I was born and grew up in Tokyo, and have lived in Rochester, N.Y. since 1989 when I started potting. I worked as a market researcher and was involved with many products; foods, soft drinks, magazine, camera and so on. I learned the importance of making good products.
Why pottery? A potter, it sounds good, doesn’t it?
I dreamed of being one for a long time. I was once told not touch clay because it attracts people mysteriously, later days of Picasso, for instance. When I married and moved here, my dream was realized with my wife’s warmest support. I have had no formal pottery training except a pottery club during my university days, when I became possessed by the clay.
I love making pottery, especially functional; I call it “Zakki (a bunch of pots)”. My pots are designed to be simple, easy to handle, and go with any kind of foods at a reasonable price for you to use everyday. Japanese use many different kinds of dishes, colors and shapes, to decorate a meal and a table. Next time you cook or serve a meal, please imagine which dish sets off (cheers up) your meal
My pottery is stoneware, which is wheel-thrown or slab-built, and fired to cone 10 (approximately 2350 degrees) in reduction atmosphere. Glazed with tenmoku black, or turquoise, inspired by mountains and a sky with a hint of Japanese flavor. Indeed, I am named Hodaka after the third highest mountain in Japan where I enjoyed camping, climbing and hot springs many times. Vast clouds and sky in the US are incredible.
You can use my pottery with dishwasher, microwave, oven and food with proper care. Please keep in mind that pottery, in general, should not be heated unevenly. It is recommended that a whole surface of dish is filled with food, place pottery with food in it in cold oven. Then turn oven to desired baking temperature. (Never broil in it or place piece on a burner!!!.)
I hope you enjoy my pottery for many years to come.