|Oribe bowl detail|
My pots are thin. So it restricts the amount of glaze bisque fired pots can absorb. As a Japanese, I reject any thick pots. We say,'there are no good thick pots'. In Japan, we handle pottery a lot. Its table manner requires you to lift your bowls, small dishes elegantly while you eat food with chopsticks. Only tableware we don't lift are serving dishes and plate. You see, in Japan, all foods are usually served individually in each dish or plate for each person. Every bowl, cup and dish have to be light weight enough for willowy Japanese ladies to be able to lift. You also have to mix the different pottery to present well. It shows seasonality and cook's aesthetic. Using matching table set, like English tableware, are not chic. I know you have seen old Japanese Imari dinner sets before. But those were only made for exports, and I am afraid to say, but not by the best craftsmen, but by their apprentice.