Soba means buckwheat noodle, long, thin, brown noodles served either in a hot soup or with a cold soup.
Soba is general Japanese tradition food like udon.
Here is a recipe, but mastery of skills is necessary to make delicious soba.
Soba is traditionally eaten on New Years Eve in most areas of Japan, a tradition that survives to this day: Toshikoshi soba.
People eat "Toshikoshi soba" because they wish to live like soba, thin and long.

Recent several years, Japanese style dining restaurants are increasing in Japan.
Those dining use blackish interior decoration, indirect lighting, and they are all taking care of tableware.
About tableware, it is outstanding that long plates and square plates are used.

Kakuni don is one of donburi menu.
Donburi is traditional general Japanese bowl style dish.
Kakuni is sweet and tender simmered pork. >>recipe
The origin of this dish is most likely Chinese, similar to Dongpo's pork, though not as heavy in sauce.
I like kakuni very much.
But I don't like Dongpo's pork because star anise is added in this dish.

Utsuwa means a serving dish usually in Japan.
Recent years, Japanese utsuwa is becoming the boom a little.
Among particularly young housewives, white and black plain earthenware seem to be popular.
For example, you will notice what most of them had been sold out if you look for the high quality utsuwa in "Rakuten ichiba" the most famous shopping site in Japan.


This tendency is splendid even if I skip a story of the business.
I think it is wonderful that they are going to make rich life with a little expense in the times of this recession.

Udon is a type of thick wheat-based noodle popular in Japanese cuisine.
I went to a noodle shop I knew recently today.
Because I watched information to serve a dish in Japanese-style ceramics in that shop.
As you see this shop uses tableware with the attraction very much.
When you eat out, I recommend you check the tableware. It is interesting.

Produced in Okayama. A reddish-brown pottery, which is believed to have originated in the 6th century.
It is not used glaze and various designs are produced by flame in the kiln.
Because it is baked firmly, it is hard to leak water.
Production area is here.

Produced in Saga. The most produced pottery in western Japan.
Believed to have started in the 16th century.
Greatly influenced by Korean potters.
There are diversity such as Egaratsu known as the painting with ferrous pigment of the dark brown, Madarakaratsu of a blue spot, Mishimakaratsu.
Many of them are chubby things as sprinkled thick glaze in rather coarse soil.
Production area is here.

The Hagi-yaki took in the style of the teacup of the Korean Peninsura 400 years ago and was born.
In the world of the tea ceremony, it was said "one Raku / two Hagi / three Karatsu".
Produced in Yamaguchi. Since it is burned at a relatively low temperature, it is fragile and transmits the warmth of its contents quickly.
Its tradition colors are white and loquat.
Tea seeps from a crack, and it is called "seven simulation of Hagi" that a surface hue changes.
There is a notch in the bottom partly, and it is the mark of the Hagi-yaki.
Production area is here.

There are words of "You no bi" in Japanese.
These words express the beauty of the daily necessity.
Have you got porcelain as a present? And do you use it now?
It is a white, beautiful thing and patronizes cooking, but the charm of it in itself is slightly weak.
On the other hand, there is really the charm that I want to use in earthenware.
I think that there is the charm of it in the surface design which chance produces with what there is in feel of a material of the soil.

The natural surface of earthenware matches to various dishes.
And, externals of earthenware can amuse us.

We have opened a new website, DINNERWARE.JP - Japanese ceramic tableware.
This site supplies Japanese pottery dinnerware - plates, bowls, cups, and so on.
You might imagine the antique hearing the word "pottery".
But we provide the pottery as articles for everyday use.
Anyway, please see our site once.
Thanks in advance,