Mino Ware Rice Bowl - Yama-chawan

A Mino ware rice bowl in the yama-chawan style, created by Nakagawa with a Mino kiln in Gifu Prefecture — the region behind more than half of Japan's ceramic tableware. The form first appeared in central Japan from the late Heian through the Muromachi period.

The footring is left unglazed, so raw clay meets the fingers each time the bowl is lifted. The underside is gently curved to drain water cleanly after washing — a practical detail carried over from the original yama-chawan vessels.

Three traditional glazes are available, shared with the matching Nakagawa plate. Kairagi, a soft light grey with a crinkled, granular surface long favoured by tea masters. Tsuchi-hai, a warm earthy beige. Ao-Oribe, a striking green first developed under the guidance of tea master Furuta Oribe in the late 16th century.

There are matching plates and tea cups in the same three glazes.