Yunomi Teacups, "Crab Motif" Pair - Bizen-Yaki - Konishi Toko

Name: Yunomi Teacups, "Crab Motif" Pair - Bizen-Yaki - Konishi Toko
Brand: Artisanal Japan
Price: 149.00 USD
Availability: InStock

Yunomi Teacups, "Crab Motif" Pair - Bizen-Yaki - Konishi Toko

$149.00

Included: 2x Yunomi teacups

Konishi Toko

Imbe, Okayama Prefecture, Japan

Bizen clay | Unglazed

Yunomi teacup | 160ml

About Yunomi Teacups, "Crab Motif" Pair - Bizen-Yaki - Konishi Toko

This is a matched pair of Bizen-ware yunomi teacups by Konishi Toko, working in Imbe, Okayama—home of one of Japan’s oldest and most respected ceramic traditions.

Konishi Toko is a family kiln closely related to the renowned Bizen master Konishi Tozo, a lineage known for disciplined firing, quiet forms, and deep respect for classical Bizen aesthetics. This connection is evident in the restraint, balance, and seriousness of these cups.

Each yunomi is unglazed, formed from iron-rich Bizen clay, and fired for days in a traditional kiln. The surfaces are shaped entirely by flame, ash, and placement—revealing layered earth tones, natural fire markings, and subtle variations that cannot be repeated.

A finely hand-carved crab motif emerges directly from the clay. It is not painted or applied, but carved with restraint—meant to be discovered slowly through touch and use rather than announced at first glance.

With a capacity of approximately 160 ml, these yunomi are ideal for sencha, hōjicha, or everyday tea. Over time, the clay will gently darken and soften as it absorbs tea oils, developing a patina unique to the owner.

Each cup is signed by the artist and represents authentic, functional Bizen ware—made for daily use, yet fully worthy of a collector’s shelf.

Details

Origin: Imbe, Okayama, Japan
Artist: Konishi Toko Kiln (family kiln related to Konishi Tozo)
Ware: Bizen-yaki (unglazed stoneware)
Finish: Unglazed
Material: Bizen clay
Capacity: approx. 160 ml each
Quantity: 2x yunomi teacups

Teaware Care

Japanese teaware is made to be used and enjoyed. With simple, consistent care, your kyusu, shiboridashi, hōhin, yunomi, and matcha ware can age beautifully over many years.

In most cases, the best approach is also the simplest: clean soon after use, use warm water, and allow every piece to dry completely before storing.

Everyday Care

After each tea session, remove the leaves and rinse your teaware as soon as possible. Letting wet leaves or tea sit for too long can lead to odors, staining, and moisture problems, especially in unglazed clay or more porous glazed wares.

For routine cleaning, warm water and a gentle hand rinse are usually enough.

Once rinsed, allow the piece to dry fully before storing it. This matters most for kyusu, shiboridashi, hōhin, and porous chawan, where moisture can linger in spouts, lids, filters, and clay bodies. Wiping with a clean cloth is fine, but air-drying is still important, especially for more absorbent wares.

What to Avoid

Avoid soap, bleach, harsh cleaners, and abrasive scrubbers on most handmade teaware.

This is especially important for unglazed interiors and porous glazes, which can absorb residues and affect the character of future brews. Dishwashers are also best avoided for most handcrafted teaware, as heat, detergents, and vibration can be hard on delicate or handmade pieces.

Unglazed Clay

Unglazed clay teapots and brewing vessels should generally be cleaned with water only. These clays can interact subtly with water and tea, and they may absorb soap or lingering aromas.

Tea stains in unglazed kyusu are not necessarily a problem. A gentle patina is often a natural part of regular use and can become part of the piece’s character over time.

Porous Glazes

More porous glazed wares need slightly more attention. Pieces with porous glazes can absorb moisture and slowly develop character through use.

Because of that porosity, these wares should be rinsed promptly after use and dried thoroughly. Soap is best avoided, since it can seep into the clay or glaze.

Kyusu Tips

Cleaning all of the leaves out of a kyusu can sometimes be difficult, especially with narrow openings or built-in filters.

A useful method is to fill the pot with water, swirl it gently to loosen the leaves, and pour them out. If small leaves cling to the filter, use a soft brush such as an old toothbrush very gently, then rinse again through the spout to ensure it is clear.

Storage

Store teaware only when completely dry. Trapped moisture can lead to mold or stale smells. For more absorbent pieces, give them extra air-drying time before putting them away in cupboards or boxes.