A pair of finely painted blue and white dishes made in China during the late Ming dynasty for export to Japan, specifically for use in the tea ceremony. The dishes have flattened rims that exhibit a little mishigui (insect eaten edge) where the glaze has bubbled and flaked on the sharp edge during the firing. This is normal for wares of this period and was admired by Japanese connoisseurs. The back of the dishes are plain; the chamfered foot-rims exhibit the dense porcelain paste with a little kiln grit adhering. The foot-rims are under-cut on the inside edge, again typical of wares of this period.

The dishes were made during the Tianqi period, 1625~1640.

For more information on this fascinating area I can recommend “Trade Taste & Transformation, Jingdezhen Porcelain for Japan, 1620~1645”, by Julia B. Curtis with contributions from Stephen Little and Mary Ann Rogers. China Institute Gallery, New York, 2006.

5.5/8 inches (14.3cm) diameter. Perfect condition with no chips, cracks or restoration except that one has a shallow chip on the back edge of the rim.

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