Rice bowls. There are two sizes, small (5”diameter and 2” high ),and large, in Japan. We call the small one, “rice bowl / meshichawan” and serve just the rice, and refilled as wish. Bigger one is called “donburi”, and the rice often covered with the main dish, such as tempura, tonkatsu (pork cutlet), beef with some source, called tendon, katsudon, gyudon, respectively. Of course, for the bigger appetite, the donburi serves just white rice.
Japanese holds the rice bowl up in the air while eating, which is considered polite way to eat. When I was a kid, if I did not , I was yelled at “do not eat like a dog”. I know different culture has its own way of eating. Rice is the most important part of the Japanese culture. Rice served like the gold standard in Edo era (1603-1867). The local government was measured how much white rice in stocks, like we used to back up our currency with the gold.
The studio is almost full of bisque and ready-to bisque wares. I hope to do at couple firings next two weeks. Outside is 17F degrees today, but the sun was getting quite strong. I enjoyed the sun! During the winter in Rochester, NY, it tends to be gloomy, and the sun is rare commodity.
I have been watching TV show, Lidia’s Italy. It opened my eyes on the Italian cooking, very simple but complicated taste and textures. I never thought the shape of pasta for the texture. She cooks up the spaghetti sauce while cooking pasta! This is tonight spaghetti, pancetta (Italian bacon) with tomato sauce. Took me less than 20 minutes and was very good. The other day, I tried the cauliflower and squash in tomato sauce. That was super good.
We use this pasta bowl a lot at home, from pasta to curry.
I broke my teapot recently and needed replacement.. I worked on the teapot over the weekend. Here are the parts for the teapot.
Bodies, covers, handles and sprouts are wheel thrown. Bodies and covers are made yesterday, and are ready to trim, when I throw the sprout and the handle. Handle is a bit different. Teapot is small, one cups or so. Green tea tends to brew quickly, and you do not want leave it in the teapot for long time. If you are serving to several cups, pour the equal amount to all cups (each cup) at a time, and repeat the process. So every cup has the same strength of tea, and temperature. I make the built-in strainer, I explained before, usually with 3mm pipe, but bought 2mm pipe for this one. I can put more holes, close to 100. With my new eyeglass, this turned out very time consuming project. I could not focus very well, and kept making the hole at wrong spot.
I am getting close to the first bisque of 2009.
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