A Small Kutani Dish

This dish is possibly an example from the 1660s, during the transition period from Kokutani to Kakiemon. Although both have distinctively different features due to the different audiences: Kokutani for domestic daimyo, Kakiemon for export to the European courts, this transition type has both characteristics such as Kutani's rich coloured enamels of green, blue and yellow, but more closely related to Kakiemon.