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Wasabi root with dried bonito and knife on a lacquer tray, early 1820s
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Wasabi root with dried bonito and knife on a lacquer tray, early 1820s
Heritage Images features heritage image collections
Media ID 24372327
© Heritage Art/Heritage Images
Aoigaoka Aquatic Life Bonito Dried Fish Fish Fishes Hokkei Iwakubo Hokkei Kien Hokkei Kiko Hokkei Kyosai Hokkei Totoya Hokkei Uoya Iwakubo Hokkei Iwakubo Kinemon Kien Hokkei Kiko Hokkei Kinemon Iwakubo Knife Knives Kyosai Hokkei Plate Root Seafood Shikishi Ban Shikishiban Shikishiban Surimono Still Lifearts Of Asia Surimono Totoya Hokkei Tray Uoya Hokkei Colour Woodblock Print Horseradish Tuna Wasabi
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EDITORS COMMENTS
This photo print, titled "Wasabi root with dried bonito and knife on a lacquer tray, early 1820s" takes us back to the vibrant Edo period in Japan. Created by the talented artist Totoya Hokkei, this exquisite woodblock print showcases his mastery of color and detail. In this still life composition, we see a beautifully arranged display of aquatic life and culinary delights. A lustrous lacquer tray holds a freshly harvested wasabi root alongside slices of dried bonito, known for its rich flavor. The sharp knife resting nearby hints at the preparation that is about to take place. The attention to detail is remarkable - from the intricate patterns on the lacquer tray to the delicate veins on each leaf of the wasabi plant. The colors are vivid yet harmonious, capturing nature's beauty in all its glory. Hokkei's expertise in block printing shines through as he skillfully captures every texture and nuance of these elements. Through his artistry, he transports us to a time when food was not only sustenance but also an expression of culture and tradition. As we admire this piece at the Art Institute Chicago or any other art center fortunate enough to house it, we can't help but appreciate how Hokkei's work continues to resonate with audiences centuries later. It serves as a testament to both his talent as an artist and our enduring fascination with Japanese heritage art.
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