Heizan Kiln × Amenoiye "Nagomi Bowl"
This is a rice bowl specially made for Amenoiye by Heizan Kiln, which has a workshop in Toki City, Gifu Prefecture. This one is "Sabi Kairagi."
Rice bowls are an essential part of daily meals.
They are designed in a simple shape that prioritizes ease of use.
We chose two expressions.
One is "Sabi Kairagi," which is characterized by the unique texture created by the shrinking glaze.
The other is "Sabi Maki," which has a calm texture with a rust color bleeding into a black base.
Even with the same shape, the impression of the dishes served changes greatly depending on the difference in color and texture.
These are vessels that will gradually become familiar in your life and grow with their users.
Kairagi Rice Bowl ― For White Rice
Serve freshly cooked white rice for breakfast.
Serving it in a Kairagi rice bowl, the comfortable feel in hand and the steam rising from the white rice gently combine, adding a small tranquility to the start of the day.
Even a simple breakfast of grilled salmon or tamagoyaki transforms into a desire to sit up straight and savor each bite slowly and carefully, simply by holding this bowl.
Sabi Maki Rice Bowl ― For Takikomi Gohan (Mixed Rice)
For the calm Sabi Maki rice bowl, with its rust color bleeding into a black base, autumn takikomi gohan.
The thick vessel gently wraps around the warmth, further enhancing the colors of the mushrooms and root vegetables.
One of the joys is that the dining table takes on a new look each time the ingredients are changed with the seasons.
A bowl that reflects the seasonal bounty enriches the time spent in daily life.
Kairagi Donburi Bowl ― For Hearty Lunches
One lunchtime, I served bibimbap-style rice with plenty of vegetables and meat.
It had plenty of room even when holding about 1.5 times the amount of rice of a regular rice bowl, and didn't feel cramped even with additional ingredients piled on top.
Because the rim is slightly constricted inwards, it holds a generous amount yet maintains a clean and elegant overall appearance.
I think there's a hidden ingenuity in its simple form that balances usability and beauty.
The charm of this vessel also lies in how it retains a certain elegance despite its impressive appearance.
Sabi Maki Donburi Bowl ― For Warm Udon
On a deepening cold afternoon, I prepared steaming hot udon to warm myself up.
Served in a Sabi Maki donburi bowl, the calm texture of rust color bleeding into black highlights the clear broth, making the colors of the egg and condiments appear even more vibrant. The thick vessel retains warmth until the last bite, and by the time I finished eating, both my mind and body felt completely relaxed.
Kairagi and Sabi Maki.
With two vessels of different expressions, mealtime naturally expands.
Which one will I serve rice in today, what kind of dish will I serve?
Such small choices might enrich daily meals.
