Komon Kotsuji Igayaki Hakeme White Rice Bowl
Iron and sand mixed clay creates a natural and wild ceramic.
Mr. Kotsuji has trained in Shigarakiyaki ceramics for over 10 years. After founding his company, Mr. Kotsuji moved to Shiga as well as Kyoto to find the best ceramic style to express himself in. He now works in Igayaki, using the local rough sandy clay from Iga in Mie prefecture. He is able to take advantage of the high iron content in the clay to produce black spots across the ceramic surface. Mr. Kotsuji's ceramics are rugged yet refined, reflecting the Japanese countryside. Another of his unique ceramics are the turquoise blue cups that use the fire-resistant soil of Iga, that allow the cups to be fired twice producing the beautiful textures and colours.
How to properly care and use ceramics:
-This is made of clay.
-Light coloured pottery may change colour if left for a long time with oil or dark sauce. Please wash as soon as possible.
-Recommend to wash by hand. Never dishwashing machine as this may crack the ceramic.
-Please dry well to protect them from mould.
-Not recommended to use in a microwave.
-Not to be used in oven.
-When storing in layers, you can prevent them from chipping by layering a cloth or paper in between.
With a little effort, you can use the vessel made with attention to detail for a long time.
Craftsman: Mr. Kotsuji
*Please note that Komon products vary, making each item unique. There may be some slight variations in size, finish, and texture from the photo presented here.