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The gripping area
adding a touch of subtle elegance to any dining occasion
Takao Togashi achieves this effect by applying a mixture of tin and charcoal powder to the surface
It complements not only Japanese cuisine but also Western dishes like French and Italian
White Bizen Teapot / Hitoshi Morimoto sakura The gripping areaHitoshi Morimoto uses clay made from tado, a rice field clay sourced from paddies around Bizen City. Due to its high shrinkage rate in the kiln, it is tightly fired, making it naturally water resistant without the need for glazing. Its color varies based on kiln placement and ash distribution, resulting in diverse surface expressions. Similar to traditional Bizen ware, these pieces are fired without glaze, but in a kerosene kiln to minimize browning,
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