Artur DrogaMiecza Posted December 6 Report Posted December 6 Here's my work - koshirae, using the Rankaku technique. There are a few spots I'd improve on next time—I'd do it better. This was my first piece of this type, so you know... Jabaraito maki is also mine. It's an ajiro-kumiage-maki, with the difference that there are 10 pairs (and here the orthodox will have their say) and, additionally, the bottom layer is made as a hineri maki with washi strings—koyori—on each hishi. Typically, they use morotsumami maki underneath, but I've also seen some like mine, and I think it's stronger without the tendency to slip. 6 5 1 Quote
Mark C Posted December 9 Report Posted December 9 Fantastic job Artur, Having tried this saya finish myself can I ask what egg shell you used please, I used chicken eggs. The Jabaraito Maki is outstanding. Quote
Artur DrogaMiecza Posted December 9 Author Report Posted December 9 43 minutes ago, Mark C said: Fantastic job Artur, Having tried this saya finish myself can I ask what egg shell you used please, I used chicken eggs. The Jabaraito Maki is outstanding. Thank you for your kind words. I used white chicken eggs, the kind you know, from the countryside—from a farm. The shells were quite thick. Best Regards A 2 Quote
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