Matcha Bowl
Nagisa

Produced in the historic Mino province, present-day Gifu prefecture, Mino-yaki has a long ceramic history dating back to the 11th century, and since the 19th century has specialised in porcelain for everyday crockery. Mino ceramic production developed in correlation with that of Seto, in neighbouring Aichi prefecture, where one of the legendary Six Ancient Kilns of Japan was located. A variety of styles and glazing techniques were produced in Mino following the Japanese tea ceremony, or Chanoyu, boom in the Momoyama period (1573–1615), including yellow Kiseto, black Setoguro and Tenmoku glazes, as well as Shino and Oribe wares.

To make a bowl of light and frothy matcha, put two heaped scoops (approx. 2g) of matcha powder into the bowl using a Chashaku bamboo scoop. For an extra smooth result, make sure to sift the matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl, without pouring directly onto the powder to avoid clumping.

Next, take a Chasen matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!

Wash by hand with warm water and a soft cloth or sponge. Microwave- and dishwasher-safe.