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The Making of Mino Ware: From Clay to Everyday Use

Hi, this is Eri.

In my last blog post, I shared a bit about the origin of Mino ware and how it all begins with the clay.

This time, I’d like to continue that story by introducing how that soft clay is shaped into something we can actually use—a finished bowl, plate, or cup.

Pottery starts with kneading the clay.

Water is added, the air is removed, and the clay is smoothed out by hand until it has a soft, pliable texture. At this stage, the clay is still very tender and unpredictable—almost like a living thing.

Then, using a potter’s wheel or a mold, the clay is shaped into form.

This part of the process is called “forming.” If you watch closely, you’ll see how the clay seems to gently follow the potter’s hands, gradually transforming into a vessel.

But even after the shape is made, you can’t just pop it into the kiln.

It needs to dry slowly in a well-ventilated space. Once the moisture has evaporated, it goes through a first firing called “bisque firing.”

Only after that does it start to resemble something closer to tableware.

Next, the piece is coated in a liquid glaze.

This glaze—sometimes milky, sometimes glossy—is applied carefully over the surface. At this point, the piece still looks dull and its final look is hard to imagine.

Then comes the “main firing,” or hon-yaki.

At over 1,200°C, the clay hardens, and the glaze reveals its color and texture.

For pottery like Mino ware, this is when it becomes truly strong and beautiful—ready to be used, held, and cherished.

From a simple piece of clay, shaped and refined again and again by the hands of a craftsman, the vessel finally reaches the table.

And from there, it finds its way into someone’s life.

When I think of that journey, I realize a bowl is more than just an object.

Oh! One more thing—if you ever visit Toki City in Gifu, there’s a place called Donburi Kaikan where you can try making your own pottery on a wheel. When friends come from Tokyo or overseas, they always ask to go, and I’ve taken part a few times too.

It’s such a fun experience—watching that spinning clay take shape under your fingers is oddly addictive. I totally recommend it!

Prefer to read in Japanese?

→ 日本語の記事はこちらからどうぞ。

New Blog Author at Miyake Ceramics!

Hello, and thank you for visiting.

My name is Eri, and I’m happy to share that I’ll be managing the official blog for Miyake Ceramics Co., Ltd.

Through this blog, I’ll be writing about our products, the beauty of Mino ware, and the charm of Japanese tableware and seasonal traditions — from here in Toki City, Gifu Prefecture, where our company is based.

We’ll be writing in English so that people around the world can enjoy and connect with Japanese ceramics and culture.

I’m looking forward to sharing more with you — thank you again for reading, and I hope you’ll stop by often.

Prefer to read in Japanese?
日本語の記事はこちらからどうぞ。

HOFEX 2017

We have participated HOFEX 2017, which is one of the largest hotels and restaurants trade show in Hong Kong.

This year, we have arranged our booth with Noritake and Luzerne, sponsored by NIJI CONCEPT.

Our Japanese tableware was colourful and gorgeous to catch visitors’ eyes, and we have received great reputation and feedback throughout the show.

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Plate Arrangement Shooting at Kifune

Kifune –  Oroshi, Toki-City, Gifu-Pref., Japan.
The Chef Ito practiced at Tsukiji Sushiko in Tokyo, that is one of the most popular Sushi restaurants, and opened Kifune more than 20 years ago. In the “NO-SEA Prefecture”, GIFU, he carefully selects seafoods at fish markets in Nagoya area according to the customers’ preferences and requests. His cooks ingredients in season with simple and authentic decoration.
Even fishermen and fish dealers admire Chef Ito’s dish.

We have visited him for photo shooting of our new collections, and Mast Ito generously worked with us.
The tableware on the pictures;
C-3055: Mokume Plate Large (Black) with kudzu (Japanese arrowroot) cake and strawberry.
C-3117: Green Rock Face Plate with Nigiri Sushi / Flatfish Sashimi.
C-3020: Gold Kessho Leaf Bowl with Tatami Iwashi and Grilled Fish / Boiled King Crab.
C-3054: Green Leaf Plate Large with Sashimi Platter.
G-0064: Blue Ito Sake Bottle and Cup
C-1483: Gold Uzumaki Plate with Raw Oysters.
C-3050: Arita Cocoon Teapot and Cup

Other items on the pictures are also available at Miyake Ceramics.
We hope you got some idea of how to decorate Japanese plates.

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