The Development of Sue Ware Pottery

Among the pottery of the Kofun period (3rd - 7th century), there is unglazed pottery known as Haji ware which continued to be produced until the Heian period. This was made by firing in an open fire, as Yayoi pottery was in the previous period. Another type is Sue ware, which was fired in simple anagama kilns made by digging holes into sloped ground. Both the terms “Haji” and “Sue” derive from what pottery was called during the Heian period. Haji ware presents a reddish-brown color from being oxidized by flames at a temperature of approximately 850°C. Flame temperatures for firing Sue ware rise to above 1000°C, which deoxidizes the stoneware to give it firmness and results in a dark blue-gray or charcoal-white color. Technologies for Sue ware were introduced from the end of the 4th century onwards through Korean pottery methods utilizing potter’s wheels and kilns, methods which originated in the production of Chinese ash pottery. Since Sue ware was easily damaged by heat, the main vessel types developed were limited to items not intended for cooking, such as jars, pots and ewers for preserving food, or dishes, dishes with stands, pitchers, vessel stands, and footed jars for presenting food, as well as ornamented Sue ware with various decorations. Unique types of vessel, such as those in the shapes of birds and houses, were also made.