Heizangama × Amenoye "Maru 5.5 Donburi"
This is a donburi bowl specially made for Amenoye, at our request, by Heizangama kiln, which has its workshop in Toki City, Gifu Prefecture. This one is "Sabi Kairagi".
A donburi bowl is a reliable companion that can hold a generous amount of rice or soup.
Its simple shape, with a rim that gently tapers inward, allows for ample capacity while maintaining a sleek and elegant appearance.
We chose two distinct finishes.
One is "Sabi Kairagi," which is characterized by the unique texture created by the shrinkage of the glaze.
The other is "Sabi Maki," which has a calm texture with rust-colored bleeding on a black base.
Even with the same shape, the impression of the dish served changes significantly depending on the difference in color and texture.
These vessels gradually blend into daily life and grow with their users.
Kairagi Donburi - For a hearty lunch
One day at lunch, 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 still plenty of room, and adding more ingredients didn't make it feel cramped.
Because the rim gently tapers inward, it holds a lot while maintaining a neat and elegant overall appearance.
I think there's a thoughtful design hidden within its simple form, calculated for both usability and beauty.
Another charm of this vessel is that it retains a sense of elegance amidst its impressive appearance.
Sabi Maki Donburi - 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 with rust-colored bleeding accentuates the clear broth, making the colors of the egg and garnishes pop even more vividly. The thick vessel kept the warmth until the last bite, and by the time I finished, my mind and body felt completely relaxed.
Kairagi Chawan (rice bowl) - For white rice
At the breakfast table, I serve freshly cooked white rice.
When served in a Kairagi chawan, the comfortable feel in my hands and the steam rising from the white rice gently combine, adding a small moment of tranquility to the start of the day.
Even a simple breakfast of salted salmon and tamagoyaki (rolled omelet) makes me stand a little straighter and want to savor it slowly and carefully, just by holding this one bowl.
Sabi Maki Chawan - For Takikomi Gohan (seasoned rice)
For the Sabi Maki chawan, with its calm texture of black with rust-colored bleeding, I served autumn takikomi gohan.
The thick vessel gently envelops the heat, further enhancing the colors of the mushrooms and root vegetables.
One of the joys is adding a new look to the dining table each time the ingredients are changed seasonally.
A bowl that reflects the seasonal bounty enriches the time spent in daily life.
Kairagi and Sabi Maki.
Each color changes the impression of the dish and brings a new look to the dining table.
Which one will I serve rice in today, and what kind of dish will I put in it?
Such small choices might enrich our daily meals even more.
