This handmade Iga-yaki donburi bowl is sized for a full serving. Don (丼) translates simply to bowl, and donburi refers to the dishes it holds: fish, meat, or vegetables layered over a scoop of warm steamed rice.
The bowl is finished in Shino, a matte glaze often described as pearly white. Its quiet iridescence comes from aluminum building up in the glaze as the clay is fired, while long exposure to high heat leaves the surface robust but smooth to the touch. The milky white is broken by scattered flecks of warm orange where iron in the clay surfaces through the glaze, and at the foot the glaze gives way to a band of bare, sandy Iga clay. Because each piece is finished by hand, no two share exactly the same tone or markings.
Iga-yaki ceramics are named for the Iga clay of Mie prefecture, where they have been made since as early as the 7th century. The clay beds formed in ancient times when the region lay beneath Lake Biwa, leaving the clay rich in plankton and organic matter. During intense firing this material burns away, producing a durable, porous ceramic with natural heat retention that keeps food warm at the table. The clay is difficult to work and takes a lifetime to master, so production is limited and each vessel is unique.
Care: All Iga-yaki must go through a traditional sealing process called Medome ("pore stopper") before first use, to seal the porous clay and prevent staining. Rinse white short-grain rice in a pot of water until the water turns milky. Remove the rice, place the bowl in the water, and heat gently on low for 20 to 30 minutes. Let it cool completely, then rinse thoroughly and dry. Towel dry after each use for best care. Do not use a dishwasher.
Measurements: D 6.4" × H 3"