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Lot Essay
Ko-sometsuke, literally translated as 'old blue and white' is the term, not used at the time, but adopted about a century ago for wares made specifically for Japanese tea-masters. The majority were made in Jingdezhen during the Tianqi period, although some pieces were probably made later in the 17th Century and these are sometimes referred to as Shonsui. By the early 17th Century the tea ceremony had assumed a very important position in Japanese formal and social entertaining and a substantial industry evolved producing dishes for export to this floroushing market.
Very typical of Ko-sometsuke are small dishes, called mukozuke, such as the present lot. These were used for wafers and cakes served during the tea ceremony and were made in sets of five, often depicting or in the shape of animals, birds and fish, as well as leaves, shells, fruit, flowers, fans, etc. See Masahiko Kawahara, Ko-sometsuke, Kyoto, 1977, vol.I, nos. 145-169 for sets of various shapes, and in particular pl. 735, 737 for the shape of fish.
For further discussion on these interesting wares, see the auction catalogue of 'The Peony Pavilion Collection; Chinese Tea Ceramics for Japan', sold in our London Rooms 12 June 1989, and in particular the long introduction.
Very typical of Ko-sometsuke are small dishes, called mukozuke, such as the present lot. These were used for wafers and cakes served during the tea ceremony and were made in sets of five, often depicting or in the shape of animals, birds and fish, as well as leaves, shells, fruit, flowers, fans, etc. See Masahiko Kawahara, Ko-sometsuke, Kyoto, 1977, vol.I, nos. 145-169 for sets of various shapes, and in particular pl. 735, 737 for the shape of fish.
For further discussion on these interesting wares, see the auction catalogue of 'The Peony Pavilion Collection; Chinese Tea Ceramics for Japan', sold in our London Rooms 12 June 1989, and in particular the long introduction.