The palm-sized, egg-shaped bowl is also a long running series of monohanako. You can use them for pickles, seasonings, nuts, or olives. At home we use this bowl to make a savory steamed egg dish called chawanmushi.
White slip on red clay is called kohiki, and when fired with reduction, iron in the clay comes out, creating a spotted appearance.
Hanako makes each piece by hand, one by one. Slight variations in size, shape, color, and surface are inherent to the process. We hope you will embrace these small differences as characteristics that give each piece individuality and character, making them all the more lovable.
