A pair of lidded porcelain cups in a warm amber glaze, each with a single curved handle and a matching underplate, made for chawanmushi-style egg steaming. The glaze pools slightly lighter where it catches the light across the lid and shoulder, giving each piece its own subtle variation despite the matched form.
Hand-selected by Richard Christiansen in Tokyo, these cups carry the quiet, functional elegance typical of Japanese tableware made for a single, specific use, in this case the gentle, custard-like egg dish served in its own individual vessel.
A pair of lidded porcelain cups in a warm amber glaze, each with a single curved handle and a matching underplate, made for chawanmushi-style egg steaming. The glaze pools slightly lighter where it catches the light across the lid and shoulder, giving each piece its own subtle variation despite the matched form.
Hand-selected by Richard Christiansen in Tokyo, these cups carry the quiet, functional elegance typical of Japanese tableware made for a single, specific use, in this case the gentle, custard-like egg dish served in its own individual vessel.
