Tokoname-yaki Green & Black Mogake Shiboridashi -Hakusan- 80ml

Name: Tokoname-yaki Green & Black Mogake Shiboridashi -Hakusan- 80ml
Brand: Artisanal Japan
Price: 149.00 USD
Availability: OutOfStock

Tokoname-yaki Green & Black Mogake Shiboridashi -Hakusan- 80ml

$149.00

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About Tokoname-yaki Green & Black Mogake Shiboridashi -Hakusan- 80ml

This handmade Tokoname shiboridashi by Hakusan carries a mogake finish, an ancient decorative technique unique to Japan's coastal kilns.

The piece is wrapped in natural seaweed before firing. As the kiln reaches temperature the seaweed burns away, leaving fine, web-like impressions of rust and ember across the domed lid and low, wide body. The surface moves from smoke-grey into ember-gold, with a single bright fleck where the flame ran hottest. Each pattern is completely unrepeatable, a permanent record of fire, mineral, and chance.

Low and lidded in the shiboridashi form, it is made for the slow pour of high-grade sencha and gyokuro, where the leaf is steeped gently and the liquor coaxed out by hand.

About the Artist

Hakusan Katayama is a third-generation master teapot maker from Tokoname, one of Japan's oldest and most revered ceramic centers. Born in 1949, he studied under his father, Tadayoshi Katayama, continuing a family legacy rooted in centuries of clay tradition. His work is best known for the mogake seaweed firing technique, in which natural seaweed is bound to the clay surface before high-temperature firing, leaving entirely unique, organic line patterns on each piece. These marks are not painted. They are the direct result of mineral interaction and flame in the kiln. Hakusan's pieces reflect a deep respect for material and process and are treasured by collectors for their quiet, natural beauty and individuality.

Details & Specifications

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Katayama Hakusan (third-generation Tokoname potter)
Ware: Tokoname-yaki
Form: Shiboridashi (lidded)
Finish: Unglazed, mogake (seaweed fired)
Material: Tokoname clay
Capacity: 80ml

Care

Hand-wash with water only, no soap. Allow to air-dry completely before storing to protect the clay and finish.

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.