The delicate patterns on the glossy, deep celadon give it a dainty look. There are many ways to use it for a breakfast plate or side dishes. It gently enhances your dishes. In Japan, it is used not only for grilled fish, but also for white fish sashimi.
Mutsuhiko Shimura Born in Tokyo in 1972. After working as a Japanese cuisine chef, he aspired to become a ceramist. After graduating from the Aichi Prefectural Ceramics High Technical School, studied under Sokichi Nagae in Seto. Participated in excavations of traditional Chinese ceramics, and then constructed a kiln in Ome City, Tokyo in 2004. Opens Kagetsuyo together with Maiko Miyaoka.
