A Mukozuke is a small dish used in the Japanese tea ceremony. Color in mukozuke is a consideration in relation to the food served. Most commonly, the muko course is one of delicate raw fish, so a garishly colored dish does not always complement, while light, earth or neutral colors do. One of the most frequent uses of ceramics in the culture of eating, certainly the first the guests see, is a dish used to hold something to eat with sake, now known as the mukozuke course. The food most often served for the mukozuke is raw fish with a tart sauce and a contrasting vegetable, with grated wasabi.

Oribe ware (織部焼 Oribe-yaki?) is a type of Japanese pottery most identifiable for its use of green copper glaze and bold painted design. It was the first use of colored stoneware glaze by Japanese potters. It is one of the Mino styles originating in the late 16th century. It takes its name from tea master Furuta Oribe (1544–1615). Oribe is a style of pottery with much variation. There is a great variety in type of ware as well as surface treatment. Like many types of Japanese pottery, bowls and dishes are common. Oribe wares also include lidded jars and handled food containers.

The clay body typically has a high-iron content and is formed by hand, on a potter’s wheel, or by drape molding. The surface of Oribe is painted and decorated with lively surface designs, which may be natural effects, geometric patterns, or a combination of the two. White slip and clear glaze are also used.