“Food is essential to life.
And I believe vessels have the quiet power to change the way we live, day by day.

A vessel is not something distant or difficult.
It is an intimate form of art, born from the human act of living — from our hands, our meals, and the time we share together.”

— Akihiro Nikaido

Nikaido’s works are loved by many celebrated chefs around the world because, when food meets vessel, something new comes into being. A dish and a vessel do not simply accompany one another; together, they create a new expression.

His pieces are known for their solid forms, which draw out the raw presence and texture of the clay itself. Yet when held in the hand, they are unexpectedly light.

“Japan is a country of vessels unlike any other in the world.
While carrying forward the craftsmanship passed down by those before us, I hope to create vessels that can only exist in this present moment.

I don’t want people to feel they must stand at a distance from my work.
I hope these pieces can become part of everyday life.”

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Yakishime (unglazed) vessels are made of rough clay with absorbency. It may absorb oil or water content of foods and stains might be left without preparation. Following steps are recommended before the first use. 

1. Soak the vessel in the water with a spoonful of potato starch or the water left over from washing rice. 
2. Boil it for 20 minutes and let it cool down as it is. 
3. Take the vessel out from the water, and wash it. 
4. Leave it to dry completely.  After use, please wash it a soft sponge using a natural detergent for the tableware, and dry it well before putting it back. 
*Avoid using them in dishwasher, microwave, and oven.