Saigetsu Deep Bowl | Deep Black
This product will take approximately 6 months to be delivered.
Wajima lacquerware is known for its durability, but depending on how it is used, scratches and dullness may occur. All purchased products can be used for a long time by repairing them, such as by repainting. If you would like to have your product repaired, please contact us at the address below.
You might think that Wajima lacquerware requires special care, but in fact, it should be treated no differently than other bowls or plates. Simply wash it with your regular dish soap and dry it on a rack. After washing, we recommend wiping off any excess water.
Wajima lacquerware is sensitive to drying, so a humid environment is required to maintain its lustrous luster. Because the air close to the ground is humid, we recommend storing it in a low place rather than on a high shelf. You can also purchase it as a decorative item, but as it will last longer in a humid environment, we recommend using it occasionally to allow it to absorb moisture.
Wajima lacquerware production tailored to the application, quantity and specifications
Taya Lacquerware Store will prepare Wajima lacquerware products in specified quantities to suit your purpose, from gifts to novelties and anniversaries. We can flexibly accommodate everything from semi-orders of ready-made products to full orders where we design the shape, color, and pattern.
Option image
No options (standard shipping)
Gold lacquer name engraving
wrapping
Gift wrapping sticker
FEATURE
Don't follow preconceived notions ,
The joy of discovering your own way of using it
There's also the issue of "prejudice against food" when it comes to tableware.
Something that most homes don't have is a large lacquerware bowl. While some may have soup bowls for miso soup, there are probably many households that only have ceramic bowls for larger sizes. Even if you were offered a larger bowl, you wouldn't know what to do with it or what to put in it. So some people may think that they don't need one in their home.
Why does everyone unconsciously dislike certain tableware? Perhaps one reason is the Westernization of the eating habits of this country.
Western tableware is categorized by function, depending on the purpose. Even just looking at cutlery, there are different types, such as forks for cutting food and spoons for scooping.
On the other hand, Japanese tableware is divided into categories according to use, with chopsticks being used for cutting, scooping, picking up, and holding food, but is not classified as finely as Western tableware.
If that is the case, perhaps we Japanese have the ability to be more flexible in our dealings with vessels.
Ancient wisdom of Japanese life
The spirit of "using one tool for many"
In Japan, people have long been devising ways to reuse tableware, rather than restricting it to a specific use.
People were free to imagine other uses for the vessels, wondering if they could be used in a different way, or if they could be used as a substitute for other vessels.
The spirit of "ichiki fuyo" (one vessel for multiple purposes, reusing vessels), which is derived from the traditional Japanese practice of "mitate" (likening one thing to something else), is firmly rooted in daily life.
Focusing on a single piece of pottery and thinking of multiple ways to use it brings creative joy to our often monotonous daily lives. As our ancestors reused pottery, they must have developed deeper feelings for the items they loved.
In contrast, in modern Japan, despite the abundance of things, it seems that there are not many opportunities to stimulate curiosity or playfulness in everyday life.
It would be a shame to be bound by rules that have not even been set and thus seal off the joy of ingenuity.
Why not try to revive the spirit of "using one tool for many" at this point?
Size, design and lightness
Triple-beat reliability
The "Years" bowl was made with the idea of "one bowl for many purposes" in mind, and is about one size larger than a standard soup bowl, measuring approximately 5 sun (14.5 cm in diameter).It is made like a rice bowl so that it can be used to hold dishes that would not fit in a smaller bowl.
In addition to its generous capacity, the appearance has also been carefully designed to suit a variety of dishes other than Japanese cuisine.
The distinctive silhouette of the "Years" is a rounded inverted triangle, and by subduing the kodai (a stand attached to the bottom of the bowl), it has a sharp outline that does not emphasize a Japanese taste. The gently curving line towards the rim (the edge of the bowl) is neatly tightened by the horizontal line engraved on the bottom of the bowl. The rim opens outwards using the hazori (a technique of curving the edge of the bowl outwards) technique, which makes it easy to eat with chopsticks at an angle when serving rice, adding a relaxed touch to the bowl.
Due to its size, some may be concerned about the weight of "Years," but due to the nature of lacquerware, it weighs only about half as much as ceramic pieces of the same size, making it easy for children, women, and the elderly to handle.
With its reliable size, design, and lightness, this is truly a ``multi-purpose'' dish.
This time, we are also including a Wajima lacquer spoon, which has a smooth feel in the mouth, in the set price.
Try the curry rice!
The joy of enjoying hot food while it's still hot and cold food while it's still cold.
You will notice the difference especially when eating dishes that take a long time to finish when served in lacquerware, which has excellent insulation and heat retention properties.
Temperature control may have a greater impact on the deliciousness of a dish than seasoning.
If you use "Years," you may make such a discovery.
Udon, soba, oden, egg rice bowl, chirashi sushi, gazpacho, potato salad...
This vessel has a larger capacity than it looks and can accommodate whatever you put in it.
Surprisingly, curry rice is also a dish that pairs well with this dish.
You might be hesitant to serve curry in a Wajima lacquerware bowl, but it's actually really good.
The curry cools down halfway through cooking, but the sauce doesn't get thick, so you can enjoy it down to the last spoonful.
If you try it, you'll understand the happiness of being able to concentrate on eating without hearing the annoying clatter of metal spoons hitting ceramic plates.
A change in one person's consciousness is transmitted to the next person through the butterfly effect.
Why not try eating curry rice in a lacquer bowl and impress everyone around you?
