The other day, a customer purchased a Hidasuki plate by Yuichi Yamamoto from us. It was a classic piece by Mr. Yamamoto, with vibrant Hidasuki (fire-cord) markings beautifully contrasting against the fine-grained white clay surface. When the customer visited us again after a month, I asked how they had been using it, and they told me they use it for dishes like sashimi. I was absolutely delighted to hear that. They also showed me these photos↓
The plating is as beautiful as a dish from a fine Japanese restaurant. It goes to show how a simple, fired piece can look so magnificent depending on how it is presented. Just looking at it makes one's appetite grow. During a hot season like this, such visual beauty that stimulates the appetite might even help in overcoming summer fatigue.
Although the Hidasuki markings only peek out from under the food, I can imagine that once the food is finished, the entire landscape of the plate is revealed, looking even more glossy and beautiful as it becomes slightly damp from the food.
I was also very grateful to hear that they are using our pieces for various daily needs, such as serving pasta on a black square plate by Koichiro Isezaki and fish on a round plate by Yukio Tomori.
I saw on TV recently that if humans eat something while blindfolded, they can sometimes mistake it for something else entirely. In that instance, two people ate pineapple, but one was convinced it was an apple, and the other a mandarin orange. It seems that we experience meals not just with our tongues, but by using all five senses, including sight and smell. By savoring beautiful presentation with our eyes, enjoying the mouthwatering aroma, and tasting the flavors of the ingredients, it seems our daily meals could become even more enjoyable if we remain conscious of all five senses.
Rie Kawaguchi