[Asahi Ware]
The origin of Asahiyaki began 2000 years ago, the era of Emperor Suinin. Once it had come to ruin but high priest Ghogi revived it, then it boomed in the end of Kamakura period.
The first generation master had a great techniques of pottery and Hideyoshi TOYOTOMI loved his works. The second generation master studied how to make tea utensils under Enshu KOBORI, a famous master ofJapanese tea and he was given the name of ASAHI by Enshu. A kiln of Asahi yaki was counted among the Enshu Shichiyo (best seven kilns selected by Enshu).
Later, the Asahi kiln came to ruin but Chobei MATSYBAYASHI revived it with the support from the Niwata family (a court noble) around 1861. The kiln has been succeeded until today and their works has been favored by tea masters and cultured people.
The specialty of Asahiyaki is red spots which ware called as “hanshi”, “kase” and “benikase”. Keeping the traditional technique and method, each generations has been tried to develop their skills adding modern science.