Just like beer tastes better in a proper glass than a can, and cappuccino tastes better in a ceramic cup than a paper cup, it’s no surprise that Japanese noodles taste better served in a proper, handcrafted noodle bowl.
As soon as we received these new donburi (bowls for noodles or rice) from Koito Pottery in Japan, we knew we’d have to give them a try. That night we whipped up some ramen noodles (NOT made from scratch – that is not something that can be whipped up), and it was honestly the best quick-made ramen we had at home. The next day I made some tofu-tamago-toji-don (stir-fried tofu and spinach encapsulated in a fluffly egg-omelette-type thing, served over rice), and again, the bowls somehow turned it into a fancier, tastier version of this rather basic meal.
So yes, these noodle/rice bowls are magic. The blue-black coloring – a unique characteristic of the pottery made by Dai at Koito Pottery – enhances the visual appeal of the food it contains. The not-so-smooth texture gives you a tactile experience of the wabi-sabi concept. Each bowl is one-of-a-kind, a product of a 100% manual process that requires steady, expert hands and decades of experience.
Last night we had some left-over tempura (thanks, mom!) so naturally, we had tempura udon. I was ready to dig in when I remembered at the last second to snap a photo – so let it be known that taking this photo delayed me attacking my bowl of udon! But boy, was it delicious. I don’t know when I can enjoy a hot bowl of udon in Japan, but at least with these bowls, I can have a little taste of Japan at home, anytime I wish.