カテゴリ:食器



24日 11月 2016
I read “ROSANJIN”. Kitaōji Rosanjin* (北大路 魯山人, 1883–1959) was a noted artist and pottery designer and chef in Japan. 美食家、アーティスト、陶器デザイナーとしても有名な魯山人の本を読みました。 He was born in Kyoto, at first became distinguished calligrapher.Then he ran an famous antique shop and a member-only restaurant in Tokyo....
03日 6月 2015
This Decoration is like flower petal. We cald it flower petal Decoration(輪花). Often flower petal decoration made for white dishes. This Decoration is very feminine and delicately beautiful.お花が咲いたようなデザインの輪花皿や菊皿。可憐なデザインで、和食にも洋食にもとても使いやすく人気です!...
14日 4月 2015
Dark color’s pottery fits colorfull vegetables or sweets! 暗い色の器は、色が鮮やかな野菜や果物やお菓子の色を引き立てます!
14日 4月 2015
Small bowls sometimes looks food beautiful and delicious. than small flat dishes. So Traditional Japanese restaurant uses small bowls for antipasto. 小鉢は、食べ物を美味しそうに見せます!という向田邦子さんの言葉を本で読んで以来、小鉢を集めています♪
03日 4月 2015
5 senses-The senses of touch and sight and smell and hearing of meal, is important. when we chose the dishes, I think the touch of pottery ware is very important. Even though the visual of ware is more important. 器の見た目も大切ですが、器の触り心地も食器を選ぶときは重視したいですね!
選び方 how to use · 30日 3月 2015
Old Japanise size “1寸” is about 3.3cm. Almost every dishes are multiples of about 3.3cm(1寸). Knowing about how to use each size of dish, you can chose easily.