A simple-shaped bowl finished with traditional colored glaze. Its small size makes it ideal as a bowl for a daily use. We have prepared 8 types with different glazes and firing methods.
Cinabre
On the basis of a transparent glaze, we have added a little copper. The reduction firing gives a red color to the plaster.
Oribe green
A glaze in the basis of copper and ash enamel. This color was named in honor of a Japanese tea master Sen no Rikyu, Furuta Oribe who particularly appreciated its color.
Ameyu
We have added a small amount of iron or manganese to the transparent glaze. After the reduction firing, it takes a shiny brown color just like a Japanese brown candy.
Celadon
A small amount of iron oxide contained in the glaze reacts during the reduction firing and gives this blue-green color. It is a several century old technique said to have been developed in the 10th century.
Kohiki
Kohiki, also known as Kofuki from its whiteness, evokes a flour that has been blown.
Different to the whiteness of porcelain, it has a suppleness of the ceramic.
The air inside the glaze reacts during the reduction firing and reveals several pink stains in different places on the surface.
You can enjoy the specific touch of ceramic and its unique shades of color
Akatsuchi yakishime
We have used the soil of akatsuchi which takes on this red color after the oxidation firing at low temperatures. The ceramic is produced according to the high-fired unglazed technique called yakishime.
Kokuto yakishime
We have used the soil of Shiragaki, colored before the reduction firing. The ceramic is produced according to the high-fired unglazed technique called yakishime.
Ash
A glaze made from the ash of plants. It is one of the basic glazes used in the history of porcelain in East Asia.
• This handmade product is unique and may have slight differences between each product in terms of colour, pattern, shape and size.
• Ne pas utiliser dans un four traditionnel, au micro-onde ou sur une plaque à induction.
• After each use, rinse with water using a soft sponge. Do not put in the dishwasher. Do not use household products, abrasive or metal sponges.
• Après le nettoyage, bien sécher à l’air libre. Ranger sans empiler avec d'autres objets pour éviter d'éventuelles rayures.
• Avoid shocks and friction.
• As soon as a crack appears, put out of use to avoid unexpected breakage.
• Lors de la première utilisation, laisser l’article dans une casserole d’eau bouillante pendant 30 minutes. A cet effet, l'eau opaque obtenue lors du rinçage du riz est idéale. Elle permet de lisser et de reboucher la surface irrégulière de l’ustensile en terre. Avant de le poser sur une table, vérifier la face inférieure de l’objet. Si elle présente des irrégularités, le placer sur un set de table pour ne pas occasionner de rayures. Si besoin, limer les aspérités au papier de verre très fin pour les gommer.
• Le récipient possède une haute capacité d’absorption de l’eau. Le kohiki est particulièrement remarquable : en fonction de l’eau et les composants qu’il a absorbé, une légère et jolie nuance peut apparaître avec le temps.
