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  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino
  • Iga Rice Bowl S - Shino

Iga Rice Bowl S - Shino

Iga-yaki are named after Iga clay, and these ceramics have been made in the Mie prefecture of Japan from as early as the 7th century CE. The remarkable characteristics of Iga clay have made Iga-yaki particularly sought after throughout history. The clay beds in Mie were formed in ancient times when the entire province was submerged under the Biwa Lake. As a result, rich sources of plankton and other microscopic organic matter exist within the clay. These evaporate during the intense firing process, producing a durable, porous material with natural heat retention. The clay can be rough and brittle and this texture requires incredible expertise to handle. Experienced potters spend a life-time perfecting the technique. This means production is limited and each handmade vessel is entirely unique.

Historically Iga-yaki vases were used by feudal Daimyo and other members of nobility as expensive gifts, while yunomi and tea dishes were desirable additions to tea ceremonies. Modern Iga-yaki are often used in the same way, but are also commonly made for cooking and dining. The high heat retentive qualities of the cups, bowls and dishes means food stays warm, while rice cookers and donabe made in Iga-yaki are the essential utensil for hot-pots, soups and stews. these useful objects, made with traditional materials and great skill retain a natural beauty, and with proper care can last a lifetime.

Item details: The smaller iga rice bowl is perfectly proportioned for single servings of rice, a designed for purpose vessel that is available in a variety of traditional glazes. Shino is a matte glaze, often described as 'pearly white'. This iridescent quality is caused by high levels of aluminum being built up as the clay is fired, and the constant exposure to high temperatures makes an incredibly robust, but smooth finish. When combined with the slight texture as a result of the Iga clay, the crisp white shino glaze often has light plays of shadow and dappled on the surface, making it deceptively simple and a pleasure to use.

Measurements: D: 4.75" H: 2.25"

Care Instructions: All Iga-yaki must go through a traditional preparation process called Medome, in order to prevent staining and to seal the dish. Medome translates literally to “pore stopper” and it is necessary to prevent anything from leaking through the tiny holes in the clay. Rinse white short grain rice in a pot of water until the water turns milky white. Take the rice out and place the Iga ware in the water. Gently heat the vessel under a low heat for 20-30 minutes and then let it cool completely. After cooling, remove the Iga ware and rinse it thoroughly. Once it has completely dried it is ready for use. For the best maintenance, towel drying after each use of the Iga ware is recommended.

 

$39.00
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