Keep it long, treasure it long.

Donburi that is indispensable for typical Japanese food

"Donburi" is a typical Japanese food format that is proud of overseas. Before the 18th century, rice and side dishes were served and eaten separately. As the times progressed, the style of eating side dishes on rice gradually became popular among craftsmen. In the early Meiji era, tanindon, which uses meat other than beef bowl or chicken, was born, and the Japanese bowl culture loved by the wealthy and the common people was born.

There are many shops that focus on donburi dishes, but in fact it is easy to make at home.
First, pour rice into a bowl and add your favorite side dishes such as meat and eggs, fresh fish and salmon roe, tempura shrimp and vegetables, and you will have your own original bowl in no time! By choosing miso soup, new incense, and more carefully selected pottery, bowls, and chopsticks, you can quickly transform into a table like a small restaurant.

KOSEN's "Nabeshima Celadon Donburi" is a donburi made by "Torasen Kiln", a kiln that continues to preserve the tradition and technology of Nabeshima ware and Imari ware in Imari City, Saga Prefecture. It is covered with a celadon glaze made of 100% celadon rough, which is produced only in Okawachiyama, Imari City, and has a beauty like jade. The clean appearance goes well with both hot and cold dishes and is active throughout the year.

Secret kiln village

Nabeshima ware is a type of Arita ware, and is called the pottery of the Nabeshima clan that was made in Iwayagawachi, Arita during the Edo period. At that time, Nabeshima ware, which was made by bringing 31 excellent potters from Arita, was a kiln that only made gifts to the daimyo, so the technique was used on rugged terrain so that it would not be distributed to the world. It was made and has been called "Secret Kiln Village". The Torasen kiln is a long-established kiln that has inherited technology for more than 300 years, but it is not a work of art for a limited number of people, nor is it a mass-produced product that is mass-produced and consumed. It is a kiln that continues to make works as "artistic commerce and industry products", which means that it is a vessel located between the mass-produced products and the products that have been fully poured with its outstanding technical capabilities.

Types of Nabeshima ware

There are three types of Nabeshima ware. Nabeshima Celadon is made from 100% natural celadon, and its clear jade-colored celadon glaze is the product of Torasen Kiln's many years of research. The rough is yellow, and when it is crushed into small pieces, dissolved in water, glazed, and baked on white porcelain, it becomes celadon. It is a gem that is convinced that its elegant appearance was a daily necessities of a daimyo.
The beautiful color created by applying 100% natural celadon glaze, which is the only one in Japan, has a unique presence. In addition, there are other places in Japan where celadon rough can be obtained, but it is a precious thing that only Okawachi in Saga still uses rough stone as an industry.
Color Nabeshima is a sketch drawn in indigo Kuresu, fired, and then overpainted in three colors: red, yellow, and green. It is a gorgeous vessel with a limited number of colors and various designs. Ainabejima is a transparent base with indigo dyeing by Gosu, and when placed side by side with Shikinabejima, it brings out the charm of both.

How about a bowl that creates elegance and beauty on the table like an interior, as a gift for those who like cooking, or as a celebration of moving with a noshi?