Tokoname-Yaki Shiboridashi w/Hidasuki finish -Tanikawa Jin- 80ml

Name: Tokoname-Yaki Shiboridashi w/Hidasuki finish -Tanikawa Jin- 80ml
Brand: Artisanal Japan
Price: 109.00 USD
Availability: InStock

Tokoname-Yaki Shiboridashi w/Hidasuki finish -Tanikawa Jin- 80ml

$109.00

Included:

Tanikawa Jin

Tokoname, Aichi, Japan

| Hidasuki

Shiboridashi | 80ml

About Tokoname-Yaki Shiboridashi w/Hidasuki finish -Tanikawa Jin- 80ml

A low, wide shiboridashi in unglazed Tokoname clay, fired with rice straw laid across the surface. Where the straw touched the clay it left hidasuki, the scarlet cord markings that give the technique its name. The bands radiate from the knob across the lid and continue down the body, so the pattern reads as one gesture across both parts. Some marks are sharp and glassy where the straw fused to the surface; others soften into a wash of orange at the edges. No two pieces fire the same way.

The body is a shallow bowl on a narrow foot, with a short pinched spout. The lid sits flush, a flat disc with a single steam hole and a small turned knob that shows the rings of the wheel. The clay is left bare, pale buff, with a fine sandy tooth in the hand.

A shiboridashi has no handle and no built-in filter. The lid is held slightly ajar and the tea poured through the gap, which suits leaf that needs room to open: gyokuro, shincha, a good sencha. The wide, low form drops the water temperature quickly and gives fine leaf space to settle. Over time the unglazed clay takes on the character of the tea it brews.

About the Artist

Tanikawa Jin works in Tokoname, Aichi, the oldest of Japan's six ancient kilns and the centre of kyusu making since the nineteenth century. He is known among collectors for small-format pieces, teapots in particular, and for surfaces that come from the kiln rather than from glaze: mogake, where seaweed leaves its salts on the clay, and hidasuki, where straw does the same. His work is thrown thin and finished with restraint, and it is priced within reach of people beginning a collection.

Details & Specifications

Origin: Tokoname, Aichi Prefecture, Japan
Artist: Tanikawa Jin
Ware: Tokoname-yaki
Form/Type: Shiboridashi (handleless, lid-filtered)
Finish: Hidasuki, unglazed
Material: Stoneware
Capacity: 80 ml

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.