焼き魚が食卓にのぼると、季節がひとつ進んだ気がします。さんまの季節には細長い皿を、刺身の盛り合わせには少し幅のある皿を。長皿は、和の食卓の名脇役です。
こちらのコーナーには、長皿や盛り皿を中心に、さまざまな形と釉薬の器を集めました。藍色の縞が涼しげな十草模様、深い緑が映える織部風の色合い、そして本物の葉を写し取ったような木の葉形の皿。三重県の萬古焼をはじめ、日本各地の窯元の品が並びます。
長皿の使い道は、焼き魚だけではありません。だし巻き卵に、串もの、おにぎりを二つ並べても様になります。前菜を少しずつ盛れば、家庭の食卓が小さな料理屋の風情に。
手に取って、重さや手ざわりもお確かめください。同じ形でも、釉薬の流れ方はひとつひとつ違います。お気に入りの一枚が、きっと見つかります。
In Japan, the shape of a plate follows the shape of the food. That’s why you’ll find so many long, narrow plates here — they were born to hold a whole grilled fish, laid out head to tail, a classic sight on the Japanese dinner table.
This corner brings together long plates and serving platters in many styles. Some carry cool indigo stripes, a traditional pattern called tokusa. Others glow with deep Oribe green, a color loved by tea masters for centuries. And look for the leaf-shaped plates — pressed from real leaves, each one keeps the delicate lines of its veins.
Many of these come from Banko ware kilns in Mie Prefecture, known for sturdy, everyday pottery.
Long plates are wonderfully versatile: try them for sushi, appetizers, cheese, or even a row of small desserts. A single plate like this can bring a touch of a Japanese restaurant to your table back home.
Please pick one up. Each glaze flows a little differently — no two plates are ever quite the same.