Object Description
From our collection of fine Japanese metalwork of the 19th Century, this masterful Bronze and multi-metal Okimono sculpture of a seafood platter, signed Miyao. The seafood is highlighted in Copper, Gild, Silver and Shakudo patination.
The platter features:
Japanese Snapper: Also known as Bream, Madai, or Tai, the Snapper is a very important fish in the island nation of Japan. So much so that an annual festival in Toyohama (Hiroshima) is dedicated exclusively to the fish.
Asari: Also known as Japanese littleneck clams, these are a popular and versatile food in Japanese cuisine. Not just tasty, they are favoured because of their variation in shell colour and pattern with no two being the same.
Wasabi root and flower: One of the most famous flavours of Japanese cuisine, there are documented records of Wasabi being used as a food and drug as far back as the 10th Century. It was so highly sought after, it could be used to pay taxes. A slow growing food, it can only be harvested every two to four years and this adds to its value.
Spiny Lobster: A popular food among the wealthy in Japan, the Spiny Lobster is found in the Pacific Ocean and is farmed commercially. They can live for up to 20 years, making them a symbol of longevity in Japan.
Horned Turban Shell: Another highly prized shell, when served as part of a Sushi dish, it is known as Saze. Found in the shallow waters off Honshu, Kyushu and Okinawa, tjhey are such a delicacy in Japan that they are farmed and then released into the Ocean.