Height 4.8 cm, mouth diameter 21.3 x 21.9 cm, bottom diameter 12.2 cm
This is an orikiki-style dish with a thick molding.
The design of reeds and egrets is painted in underglaze blue on a raw base, and to make the egret’s feathers appear white, the area is covered with a stencil, the entire surface is covered with celadon porcelain lees, and after the stencil is removed, a white glaze is applied.
This is a so-called celadon blue-and-white technique, and is probably the earliest celadon blue-and-white work of this type.
The expression of the egret captured in a horizontal position is truly interesting, and the unevenly applied celadon lees give the piece a kind of flavor that is rare and deeply elegant.
The flat bottom has a circular base, but there are some cracks in the base.
It is estimated to have been made in the Hyakumagama kiln during the Kan’ei period.
