Heizan Kiln x Amenoiye "Nagomi-wan" (Comfort Bowl)
This is a tea bowl specially made for Amenoiye by Heizan Kiln, which has a studio in Toki City, Gifu Prefecture. This one is "Sabi-maki" (rust-glazed).
Tea bowls are an indispensable part of daily life.
This simple shape was designed with ease of use in mind.
We chose two different looks.
One is "Sabi-kairagi" (rust crackle glaze), which features a unique texture created by the shrinking of the glaze.
The other is "Sabi-maki" (rust-glazed), which has a calm texture with rust colors bleeding into a black base.
Even with the same shape, the impression of the food served changes greatly depending on the color and texture.
These vessels gradually blend into daily life and grow with the user.
Kairagi Tea Bowl - For White Rice
I serve freshly cooked white rice for breakfast.
When served in a Kairagi tea bowl, the comfortable feel in my hand and the steam rising gently from the white rice combine to add a small moment of tranquility to the start of the day.
Even a simple breakfast like grilled salted salmon or tamagoyaki (rolled omelet) makes me sit up straight and want to savor it slowly and carefully, just by holding this bowl.
Sabi-maki Tea Bowl - For Takikomi Gohan (Mixed Rice)
For the calm sabi-maki (rust-glazed) tea bowl, where rust colors bleed into the black, we put autumn takikomi gohan.
The thick vessel gently envelops the heat, further enhancing the colors of the mushrooms and root vegetables.
Changing the ingredients with each season is also one of the joys, as it adds new expressions to the dining table.
A bowl that reflects the seasonal bounty enriches the time spent in daily life.
Kairagi Donburi - For a Hearty Lunch
One lunchtime, I served bibimbap-style rice with plenty of vegetables and meat.
Even when serving about 1.5 times the amount of rice as a regular tea bowl, there was still plenty of room, and even with more toppings, it didn't feel cramped.
Because the rim is slightly constricted inwards, it holds a generous amount while maintaining a neat and elegant overall appearance.
I believe that ingenuity calculating ease of use and beauty is hidden within its simple form.
One of the charms of this vessel is that it maintains a certain elegance despite its impressive appearance.
Sabi-maki Donburi - For Warm Udon
On a chilly afternoon, craving warmth, I prepared steaming udon.
Served in a Sabi-maki donburi bowl, the calm, rust-colored pattern bleeding into the black accentuated the clear broth and made the colors of the egg and condiments appear even more vivid. The thick vessel kept the warmth until the very 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, and what kind of dish will I serve?
Such small choices might enrich daily meals even more.
