Suyaki (素焼)
Firing
Kama Taki / Shosei (窯焚き / 焼成)
Maturing Temperature
Jukusei Ondo (熟成温度)
Melt
Tokeru (融ける)
Stoke
Maki o Ireru (薪を入れる)
Soak
Nerashi (ネラシ)
Underfired
Amai / Ondo ga Hikui (あまい / 温度が低い)
Overfired
Yaki Sugi (焼きすぎ)
Finish Firing
Hi o Kiru (火を切る)
Start Firing
Hi o Ireru (火を入れる)