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& H museum

Warm flower dish S blue

Warm flower dish S blue

Regular price ¥4,400
Regular price Sale price ¥4,400
Sale Sold out
Tax included. Shipping calculated at checkout.

Shipping / Returns

・Japan 1,000 yen including tax
・Overseas uniform worldwide 3,000 yen (approx.USD30)
cancellation policy

If the item is out of stock, we will make it for you.

Unfortunately, if the item is out of stock, we will prepare it after the production period (about 3-6 weeks).

  • A striking blue-green accented with crescent-shaped gold.
  • Randomly pressed flowers (seal flowers) shine brightly only for large flowers.
  • The crescent-shaped rim is baked to give it a matte finish.
  • Using a traditional technique called Mishimade, only the large flowers are glossy, and the gold color is made to stand out.
  • All flower stamps are hand-pressed, so each one is original.
  • It is the perfect tableware for special occasions such as holidays and celebrations, when entertaining important guests, and when you want to enjoy a special meal as a reward.

◆How to care◆
  • If you start using the pottery as it is, the juices and oils from cooking will soak in and may not be able to be removed.Fine cracks such as kobiki and kanjiri are especially easy to seep into, so it is safe to soak them in water and wipe them lightly before serving the food.
  • In order to prevent soaking, it is effective to put rice washing water in a pot and boil it on low heat for 20-30 minutes at the beginning of use.
  • If it gets dirty, soak it in kitchen bleach as soon as possible and wash it with a soft sponge.
  • After use, use a neutral detergent and wash with a soft sponge.
  • Do not use dish dryers or scrubbing brushes as this may cause damage, peeling, or scratches.
  • After washing, run it through hot water to speed up drying and prevent mold.
  • Please do not give a sudden temperature change as it may be damaged. In addition, it is strictly prohibited to use a microwave oven for overglaze, gold and platinum colored items as they may be damaged.

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