how to enjoy bowls (in japanese manner)

After a bit of struggle a new series of bowls is coming to finished product, nearly. I'm now taking place a few tests to check if this is OK as tableware.
There are a few simple things we potters do: thermal test by putting a piece in an oven, acid test by leaving a slice of lemon on the surface and stain test by making a tea few times in the piece. 
But all these things can be unnecessary in Japan as we even drink tea out of Raku bowl which is a very toxic form as a bowl! (Here is a culture shock!)
There are glaze surfaces you recognise as fault but we Japanese appreciate as beauty: crackle, pinhole and crawling etc etc... And we enjoy its change of colour by stain and aging. When the favourite piece got broken we even mend it with lacquer, gold and silver (kintsugi), and this way we appreciate it even more. 
These are basic things we do in handling hand-made bowls in Japan. 
1. After the purchase, put it in hot water on hob and keep it boiling for a while. We put rice into the water, which is better but not necessary. 
2. Don't leave it in water. The bowl absorb water from crack, pinholes and unglazed surface and this makes it easier to break and also the smell goes inside it if the water is not clean.
3. Don't wash it in dishwasher. I would think most of the bowls stands with hot water in the dishwasher but soft tableware made with terracotta and earthenware clay can get easily chipped in a mass-washing. Anyway, I think washing-up is the best time to get to know the bowl, so have a lovely time with your favourites!

one of my favourite bowls, broken and mended with kintsugi technique



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