Yixing clay pots are made from Yixing clay. This traditional style commonly used to brew tea originated in China, dating back to the 15th century, and are made from clay produced near Yixing in the eastern Chinese province of Jiangsu.
Sake is an alcoholic beverage of Japanese origin that is made from fermented rice. Sake is sometimes called "rice wine" but the brewing process is more akin to beer, converting starch to sugar for the fermentation process, by using Aspergillus oryzae.
Mushiki are round steamers made from bamboo like those used in Chinese cuisine. They can be stacked on top of each other so that the steam can cook many different servings simultaneously.
Suribachi are Japanese mortar and pestle. Traditionally, the wood from the sanshō tree (Japanese prickly ash) was used, whiwhich adds a slight flavor to the food, although nowadays other woods are more common. The highest mountain on Iwo Jima, Mount Suribachi was named after this kitchen device.
Donabe are pots made out of a special clay for use over an open flame in the Japanese kitchens. When a new donabe is obtained, one should let the donabe boil water for hours and dry before using it for cooking. Other sources suggest that the user should simply fill the donabe with water and let it sit overnight. This process should be repeated if the donabe has been unused for a long time. In old ryoutei of Kyoto, decades-old donabe would be stored and only used for special guests.
Chawanmushi is an egg custard dish found in Japan, served in such bowls with lids.
Satsuma Pottery is a type of Japanese earthenware pottery. It originated in the late 16th century, during the Azuchi-Momoyama period, and is still produced today. Satsuma ware originated when the Shimazu of the Satsuma domain in southern Kyūshū relocated skilled Korean potters after Toyotomi Hideyoshi's Japanese Invasions of Korea to establish a local pottery industry.
Chabako is a Japanese cha (tea) bako (box), containing all the necessary utensils to prepare tea. It is made of Japanese cedar (which keeps bugs out) and is completely lined in tin to keep things inside fresh.
Kyoto ware rice container also used as tea-ceremony water jar belongs to the second half of 18th century to the Edo period.
Thai soup bowl, hand crafted jadegreen crackling glaze soup bowl with lid from Chiang Mai, Thailand
