Reunion with Hyo-zan Kiln
Back then, before I moved, I was searching for my own unique tableware.
After encountering Sakuzan Kiln and realizing how much tableware could enrich daily life, I came across Hyo-zan Kiln in Toki, Gifu.
The first "Kairagi" piece I held captivated me with its expression.
The glaze shrinks during firing, leaving subtle indentations on the surface.
No two patterns are exactly alike. The shadows shift depending on the viewing angle and lighting, making the vessel appear to change its form.
In the world of tea ceremony, such transient beauty has long been called "keshiki" (scenery) and appreciated as time passes.
I, too, was drawn to that scenery at first glance. It was truly "love at first sight."
That impression has remained deeply in my heart over the years, never fading.
And now, having settled into life at Amenoiye.
With that feeling in my heart, I decided to visit Hyo-zan Kiln's workshop once again.
Kiln thriving in Toki, Gifu — Hyo-zan Kiln
Toki City, Gifu Prefecture.
Hyo-zan Kiln has its workshop in this area, which has a long history as a pottery village.
Stepping into the workshop, I was enveloped by the scent of clay and a quiet warmth, with various sizes of tableware lining the shelves.
Each piece had a different expression, and I felt as if their presence spoke to me even before I picked them up.
Hyo-zan Kiln is well-known for its easily approachable and usable tableware, including its representative "Sabi-kairagi," as well as "Yashinogi" and "Ichimatsu."
Initially focusing on porcelain, they gradually transitioned to earthenware with the times, and it is said that unique expressions like Sabi-kairagi were born from this challenge.
Their attitude of embracing the serendipity born from earth and fire, and refining it into the charm of their pottery.
I felt that this earnest craftsmanship is the origin of Hyo-zan Kiln.
Seeking a bowl to support daily life
As my collection of tableware grew, I still hadn't found the perfect rice bowl to share my daily life with.
Precisely because it's something I hold every day, I wanted a bowl that I truly loved, not just something trendy or a fleeting mood.
With that in mind, I asked Hyo-zan Kiln to bring it to life.
I chose "Sabi-kairagi," which had captivated me in an instant that day.
Kairagi is said to gradually change its expression as it absorbs moisture and oil.
This change is like a reflection of the passage of life.
The more it's used in daily life, the more it grows into a unique bowl of one's own. I was also drawn to that aspect.
Since I was there, I also asked for a donburi bowl.
Having a vessel that can be used for more than just serving rice, but also for soups and donburi dishes, would further enrich meal times.
Furthermore, wanting to have different colors in addition to Kairagi, I chose "Sabi-maki," which has a completely different expression.
The deep black with bleeding rust tones beautifully enhances the colors of the food, and its texture and atmosphere are a stark contrast to Kairagi.
Both the rice bowl and donburi bowl were to be made in these two colors.
Just imagining how they would look with food makes my heart dance.
Time with a bowl
Kairagi Rice Bowl — for white rice
I serve freshly cooked white rice for breakfast.
When served in a Kairagi rice bowl, the comfortable feel in my hand and the gentle steam rising from the white rice combine to add a small tranquility to the start of the day.
Even a simple breakfast of grilled salmon and tamagoyaki, just holding this bowl, makes me straighten my posture and want to savor it slowly and carefully.
Sabi-maki Rice Bowl — for seasoned rice
For the calm Sabi-maki rice bowl, with its black base bleeding into rust, I prepare autumn seasoned rice.
The thick bowl gently envelops the heat, further enhancing the colors of the mushrooms and root vegetables.
Changing the ingredients with each season is another joy, adding new expressions to the dining table.
A bowl reflecting the seasonal bounty enriches the moments of daily life.
Kairagi Donburi Bowl — for a hearty lunch
One lunchtime, I served a bibimbap-style rice dish topped with plenty of vegetables and meat.
Even with 1.5 times the amount of rice compared to a regular rice bowl, there was ample space, and piling on more ingredients didn't make it feel cramped.
Because the rim gently curves inward, it holds a generous amount while maintaining a sleek and elegant overall appearance.
I believe that within its simple form lies ingenuity designed for ease of use and beauty.
Maintaining a certain refinement despite its impactful appearance is another charm of this vessel.
Sabi-maki Donburi Bowl — for warm udon
On a chilly afternoon, I prepared steaming hot udon to warm myself up.
When served in the Sabi-maki donburi, the calm texture of black bleeding into rust accentuates the clear broth, making the colors of the egg and garnishes appear even more vivid.
The thick bowl retained the warmth until the last bite, and by the time I finished eating, both my mind and body felt completely relaxed.
Kairagi and Sabi-maki.
Their respective color tones change the impression of the food, bringing new expressions to the dining table.
Which one should I serve rice in today, and what dish should I prepare?
Such small choices might just enrich daily meals even more.
