Raku is known as earthenware that is fired at low temperature. But few people are aware that its roots go back to the chawan (tea bowls) that Chōjirō, the first head of the Raku family, crafted for ...
Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...
I questioned the assumption that it was my duty first and foremost to carry on the Raku legacy. As a youngster, I had a deep rebellious streak, and I was determined to pursue my own interests, even if ...
If you keep up with the food magazines, I’m guessing you know about the original Aburiya Raku, even if you’ve never quite made it out to the place. It’s the loud, informal Japanese restaurant in Las ...
Matthew Kang is a correspondent for Eater. Previously, he was the lead editor of Eater’s Southern California/Southwest region. He has covered dining, restaurants, food culture, and nightlife in Los ...
Introduction -- Influences and inspiration -- Making for Raku -- Glazes for Raku -- Naked Raku and unglazed ware -- Raku firing -- Heath and safety Summary Contemporary Raku is a complete guide to ...
Japan’s rich history of ceramic artistry developed in large part alongside the culture of drinking tea. Chanoyu (literally, “hot water for tea”), or the practice of preparing and serving matcha, ...
A Raku show was performed on the grounds of IVS last Tuesday. One may ask: what is Raku, and what techniques are used in order to create it? According to Nabahat Lotia, who has learnt this technique ...
One-Michelin-starred Japanese restaurant Kajitsu in New York City is gearing up to host a special solo exhibition featuring raku yaki ceramicist Hirotsugu Ogawa. On display for just four days between ...
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