Favorite Tableware

I thought this and that when I watched tableware anywhere anytime what I would serce and with that alone I became glad and, at a street corner, was on travel and bought the thing which I liked in many places. It is only the thing which all this uses habitually for a long time to introduce here.

Jissei Ohomine / Okinawa

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There was wonderful atmosphere in Yomitan Ceramic art village
( at his atelier / 2005-12-16 / Poco)
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Simmered eggplant
< plate / Jissei Ohomine >
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Marinated deep-fried eggplan
< plate / Jissei Ohomine >
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Pickled eggplant
< plate / Jissei Ohomine >
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Braised yama-kurage
< bowl / Jissei Ohomine >
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Sauteed udo's peel
< bowl / Jissei Ohomine >
about
Omine where I met in the ceramic art village of Yomitanson that there was the wonderful atmosphere was openhearted and was cool, and it was taste such as the master of the life.

Kado Isaburo

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The harmony that taste and they of material bring about
< japan bowl / Kado Isaburo >
( 2005-11-10 / Poco )
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Simmered bamboo shoots in miso
< japan bowl / Kado Isaburo >
about
I want to continue using this beautiful bowl carefully and forever.

Kutani Seiyo / Ishikawa

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Simmered soybean
< bowl / Kutani Seiyo >
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Sugar flavored black soybean
< bowl / Kutani Seiyo >
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Simmered flavored flatfish
< plate / Kutani Seiyo >
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Simmered mackerel in miso
< bowl / Kutani Seiyo >
about
It is containers of usually taken care of as tableware of an errand best. It is existence necessary for the eating habits of my home.

Ryoji Koie / Gifu

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Wild "Shibatake" mushroom season has come!
< bowl / Ryoji Koie >
( 2005-10-05 / Poco )
about
I let you feel the endless profundity of careful ceramic art to do it roughly.

Tomomi Shinohara / Kyoto

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Steam grated lotus root and pour starchy sauce
< bowl / Tomomi Shinohara >
( 2005-11-07 / Poco )
about
It is refined clearly and shines even if I serve anything

Hidetaka Takakuwa / Toyama

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Vinegared akazuki
< bowl / Hidetaka Takakuwa >
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Simmered yellowtail in soy sauc
< bowl / Hidetaka Takakuwa >
URL
http://ohanabatake66.jugem.jp/ (only Japanese)
about
He trained himself in Imari. He is the ceramist who continues making the simple container of white porcelain and celadon porcelain. A teacup and a small dish, a platter, jorum. All calibers patronize cooking.

Choemon / Ishikawa

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Grilled pickled sardine
< plate / Choemon >
( 2005-10-05 / Poco )
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Simmered Japanese butterbur
< bowl / Choemon >
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Deep-fried squid ring
< plate / Choemon >
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URL
http://www.choemon.com/ (only Japanese)
about
refreshing form with smooth picture

Temiyagama / Hokkaido

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Simmered meat and potatoes
< bowl / Temiyagama >
URL
http://www12.plala.or.jp/temiyagama/ (only Japanese)
about
Peco and Poco visited this studio built on a hill of Otaru more than ten years ago. We like a pattern such as the picture of the Paul klee and continue using it all the time.

Doppoen / Ishikawa

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Sauteed sweet pepper
< bowl / Doppoen >
( 2004-12-10 / Poco )
URL
http://blog.goo.ne.jp/doppoen1994 (only Japanese)
about
The bowl which we bought in a gallery of Nanao is useful. Surely an author must be a person good at cooking.

Mansaku Nakao / Osaka

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pressed sushi
< plate / Mansaku Nakao >
( 2005-03-04 / Poco )
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Acquisition product of the Kutani Ceramics festival
( 2005-05-04 / Poco )
about
It is taking off the cap in his sense of fun and sense.

Nanakamado / Ishikawa

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We came to the studio
( at Nanakamado / 2005-09-23 / Poco)
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Holiday brunch
< earthenware pot and plate / Nanakamado >
( 2004-09-11 / Poco )
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One-pot dish of tofu and nameko
< earthenware pot / Nanakamado >
( 2005-02-06 / Poco )
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Right Japanese Imperial breakfast
< plate / Nanakamado >
( 2005-11-01 / Poco )
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Steamed grated lotus root
< bowl / Nanakamado >
( 2005-11-30 / Poco )
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Cabbage casserole
< earthenware pot /Nanakamado >
URL
http://www.nana-kamado.net/ (only Japanese)
about
The wonderful young couple is played an old private house by a hand of oneself a little.

Chiaki Nara / Nagano

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cooked rice with roasted soy bean
< rice ball / Chiaki Nara >
( 2008-02-20 / Poco )
about