KEICONDO
I didn't want to be a ceramic artist
Even though pottery was a familiar part of KEICONDO's life since childhood, he says that he didn't want to be a ceramic artist at that time.
"I was born in a land where pottery has flourished for a long time, and I grew up as the son of a ceramic artist. While there were good aspects, I also wanted to live away from pottery. The more I learned about the reality, the more I couldn't imagine myself becoming a ceramic artist. However, when it was time to go to higher education, I decided to give it a try and enrolled in the Kasama College of Ceramic Art. The yellow that is now my identity is also a color I liked since childhood, which I tried and tested repeatedly until it became the color of my pottery. Even the CalorieMate scattered around my room doesn't bother me because I like yellow, so I don't mind stocking it (laughs)."
Roots in Kasama City, Ibaraki Prefecture, and Ethiopia
Kasama City is where KEICONDO's father, who had a passion for pottery, moved to Japan from Ethiopia and began his life. It flourished as a castle town of "Kasama Castle," built during the Kamakura period, and is embraced by the beautiful, gently rolling Yamizo mountain range to the northwest. It is a place rich in resources such as granite and natural water. It is known as the home of "Kasama-yaki," the oldest pottery in the Kanto region, and like Mashiko-yaki, its neighbor, it has been cherished as pottery for everyday life. In 1950, the "Ibaraki Prefectural Ceramics Research Institute" was established, and it is now "Kasama College of Ceramic Art," producing many ceramic artists.
Another root for KEICONDO is Ethiopia, his father's homeland. When he was assigned to Bolivia as a Japan Overseas Cooperation Volunteer, he encountered the Inca civilization, and he says he was able to find his identity in the vivid color sense reminiscent of the sun, which is now his unique style.
Sun-like dishes loved by chefs
KEICONDO's dishes were featured at events such as the "noma kyoto" pop-up restaurant held at "Ace Hotel Kyoto" in March 2023, and are characteristically ordered by top chefs and restaurants worldwide.
"I believe that good tableware is one that enhances the ingredients and cuisine. At the table, the food is always the star. I pursue warm colors and shapes that add a touch of vibrancy. Whether it's artistic cuisine or leftover pizza from a party the night before, tableware that makes the food look delicious when served on it – that's my ideal. That's why I often solidify my ideas through dialogue with chefs, and I incorporate the insights gained from those conversations into my work, which is probably why chefs favor my pieces."
From Artist
A long time ago, when I brought my work to a gallery, I was sternly but encouragingly told that "yellow ceramics are difficult." Nevertheless, I continued to search for a color that felt good to me, experimenting with various combinations of clay, glazes, firing temperatures, and times, which led to the color I use today. And with trends in cuisine and other factors, I've had more opportunities for many chefs to use my works. I think colored ceramics have gained quite a bit of acceptance now.
I believe my work, whether it's a plate or a flower vase, is for the person who uses it. Therefore, my creative process often involves communication and exploration rather than just quietly contemplating alone. I'm currently planning accommodation with a kitchen, so I think I'll be able to create even more experimental and powerful works in the future. Please look forward to it!
