Koishiwara ware originated in the 17th century when Kuroda Mitsuyuki, the third feudal lord of the Fukuoka domain, invited potters from Imari to establish a kiln-equipped pottery workshop in Fukuoka.

The "tobikanna" technique is a hallmark of traditional Koishiwara ware. In this method, a vessel made from freshly dried red clay is coated with a white glaze and placed on a potter's wheel. As the wheel spins, a sharp blade is used to carve intricate geometric patterns into the surface. These patterns are subtly sloped toward the center of the vessel, not only creating an elegant design but also ensuring stability for serving food.

The size of this dish is perfect for appetizers or a few gyoza.

This is a discontinued product and is sold while supplies last.