白と黒の釉薬の掛け合わせが生み出す雪山のような景色　　　　　　　　　　　　　　　　　A combination of white and black glazes that create a landscape reminiscent of a snowy mountain.

2010年頃から作り出した私が作る和食器の定番です。

This is the signature collection of Japanese tableware that I have been producing since around 2010.

定番でありながらも常に欠品しているシリーズでもあります。

It is a series that is both a staple and often sold out due to its popularity.

当時勤めていた会社での仕事の兼ね合いもあり、スキーにハマり、足しげく通った雪山。

シーズンオフに入るころ、既に来年の冬が待ち遠しくて、雪山に思いをはせて作っていた器たちです。

These wares were created while reminiscing about the snowy mountains that I frequented, as I became passionate about skiing during that time. Due to the demands of my job at the company I worked for back then, I found myself drawn to the mountains. As the off-season approached, I eagerly awaited the next winter, and it was during this time that I crafted these vessels with thoughts of the snowy mountains.

SKI TRAVELには温泉とお酒がつきもの。
訪れた土地の日本酒を買って帰る。

そんな時に使うお猪口と片口として作った器がこちら。

These vessels were crafted as sake cups and pourers to accompany my ski travels, where hot springs and alcohol are often part of the experience. When visiting different destinations, I would purchase local Japanese sake to bring back home. These are the utensils I created specifically for such occasions.

現在、日本酒をほとんど飲まなくなり、めったに製作していないですがお酒に合う一品料理を盛り付けるための＜碗皿＞と名付けた浅めの丼も展開していました。

Currently, I rarely drink Japanese sake and don’t often create vessels specifically for it. However, I also developed a line of shallow bowls called “Wanzara,” which were named so because they were designed to serve small dishes that pair well with alcohol.

こちらがスタート時、最初に作ったものです。縁が欠けて金継ぎしています。この雰囲気の器としては薄く作っていて見た目よりも軽くて扱いやすいのが特徴です。　　　　　　　　　　This is the very first piece I created when I started. It has a repaired rim using the traditional technique of kintsugi. As for the overall aesthetic, this vessel is intentionally made thin, making it lighter and easier to handle than it appears.

料理を盛りつける際、より美しい。と私が信じる器のカタチです。

高台を高く、見込みを小さく作る独特なシルエットの碗皿は削りを入れずに製作するのが難しく、ロスが多いため製品としてはあまり向いていないので現在はほんの少量、時々作っています。

This vessel shape, which I believe enhances the beauty of the dishes when plated, is what I strive for. The unique silhouette of the shallow bowl with a tall foot and a small rim presents challenges in its production, as it is difficult to create without any trimming, resulting in a higher rate of wastage. As a result, it is not well-suited for mass production, and I currently only make small quantities of these bowls occasionally.

こちらのシリーズは和食器好きの方に人気があり、再販しないのか？とよく聞かれます。

私も凄く好きなシリーズです。

I’m glad to hear that this series has been popular among Japanese tableware enthusiasts. I understand that there is interest in whether or not it will be reissued. While I appreciate the support and love for this series, at the moment, I have no plans for its re-release. However, I will certainly keep the feedback in mind for future considerations. Thank you for your support and enthusiasm for this collection.

製作当初はこの器にパスタを盛り付けて食べるのがお気に入りでした。

〈和食器で食べる洋食〉が当時はまだあまり外食でも普及しておらず、自分だけのスペシャルな時間として楽しんでいました。

During the initial stages of production, one of my favorite ways to enjoy these vessels was by eating pasta in them. I found delight in the concept of “eating Western cuisine with Japanese tableware,” which wasn’t as widespread in dining establishments at the time. It became a special and personal experience that I thoroughly enjoyed.

簡単に作ったナポリタンを白い磁器プレートではなく自作の和食器で食べることが、当時の私にとって〈最高にお洒落で豊かな時間〉だったのです。

Eating a simple plate of spaghetti alla Napoletana using my own handcrafted Japanese tableware instead of a white porcelain plate was, for me, the epitome of a “stylish and fulfilling moment.

週末、時間が取れた時には割烹料理屋さんで食べたものを再現しようと手の込んだ料理を試みました。

On weekends, when I had some spare time, I would attempt to recreate elaborate dishes that I had enjoyed at traditional Japanese restaurants.

限られた食材の中でどうやっておいしく食べるか？を考えて新メニューをあみ出すこともありました。

I would also challenge myself to come up with new menus by pondering on how to make delicious meals using limited ingredients available to me．

器を作ることと料理をすることはいつもとても近しい関係なのです。

The act of creating pottery and cooking have always had a close and intimate relationship for me.

2018年のブランド創設では、それまでに一つずつしか作らなかった和食器のスタイルを一旦保留にして、【日常遣いの陶土の洋食器】を作り始めました。

磁器で作ればよかったのでしょうが、陶土のもつ柔らかさや温かみが好きで陶土で製作を始めました。

When I established the brand in 2018, I temporarily set aside the style of creating only one-of-a-kind Japanese tableware and began crafting “everyday use tableware for Western cuisine.” While porcelain would have been a viable option, I personally preferred the softness and warmth inherent in , which led me to start working with clay.

【磁器の様に見える陶器】というのは私にとっては面白さも含んだものでした。

For me, the concept of “ceramics that resemble porcelain” held a sense of intrigue and amusement.

当時、和食器づくりを一通り終え、自宅の食器棚もあふれかえり始めていた頃だったので、シリーズ化された白い洋食器を揃えていくのは自分自身の楽しみでもありました。

At that time, I had already created a wide range of Japanese tableware, and my home’s cupboards were starting to overflow. So, it became a personal delight for me to gradually gather a collection of serialized white Western-style tableware.

そうやって大好きだった轆轤製作が身体的理由により出来ないでいた期間も私は楽しく作陶できたし、苦手だったタタラ作りの楽しさや深さを知る事が出来ました。

During the period when I couldn’t engage in Making with a potter’s wheel , which I loved dearly, due to physical reasons, I still found joy in creating pottery and discovered the pleasure and depth of a technique I wasn’t particularly skilled in, called “tatara-making.”

続く・・・

To Be continued

2023年5月30日　ucaco

30th of May, 2023 ucaco