Chefs judge with their senses whether or not the vessels are compatible with their culinary art.
I think both cuisines and vessels will continue to evolve as chefs and potters improve their skills by inspiring each other.
For professional chefs, a vessel is a part of the cuisine. The exact same dish can have entirely new impressions, depending on the vessel being used.
In order to serve various age groups and views, it is essential to pay attention to not just the food, but also to how the vessels are being used.
When I am creating a new dish, I deeply feel the value of having an original pottery that would support the stunning visual effect of my culinary creation.
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