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Kitchenware

Pots and Pottery
danji Crockery and clay ware were an important part of daily life. Designed to reflect the surrounding nature, these pots were used to store and ferment Korean food, such as kanjang, koch'ujang, deonjang, and kimch'i. Individual pots preserve their contents from spoiling and can keep kimch'i fresh for a long time. The jars are made in special kilns through a method of reduction: flames and air are mixed into a fierce heat. Pine twigs are used to keep the flames intense, and the kiln's smokestack and fuel-hole are closed to intensify the heat. The clay ware controls the humidity and helps purify the jars.

danji A Korean saying states that every house's good taste comes from its Jangdokdae, which is the place where Koreans place the pots used to store fermented food. Jangdokdae is usually in the backyard near the kitchen in a high area with plenty of sunshine and good ventilation. Koreans place a base at the bottom of the Jangdokdae to keep away bugs. Korean housewives cleaned the Jangdokdae everyday. Koreans often tied straw with red peppers and pieces of charcoal around the pots to try to prevent the flavor from changing. Sometimes they also drew traditional socks on the pot as a wish for the original flavor to come back. These practices stem from shamanistic practices.

pottery kimch's pot danji cooking pots
clay jars (danji) of various sizes, shapes, and colorscooking pots
hwat'deuk
pepper grinder
(hwat'deuk)
seasoning container
seasoning container

traditional rice alcohol maker
(sojutrigi)
shiru
rice cake container
(shiru)
oil bottle
oil bottle
Yaktanggan
medicine boiling pot
(Yaktanggan)
bowls
rice & soup bowls with tops
spatulas
spatulas & ladle
spoons
spoons
bowls
Rice & soup bowls with tops
rice containers
rice containers
rice strainer
rice strainer
soban
rice cake container
(soban)

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