Masterclass: Jill Fanshawe Kato

1 Day Masterclass & Talk

28 October 2017, 10am–4pm

With a focus on Japanese food and drink, this masterclass and talk will trace the influences which have contributed to this unique cuisine. In the tea ceremony, which reached its zenith in the 16th century, numerous small ceramic dishes presented on lacquer trays would be used in ceremonies lasting many hours and attended by nobility and rulers of the country.

Maximum number of students: 10     
Cost: £75 to include:
talk, demonstration, materials/firing, and vegetarian sushi lunch.


Overview

During the day, you will look at pottery for food and drink, both traditional and contemporary in Japan, and the huge popularity of Japanese food internationally. Jill will demonstrate then you will make your own yunomi which will be fired and returned at a later date. All skill abilities are welcome.

Japan has one of the oldest pottery traditions in the world. It is thought that 16000 years ago pottery was being used to cook food such as fish and shellfish. The combination of ceramics and food from earliest times accounts for the high level of appreciation of handmade pottery, the sophistication of Japanese cuisine, and the imaginative, often beautiful presentation.

With over one hundred pottery villages using their unique local clays, regional styles of pottery have flourished over the centuries, in tandem with local delicacies to delight the traveller. The changing seasons are also reflected in both pottery and food, for example, cherry-blossom inspired dishes in April, or cool porcelain during the hot summer months.

Restaurant chefs often choose the pottery for their restaurants as they will make the food to go in them. Cutting is done in the kitchen rather than at the table and chopsticks allow a variety of pottery to be used. The gourmet chef Rosanjin created his own ceramics for his restaurant and became a very renowned potter.