Pottery and the Table

Overview

Fire clay into platters and arrange finished dishes one by one. Food becomes part of the scenery of a dining room or shop as well as something to carry and eat.

Things to enjoy

Choose a pottery finish

Fire platter blanks with glazes, pigments and other additions to make distinct regional pottery styles.

Arrange dishes one by one

Arrange a meal on a tray, side dishes on a platter, or sushi on a board. Your choice of dishes becomes part of the table setting.

Display a fresh catch

Arrange raw fish and meat in an iced wooden display to build a fish shop or market scene.

Key items

Refractory ClayFired earth kneaded back into raw clay to make a body that stands up to fire.
FirebrickRefractory clay burnt hard into a pale buff brick.
Pottery KilnA pottery kiln that uses one log per finished piece.
Glaze MillA one-block mill that grinds glaze and pigment stock in water.
Plant AshThe ash left from burning plants.
Unfired Earthenware PlatterClay spread into the shape of a platter.
Ash GlazeWood ash, sand and clay ground together in water.
Copper Green GlazeThe ash glaze milled again with raw copper in it.
Tsuboya White GlazeWood ash, calcite and clay milled together into a thick, clouded white glaze.
Iron PigmentRaw iron milled with clay into a pigment for painting.
Bizen Ware PlatterA platter for up to four okazu.
Shigaraki Ware PlatterA platter for up to four okazu.
Oribe Ware PlatterA platter for up to four okazu.
Karatsu Ware PlatterA platter for up to four okazu.
Hagi Ware PlatterA platter for up to four okazu.
Yachimun PlatterA platter for up to four okazu, with blue karakusa vines and leaves on a warm ivory ground.
Obon TrayA tray that holds up to four soups and okazu, with no fixed role for any spot.
Sushi GetaA board for up to four pieces of sushi, each set down on its own.
Produce Display CrateA shallow crate that shows up to four raw crops.
Iced Display CrateA shallow crate on a bed of ice for raw fish and raw meat.

Representative recipes

Oribe Ware Platter

A platter for up to four okazu. A deep green glaze covers the whole face, with an iron-drawn lattice left in one corner.

Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.

Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.

Step 2EquipmentFurnace

Ingredients

Short Grass / Tall Grass / Fern / Large Fern / Dead Bush / Vine / Bamboo / Chestnut Leaves / Curry Leaf Tree Leaves / Fig Leaves / Hinoki Cypress Leaves / Persimmon Leaves / Konara Oak Leaves / Kunugi Oak Leaves / Bay Laurel Tree Leaves / Lemon Leaves / Lychee Leaves / Mango Leaves / Japanese Red Pine Leaves / Mikan Leaves / Nashi Pear Leaves / Orange Leaves / Peach Leaves / European Pear Leaves / Pomegranate Leaves / Shikuwasa Leaves / Japanese Cedar Leaves / Tea Tree Leaves / Ume Leaves / Walnut Leaves / Yuzu Leaves / Straw / Sasa