Japanese Pottery Articles
Regions and kilns, techniques, how to choose and care for your pieces. Articles to start your journey into Japanese pottery.
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Japanese Ceramic Platters for Entertaining
How to choose a Japanese ceramic platter for entertaining: sizes for two to eight guests, shapes for each k...
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Japanese Coffee Cups and Saucers for Pour-Over
How to choose a Japanese coffee cup and saucer for pour-over at home: why the saucer matters, what size sui...
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Japanese Sushi Plates: What to Use for Sushi at Home
Which Japanese plates to use for sushi at home: long nagazara, board-like itazara, square plates and platte...
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Tokkuri: Choosing a Japanese Sake Carafe
How to choose a tokkuri, the narrow-necked Japanese sake flask: how the shape works, tokkuri versus katakuc...
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Japanese Handleless Cups and Tumblers: How to Choose by Size and Clay
A Japanese handleless cup, called a free cup in Japan, covers green tea and coffee, cold barley tea, beer a...
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Japanese Small Bowls (Kobachi): How to Choose by Depth, Shape and Clay
The kobachi, or small bowl, is the most-used piece in Japanese tableware, holding a little of one dish at a...
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Black Japanese Tableware Guide: Black Glaze, Hikidashi-guro and Lacquer for Food That Stands Out
Black is the tableware color that shows white rice, leafy greens and tomatoes most clearly. Black glaze and...
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Kyo Ware Mugs: Four Kyoto Artisans Compared by Glaze and Shape
Kyo ware and Kiyomizu ware have no fixed clay or style, so the quickest way to choose a mug is by the artis...
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How to Choose Kyo Ware and Kiyomizu Ware Plates: Five Kyoto Artisans Compared by Body and Glaze
Kyo ware and Kiyomizu ware have no fixed style, unlike Arita porcelain or unglazed Bizen ware. So when choo...
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Brown Japanese Pottery: Unglazed, Rust and Amber Glazes Compared
Brown pottery is the color of the clay itself. Unglazed Bizen yakishime, natural ash glaze melted from wood...
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お香立て・香炉の選び方｜スティック・コーン・香木で変わる形と素材
お香立ては、焚くお香の種類で選ぶ形が決まります。スティック（線香）は穴に差して立てるお香立てや横置きの香皿、コーンは底まで熱くなるので陶器の皿やふたつきの香炉、香木は灰を入れた香炉で炭を使って温めます。灰を使う香炉...
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Blue Japanese Tableware: Sometsuke, Gosu, Celadon and Ruri Glaze
Blue Japanese pottery is not only sometsuke, indigo painted on white. There are pieces with a single gosu l...
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Pottery Clay vs Porcelain Clay: How Clay Shapes a Piece
The clays of Japanese ceramics divide into pottery clay, dug from the ground, and porcelain clay, made by c...
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Medium Plates: Five Sun or Six, and What Each One Does
Five and six sun are the sizes that come out most often in Japanese tableware. They work as side plates, ho...
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Square and Oblong Plates: Why Straight Edges Work at the Table
Put one square plate on a table of nothing but round ones and the outline sharpens. Square and oblong plate...
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Mamezara and Small Plates: Sizes and What to Serve
The Japanese table is built not from one large plate but from several small ones lined up together. Here we...
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Large Japanese Plates: Choosing Size, Shape and Depth from Seven Sun
Past seven sun, a plate becomes one you buy after deciding what will go on it. One sun is about 3.03cm. Sev...
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Japanese Stoneware Care: What Porcelain Never Needs
Care differs between stoneware and porcelain for exactly one reason: whether the body absorbs water. Stonew...
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How to Choose a Donabe | Size, Glaze, First Use and Care
A donabe keeps cooking for about a minute after it comes off the flame. That slowness draws the sweetness o...
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How to Choose a Matcha Bowl | Size, Shape and Region
A matcha bowl is whisked in and drunk from. The standard is 11 to 13cm across and 7 to 9cm tall, and those ...
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Japanese Trays: Obon, Zen and How to Use Them
In Japanese food culture, serving trays like Obon and Zen are far more than mere utilitarian tools; they ar...
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Japanese Tableware Complete Guide
Japanese tableware transforms daily meals through thoughtful tactile elements like weight and rim shapes. B...
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Yunomi: How to Choose a Japanese Tea Cup
Yunomi are everyday teacups that developed among ordinary people in the Edo period as tea drinking spread. ...
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Japanese Bowls Explained: Chawan, Donburi, Matcha Bowl
Japanese bowls like "Wan" and "Hachi" are meticulously designed for a unique dining culture where vessels a...
