Produced in Jingdezhen
during the late Ming to early Qing period,
these vibrant polychrome porcelains crossed the sea
and became rooted in Japanese dining culture.
The striking contrast of vermilion and green.
A composition that feels free, yet perfectly balanced.
Its style was later reinterpreted
by many Japanese masters —
Eiraku Hozen, Wazen, Myozen,
as well as Kawase Chikushun, among others.
To create a “copy”
is not to imitate form,
but to grasp the core of its design.
The tension and playfulness of the original.
The rhythm between ornament and space.
The beauty of red enamel
continues to resonate with cuisine today.
