gave up, no matter the obstacles she faced, and the Daruma doll is a charming reminder of the power of perseverance.

- reference

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The revolt of the Darumas
by Winifred Esther Wise

Three one-eyed darumas earn their second eye in spite of their revolt.


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. Paint your own Daruma 達磨画入門 - Booklist .


墨絵の達磨画入門
達磨大師とだるまさんを描く
Painting Ink paintings of Daruma
干場哲鳳/著
ISBNコード 4-8170-3953-1
日貿出版社

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開運だるまの生涯
Kaiun Daruma no Shogai ... the Life of Luck-bringing Daruma
近藤正照 , 1986
ISBN 9784416886007
誠文堂新光社

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誰でも描ける達磨画入門
Everyone can paint a Daruma / Introduction
石田豪澄 ／秀作社出版
ISBN:4882653702

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清空さんの達磨百態画(水墨画の達人シリ－ズ )
本堂清空 ／秀作社出版
ISBN:4882651963

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新達磨百図
100 Paintings of Daruma / New Edition
石田豪澄 ／秀作社出版
ISBN:4882650096

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達磨画の描法
How to paint Daruma
石田豪澄 ／日貿出版社
ISBN:4817037210

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達磨真百態 鑑賞と描法
How to paint 100 in 100 Ways
石田豪澄/著
ISBN: 4-8170-3444-0


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Together with Daruma

作・絵： かがくい　ひろし Hiroshi Kagakui
出版社： ブロンズ新社


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日本のだるま 七転び八起き
Nihon no Daruma, Nanakorobi Yaoki
今泉実兵/著 水野康次/著 Imaizumi Jitsuhei
ISBN: 4194024206

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自力本願 Do it with your own power !
keshikake Daruma けしかけだるま



出版社: 新風舎 (2003/06)
ISBN-10: 4797422882


LINK to books with - DHARMA

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「 だるまの寝言 」 熊木圓實 著
Daruma no Negoto / What Daruma talks in his Sleep






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Daruma san no o-heso
だるまさんのおへそ
The Navel of Daruma

The foxes go out to look for a Daruma with a navel.

Kitsune books about foxes
http://www.ne.jp/asahi/home/oshima/kitsune.htm



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Some old book


By Kido Chuutaroo 木戸忠太郎
達磨堂刊

起上小法師書集 Okiagari Koboshi Kakiatsume
Taisho 15, Daruma Do Publisher

集 Shuu, Collecting
Showa 3

小達磨集 Ko Daruma shuu
Showa 13, September. 1977


達磨と其諸相 Daruma to sono shosoo
Showa 7

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Nihon no omocha 日本のおもちゃ
Japanese Toys


清水晴風 画　西沢笛畝 画　芸艸堂 版
ISBN 978-4-7538-0242-5

With many examples of Daruma San.

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. Japanese Literature .


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Alphabetical Index of the Daruma Museum


Postcards and books with Daruma
MY ALBUM

- #darumabooks -

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Sake and Daruma

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Sake, Ricewine and Daruma

Nihonshuu, 日本酒, the Drink of Japan

quote
Anyone who has ever been to Japan has probably fallen under the spell of a soothing cup of sake at one time or another. An encounter with Japan's favorite libation is bound to be memorable.....
In a land where so much real business takes place off the record, sake is the oil that keeps the wheels of society turning smoothly.

The Buddhist version of Sake is called
the Water of Wisdom, Hanya no Mizu, 般若の水,
and consumed even by monks and priests at prestigeous temple compounds.
source : The Insider's Guide to Sake
Philip Harper



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quote
The Origin of Sake
Wet rice cultivation started in Japan nearly 2,500 years ago, and the production of sake seems to have come with it. Initially, it was produced by chewing up and spitting rice into a large bowl to ferment. This "kuchikami" sake was replaced many centuries later with the discovery of yeast, which also increased the alcoholic content.
Sake also had an important social function. Drinking sake brings the gods among people, assisting them to cooperate and live together, easing relationships within the community. For this reason, sake was not usually drunk alone, but with others. It is also always placed on the grave of dead relatives along with an item of food.

Different types of Sake
Sake is traditionally served hot in the winter from a small earthen-ware bottles (tokkuri) and cups (sakazuki), but special kinds of sake are now brewed for drinking cold or on ice as desired. The varieties of sake are determined by the quality of ingredients used and standards set by law. The three main types of sake are:

Ginjo-shu （吟醸酒）
Premium sake made from choice ingredients where rice is not polished to more than 60% of its weight-using the pure starch center of the grain. The enhanced aromatic fragrance and potent flavour can resemble the taste of some western wines and is consumed mainly with sashimi or as an after-dinner drink.

Junmai-shu （純米酒）
A 'pure' sake brewed from only water and koji rice which is not polished by more than 70%. Its features are the distinctively full-bodied flavour and aroma, and is most commonly served in izakaya bars.

Honjozo-shu （本醸造酒）
Used with the same ingredients as Junmaishu yet has brewing alcohol added to help produce a mild taste and fragrant aroma. When mixed with Ginjoshu, the resulting sake is known to be the most delicious, refined and expensive of all.
quote : www.pref. saga.jp


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- source : imayo tsukasa Niigata -


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- quote -
miki お神酒 Shinshu
Rice wine (sake) offered to the kami, a necessary part of the food offerings known as shinsen. Usually referred to as omiki, or alternately as shinshu, the term miki is a combination of two characters, the honorific mi and the character for "wine" (ki).
As such, it originally derived from a term for wine offered to someone in an exalted position. In ancient documents, miki is also called miwa, and the deity Miwa no kami is thus famous as the kami who presides over sake.
Likewise, the term kushi is found in the songs of the Kojiki as another name for miki, while in Okinawa, one still finds the term ugusu. This word is thought to derive from the ancient view of the "auspicious" (kizui) effect of sake, while another theory links the word to kusuri or "medicine."

All these examples demonstrate that miki has been considered essential to kami worship from legendary times until the present. It is believed that by drinking miki together with the kami to whom it is offered, the celebrants can deepen their communion with the kami. by reaching a state of mind and body not normally experienced in everyday life.
Thus, the meaning of miki is explained as referring to deepening exchange with the kami. There are numerous varieties of miki, including white rice wine and black rice wine (shiroki and kuroki), unrefined rice wine (nigorizake), refined rice wine (sumisake or seishu), and sweet rice wine (hitoyozake).

Likewise, there are several methods of brewing.
Examples the ancient period include a strong "wine of eight-fold brewing" (yashioori no sake), and another "overnight" type of wine called reishu, which ferments when chewed. The ritual offerings of certain localities feature kinds of miki that are so thick they can be picked up with chopsticks.
- source : Saito Michiko, kokugakuin


The religious use of sake, (o-miki お神酒)

In the word o-miki, the reading "ki" is assigned to the character for sake. As such, the final meaning would again be akin to "the sake that helps one prosper," but perhaps this time there is a bit more of a religious association. Linguistically, sakae-no-ki changed to sakae-no-ke, sakae-ke and sake-ke before arriving at the vernacular manifestation we use today.
source : JOHN GAUNTNER


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I have written extensively about

Tokkuri - Drinking Hot Sake with Daruma 徳利とだるま
BACKUP TEXT only　

Sakazuki - Small cups to drink Sake 杯 とだるま　

Sakadaru 酒樽　sake barrel, sake cask and wooden masu 升 cups


Sake Matsuri 酒祭 Sake festival in November
Shrine Hibita Jinja 比々多神社, Isehara, Kanagawa


. WKD : Ricewine, rice wine (sake, saké, saki 酒) .
and related KIGO
Jizake　地酒　local ricewine brands


My Photoalbum about Sake and Daruma





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THE BOOK OF SAKE
Book Review
© ROBBIE SWINNERTON, The Japan Times, December 2006

A Connoisseur's Guide, by Philip Harper.
Kodansha International, 2006, 96 pp.

How the global culinary pendulum does swing. It was not so long ago that drinking sake was considered as exotic, or even as ill advised, as eating raw fish seasoned with green horseradish. Now, with sushi an international fad, Japan's traditional tipple is also starting to make serious inroads onto dining tables around the world.

However, even as misperceptions about sake are cleared up -- that it is not a spirit akin to vodka; that it is not always drunk hot out of thimble-size cups; that it does not necessarily cause hangovers that feel like being thumped by a sumo wrestler -- there are still many barriers holding it back from gaining more widespread acceptance.

As with wine -- with which, fairly or otherwise, it must be compared -- sake comes in a daunting array of labels and with a bewildering vocabulary. Unlike wine, though, there are fewer clues to help break through the ignorance barrier. Sake does not come in two readily identifiable colors (red or white), with clearly defined varietals (such as Chardonnay or Merlot) that give clues about its flavor and character.

But the biggest hindrance to understanding sake is that there is still not enough written (in English, at any rate) on the subject. Sake is a foreign country and we need good guidebooks to help us to find our way, pointing out both the highlights and the areas to avoid, with clear, concise translations of essential phrases.

Few people are better qualified to show us around than Philip Harper. Not only was he the first Westerner to join the workforce of a kura (sake brewery), he is the only foreigner ever to reach the exalted rank of toji (brewmaster). But it is not just his accomplishment in breaking into such an arcane world that makes Harper such a good guide. After 15 years in the business, he is just as enthusiastic about his calling as when he started. Not only does he still remember his first sips of sake, he understands that to appreciate this heady brew we do not need to know the history and jargon. We just need to open a bottle (or two) and start drinking.

That is why his lavishly illustrated new book, most aptly subtitled "A Connoisseur's Guide," starts out with fundamentals. Which kinds of sake should be chilled before being served? Which are better heated? As Harper writes, "there are persuasive reasons to enjoy sake at all temperatures [but] finding the sweet spot for the particular sake you are drinking will double your pleasure."

He also tackles the question of pairing sake with food. Obviously, sake goes brilliantly with Japanese cuisine -- indeed premium ginjo sake served with fine sashimi is one of those sublime matches made in culinary heaven. More robust brews are called for when sitting down to sukiyaki or nibbling on yakitori. Tempura, he suggests, is well suited to a juicy junmai or a flavorful yamahai.

We must acquaint ourselves with terminology of this kind if we are to become connoisseurs (just as a wine drinker needs to know the difference between Sauvignon and Shiraz). Harper introduces the various styles of sake early on, describing the wide spectrum of flavors they offer, but without getting too technical too fast.

He tells us what makes the best aperitif (perhaps a deluxe dai-ginjo) or post-prandial snifter (a rich, well-aged koshu, which he compares to brandy, although it is far closer in nature to amontillado or Pedro Ximenes sherry). He also encourages us to try sake with Chinese or Western cuisine, and even with curries.

Having whetted our appetites -- quite literally, as it is hard to dip into this book without wanting to open a bottle and sip as we read -- Harper draws us into the more rarefied world of sake tasting, introducing an English version of the Sake Flavor Chart developed by sake authority Haruo Matsuzaki. He also explains that the label on your bottle is more than just beautiful (but so inscrutable) calligraphy. It gives useful information that can help you select your brew, and even without knowledge of kanji there are plenty of clues to be deciphered.

But for the would-be connoisseur, it is the second half of the book that is most useful. The differences in the taste of sake derive from regional variations in climate and culture, the various types of rice used in the brewing process and the influence of the brewing guilds. Harper describes these in language that is always clear to the lay reader.

He makes this information practical by including reviews (translated from Matsuzaki's original Japanese) of some 50 different brews from all over Japan. We are given specific names and labels to look out for, along with a run-down of the flavor profiles and brief descriptions of each brewery. Further historical and cultural snippets are inserted via sidebars and boxes dealing with arcana such as the meanings of sake names or how a strain of sake yeast was developed.

© ROBBIE SWINNERTON, The Japan Times, December 2006

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- reference source : daruma-masamune.co.jp... -


Advertising Daruma Sake

This is a present for a politician who has won an election. He can then paint the second eye into the face, open the barrel of ricewine and start celebrating with his friends !


© PHOTO : nanyo brewery


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Tokkuri, Sake Pourers with two laughing Daruma

Quote:
What a face! Unable to contain himself on one tokkuri, Daruma blasts out with a hearty laugh that one can almost hear on the other. On the base is written 'Heian, Jyuzan' which means it was made in Kyoto by one Jyuzan or Long-life mountain. Holding a brush-like 'duster' in his right hand, possibly to swat the mosquito that hovers on the back of this whimsical pair, Daruma has been painted with lively
animation.
Meiji period, 14.8cm.tall and 6.5cm.across, square form, no box.

http://www.trocadero.com/japanesepottery/

Photo is here !

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Sake World Com. John Gauntner
The Best Online Information !



Ode to Japanese Pottery: Sake Cups and Flasks
by Robert Yellin
http://www.japanesepottery.com/Site_Map/book-yellin/book-yellin.html

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SCHNAPS shoochuu shochu 焼酎

A brand from Hiroshima
Made from sweet potatoes


広島ならではの地元にこだわった本格芋焼酎に挑戦しました

25度　達磨　黒麹（紅あずま）720ml瓶

©　中国醸造　広島県





Apron 前掛け maekake


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酒甕に蓋して守るや麦嵐
sakagame ni futa shite moru ya mugi-arashi

for the sake pot
a cover to protect it -
storm on the barley

Yasui Kooji 安井浩司 Yasui Koji


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Shutsuzan Shaka

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What is Daruma holding ?

Recently a friend asked me:
"Why is this Lady Daruma holding a duster? Is she going to clean her home?"
Well, that was the origin of this story.

. Jimotsu - What is Daruma holding? .


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Why does Daruma have his hands under his robe?

Covering the hands of Bodhidharma and Shâkyamuni Buddha with their robes on Chan Buddhist paintings might be used deliberately by the artist in order to avoid to depict a specific hand gesture or mudra thus this compositional scheme might be understood as an “anti-mudra”.
This anti-mudra then can be a symbol of the wordless transmission.
(Seckel 1965:35-72 Cf. Brinker 1973:22-23)

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Another explanation is this one:


source :　jyouhoji.jiin.com Temple Juuhoji Kyoto常保寺


This statue comes in a robe fluttering to the right, almost like the iconography for a "Shakyamuni coming down from the mountains" ( Shaka coming out of the mountains, shutsuzan shaka 出山釈迦. ）

You might wonder why most statues of Daruma have the arms hidden under the robe. One explanation we have about statues and pictures of Shakyamuni in this pose is the following:
He is coming down from the mountains after long years of meditation and has his new wisdom still hidden under his robe.
He later walks to Benares in India where he holds his first sermon, expounding the newly found wisdom.
. Yakimono 焼物　Daruma in and on pottery .


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出山釈迦像: Shakyamuni

木彫207×65×65cm Woodcarving

www.tym.ed.jp/sc350/aoi/daihyosakuhin/d5.htm


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岡部竹涯筆　紙本著色　慶応元(1865)年
Treasures of Kishiwada city, Osaka
source : www.city.kishiwada.osaka.jp


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右恵愚渓筆　
南北朝時代（１４世紀） China, 14th cent.

MORE paintings from China:
source : chinaalacarte.web


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. . . CLICK here for more Photos !


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Gustav Jacoby

nnnnnnnnnnnn TOP nnnnnnnnnnnnn

Gustav Jacoby, a German Art Collector

Philanthropy and Passion:
Gustav Jacoby and his Collection of Japanese Art
by Wolfgang Klose,
professor of theoretical physics, University of Saarbruecken and the University of Karlsruhe


Gustav Jacoby, 1910

Gustav Jacoby (1856 - 1921)
was one of the great German collectors of Japanese art in the early 20th century, deeply committed to enhancing public awareness and knowledge of Japanese art and crafts. His personal holdings of sword decorations and lacquerware in particular exceeded many museum collections of his time. Jacoby started collecting Japanese art seriously in 1899, and as early as 1903 was able to publish a series of sword guards from his collection in a catalogue.

The first public exhibition of Jacoby's private collection in Berlin 1904, "Small Works of Japanese Art", featured almost 1,200 objects. Jacoby was extremely generous, and made large material and financial contributions to the East Asian collections of several institutions: for instance, Jacoby helped transform the East Asian Art Collection in Berlin in 1919, donating virtually his entire collection.

Unfortunately, the pieces he donated, together with the vast majority of the collection's other pre-war holdings, were confiscated as war booty by the Soviet Army and removed to the Hermitage Museum in St Petersburg, where they still remain today.

© ORIENTATIONS, Vol. 37, No.7 (October 2006), p.44-48
Orientations


In the article by Wolfgang Klose is a mention of a Buddhist scroll in the Jacoby collection, which has been described in the "Ostasiatische Zeitschrift 1, 1912/13 pp. 226 - 35:
"Der Bōdhidharma der Sammlung G. Jacoby"
by William Cohn.

Bodhidarma
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Please send your contributions to Gabi Greve
Daruma Discussion Forum

Alphabetical Index of the Daruma Museum

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worldkigo

Chatsutsu Daruma

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Daruma as Container for Tea Leaves

cha tsutsu, chazutsu 茶筒

In contrast to the container for powdered tea, cha ire　茶入, we have a container for leaf tea, tea caddy, tea canister, cha tsutsu　茶筒. They are made from various materials, including wood, metal and plastic.
Some have a second internal lid.

Freshness is one of Japanese green tea's most important qualities. Unlike dry oxidized teas such as black or oolong, it does not last forever. Tea leaves easily deteriorate by contacting with oxygen, ultraviolet light, humidity, or high temperatures.
To preserve freshness, high-quality green tea leaves should be stored in an air-tight container away from heat and moisture. A "chazutsu" is specially designed to keep the green tea fresh.

Click HERE to see a wide variety of them.


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From the Collection of ”Daruma World”

Containers for tea leaves, the bottom can be screwed off.

茶筒だるま　成形　130×101　mm




Red 茶筒だるま（赤）137×95mm



White 茶筒だるま白　15×92mm



茶筒だるま　成形　125×95mm
Tomizuka written on the belly



福朗 茶筒だるま　成形　145×120mm
Fukuro, the Owl


© http://blog.livedoor.jp/daruma32/archives/2005-11.html
http://blog.livedoor.jp/daruma32/archives/2005-10.html


だるまさん色々BLOG より



other Daruma from this collection
ほかの達磨、たくさんありますが

金持ちだるま : 重ね餅がお金を抱えています。張子

頬ひまわり描き

健康だるま

蛙だるま

雑木だるま / 雑木だるま　輪切り

だるま抱き兎

禅僧だるま

http://blog.livedoor.jp/daruma32/archives/2005-10.html



ひょうたんだるま

ゴルフボールだるま iroiro

だるま抱き卯

蛙だるま　だるま頭乗せ

http://blog.livedoor.jp/daruma32/archives/2005-09.html



３面だるま　見ざる・言わざる・聞かざるだるま

だるま抱き猫　張子　/ 猫乗りだるま　張子

川越だるま抱え座禅
川越座禅だるま　張子

手招き招福　張子

卵だるま

http://blog.livedoor.jp/daruma32/archives/2005-08.html


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. Tea and Daruma 　



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Daruma San Iro Iro BLOG

nnnnnnnnnnnn TOP nnnnnnnnnnnnn

Daruma San Iro Iro BLOG

だるまさん色々

蒐集しただるまさんの紹介＆だるまさん情報を発信します。

Daruma San World
A great collection, see for yourself in these vast archives !
Take your time ! I could not find the name of this collector yet.
GABI

ARCHIVES:

2006年03月
2006年02月
2006年01月
2005年12月
2005年11月
2005年10月
2005年09月
2005年08月

http://blog.livedoor.jp/daruma32/


Collecting Daruma for more than 20 years. I will introduce my Collection bit by bit in the new BLOG.
I live in Saitama Prefecture

　現在埼玉県狭山市在住、６５歳、平成６年に大手バス会社を定年退職して昔取った資格を生かして社会保険労務士と損保代理店を開業しています。孫が３人今年４人目が生まれます。

だるま収集１，０００点を超えたでしょうか、

全国のだるまを集めて数十年？我が家にだるまさんが溢れています。
これから少しずつ紹介していきたい。

だるまさんワールド Daruma San World

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Please send your contributions to Gabi Greve

Daruma Discussion Forum

Alphabetical Index of the Daruma Museum

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worldkigo

Macho Daruma

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Macho Daruma マチョダルマ

マッチ達磨を探した、こんな達磨に出会った！




さっき作った奴はもう壊れてました・・・

次はかなりがんばりましたよ。

なんとなくつけたタイトルは　：　「マチョダルマ」

©　2006 Carview Corporation


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Please send your contributions to Gabi Greve

Daruma Discussion Forum

Alphabetical Index of the Daruma Museum

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worldkigo

Yakimono Pottery

[ . BACK to DARUMA　MUSEUM　TOP . ]
. Districts of Edo 江戸の町 .
Setomono, 瀬戸物 see below
. Legends about pottery .
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Yakimono 焼物　/ Setomono 瀬戸物 pottery, crockery

. Yakimono, pottery and Haiku .

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　達磨 Daruma in and on pottery

Japanese Pottery!
The oldest pottery in the world and in the long history of its development there are so many styles and areas involved, it is easy to loose track.
Talking about Japanese Pottery and Daruma san, I make the distinction between Daruma as a decorative figure or statue (okimono 置物), Daruma painted on a piece of pottery for use, for example a teacup, a soy sauce poorer or an oil dish. In this field we find Daruma almost everywhere! I will cover that in the separate stories.
And finally pottery items for use in the form of Daruma, for example incense burners, toothpick holders and the like. This also calls for different stories. Many pottery centers have some special type of Daruma objects, so I will cover the Pottery of Arita, Bizen, Kutani, Oribe etc. in extra stories.

There might be more in time.

. My ALBUM - Pottery .

. My ALBUM - Kutani 九谷焼　Pottery .

Yakimono - Culture Sketches



. Join the Yakimono Friends on Facebook ! .

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Modern Japanese Ceramics:
Pathways of Innovation & Tradition
by Anneliese Crueger (Author), Wulf Crueger (Author), Saeko Ito (Author)



For more than 30 years, Dr. Anneliese and Dr. Wulf Crueger—guided by Saeko Itô—have devoted themselves to studying, understanding, and collecting Japanese ceramics. Today, they share the rich fruits of their knowledge with this lavishly illustrated volume based on their own collection. The equivalent of Roberts Museum Guide, devotees of beautiful ceramics can pick it up and use it to select and visit potters as they undertake an artistic tour of the country.
Organized geographically, it goes from kiln to kiln—which in Japan may refer to a lone site or an entire ceramics region that contains hundreds of workshops. Along the way, they outline the history, development, and unique stylistic characteristics of each area’s work, and the traditions that inspired it.
- source : www.amazon.com

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..... Akahadayaki 赤膚焼　Akahada pottery "red skin" Nara

..... Akazu-yaki 赤津焼 Akazu pottery (Akatsu) Aichi

..... Aritayaki, Arita-yaki 有田焼　Pottery from Arita

..... Awata-yaki / Awada-yaki 粟田焼 Awata ware Kyoto

..... Bizen Pottery 備前焼 Bizenyaki - Okayama

..... Hajiki ware 土師器 and 埴輪 Haniwa

..... Hasami-yaki 波佐見焼 Hasami creamics - Nagasaki

..... Igayaki, Iga-Yaki 伊賀焼 Iga pottery, Iga ware - Mie

..... Kameyama yaki 亀山焼 Kameyama Pottery
- Nagasaki yaki 長崎焼 Nagasaki Pottery

..... Karatsuyaki 唐津焼 Pottery from Karatsu

..... Kumamoto 熊本県 pottery . - Shodai yaki, Amakusa yaki, Koda yaki

..... Kumurayaki, Kumura Yaki 久村焼 Kumura Pottery - Shimane

Kuromutayaki, Kuromuta yaki 黒牟田焼 - Saga - Maruta Masami .

..... Kutaniyaki <> Pottery from Kutani　九谷焼　

..... Mikawachi yaki 三川内焼 Mikawachi pottery - Nagasaki

..... Mishimayaki 三島焼 Pottery from Mishima 　

..... Mumyoi-yaki 無名異焼　Mumyoi ceramics - Sado, Niigata

..... Nishikimatsu 錦松 Potter

..... Oribeyaki Pottery in the Oribe Tradition　織部焼　

..... Ontayaki 小鹿田焼 Ondayaki from Sarayama

........ Oyodayaki 大淀焼
-------- Matsubayashi Genei (松林玄衛) of Yoshino, Nara Prefecture.

..... Rakuzan-yaki 楽山焼 Ehime

..... Satsuma Ware　薩摩焼　

..... Seto 瀬戸 - Aichi

..... Shinoyaki 志野焼 Shino Pottery

..... Sodeshi 袖師窯　Sodeshi-gama Pottery - Shimane



..... Sumida Pottery 隅田焼 Vase with Daruma

..... Tobe-yaki 砥部焼 Tobe ware, pottery Ehime

..... Tokoname Pottery 常滑焼　

Yonezawa yaki, Okitama, Yonezawa city 米沢焼
..... Yonezawa yaki - youtube 　
..... Yonezawa-yaki Pottery Narushima-gama 　

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..... Gabi in Takamatsu - Daruma Hunting

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- shared by Robert Yellin - facebook - 2015

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source :　facebook

- quote
Kintsugi (金継ぎ) (Japanese: golden joinery) or
Kintsukuroi (金繕い) (Japanese: golden repair)
is the Japanese art of fixing broken pottery with lacquer resin dusted or mixed with powdered gold, silver, or platinum a method similar to the maki-e technique. As a philosophy it speaks to breakage and repair becoming part of the history of an object, rather than something to disguise.
©　More in the WIKIPEDIA !

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Vase from the Heikichi Kiln of Hirashimizu
Yamagata prefecture
The pattern is engraved in a kind of scrafitto by etching the image through the slip.

平清水焼の花瓶
「作者 平吉窯四代目 . 安倍宗太郎」






Photo from my friend Ishino
widest diameter 18cm / hight 25.5cm

This kind of pottery has a history of more than 200 years. Now there are six kilns that produce it.
平清水焼き Japanese Reference

Hirashimizu, to the south of Yamagata city is a renowned pottery producing area. It is said that at its peak there were some 20 producers in the area. This number has now dwindled to six which are enjoying the recent boom in ceramics. The peach Celadon style whereby the iron particles protrude through the celadon glaze giving the pottery a peach-skin effect is particularly well known. Pottery lessons and tours of the buildings where the potters sit at their wheels can be arranged by the Shichiemon, Bun'emon and Heikichi potters.
... www.yamagatakanko.com/

MORE
. Daruma from Hirashimizu 平清水だるま

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Robert Yellin and his Japanese Pottery pages
http://www.e-yakimono.net/


. . . CLICK here for Daruma on pottery ... Photos !

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. Districts of Edo 江戸の町 .



Setomonochoo　瀬戸物町 Setomonocho, Setomono-Cho
Now part of Chuo-Ku, Nihonbashi, Muromachi
setomono mise　瀬戸物店, setomonoya　瀬戸物屋
pottery shop, crockery shop

All kinds of pottery were called "Setomono" in Edo, but in Western Japan they were called Karatsumono　唐津物　"Things (pottery) from Karatsu".

Seto 瀬戸 is a pottery town in Aichi.
Pottery made in Seto dates back to the 13th century. Katō Shirōzaemon is credited as the first to produce wares in the town
- - - More about Seto Pottery in the WIKIPEDIA !

In the Setomono district of Edo were many shops selling pottery and crockery.
One of the first to open shop was 水野兵九郎　Mizuno Heikuro.
The eastern part of the district bordered to a wide river-canal Nishi-Horidome 西堀留, where ships from Seto could land easily.
There were also many wholesalers of Sake, incense sticks (senkoo　線香 and dried food (kanbutsu　乾物) in the district.
During the Year-End season, a popular market, (toshi no ichi　年の市) was held in the Western part of the district.

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Horidomechoo 堀留町 Horidomecho District
Nihonbashi Area

Because of the wide waterway, many wholesalers (tonya　問屋) had their warehouses here, especially rice dealers.


Painting by Hasegawa Settan 1834-1836

- quote -
The Horidome district was located in the vicinity of modern Nihonbashi Horidome-chō 1-chōme and 2-chōme; it being positioned along an excavated bund that faced onto and altered the flow of the two Horidome rivers (east and west).
Water transportation was used extensively in the area during Edo times, with the town becoming well-known for its rice traders.
- source : library.metro.tokyo.jp/Portals -

. Funabori 船堀 Funabori district .

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Iseya 伊勢屋 Iseya Store
- quote -
Ninben　にんべん, Ihee Takatsu 高津伊兵衛　(1679 - ）

... In 1691, he moved to Edo's Kobunacho and became the apprentice of a grain trader named Tarokichi Aburaya.
in 1704, he opened a wholesale store in Kobunacho. In the following year, he changed his name to Ihee and the name of his shop to Iseya Ihee 伊勢屋伊兵衛. He then started a retail store in Setomonocho, Nihonbashi (present day Muromachi 2-chome) in 1720, which is now the location of the current Ninben head office.
- source : ninben.jp/history -


伊勢屋から鰹をよぶやいなや雨　
Iseya kara katsuo o yobu ya inaya ame

When the master of Iseya store
buys first fish of the season,
it will surely rain.

First fish of the season was extremely expensive, and if he bought it, surely heaven himself would be surprized and start a shower.

. daitsuuya juuhachi 大通屋十八 18 big spenders .
The big 18 were the most famous of this group, most of them were the money-lenders of Kura-Mae 蔵前.



source : ukiyo-e.org/image

Three Women at the Iseya in Nakazu
- by Katsukawa Shuncho

. 小舟町 Kobunacho, Kobuna Cho district EDO .

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. ABC List of Edo craftsmen　江戸の職人 .

tookooshi 陶工師 suetsukuri 陶工 Tokoshi, potter

- quote -
Kajibashi　鍛冶橋
..... The neighborhood we are entering now is home to a community of potters, and the shops on the main street have row after row of porcelain and pottery lined up on the shelves and tables. Each store offers a range of different types of plates, saucers, mugs, bowls and vases.

Pottery is a highly developed craft in Edo, though the best products still come from the far western provinces of Suo, Aki and Nagato. A wide range of different styles of pottery are available, from inexpensive dishes used by average townspeople to the works of master craftsmen, which can fetch extremely high prices from rich daimyo, merchants or members of the Emperor's court.

Everyone is intent on what they are doing, and take their work seriously -- even the youngsters and women who prepare the clay for use in making the pottery. Like many of Edo's crafts, there is a close connection between the business of making pottery and the expression of fine art. Apprentices may produce large amounts of simple pottery for daily use while they are learning their craft, but their goal is always to develop their skill to a fine level and to create true works of art.

The center of the potter's district is almost uncomfortably warm. You can feel the heat from the kilns as soon as you enter the square. The huge ovens used to bake the porcelain are set up in the center of the district, and they are tended carefully to ensure that the temperature is kept at just the right level. Around the square, individual craftsmen are shaping clay into different types of products. Every few minutes, someone will carry another large rack of molded pottery over to the kilns to be baked.
This neighborhood can be unbearably hot in the summer time, since potters have to work all year round. On the other hand, it isnt such a bad place to visit in the winter. Each of the crafts districts is entirely devoted to producing their specialty products, and each member of the community has a part to play. Most of the people are closely bound together by ties of kinship and community, and all work together to help the entire neighborhood become prosperous.

Craftsmen in Japan have to spend ten years working as an apprentice for a "master craftsman" before they can start to work on their own. While they are an apprentice, they will spend the entire day working with their master, watching every move that he makes, and attempting to imitate his skills. Although the crafts tend to hereditary professions, with people passing on their trade from father to son, it is not that uncommon for people to switch to a different craft while they are still very young. .....
- source : edomatsu/kajibashi -


. Imado yaki 今戸焼　 Imado ware .
from Imado, Asakusa

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source : edokurashi.hatenablog.com/entry - 渡辺京二

porcelain dealer

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Potters and Patrons in Edo Period Japan
Andrew L. Maske

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俄雨瀬戸物売りは常の足
niwaka ame setomono uri wa tsune no ashi

sudden rainfall -
the vendor of pottery
walks as usual

Since his ware can break easily, he does not dare to speed up or hurry during a rainfall.


source :　www012.upp.so-net.ne.jp/shonokousaten

- - - - - MORE to explore - 瀬戸物屋 - TBA
瀬戸物屋頭痛地震で鉢合せ
瀬戸物屋小言隣は藤間流
両方が舂屋で困る瀬戸物屋
茶碗ばち網の中から出して売 . . .
- source : ameblo.jp/tachibana2007


. senryu, senryū 川柳　Senryu in Edo .

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. Legends about pottery .

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　WASHOKU : sara, hachi, kappu ...
various kinds of plates and bowls 　


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- #potteryjapan #setomonochoedo #yakimonojapan #iseya-
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