Nike Kero - Kaiseki 懐石
2021/06 - 2021/08
This exhibition is showcasing my personal interpretation of Japanese Kaiseki ware, inspired by the tradition of Kaiseki—a multi-course dining experience where food, tableware, and presentation harmonize to create an edible work of art. Tableware is of high importance where each piece is thoughtfully selected to aesthetically enhance the dish it accompanies. High-quality ingredients are carefully chosen to reflect the season and each dish is artistically executed to perfection. A complete Kaiseki experience usually consists of 7 - 14 courses.
For me, the importance of giving even the smaller things in life careful attention is extremely valuable. It allows us, both as creators and recipients, to pause, acknowledge and cherish the moment.
In my interpretation, each set consists of a large plate and a smaller bowl accompanied by a customizable number of Kozara 小皿, small Japanese plates of varying sizes. The smallest plates are called Mamezara 豆皿, or ’’bean plate’’, designed for tiny portions or just a few beans. We also have Shoyuzara 醤油皿 that are intended for soy sauce. Every plate is unique, carefully handcrafted and then chosen to esthetically enhance a specific dish, creating it’s own work of art, ready to be experienced.
Additionally, each set includes a sake cup, tea cup, soup spoon, and chopstick rest. Sake bottles and teapots are also part of the collection, encouraging sharing and connection around the table.
I am inspired by the philosophy of giving careful attention and respect to every aspect of the creative process - whether it’s selecting the finest seasonal ingredients for a dish or crafting a delicate, handmade teapot that invites moments of self-care and community.
I strive to balance aesthetics, functionality, and tradition, choosing material and techniques with care and intentionality.
This project took place during my first year studying at Capellagården, school of arts and crafts. In addition to the exhibition, I wanted to showcase my work in the context for which it was created—a meal. The presentation resulted in a nine-course dinner for my teachers and classmates, with each participant using their own handcrafted set. I prepared the dishes myself, drawing inspiration from simple, personal favorites across different cuisines. The dinner took place in one of the school’s beautiful greenhouses, a setting enriched by the rare moment of witnessing the sun setting as the moon rose on opposite sides of the greenhouse.
This project is a tribute to the harmony of tradition, aesthetics, and functionality—and to the power of slowing down to find beauty in the smallest of details.
Kozara 小皿
All the Kozara are handmade, using a traditional Japanese technique called Tatara zukuri タタラ作り.
This method is one of my absolute favorites and has played a significant role in various aspects of my artistic practice. I had the privilege of learning it from Marina Kawata, a Japanese - American artist based in Sweden. Each piece is made from stoneware and porcelain, then fired in reduction kilns—both gas and wood-fired—using traditional Chinese and Japanese glazes.
Techiques
I also incorporated several other techniques in this project. Teapots, cups, and sake bottles were hand-thrown and trimmed on the potter's wheel. The large plate and bowl were created using slab construction and rolled over a large tree log to imprint the relief pattern. The chopstick rests were carved from leather-hard clay, with the intention of giving them the appearance of polished gemstones. Each technique was chosen to emphasize texture, form, and the tactile qualities of the materials, adding depth and variation to the final pieces.
Handles & chopsticks
The wooden handles on the teapots, as well as the chopsticks, were crafted by Yuki Hirose, a furniture maker and wood artist based in Kristianstad. Selecting the right type of wood was a crucial part of the process, as it needed to complement and enhance the tactile and aesthetic qualities of each piece. After carefully reviewing the wood samples Yuki presented, I chose walnut, oak, and pear for the teapot handles. For two of the handles, I specified precise shapes, while I gave Yuki artistic freedom for the third. This resulted in a unique, twisted handle made from pear wood, adding an organic and unexpected element to the design.
For the exhibition as well as the dinner presentation, I asked Yuki to make chopsticks. We decided on using oak for this purpose because of its durability and strength, qualities that align perfectly with the functionality and aesthetic I envisioned for the pieces.
Podiums
Presentation plays a crucial role in any exhibition. To ensure my pieces were displayed in a way that truly complemented them, I decided to design and create my own podiums. I chose concrete as the primary material to achieve a smooth yet rough aesthetic. To harmonize with the wooden elements in my exhibition, I also had custom wooden frames crafted to complete the podiums.
