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Table of Contents We read of the artistic custom in ancient Japan of placing the food on oak-leaves, and breaking off twigs from the forest trees to use as chopsticks. The same spirit is expressed at the present time in dishes, both earthenware and lacquer, which are made in the shapes of things of nature. These are chosen to harmonize with the shape and color of the food put in them. Though there is great variety in the colors and shapes of the ceramic wares in use, they can be divided into two main types, a hard white porcelain, and a soft, dull china. Ceramic ware can also be classified according to the amount of glaze used, and the firing-method. The small lacquered tables, bowls, etc., used in serving formal meals for guests or in restaurants, with their red, black, gold and silver lacquer, are very beautiful, too. These vary according to the place where they were manu- |
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