I’ve launched a blog called "THA BIZEN BOUZ." I chose the title "BOUZ" because I recently returned to a shaved-head hairstyle and have been enjoying it. It also serves as a reminder that, when it comes to Bizen ware, I am still just a "novice" (bouzu). On this blog, I hope to share my journey as an apprentice—covering Bizen pottery, interviews with artists, my various hobbies, and the local culture of Bizen City. I plan to take things easy, so I hope you’ll watch over me patiently. As a complete beginner, I truly appreciate your support. For my inaugural post, I’d like to introduce the rice bowl I’ve been using for nearly eight years. The reason is a conversation I had with a friend over a meal the other day:
Friend: "Wait, you eat your rice out of a Bizen ware bowl?"
Me: "Yeah. I’m the spoiled son of a potter, after all. I’ve been using this for eight years now."
Friend: "That’s amazing, but... doesn't it feel like you're eating dirt?"
Me: "What?! It’s not unpleasant at all! In fact, I couldn’t imagine using a plastic bowl now!"
Friend: "No way."
Me: "I’m serious. Rice gets all mushy and sticks to plastic, and it just doesn't taste as good."
Friend: "Come on, that’s not true."
Me: "It really is. Look at how hard it is to eat every last grain out of that (plastic bowl)."
It’s true—I really don’t want to eat out of a plastic bowl anymore. People might be as shocked as my friend, but of course, there’s no way you’ll end up with dirt in your mouth (the clay is fired until hard). On the contrary, grains don't stick to the bowl at all. Plus, the steam from the rice brings out a beautiful color in the surface of the pottery. The bowl in this photo turns a stunning shade of blue and red—the result of the firing process—inside once I’ve finished my meal. The organic beauty of Bizen ware even makes the rice look more delicious. To me, the texture of the Bizen clay paired with white rice feels like, "This is a gift from nature!" While using Bizen ware for everything from plates to teacups like I do might be a bit much, I truly recommend a Bizen rice bowl. By the way, the bowl in this photo was a gift from Shin Isezaki when he fired his first kiln. It features his signature spatula work and a "left-facing horse" (a mark carved into works from a first kiln firing, written in reverse, and considered a good omen). The base trimming looks a bit hesitant, which is deeply moving when compared to his sharp style today. I hope that if you have the chance, you’ll pick up a Bizen ware rice bowl and see for yourself. I think you’ll understand that Bizen ware is only truly complete once it’s been put to use.