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FOODxPOTTERY

Jan. 13, Sun. 0:10/ 4:10/ 8:10/ 12:10/ 16:10 (UTC)

Food and pottery are a match made in heaven; an inseparable couple, indispensable to one another.

Navigator Andrea Pompilio introduces chefs and potters from all over Japan, whom together demonstrate their approach to the esthetic art of culinary presentation.

On our first program, chef Harumi Kurihara is paired with potter Yoshitaka Araki, a master of Kyo-yaki / Kiyomizu-yaki ware, which was developed in Kyoto Prefecture.

Harumi Kurihara says master Araki has always been her favorite potter. "It's Araki's work that got me interested in pottery. His dinnerware is indispensable to me," she says.

Together, they attempt three collaborations to honor the sacred union of food and pottery.

First, master Araki suggests a piece from his collection of works and Harumi chooses a recipe to go with it. Then, master Araki creates a serving dish to go with a recipe Harumi has suggested. Their third collaboration is based on a theme, according to which Harumi prepares a dish using local ingredients and master Araki makes a piece of dinnerware to complement the dish.

Andrea Pompilio

MC: Andrea Pompilio

Andrea is a citizen of the world. Born to an Italian father and a Japanese mother, he was raised in Tokyo and holds a Dutch passport. He is dedicated to promoting an open-minded spirit and intercultural ties. Andrea describes himself as a 'filter', helping to connect Japan to the rest of the world.

Harumi Kurihara

Chef: Harumi Kurihara

Harumi Kurihara is an award-winner author and culinary master. Her books have shown people the world over how easy and fun Japanese home cooking can be. She is a collector of pottery and has over a thousand pieces of ceramic and lacquer ware. She won national fame with her first book "Gochisousama ga kikitakute", and has since been dishing up all kinds of recipes for the past 30 years.

Yoshitaka Araki

Potter: Yoshitaka Araki

Yoshitaka Araki took up pottery when he was 20 and learned from a traditional craftsman of Kyo-yaki. He opened his own shop at the age of 24 and played a key role in establishing the town of Sumiyama as an industrial arts center. He is Kyoto's most famous potter and has fans all over Japan. Araki has a broad view of the world. His works encompass a variety of influences and techniques as seen in his famous Turkish blue series. He is recognized internationally and is often invited to teach in countries like China, Vietnam, and Laos.

Potato Korokke x Katakuchi bachi

height x depth = spatial effect The key for making korokke presentable in a dish like a katakuchi-bachi is to make them small and round.
The mountain shape of the stacked croquettes sitting deep in a bowl creates a spatial effect that adds a touch of elegance to a casual home-cooked dish.
Recipe

Ginger Pork and Potato Salad x Turkish blue plate

color x color = appetite Choosing and balancing color is essential when serving a meal. Colors brighten the table and make the food look more appetizing.
The dish is not too deep nor too shallow and angled to keep the potato salad from falling over in the dish and the ginger pork sauce from drenching the salad.
Ginger Pork Recipe Potato Salad Recipe

Kikka Daikon
Kikka Carrot
x Black square earthenware

nature x universe = harmony The carefully cut vegetables are tantalizing expressions of natural flowers.
The black dinnerware works as a canvas, while it's shape frames the flowers that seem to be floating on water. Chrysanthemum flowers floating on water, elements of nature in the grandeur of the universe. The union of food and pottery can create abstract expressions of the natural world.
Recipe