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  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles
  • Iga Ware Plates and Wood Pestles

Iga Ware Plates and Wood Pestles

1. Pestle
Traditionally, Japanese pestles are made of Sansho pepper tree because of its hardness & special trait of detoxifying food as you grind down the pestle. The pepper trees are sourced from the Wakayama prefecture and manufactured in the Nagano prefecture. The braided cord is handmade in Kyoto. 


12 in / 30.5 cm

3-4. Rectangular Plate
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.

Care Instructions
All Iga-yaki must go through a traditional preparation process called Medome, in order to prevent staining. 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 cook it over low heat for 20-30 minutes and then let cool. After completely 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.

Available in Kuroame and Sekkai finishes.

L 12.75 x H 1 x W 5.5 in / L 32.4 x H 2.5 x W 14 cm

5-8. Kouchoseki Manaita Plate
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.

Care Instructions
All Iga-yaki must go through a traditional preparation process called Medome, in order to prevent staining. 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 cook it over low heat for 20-30 minutes and then let cool. After completely 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.Available in the following finishes: Kouchoseki, Sekkai, Dobai, Shino

L 14 x H 2.25 x W 5.25 in / L 35.6 x H 5.7 x W 13.3 cm


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$78.00   $54.60
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