Yes, I was also surprised to hear that Hokujo’s yakishime pots are reduction fired. There is an interesting interview with Hokujo in which he discusses the clay used and other techniques, Tokoname-yaki – a traditional Japanese ware carving out a future.Chip wrote: ↑Sun Jan 06, 2019 6:00 pmI was not aware Hokujo's Yakishime were reduction fired?!?!? Does not have the appearance of reduction firing.Victoria wrote: ↑Sun Jan 06, 2019 3:41 pmShimizu Genji (Hokujo kiln 3rd generation) designated Master of Traditional Craftsman by the government, and broke with Tokoname tradition by introducing a new type of clay, natural unprocessed high fired unglazed stoneware, Yakishime. Asako Isobe shared with me that it is sourced from an ancient lake bed, Lake Tokai in Tokoname. I find this reduction fired iron oxide rich clay really brings out aroma, body, and aftertaste in roasted oolong. The pour like Chip said is perfect, the lid fit very precise.
on Page 2, the interviewer asks Hokujo a question;
“What kind of technique is used to deepen vermilion color among the same color type teapots? Hokujo said, “It’s crucial to go through the process ‘yakishime’, baking at higher temperature in kiln. Soil contains iron content and we apply reduction firing, which means inside kiln becomes lacks of oxygen.” The color of soil will be finished in austerely elegant orange-tan color, which still appears pretty natural. Fire condition inside kiln can’t be checked from outside, so the expert skills and techniques depending on experience would be required.”