Iga Rice Bowl – Kuroame

Iga ware 伊賀焼, iga-yaki

Using local clay and traditional techniques, Iga ware (伊賀焼, Iga-yaki) is a style of Japanese pottery traditionally produced in Iga city of Mie prefecture, Japan.

Iga ware carries a rich tradition that can be traced back to the Nara Period (710-794), featuring a wild beauty actualized by the unique quality of the baked clay. Due to the handcrafted production, there are individual differences in shade, gloss, and size of glaze. Its beauty is one of a kind.

Pottery that is considered earthenware is porous and considerably low in density compared to porcelain, meaning it will absorb water. Before using Iga ware for the first time, follow the care instructions to protect the ceramic from food stains or odour.

How to Season:

• Place the vessel in a pot of starchy rice water (white cloudy water left after rinsing rice). Rice water can be replaced with leftover rice, porridge, wheat flour, or potato starch with water added.

• Soak, depending on the vessel size, for about 10 minutes to 2 hours.

• Wipe off the slimy moisture with a soft cloth, and dry well.

By doing this conditioning step, the fine cracks on the surface are blocked with starch, making it difficult for stains and odours to adhere. The small cracks that can be seen inside and outside the vessel occur naturally due to the nature of the soil from Iga, and the vessel can be used without any problem.

Wash:

Hand wash your Iga ware well with a soft scrubbing brush. Dry it thoroughly and store in a dry area. Insufficient drying can lead to mould growth.

Do not use hard brushes as it may damage the skin of the vessel causing water leakage or cracks.

If there is remaining odour from food, season the product by boiling green tea leaves for about 10 minutes. The ingredients contained in tea will absorb the odour.

If it becomes mouldy, add vinegar and let it boil for about 10 minutes. The sterilization action of the vinegar will neutralize the mould.

Microwave safe.

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