A bowl adorned with a white slip on a rough, rustic clay mixed with stones, striking a wonderful balance between the coarseness of earthenware and delicacy, embodying the essence of a true bowl.
The substantial heft also resembles something you might find at a sophisticated soba noodle restaurant. This rough texture, after all, makes the food look more appetizing, doesn't it?
The surface is marked by small stones mixed into the clay, performing well to create spots that are black and distinctly textured in places.
The myriad lines of the Tokusa pattern, named after the straight, cluster-growing plant called "Tokusa," create a dignified impression. This motif, often used in the world of pottery, is drawn by hand with an iron-rich "rust paint," a process involving considerable skill and effort. The variation in line thickness suggests the depth of a Tokusa bush, unique to hand-painting.
It naturally complements Japanese cuisine. I couldn't shake off the image of soba, so I made buckwheat soba mixed noodles. The "Rust Tokusa" bowl, with a solid diameter of about 17.5cm, allows for a hearty mix without worry, even turning into a soba restaurant-style curry when filled.
Since its base is white, it doesn't clash with Western dishes either. For instance, when I tried serving pasta, the simple Tokusa pattern proved its versatility.
The "Rust Tokusa" is designed to develop fine crackle patterns, known as "crazing," over time. There's no need to worry about cracks or chips from the crazing itself.
With prolonged use, the colors of food seep into these fine cracks, gradually bringing out a distinct, darkly highlighted pattern. This is why crazing is considered something to be cultivated.
Additionally, upon close inspection, you might notice faint pink spots on the surface, a result of the traditional technique known as "Hon-honte." These are not flaws but rather aspects of the bowl's character to be enjoyed.
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