The Iga region of Mie Prefecture has been known as a home to pottery since ancient times. Iga ware, born from the rich soil nurtured by time and burning fire, is pottery that delights with its simple earthy texture.
This rice bowl is designed by Kaoru Watanabe and made at the Kōbō kiln in Iga, Mie prefecture, Japan.
Be sure to seal your Iga ware.
Wash some Japanese short grain (koshihikari) rice in water until the water turns milky white. Sieve out the rice and use for diner. Immerse your bowl in the rice water, simmer for about 10 minutes and let cool to a temperature that’s comfortable to handle. Wipe the slimy surface and let it dry naturally.
After drying, wash again with water and dry thoroughly.
This process seals the porous surface with starch, making it difficult for dirt and odors to stick to them. Please note that the small cracks that are visible on the inside and outside of the vessel are naturally occurring due to the nature of Iga soil, and do not pose a problem for use.
Hand wash and dry thoroughly after use.
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