12:["$","$L25",null,{"post":{"id":359342,"date":"2023-05-21T16:25:34","type":"post","link":"https://casabrutus.com/categories/design/359342","title":{"rendered":"陶芸の里・唐津で訪ねるべき2人の女性作家【佐賀シティガイド】"},"featured_media":{"id":359382,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery01_1312.jpg","sizes":{"size_1256x1570":{"file":"0519pottery01_1312-1256x1570.jpg","width":1256,"height":1570,"mime-type":"image/jpeg","source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery01_1312-1256x1570.jpg"}}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery01_1312.jpg"},"categories":[{"id":8,"count":2152,"description":"","link":"https://wp2022.casabrutus.com/category/art","name":"Art","slug":"art","taxonomy":"category","meta":[],"parent":0,"term_order":4,"disable_ads":false},{"id":4,"count":5721,"description":"","link":"https://wp2022.casabrutus.com/category/design","name":"Design","slug":"design","taxonomy":"category","meta":[],"parent":0,"term_order":1,"disable_ads":false},{"id":6,"count":1585,"description":"","link":"https://wp2022.casabrutus.com/category/food","name":"Food","slug":"food","taxonomy":"category","meta":[],"parent":0,"term_order":5,"disable_ads":false},{"id":9,"count":1268,"description":"","link":"https://wp2022.casabrutus.com/category/travel","name":"Travel","slug":"travel","taxonomy":"category","meta":[],"parent":0,"term_order":7,"disable_ads":false}],"tags":[{"id":14710,"count":1,"description":"","link":"https://wp2022.casabrutus.com/tag/monohanako","name":"monohanako","slug":"monohanako","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":11306,"count":2,"description":"","link":"https://wp2022.casabrutus.com/tag/%e4%b8%ad%e9%87%8c%e8%8a%b1%e5%ad%90","name":"中里花子","slug":"%e4%b8%ad%e9%87%8c%e8%8a%b1%e5%ad%90","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":668,"count":8,"description":"","link":"https://wp2022.casabrutus.com/tag/%e4%bd%90%e8%b3%80","name":"佐賀","slug":"%e4%bd%90%e8%b3%80","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":14713,"count":6,"description":"","link":"https://wp2022.casabrutus.com/tag/%e4%bd%90%e8%b3%80%e3%82%b7%e3%83%86%e3%82%a3%e3%82%ac%e3%82%a4%e3%83%89","name":"佐賀シティガイド","slug":"%e4%bd%90%e8%b3%80%e3%82%b7%e3%83%86%e3%82%a3%e3%82%ac%e3%82%a4%e3%83%89","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":14711,"count":2,"description":"","link":"https://wp2022.casabrutus.com/tag/%e5%94%90%e6%b4%a5","name":"唐津","slug":"%e5%94%90%e6%b4%a5","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":14712,"count":1,"description":"","link":"https://wp2022.casabrutus.com/tag/%e5%94%90%e6%b4%a5%e7%84%bc","name":"唐津焼","slug":"%e5%94%90%e6%b4%a5%e7%84%bc","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":14761,"count":1,"description":"","link":"https://wp2022.casabrutus.com/tag/%e5%9c%9f%e5%b1%8b%e7%94%b1%e8%b5%b7%e5%ad%90","name":"土屋由起子","slug":"%e5%9c%9f%e5%b1%8b%e7%94%b1%e8%b5%b7%e5%ad%90","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""},{"id":14709,"count":1,"description":"","link":"https://wp2022.casabrutus.com/tag/%e7%94%b1%e8%b5%b7%e5%ad%90%e7%aa%af","name":"由起子窯","slug":"%e7%94%b1%e8%b5%b7%e5%ad%90%e7%aa%af","taxonomy":"post_tag","meta":[],"label_for_button_in_post":""}],"serial_cat":[],"cooking_expert_cat":[],"cooking_tag":[],"cityguide_cat":[14763],"primary_category":{"term_id":4,"name":"Design","slug":"design","term_group":0,"term_taxonomy_id":4,"taxonomy":"category","description":"","parent":0,"count":5721,"filter":"raw","term_order":"1","cat_ID":4,"category_count":5721,"category_description":"","cat_name":"Design","category_nicename":"design","category_parent":0,"disable_ads":false},"custom_fields":{"keyVisual":{"id":359393,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1728,"height":2160,"file":"2024/05/0519pottery01_1728.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery01_1728.jpg"},"altKeyVisual":null,"layoutKeyVisual":0,"magdata":"","creditText":"May 21, 2023 | Design, Art, Food, Travel | casabrutus.com | photo_Satoshi Nagare text_Masae Wako editor_Akio Mitomi","subtitle":"「作り手8分、使い手2分」――なんだか気になるこの言葉。いったい何のことだろう？　それは佐賀県の伝統工芸、唐津焼を表す言葉。つまり、料理を盛って使って初めて完成するのが唐津の焼き物というわけだ。今回訪ねたのは、その技を受け継ぎながら、今の暮らしに合う器を作る女性作家2人。工房で作品を直接購入できるのもうれしい！","tableOfContents":0,"tableOfContentsTitle":"","page":[{"pageTitle":"","section":[{"imageTitle":"●〈monohanako〉| 中里花子の自由でモダンな白・黒・グレー。","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"真っ白じゃない、とろんと滑らかで優しい白。白い器は世の中にたくさんあるけれど、「毎日、つい手に取りたくなるのは花子さんの白！」というファンを多く持つのが中里花子さんだ。唐津焼の窯元の家に生まれ、16歳で単身渡米。今は唐津市の見借（みるかし）とアメリカのメイン州に工房を構え、2拠点で作陶に励んでいる。\r\n\r\n「私の器にはルールがないんです。屋号の〈monohanako〉には、“mono＝ひとつの”という意味と、“物”という意味が込められています。カップでも皿でもなく“物”。使う人それぞれが、器を通して自分自身の楽しみを発見する。そういう存在であってほしいと思っています」\r\n\r\n自由でのびやかな花子さんの器。そのルーツは唐津焼だ。唐津焼は16世紀ごろから焼かれ始めた佐賀県の伝統工芸。豊臣秀吉の朝鮮出兵の際に九州へ来た朝鮮陶工が轆轤（ろくろ）の技術を伝え、それを取り入れたことで大きく発展した。明治時代にいったん衰退しかけたものの、昭和初期に息を吹き返す。後に人間国宝となる陶芸家・中里無庵が、研究に研究を重ねて古い唐津焼の技法を復活させ、再び評価が高まったのだ。\r\n\r\nその中里無庵の息子で〈隆太窯〉を開いたのが中里隆さん。今もレジェンド的な人気を誇る陶芸家で、花子さんの父であり師匠でもある。そんな花子さんに、器を成形するところを見せてもらう。全身の力をかけて練った土を轆轤の台に置き、ビュンと回しはじめると……は、は、速い！　土の塊が踊るように回転して伸びあがり、あっという間に器の形ができあがった。","boxedSubBody":"","image_set":[{"image":{"id":359343,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery02_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery02_1312.jpg"},"caption":"「うずら」と名付けられた独特の肌合いは、焼成することで土の中の鉄分が表れて生まれたもの。この日は散歩中に見つけた野生の甘夏をひとつ。「お刺身を並べてもきれいです」。うずら台皿、直径約22cm、19,800円。","disable_captipn":0},{"image":{"id":359344,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery03_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery03_1312.jpg"},"caption":"半球型の黒釉台皿にキャンドルを。器の形のアイデアは、植物や果物、建築物から得ることも。「見たものが直接反映されるわけではなく、頭や体の中に蓄積されて、ある時ふっと表れる感じ」。直径約16cm、13,200円。","disable_captipn":0},{"image":{"id":359345,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery04_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery04_1312.jpg"},"caption":"なめらかな白と端正な形。手のひらに乗る小さな蓋物は、塩や柚子胡椒を入れるのにぴったり。「ジュエリー入れやお香入れにしてもいい。蓋物って中身が何かを想像させる楽しさがありますよね」。直径7〜8cm。各16,500円。","disable_captipn":0}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「土は生き物なので、こねくりまわすとすぐ弱っちゃう。土の力を生かすためにはスピード感が大事なんです」\r\n\r\n陶芸を始める前はアスリートだったので、頭じゃなくて体でレスポンスすることが身についている、と花子さんは言う。\r\n\r\n「轆轤を引く時も、自分のエゴをとりはらってスピードにゆだねると、無理のないラインが出るように思うんです。体が同じ動きを何度も何度も繰り返す、そこに自然と生まれ出てしまうもの、意図的ではない人間らしさみたいなものを大切にしたいと思っています。料理も同じですよね。いい料理人の包丁はいいリズムを刻む。素材を生かす仕事は、どこかで体の動きとつながっている気がします」\r\n\r\n轆轤の基本は父の隆さんから学んだもの。スピードにゆだねるというスタイルも、花子さんなりの唐津焼の解釈だ。\r\n\r\n「昔の陶工は、アートピースを造ろうとしていたのではなく、生活のための雑器を次から次へと大量に作っていたはず。だから作り手のエゴも凝った装飾もなくて、素朴な美しさに満ちている。私はそこにこそ、ものの良さやあどけなさがあると思っているんです」","boxedSubBody":"","image_set":[{"image":{"id":359346,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery05_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery05_1312.jpg"},"caption":"1972年唐津生まれ。16歳でプロテニスプレイヤーをめざして単身渡米。大学卒業後に帰国して父の中里隆さんに陶芸を学ぶ。再び渡米し、陶芸家・マルコムライトに師事。2000年に個展活動を開始、2007年〈monohanako〉を設立。","disable_captipn":0},{"image":{"id":359347,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery06_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery06_1312.jpg"},"caption":"器の縁は「牛ベラ」というヘラで整えるのが、唐津焼や同じ佐賀県の有田焼に特有の手法。この後、削りを施して形を作る。「唐津の削りはざっくり。轆轤の勢いを残します。一方、有田の削りはきちっと。贅肉を削ぎ落して形を整えるんです」。","disable_captipn":0},{"image":{"id":359474,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery07_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery07_1312.jpg"},"caption":"成形が終わった器は、乾燥させてから工房内のガス窯で焼成する。「私は定番を作り続けるというより、いろんな種類の器を作るタイプ。定番の形でも、その日のノリによって微妙に大きさが変わったりするんです」と花子さん。","disable_captipn":0}]}],"button":[],"description":[],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"美しい余白をもつ、キャンバスのような器を目指していると花子さんは言う。\r\n\r\n「空気のような存在の器というのかな。もちろん作り手のエネルギーを宿したいという気持ちもありますが、どう彩るかは使う人が自由に楽しんでもらいたい。ルールがない器だからこそ、どんな食卓にもなじむんじゃないかと思っています」\r\n\r\nそう、花子さんの器はどんな料理にも合うし、ガラスや漆や色鮮やかな磁器とも相性がいい。\r\n\r\n「日本の食卓には、小皿から大鉢までいろいろな器が並ぶでしょう。素材も色も背の高さも違うものを取り混ぜてリズムを作っている。そんな、“ちぐはぐ”をよしとする文化が根付いているところが、日本の美しさだと思うんです。自然が豊かだから、竹に木に土に……とさまざまな物を暮らしに取り入れ寄り添ってきた。そうやって育まれた多様性の面白さも、日々の器を通じて伝えられたらうれしいですね」","boxedSubBody":"","image_set":[{"image":{"id":359348,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery08_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery08_1312.jpg"},"caption":"焼成した器を窯から出す、いわゆる「窯出し」が終わったところ。今回用いたのは「還元」という焼成法。窯の中を酸欠状態にして焼くことで、土や釉薬の中に含まれる物質が化学変化を起こして釉薬の色を変化させる。","disable_captipn":0},{"image":{"id":359349,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery09_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery09_1312.jpg"},"caption":"工房併設の展示場。ここだけで買える器も。上段／右のワインカップ各3,300円。中段／中央はピッチャー27,500円、マグ（L）7,150円、マグ5,500円。下段／花びら型の「チャクラシリーズ」より、プレート2,200円～11,000円など。","disable_captipn":0}]}],"button":[{"url":"https://www.monohanako.com/","text":"公式サイト","color":"","image":{"id":0,"alt_text":false,"caption":"「作り手8分、使い手2分」――なんだか気になるこの言葉。いったい何のことだろう？　それは佐賀県の伝統工芸、唐津焼を表す言葉。つまり…","description":"","media_type":"file","media_details":{"sizes":{}},"post":null,"source_url":false},"eventcategory":""}],"description":[{"descriptionImage":{"id":359350,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery10_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery10_1312.jpg"},"title":"〈monohanako〉","body":"佐賀県唐津市見借4838-20。TEL 0955 58 9467。13時〜17時。月曜〜木曜休。Instagram：@monohanako","descriptionMapLink":"https://goo.gl/maps/Y7MncsxB6J3N41DL8"}],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"●〈由起子窯〉| 料理もお茶も映える土屋由起子の黒唐津。","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「黒唐津（くろがらつ）は自然光の下で見るのがいちばんきれいです。私がそう感じているだけかもしれませんが」と朗らかに笑う土屋由起子さん。自分だけの黒を求めて作陶を続け、今や「黒唐津といえば」と称されている陶芸家だ。黒唐津とは、鉄分を多く含んだ釉薬をかけて焼成した黒色の唐津焼。コクのある飴色や褐色から深みのある黒まで、黒の発色は幅広い。\r\n\r\n梅、桜、モクレンに山モミジ。季節ごとに豊かな景色が広がる起伏のある土地に、〈由起子窯〉は建っている。「唐津に生まれ育っていなかったら、別の仕事をしていたと思います」という由起子さんは、骨董好きの父の影響もあって、小さいころから焼き物をごく身近に感じていた。短大で陶芸を学び、桃山～江戸時代に作られていた古唐津（こがらつ）の窯跡巡りを始めたのが20歳のころ。\r\n\r\n「その時に出会って惹かれたのが黒唐津の陶片でした。好きになった理由は今でもわかりません。絵唐津（えがらつ）や斑（まだら）唐津など、唐津焼にはいろいろ種類があってそれぞれに美しい。ただ、自分が焼き物を作るなら黒唐津がいいなと強く思ったんです」\r\n\r\n短大を出て、23歳の時には陶芸家として独立。誰にも弟子入りしていないことに対する不安よりも、大好きな世界に飛び込む喜びのほうが数倍、大きかった。","boxedSubBody":"","image_set":[{"image":{"id":359360,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery11_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery11_1312.jpg"},"caption":"「買って下さった方が“今すぐ使いたい！”と思ってくれる。そういう器を作りたい」と話す土屋由起子さんは、1971年生まれの唐津っ子。唐津焼の中里隆さんに師事した後、2002年に唐津市浜玉町で〈由起子窯〉を開いた。","disable_captipn":0},{"image":{"id":359361,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery12_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery12_1312.jpg"},"caption":"奥深い黒と品のいい艶をもつ黒唐津（くろがらつ）。縁の部分の細かな刻み模様はオリジナル。「この模様があるだけで印象が変わります。ふぐやイカの薄造りがよく映えるんですよ」。黒唐津9寸皿、直径27cm 22,000円。","disable_captipn":0},{"image":{"id":359362,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery13_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery13_1312.jpg"},"caption":"夫は銀座で店を営んでいた実力派の料理人で、由起子さんの器も料理が映えると評判。料理店からの注文も多い。釉薬による景色が1点1点違うので、手に取ってじっくり選びたい。長石釉輪花小鉢、各4,400円。","disable_captipn":0}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"こうして大好きな陶芸の世界に足を踏み入れた由起子さんだったが、まったくうまくいかなくて失敗続き。憧れ続けてきた「黒い器」を作るべく、釉薬の実験も始めたものの……\r\n\r\n「こうすれば黒唐津ができるというある程度の配合表、つまりレシピはあるんです。でも何をどう配合しても思う黒にはならなかった。土を替えたり釉の調合を替えてみたり、テストを毎日毎日繰り返して、“これが自分の黒”と言えるものができるまで3、4年かかりました」。\r\n\r\n自分の黒を追及すると同時に、やはりプロのもとで勉強したいと思い始めた由起子さんは、28歳の時、縁あって中里隆さんの〈隆太窯〉に弟子入りすることになる。学びと緊張の連続の中、大きな衝撃を受けたのが中里さんの轆轤だった。\r\n\r\n「とにかく速いんです。ここに至るまでにどれだけ多くの轆轤を引いてきたんだろう。先生の轆轤がほかの人と全く違うことは、ほぼ素人のような私にもひとめでわかりました」\r\n\r\nそんな師の元で3年間みっちり修業した。おかげで今も、形について悩むことはなく、轆轤の前に座ったら自然に手が動くという。隆太窯ではもうひとつ、センスの大切さも学んだそうだ。\r\n\r\n「ちょっとしたことだと思うんです。例えば、成形の最後にわずかなひねりを加えるだけで器に動きを吹き込むことができる……というような。お料理も、ほんの少しの塩加減で世界が変わるでしょう。教えてもらってわかることでも、はっきり目に見えるものでもないのですが」","boxedSubBody":"","image_set":[{"image":{"id":359363,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery14_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery14_1312.jpg"},"caption":"「家ではお茶の時間をとっても大事にしていて、仕事の前や食事の後に一服点ててゆっくり過ごします」。由起子さんによる黒唐津の菓子皿に、夫が作った華やかな練り切りがよく映える。菓子皿4寸、直径約12cm、5,500円。","disable_captipn":0},{"image":{"id":359364,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery15_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery15_1312.jpg"},"caption":"シンプルな美しさと土味を持ち合わせた唐津焼は、桃山の昔から茶人たちに愛されてきた焼き物でもある。由起子さんも20歳でお茶を習い始め、今も稽古に通っているそう。茶映りのよい黒唐津の抹茶碗は77,000円～。","disable_captipn":0},{"image":{"id":359365,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery16_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery16_1312.jpg"},"caption":"釉薬が窯の中で変化した「窯変」の景色が美しい。ほかに、黒釉と長石釉を掛け分けた花器などもある。「形ができてから釉薬を決めることも多いんです。形が色を呼ぶ…という感じです」と由起子さん。黒唐津花入れ77,000円。","disable_captipn":0}]}],"button":[],"description":[],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「きれいなものが好き。使う人が自分の家に置いておきたくなるもの、いつ目にしても気持ちよく過ごせるものを作りたい。自分が作った器を見ると“愛しいなあ”って思いますが、主張や個性の強いものを作るつもりはないんです。器は寂しいくらいでちょうどいい、と〈隆太窯〉でも教えていただきました」\r\n\r\n由起子さんの器は、なにしろ料理がよく映える。軽くて持ちやすく、丈夫で扱いやすい。その背景には、「唐津の器は料理を盛って初めて完成する」という唐津焼の伝統がある。実は師匠の中里隆さんは優れた料理人としても知られていて、〈隆太窯〉に弟子入りした新人はまず包丁の研ぎ方や魚の捌き方、食事の作法を教わるのだとか。由起子さんもしかり。料理があってこその器であることをイチから学んだのだ。\r\n\r\n「唐津の器は昔から形の種類が多いんです。私も、昔の唐津焼の形を自分なりにアレンジして作ることがあるのですが、よく思うのは“昔の形は新しいな、斬新だな”ということ。きっと、昔の人にとっても今の人にとっても、いい器の形ってあまり違わないのでしょうね」","boxedSubBody":"","image_set":[{"image":{"id":359366,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery17_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery17_1312.jpg"},"caption":"約100平方メートルある広い工房。焼成には電気窯を使っている。「昔の黒唐津には登り窯で焼いた器ならではの美しさがあります。でも、私の黒は薪の窯よりも電気窯のほうが味わい深くなる。釉薬と窯の相性次第なんですね」。","disable_captipn":0},{"image":{"id":359367,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery18_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery18_1312.jpg"},"caption":"工房の外にある展示スペースで。上から1段目／中央の絵唐津葡萄文皿、直径27cm、22,000円。2段目／中央のピッチャー11,000円。3段目／黒唐津縁反皿、直径20cm、11,000円。4段目／黒唐津長皿11,000円など。","disable_captipn":0},{"image":{"id":359368,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery19_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery19_1312.jpg"},"caption":"自宅の茶室には由起子さんの抹茶碗が並ぶ。一番手前は斑唐津（まだらがらつ）。白濁した藁灰釉を使って焼成する。その奥は天目茶碗の黒、奥の2つは黒唐津。床の間には、木瓜の花をいけた黒唐津扁壷。","disable_captipn":0}]}],"description":[{"descriptionImage":{"id":359369,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery20_1312.jpg","sizes":{}},"post":35934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TEL 0955 56 8701。アポイント制。Instagram：@tsuchiyayukiko","descriptionMapLink":"https://goo.gl/maps/XsF9XjMtkWSMmRd79"}],"button":[],"profile":[]}],"promotion":0,"hideAD":0,"iconSpecial":0,"hideFromFeed":0,"ogimage":{"id":359383,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1200,"height":628,"file":"2024/05/0519pottery01_1200.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery01_1200.jpg"}},"_links":{"self":[{"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/posts/359342"}],"collection":[{"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/posts"}],"about":[{"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/types/post"}],"author":[{"embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/users/38"}],"replies":[{"embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/comments?post=359342"}],"version-history":[{"count":64,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/posts/359342/revisions"}],"predecessor-version":[{"id":361481,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/posts/359342/revisions/361481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/media/359382"}],"wp:attachment":[{"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/media?parent=359342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/categories?post=359342"},{"taxonomy":"post_tag","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/tags?post=359342"},{"taxonomy":"serial_cat","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/serial_cat?post=359342"},{"taxonomy":"cooking_expert_cat","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/cooking_expert_cat?post=359342"},{"taxonomy":"cooking_tag","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/cooking_tag?post=359342"},{"taxonomy":"cityguide_cat","embeddable":true,"href":"https://wp2022.casabrutus.com/wp-json/wp/v2/cityguide_cat?post=359342"}],"curies":[{"name":"wp","href":"https://api.w.org/{rel}","templated":true}]}},"isGallery":false,"relatedPosts":[{"id":359646,"date":"2023-05-24T16:25:48","link":"https://casabrutus.com/categories/food/359646","title":{"rendered":"わざわざ行きたい！佐賀の名レストラン3選【佐賀シティガイド】"},"featured_media":{"id":359698,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519restaurant01_1312.jpg","sizes":{"size_1256x1570":{"file":"0519restaurant01_1312-1256x1570.jpg","width":1256,"height":1570,"mime-type":"image/jpeg","source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519restaurant01_1312-1256x1570.jpg"}}},"post":359646,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519restaurant01_1312.jpg"},"primary_category":{"term_id":6,"name":"Food","slug":"food","term_group":0,"term_taxonomy_id":6,"taxonomy":"category","description":"","parent":0,"count":1585,"filter":"raw","term_order":"5","cat_ID":6,"category_count":1585,"category_description":"","cat_name":"Food","category_nicename":"food","category_parent":0,"disable_ads":false},"custom_fields_light":{"promotion":0,"free_labels":[]}},{"id":354486,"date":"2023-04-18T11:25:07","link":"https://casabrutus.com/categories/architecture/354486","title":{"rendered":"全貌を紹介！〈ブルガリホテル東京〉イタリア×日本の上質な美の融合。"},"featured_media":{"id":355569,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/04/0418BHtokyo1640_1312.jpg","sizes":{"size_1256x1570":{"file":"0418BHtokyo1640_1312-1256x1570.jpg","width":1256,"height":1570,"mime-type":"image/jpeg","source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/04/0418BHtokyo1640_1312-1256x1570.jpg"}}},"post":354486,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/04/0418BHtokyo1640_1312.jpg"},"primary_category":{"term_id":7,"name":"Architecture","slug":"architecture","term_group":0,"term_taxonomy_id":7,"taxonomy":"category","description":"","parent":0,"count":1594,"filter":"raw","term_order":"3","cat_ID":7,"category_count":1594,"category_description":"","cat_name":"Architecture","category_nicename":"architecture","category_parent":0,"disable_ads":false},"custom_fields_light":{"promotion":0,"free_labels":[]}},{"id":356082,"date":"2023-04-25T11:25:21","link":"https://casabrutus.com/categories/art/356082","title":{"rendered":"森美術館開館20周年記念展：アートで世界を学ぶ「教室」で宮島達男が語ったこと。"},"featured_media":{"id":356088,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/04/0420wcr06_1312.jpg","sizes":{"size_1256x1570":{"file":"0420wcr06_1312-1256x1570.jpg","width":1256,"height":1570,"mime-type":"image/jpeg","source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/04/0420wcr06_1312-1256x1570.jpg"}}},"post":356082,"source_url":"https://wp2022.casabrutus.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md:pl-[9.25%] md:pr-[14.75%]","children":[false,["$","div",null,{"className":"flex py-4 md:pb-8 md:pt-0","children":[["$","div",null,{"className":"shrink grow-0 basis-[86px] md:basis-[120px]","children":["$","i",null,{"className":"mx-auto block h-[86px] w-[86px] text-[86px] leading-none md:h-[120px] md:w-[120px] md:text-[120px]","children":["$","svg",null,{"xmlns":"http://www.w3.org/2000/svg","fill":"none","viewBox":"0 0 127 127","children":["$","path",null,{"fill":"#000","fillRule":"evenodd","d":"$26","clipRule":"evenodd"}]}]}]}],["$","div",null,{"className":"ml-3.5 flex-1","children":[["$","span",null,{"className":"font-serif text-base italic md:text-xl","children":"DESIGN"}],["$","h1",null,{"className":"mt-1 text-xl font-bold md:mt-0.5 md:text-2xl","children":"陶芸の里・唐津で訪ねるべき2人の女性作家【佐賀シティガイド】"}]]}]]}],["$","div",null,{"className":"my-4 border-y border-black py-4 text-xs tracking-wide text-[#444] md:my-6","children":["",["$","p",null,{"dangerouslySetInnerHTML":{"__html":"May 21, 2023 | Design, Art, Food, Travel | casabrutus.com | photo_Satoshi Nagare text_Masae Wako editor_Akio Mitomi"}}]]}]]}],["$","section",null,{"className":"md:pl-[9.25%] md:pr-[14.75%]","children":[["$","p",null,{"className":"py-4 font-bold leading-[1.8] md:py-6","dangerouslySetInnerHTML":{"__html":"「作り手8分、使い手2分」――なんだか気になるこの言葉。いったい何のことだろう？　それは佐賀県の伝統工芸、唐津焼を表す言葉。つまり、料理を盛って使って初めて完成するのが唐津の焼き物というわけだ。今回訪ねたのは、その技を受け継ぎながら、今の暮らしに合う器を作る女性作家2人。工房で作品を直接購入できるのもうれしい！"}}],["$","$L27",null,{"page":[{"pageTitle":"","section":[{"imageTitle":"●〈monohanako〉| 中里花子の自由でモダンな白・黒・グレー。","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"真っ白じゃない、とろんと滑らかで優しい白。白い器は世の中にたくさんあるけれど、「毎日、つい手に取りたくなるのは花子さんの白！」というファンを多く持つのが中里花子さんだ。唐津焼の窯元の家に生まれ、16歳で単身渡米。今は唐津市の見借（みるかし）とアメリカのメイン州に工房を構え、2拠点で作陶に励んでいる。\r\n\r\n「私の器にはルールがないんです。屋号の〈monohanako〉には、“mono＝ひとつの”という意味と、“物”という意味が込められています。カップでも皿でもなく“物”。使う人それぞれが、器を通して自分自身の楽しみを発見する。そういう存在であってほしいと思っています」\r\n\r\n自由でのびやかな花子さんの器。そのルーツは唐津焼だ。唐津焼は16世紀ごろから焼かれ始めた佐賀県の伝統工芸。豊臣秀吉の朝鮮出兵の際に九州へ来た朝鮮陶工が轆轤（ろくろ）の技術を伝え、それを取り入れたことで大きく発展した。明治時代にいったん衰退しかけたものの、昭和初期に息を吹き返す。後に人間国宝となる陶芸家・中里無庵が、研究に研究を重ねて古い唐津焼の技法を復活させ、再び評価が高まったのだ。\r\n\r\nその中里無庵の息子で〈隆太窯〉を開いたのが中里隆さん。今もレジェンド的な人気を誇る陶芸家で、花子さんの父であり師匠でもある。そんな花子さんに、器を成形するところを見せてもらう。全身の力をかけて練った土を轆轤の台に置き、ビュンと回しはじめると……は、は、速い！　土の塊が踊るように回転して伸びあがり、あっという間に器の形ができあがった。","boxedSubBody":"","image_set":[{"image":{"id":359343,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery02_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery02_1312.jpg"},"caption":"「うずら」と名付けられた独特の肌合いは、焼成することで土の中の鉄分が表れて生まれたもの。この日は散歩中に見つけた野生の甘夏をひとつ。「お刺身を並べてもきれいです」。うずら台皿、直径約22cm、19,800円。","disable_captipn":0},{"image":{"id":359344,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery03_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery03_1312.jpg"},"caption":"半球型の黒釉台皿にキャンドルを。器の形のアイデアは、植物や果物、建築物から得ることも。「見たものが直接反映されるわけではなく、頭や体の中に蓄積されて、ある時ふっと表れる感じ」。直径約16cm、13,200円。","disable_captipn":0},{"image":{"id":359345,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery04_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery04_1312.jpg"},"caption":"なめらかな白と端正な形。手のひらに乗る小さな蓋物は、塩や柚子胡椒を入れるのにぴったり。「ジュエリー入れやお香入れにしてもいい。蓋物って中身が何かを想像させる楽しさがありますよね」。直径7〜8cm。各16,500円。","disable_captipn":0}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「土は生き物なので、こねくりまわすとすぐ弱っちゃう。土の力を生かすためにはスピード感が大事なんです」\r\n\r\n陶芸を始める前はアスリートだったので、頭じゃなくて体でレスポンスすることが身についている、と花子さんは言う。\r\n\r\n「轆轤を引く時も、自分のエゴをとりはらってスピードにゆだねると、無理のないラインが出るように思うんです。体が同じ動きを何度も何度も繰り返す、そこに自然と生まれ出てしまうもの、意図的ではない人間らしさみたいなものを大切にしたいと思っています。料理も同じですよね。いい料理人の包丁はいいリズムを刻む。素材を生かす仕事は、どこかで体の動きとつながっている気がします」\r\n\r\n轆轤の基本は父の隆さんから学んだもの。スピードにゆだねるというスタイルも、花子さんなりの唐津焼の解釈だ。\r\n\r\n「昔の陶工は、アートピースを造ろうとしていたのではなく、生活のための雑器を次から次へと大量に作っていたはず。だから作り手のエゴも凝った装飾もなくて、素朴な美しさに満ちている。私はそこにこそ、ものの良さやあどけなさがあると思っているんです」","boxedSubBody":"","image_set":[{"image":{"id":359346,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery05_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery05_1312.jpg"},"caption":"1972年唐津生まれ。16歳でプロテニスプレイヤーをめざして単身渡米。大学卒業後に帰国して父の中里隆さんに陶芸を学ぶ。再び渡米し、陶芸家・マルコムライトに師事。2000年に個展活動を開始、2007年〈monohanako〉を設立。","disable_captipn":0},{"image":{"id":359347,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery06_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery06_1312.jpg"},"caption":"器の縁は「牛ベラ」というヘラで整えるのが、唐津焼や同じ佐賀県の有田焼に特有の手法。この後、削りを施して形を作る。「唐津の削りはざっくり。轆轤の勢いを残します。一方、有田の削りはきちっと。贅肉を削ぎ落して形を整えるんです」。","disable_captipn":0},{"image":{"id":359474,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery07_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery07_1312.jpg"},"caption":"成形が終わった器は、乾燥させてから工房内のガス窯で焼成する。「私は定番を作り続けるというより、いろんな種類の器を作るタイプ。定番の形でも、その日のノリによって微妙に大きさが変わったりするんです」と花子さん。","disable_captipn":0}]}],"button":[],"description":[],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"美しい余白をもつ、キャンバスのような器を目指していると花子さんは言う。\r\n\r\n「空気のような存在の器というのかな。もちろん作り手のエネルギーを宿したいという気持ちもありますが、どう彩るかは使う人が自由に楽しんでもらいたい。ルールがない器だからこそ、どんな食卓にもなじむんじゃないかと思っています」\r\n\r\nそう、花子さんの器はどんな料理にも合うし、ガラスや漆や色鮮やかな磁器とも相性がいい。\r\n\r\n「日本の食卓には、小皿から大鉢までいろいろな器が並ぶでしょう。素材も色も背の高さも違うものを取り混ぜてリズムを作っている。そんな、“ちぐはぐ”をよしとする文化が根付いているところが、日本の美しさだと思うんです。自然が豊かだから、竹に木に土に……とさまざまな物を暮らしに取り入れ寄り添ってきた。そうやって育まれた多様性の面白さも、日々の器を通じて伝えられたらうれしいですね」","boxedSubBody":"","image_set":[{"image":{"id":359348,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery08_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery08_1312.jpg"},"caption":"焼成した器を窯から出す、いわゆる「窯出し」が終わったところ。今回用いたのは「還元」という焼成法。窯の中を酸欠状態にして焼くことで、土や釉薬の中に含まれる物質が化学変化を起こして釉薬の色を変化させる。","disable_captipn":0},{"image":{"id":359349,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery09_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery09_1312.jpg"},"caption":"工房併設の展示場。ここだけで買える器も。上段／右のワインカップ各3,300円。中段／中央はピッチャー27,500円、マグ（L）7,150円、マグ5,500円。下段／花びら型の「チャクラシリーズ」より、プレート2,200円～11,000円など。","disable_captipn":0}]}],"button":[{"url":"https://www.monohanako.com/","text":"公式サイト","color":"","image":{"id":0,"alt_text":false,"caption":"「作り手8分、使い手2分」――なんだか気になるこの言葉。いったい何のことだろう？　それは佐賀県の伝統工芸、唐津焼を表す言葉。つまり…","description":"","media_type":"file","media_details":{"sizes":{}},"post":null,"source_url":false},"eventcategory":""}],"description":[{"descriptionImage":{"id":359350,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2023/05/0519pottery10_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2023/05/0519pottery10_1312.jpg"},"title":"〈monohanako〉","body":"佐賀県唐津市見借4838-20。TEL 0955 58 9467。13時〜17時。月曜〜木曜休。Instagram：@monohanako","descriptionMapLink":"https://goo.gl/maps/Y7MncsxB6J3N41DL8"}],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"●〈由起子窯〉| 料理もお茶も映える土屋由起子の黒唐津。","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「黒唐津（くろがらつ）は自然光の下で見るのがいちばんきれいです。私がそう感じているだけかもしれませんが」と朗らかに笑う土屋由起子さん。自分だけの黒を求めて作陶を続け、今や「黒唐津といえば」と称されている陶芸家だ。黒唐津とは、鉄分を多く含んだ釉薬をかけて焼成した黒色の唐津焼。コクのある飴色や褐色から深みのある黒まで、黒の発色は幅広い。\r\n\r\n梅、桜、モクレンに山モミジ。季節ごとに豊かな景色が広がる起伏のある土地に、〈由起子窯〉は建っている。「唐津に生まれ育っていなかったら、別の仕事をしていたと思います」という由起子さんは、骨董好きの父の影響もあって、小さいころから焼き物をごく身近に感じていた。短大で陶芸を学び、桃山～江戸時代に作られていた古唐津（こがらつ）の窯跡巡りを始めたのが20歳のころ。\r\n\r\n「その時に出会って惹かれたのが黒唐津の陶片でした。好きになった理由は今でもわかりません。絵唐津（えがらつ）や斑（まだら）唐津など、唐津焼にはいろいろ種類があってそれぞれに美しい。ただ、自分が焼き物を作るなら黒唐津がいいなと強く思ったんです」\r\n\r\n短大を出て、23歳の時には陶芸家として独立。誰にも弟子入りしていないことに対する不安よりも、大好きな世界に飛び込む喜びのほうが数倍、大きかった。","boxedSubBody":"","image_set":[{"image":{"id":359360,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery11_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery11_1312.jpg"},"caption":"「買って下さった方が“今すぐ使いたい！”と思ってくれる。そういう器を作りたい」と話す土屋由起子さんは、1971年生まれの唐津っ子。唐津焼の中里隆さんに師事した後、2002年に唐津市浜玉町で〈由起子窯〉を開いた。","disable_captipn":0},{"image":{"id":359361,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery12_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery12_1312.jpg"},"caption":"奥深い黒と品のいい艶をもつ黒唐津（くろがらつ）。縁の部分の細かな刻み模様はオリジナル。「この模様があるだけで印象が変わります。ふぐやイカの薄造りがよく映えるんですよ」。黒唐津9寸皿、直径27cm 22,000円。","disable_captipn":0},{"image":{"id":359362,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery13_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery13_1312.jpg"},"caption":"夫は銀座で店を営んでいた実力派の料理人で、由起子さんの器も料理が映えると評判。料理店からの注文も多い。釉薬による景色が1点1点違うので、手に取ってじっくり選びたい。長石釉輪花小鉢、各4,400円。","disable_captipn":0}]},{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"こうして大好きな陶芸の世界に足を踏み入れた由起子さんだったが、まったくうまくいかなくて失敗続き。憧れ続けてきた「黒い器」を作るべく、釉薬の実験も始めたものの……\r\n\r\n「こうすれば黒唐津ができるというある程度の配合表、つまりレシピはあるんです。でも何をどう配合しても思う黒にはならなかった。土を替えたり釉の調合を替えてみたり、テストを毎日毎日繰り返して、“これが自分の黒”と言えるものができるまで3、4年かかりました」。\r\n\r\n自分の黒を追及すると同時に、やはりプロのもとで勉強したいと思い始めた由起子さんは、28歳の時、縁あって中里隆さんの〈隆太窯〉に弟子入りすることになる。学びと緊張の連続の中、大きな衝撃を受けたのが中里さんの轆轤だった。\r\n\r\n「とにかく速いんです。ここに至るまでにどれだけ多くの轆轤を引いてきたんだろう。先生の轆轤がほかの人と全く違うことは、ほぼ素人のような私にもひとめでわかりました」\r\n\r\nそんな師の元で3年間みっちり修業した。おかげで今も、形について悩むことはなく、轆轤の前に座ったら自然に手が動くという。隆太窯ではもうひとつ、センスの大切さも学んだそうだ。\r\n\r\n「ちょっとしたことだと思うんです。例えば、成形の最後にわずかなひねりを加えるだけで器に動きを吹き込むことができる……というような。お料理も、ほんの少しの塩加減で世界が変わるでしょう。教えてもらってわかることでも、はっきり目に見えるものでもないのですが」","boxedSubBody":"","image_set":[{"image":{"id":359363,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery14_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery14_1312.jpg"},"caption":"「家ではお茶の時間をとっても大事にしていて、仕事の前や食事の後に一服点ててゆっくり過ごします」。由起子さんによる黒唐津の菓子皿に、夫が作った華やかな練り切りがよく映える。菓子皿4寸、直径約12cm、5,500円。","disable_captipn":0},{"image":{"id":359364,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery15_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery15_1312.jpg"},"caption":"シンプルな美しさと土味を持ち合わせた唐津焼は、桃山の昔から茶人たちに愛されてきた焼き物でもある。由起子さんも20歳でお茶を習い始め、今も稽古に通っているそう。茶映りのよい黒唐津の抹茶碗は77,000円～。","disable_captipn":0},{"image":{"id":359365,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery16_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery16_1312.jpg"},"caption":"釉薬が窯の中で変化した「窯変」の景色が美しい。ほかに、黒釉と長石釉を掛け分けた花器などもある。「形ができてから釉薬を決めることも多いんです。形が色を呼ぶ…という感じです」と由起子さん。黒唐津花入れ77,000円。","disable_captipn":0}]}],"button":[],"description":[],"profile":[]},{"pageTitle":"","section":[{"imageTitle":"","exam_id":"","exam_image":null,"exam_image_credit":"","movie":"","movieStart":"","movieCaption":"","vimeo":"","vimeoCaption":"","vimeoAutoplay":0,"instagram_id":"","instagram_hidecaption":0,"pinterest_widget":"","subBody":"「きれいなものが好き。使う人が自分の家に置いておきたくなるもの、いつ目にしても気持ちよく過ごせるものを作りたい。自分が作った器を見ると“愛しいなあ”って思いますが、主張や個性の強いものを作るつもりはないんです。器は寂しいくらいでちょうどいい、と〈隆太窯〉でも教えていただきました」\r\n\r\n由起子さんの器は、なにしろ料理がよく映える。軽くて持ちやすく、丈夫で扱いやすい。その背景には、「唐津の器は料理を盛って初めて完成する」という唐津焼の伝統がある。実は師匠の中里隆さんは優れた料理人としても知られていて、〈隆太窯〉に弟子入りした新人はまず包丁の研ぎ方や魚の捌き方、食事の作法を教わるのだとか。由起子さんもしかり。料理があってこその器であることをイチから学んだのだ。\r\n\r\n「唐津の器は昔から形の種類が多いんです。私も、昔の唐津焼の形を自分なりにアレンジして作ることがあるのですが、よく思うのは“昔の形は新しいな、斬新だな”ということ。きっと、昔の人にとっても今の人にとっても、いい器の形ってあまり違わないのでしょうね」","boxedSubBody":"","image_set":[{"image":{"id":359366,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery17_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery17_1312.jpg"},"caption":"約100平方メートルある広い工房。焼成には電気窯を使っている。「昔の黒唐津には登り窯で焼いた器ならではの美しさがあります。でも、私の黒は薪の窯よりも電気窯のほうが味わい深くなる。釉薬と窯の相性次第なんですね」。","disable_captipn":0},{"image":{"id":359367,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery18_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery18_1312.jpg"},"caption":"工房の外にある展示スペースで。上から1段目／中央の絵唐津葡萄文皿、直径27cm、22,000円。2段目／中央のピッチャー11,000円。3段目／黒唐津縁反皿、直径20cm、11,000円。4段目／黒唐津長皿11,000円など。","disable_captipn":0},{"image":{"id":359368,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery19_1312.jpg","sizes":{}},"post":359342,"source_url":"https://wp2022.casabrutus.com/wp-content/uploads/2024/05/0519pottery19_1312.jpg"},"caption":"自宅の茶室には由起子さんの抹茶碗が並ぶ。一番手前は斑唐津（まだらがらつ）。白濁した藁灰釉を使って焼成する。その奥は天目茶碗の黒、奥の2つは黒唐津。床の間には、木瓜の花をいけた黒唐津扁壷。","disable_captipn":0}]}],"description":[{"descriptionImage":{"id":359369,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":1312,"height":1640,"file":"2024/05/0519pottery20_1312.jpg","sizes":{}},"post":35934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TEL 0955 56 8701。アポイント制。Instagram：@tsuchiyayukiko","descriptionMapLink":"https://goo.gl/maps/XsF9XjMtkWSMmRd79"}],"button":[],"profile":[]}],"id":359342,"title":"陶芸の里・唐津で訪ねるべき2人の女性作家【佐賀シティガイド】","primaryCategory":{"term_id":4,"name":"Design","slug":"design","term_group":0,"term_taxonomy_id":4,"taxonomy":"category","description":"","parent":0,"count":5721,"filter":"raw","term_order":"1","cat_ID":4,"category_count":5721,"category_description":"","cat_name":"Design","category_nicename":"design","category_parent":0,"disable_ads":false},"promotion":0,"tableOfContents":0,"tableOfContentsTitle":"","promiseInleadPosts":"$@28","isPreview":false}],false,false,null,["$","div",null,{"className":"finish-reading","children":["$","$L1d",null,{"src":"/assets/images/1x1.gif","width":1,"height":1,"alt":""}]}],["$","div",null,{"className":"py-4 md:py-6","children":["$","div",null,{"className":"border-y border-black px-4 pb-6 pt-4 md:px-0 md:pb-9 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