Edo period (mid-late 17th century)

Details

A Small Kutani Dish
Edo period (mid-late 17th century)
The shallow dish with waved rim on a short foot, decorated in iron-red, blue, green, yellow, aubergine and black enamels with a roundel enclosing nadeshiko [wild pinks] and grasses
15.2cm. diam.

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Lot Essay

This dish is possibly an example from the 1660s, during the transition period from Kokutani to Kakiemon. Although both have distinctively different features due to the different audiences: Kokutani for domestic daimyo, Kakiemon for export to the European courts, this transition type has both characteristics such as Kutani's rich coloured enamels of green, blue and yellow, but more closely related to Kakiemon.

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