Kazuharu Adachi is based in Ichidaira-cho, Aichi Prefecture.
In anticipation of the “My Work, My Tableware” exhibition, he seems to be creating items that truly reflect his love for cooking.

Hanada: You have put a lot of thought into the upcoming exhibition in May.

Kazuharu Adachi : The theme is “Enjoying Soba noodle.”

Hanada: You even make your own soba, don’t you? Thank you for treating me to it the other day. It was delicious.

Kazuharu Adachi : When I was thinking about what kind of food would be best, I realized I wanted something uniquely Japanese that naturally fits into daily life, rather than a fancy meal for special occasions. I wanted something that brings a quiet, simple comfort (laughs). I thought about soba or ochazuke. I even considered making clay teapots and small bowls for ochazuke, but in the end, I decided on soba.

Hanada: You cook a wide variety of dishes.

Kazuharu Adachi : I suppose so. So, the overall theme is “Savoring a Simple Meal” (laughs).

Hanada: For you, your approach to tableware always begins with the food itself.

Kazuharu Adachi : Since I make everyday tableware, I want my pieces to be used and enjoyed at the dining table.

Hanada: What originally inspired you to start making tableware?

Kazuharu Adachi : It has been ten years now, but I think it happened just by chance.

Hanada: Did you specialize in styles like Oribe right from the beginning?

Kazuharu Adachi : Initially, I liked craft-style items, especially those with a folk-art feel. At first, I preferred clean, precise forms, and colors like matte black or gray. However, since this is the home of Oribe and I use Mino clay, I started thinking about working with traditional glazes, while still maintaining a modern feel.

Hanada: What do you value most when making your work?

Kazuharu Adachi : Well, there are many things, but I do not have any rigid obsessions. I am just happy if as many people as possible use my work in their daily lives. I want to take my time and create good items, though it can be quite difficult.

Hanada: Your tableware always feels just right—the balance of the forms, and the depth of the green in your Oribe pieces. The charm lies in how you never overdo it. It is clear that you place great importance on how food is presented on the plate.

Kazuharu Adachi : I love cooking. I truly love it.

Hanada: You must feel great when you are cooking.

Kazuharu Adachi : If you mean feeling great, that would be when I am tipsy (laughs).

Hanada: That is when you are completely relaxed (laughs). Perhaps people do not notice happiness or unhappiness as much when they are truly in the moment. Oh, is that piece over there by Yukinoura?

Kazuharu Adachi : Yes, it is. I bought it when I visited Hanada.

Hanada: It is wonderful to have a variety of pieces.

Kazuharu Adachi : Yes, it is always enjoyable to use tableware made by other artists. Now, I think the Gohei mochi is just about ready.

Hanada: That looks delicious…

Kazuharu Adachi : It is very good.

Hanada: Every time I visit, I feel like I am just here to enjoy delicious food. Thank you, I will gladly have some. You are not originally from this area, are you?

Kazuharu Adachi : No, I was born in Tochigi prefecture.

Hanada: So the local food here was completely new to you.

Kazuharu Adachi : Yes, it was the first time for me.

Hanada: Oh, these pickles are delicious too.

Kazuharu Adachi : Yes, they go perfectly with tea.

Hanada: This konjac is wonderful as well…

Kazuharu Adachi : It was just made, so it is as fresh as can be.

Hanada: It has no unpleasant odor at all.

Kazuharu Adachi : Yesterday, knowing I had a guest coming today, I asked if they had any konjac, and they told me they had just made it that very day.

Hanada: That reminds me, I visited Mr. Yasue before coming here, and he mentioned that he had visited you recently. I noticed many notes left around his workshop—things like measurements for pieces and glaze recipes.

Kazuharu Adachi : I could never do that.

Hanada: I certainly cannot picture you taking detailed notes with exact numbers (laughs).

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