Care for the container
Pottery is roughly divided into "4 types"
"Pottery" and "porcelain" , "baked pottery" without glaze, and "earthenware".
Bizen ware is a typical pottery for baking.
It may be difficult to distinguish between the two, but the major difference is the raw materials. Pottery uses "clay", but porcelain uses "stone" as a raw material.
Therefore, pottery is called "earthen" and porcelain is called "stone".
〇 Weak compared to porcelain
〇 After washing, if water remains, the water that has soaked into the container will cause mold, so it will be sufficiently dried.
〇 It is hard to heat and cool
〇 Main production areas: Karatsu, Hagi, Mino, Mashiko, etc.
〇 Stronger than pottery
〇 After washing, it is OK to wipe off the water immediately.
〇 Easy to heat and cool
〇Main production areas: Arita, Kutani, Tobe, Kyoto, etc.
"Pottery" Has water absorption due to the numerous small holes. If used without "sealing", oil and soup may get in and cause odor, stains, discoloration, and mold.In order to use your precious container for a long time, please perform "sealing" before use.
1. 1. Boil with rice sharpening juice
Soak the whole container in the sharpening juice and boil it over low heat for about 15-20 minutes. (* Please be careful not to boil.) If you don't have the sharpening juice, you can use rice or 1-2 tablespoons of wheat flour or potato starch as a substitute.
2. 2. Wait until it cools down
After boiling, leave it as it is until the pot's sharpening juice cools.
3. 3. Rinse with water and then dry
After the sharpening juice in the pot has cooled, wash it with water, wipe off the water with a cloth, and dry it sufficiently to complete the sealing.
◎ When it is difficult to take time for sealing work
It is effective just to soak it in sharpening juice or water for a while (1 to 2 hours).
Depending on the kiln, we may not recommend it very much because it tends to be insufficiently dried when using Togi Juice. In addition, it may have already been sealed before shipping.Please refer to each product page for recommended methods for each work of the kiln and the artist.
"porcelain" There is little unevenness and almost no water can pass through, so basically there is no need to "seal".
How to care
There are many holes in pottery and intrusive rocks, and soup and oil can cause stains and mold. Therefore, if you expose it to water before serving it, it will prevent it from soaking in.After using it, if you wash it in a washing tub, the dishes will collide with each other and will be easily chipped.Especially for pottery with slips such as powder, be a little careful.When drying, place it on a towel or dry sheet and dry it so that it does not overlap.Make sure to dry the pottery (earthenware) well before putting it away.
If you rub the container with a color picture or a golden pattern strongly, the picture may come off. Gently wash with a sponge.
If you do, try to keep the pottery and porcelain in the same shape so that they do not overlap.
You can use both porcelain. However, a microwave oven cannot be used for a container with a shiny golden pattern.
Pottery (earthenware) is weak and easily retains heat when it contains water, so even if it says "usable", we do not recommend microwave ovens and dishwashers.It becomes weaker with repeated use, and suddenly cracks or cracks on the day.If you want to use it, please use it only for a short time as much as possible, and be careful not to put it in the microwave immediately after taking it out of the refrigerator.
[This and that of the plate] If you know it, it might seem like a "container"!
It's a vessel that I use every day but I don't know. If you know a little, you will know what pottery you want and you will be able to shop smoothly, which is convenient.
[Names of containers]
1. Kouen, Kuchizukuri, Kuchiberi
This is the part that the human mouth touches.
The "rim" of the "rim plate / rim plate" is this edge.
By the way, the rim is the outer frame of the wheel of an automobile.
It is a part that is greatly influenced by the design as well as the mouthfeel.
2. Prospect (Mikomi)
It's the inside of the container.
Sometimes it refers to the depth of the plate, such as "pot with a deep prospect", but it can also indicate the inner central flank.
3. Torso (copper)
The torso of the container. Teacups are places where pictures are often applied.
It is around the outside of the hill.
5. High ground
The part that sticks to the table on the side of the container.
6. Waist (Koshi)
It is the part from the lower part of the torso to the side of the hill.
[Size and usage of container]
For Japanese tableware, the diameter is indicated by a dimension or a number. 1 inch (No.) is 3.3 cm.If it is about 3 cm, a 5 inch plate is a plate with a diameter of about 15 cm. The Chinese character "Cun" is a hieroglyph with one finger added to the shape of the right hand, and it seems that the initial size was a body scale that indicates the width of the thumb. By the way, the letters "Cun" look like when you look at your thumb from above. One shaku is about 30.3 cm, which is the length from the fingertips to the elbows, and one inch is 1/10 of that.
Bean plate ~3 inches (diameter about 9cm or less)
Serve with seasonings, small appetizers, chopsticks rest, and snacks.You can put it on a platter or use it as a chopstick rest. If you want to have a little adventure in table coordination, it is recommended to take it from the bean plate.
small dish 4 inches (under 12cm in diameter)
Also as a soy sauce or condiment dish, pickles, a small appetizer, or a side dish.Also active as a plate for platter dishes.
Medium plate 5～7 inches (about 15cm～21cm in diameter)
5 inches for side dishes and cakes.6 inches for a piece of bread. 7 inches for the main dish for one person.Also as a plate for various platter dishes.It is a convenient size.
platter 8 inches (diameter about 24cm or more)
Serving the main dish. If it's 8 inches, it's whole cake or pasta. Perfect for using one plate. If it's a 9-inch plate, you can use it as a platter at a home party.
* 1 inch = 3 cm
As mentioned above, I have described it for reference, but I think it is fun to devise how to use the vessel.
In addition, pottery takes a little time and effort, but it has been tasted over the years, such as "growing pottery" for a long time. I would be happy if you could enjoy the fun of becoming your own container.
Shikiori shopkeeper Mona