Around the end of the Meiji period, dedicated glassware called kori koppu (cup for ice) was introduced and this type of dishes had developed during the period from Taisho period to the Showa period just before the Second World War fully utilizing a technique called aburidashi (a technique of glass-works that motifs come to the surface by difference in temperature), etc.
明治の終わり頃から氷コップと呼ばれる専用のガラス器も使われるようになり、この器は大正時代から昭和の戦前頃まであぶり出し技法などを駆使した独特の発達を遂げた。