A new product series called KOKON SHODAI has been born, rooted in the Shodai-yaki pottery tradition that has been passed down for around 400 years at the foot of Mt. Kodai in Kumamoto. The series takes its name from the Japanese words for "ancient" (古, ko) and "now" (今, kon), layering reverence for the past with contemporary sensibilities to create a fresh entry point into this heritage craft.
KOKON SHODAI connects cultures that have grown from the same regional soil — Nankan somen noodles, bamboo chopsticks, and Shodai-yaki pottery — proposing a way for these traditions to be naturally woven into everyday life.
The series was developed through Hakata Daimaru's Kyushu Exploration Team, an initiative that has worked alongside regional producers and craftspeople across Kyushu to present local culture through fresh perspectives.
Background
Nankan Town in Kumamoto Prefecture is home to a deeply rooted food culture, including Nankan somen and Nankan-age (fried tofu). The same area is also the birthplace of Shodai-yaki pottery, a ceramic tradition with a history of around 400 years. Despite sharing the same land and cultural origins, "food" and "craft" had rarely been explicitly connected — until now.
KOKON SHODAI was created to link these regional cultures and cultivate a new sense of what it means to be from Nankan. The initiative is part of a broader effort in collaboration with Kumamoto Prefecture to promote new aspects of traditional craft, with a vision of these handmade traditions being naturally embraced in modern daily life and passed on to future generations.
The guiding philosophy is one of quiet, everyday beauty — vessels that are used naturally, not displayed. The value of Nankan's handcraft heritage has been thoughtfully shaped for contemporary living, without losing the understated warmth of its origins.
By connecting food and craft, KOKON SHODAI aspires to spark a new cultural cycle — one where traditional crafts don't simply sit preserved as relics, but find their way into daily life and continue to be used for generations to come.
KOKON SHODAI Products
Drawing inspiration from the regional landscape of Nankan and the rhythms of daily life, KOKON SHODAI develops new products and proposes fresh ways of using Shodai-yaki. The aim is not special-occasion tableware, but pieces that one naturally reaches for day after day — inspired by family mealtimes, the changing seasons, and the small moments of everyday living.
Somen Bowl
This product brings together three things that grew from the same soil — Shodai-yaki pottery, Nankan somen, and Yamachiku bamboo chopsticks — that had never been united in a single piece before. Nankan somen is said to have had its production method passed down from someone from Shodoshima during the Kan'ei era (over 300 years ago), making it a cherished part of local food heritage. By combining all three, the product brings local culture together in one tangible form.
Beyond its visual novelty, the bowl features a drainage hole that is both functional and thoughtfully designed, representing a new expression that carries Shodai-yaki craftsmanship into modern living. It's a piece designed so that every time you use it at the table, you feel a connection to the region's culture and the hands that shaped it.
Small Rice Bowl
This smaller-sized rice bowl is easy to use for both children and older adults, while also adapting to the changing needs of daily life. Whether you want to eat a little less in the evening or simply have a smaller portion, the idea behind this piece is to transform those small everyday choices from a sense of restriction into something to look forward to. Choosing and using a beautiful bowl can enrich even the simplest mealtime — an unpretentious companion for everyday living.
Herb and Plant Bowl
This small vessel is designed for casually arranging garden flowers and seasonal plants. By bringing greenery into the kitchen, dining table, or entryway, it adds a touch of color to the ordinary moments of daily life. It's not meant for displaying prized blooms, but rather for the small happiness of spending time alongside familiar wildflowers and herbs — a piece of Shodai-yaki that delivers everyday wonder.
POP-UP Event Recap
A limited-time POP-UP was held at Daimaru Fukuoka Tenjin store from May 20 to May 26, 2026, where visitors could handle the KOKON SHODAI products in person and experience the regional handcraft heritage firsthand.
At the venue, the full KOKON SHODAI product lineup was available for purchase, alongside information on Shodai-yaki, Nankan somen, and bamboo chopsticks and the cultural background from which they emerged. Many visitors had the chance to connect with the appeal of these regional traditions.
Seasonal Menu at &LOCALS Acros Fukuoka
Starting in early June 2026, &LOCALS Acros Fukuoka is serving a limited-time menu item: Shodai-yaki de itadaku Nankan New Nyumen (Cold) — a cold noodle dish enjoyed in Shodai-yaki pottery. This offers a way to experience the KOKON SHODAI world not just through the vessels, but through the food itself.
The noodles used are Nankan somen from Narahara Seimensho, sometimes called the "phantom noodles." With a history of over 300 years, they are still made entirely by hand using only wheat, salt, and sesame oil. They're known for a remarkably firm texture and smooth finish that sets them apart from typical somen.
The dish is topped with a house-made preparation of finely cut Nankan-age (fried tofu), simmered slowly with Kyushu soy sauce, kibizato (millet sugar), and red sake. The broth is made with niboshi shavings from Unzen City, Nagasaki, and Rishiri kelp, with a garnish of yuzu pepper from Soeda Town adding a gentle, well-placed accent. The bowl arrives as a layered celebration of local ingredients and craft.
- Price: ¥1,100 (tax included)
- Start date: Early June 2026 (subject to adjustment)
- Location: &LOCALS Acros Fukuoka (1-1-1 Tenjin, Chuo-ku, Fukuoka City, Fukuoka 810-0001)
The Artisans Behind KOKON SHODAI
Nakahira Kiln (Arao City, Kumamoto) / Potter: Tomonari Nishikawa
Carrying on the traditional Shodai-yaki technique of shakugake nagashi (ladle-poured glaze), Nishikawa creates pieces that users can genuinely enjoy. He continues to make vessels that fit naturally into everyday life.
Shoudai Hontani Chihiro Kiln (Arao City, Kumamoto) / Potter: Tomohiro Maeno
Incorporating techniques from Okinawan yachimun pottery, Maeno reinterprets Shodai-yaki with a contemporary sensibility. His work blends tradition with a gentle, modern aesthetic.
Issenzama Kiln (Nagasu Town, Kumamoto) / Potter: Yuichi Yamaguchi
Using local soil and straw ash, Yamaguchi expresses original colors and textures. He values a grounded, everyday approach to making.
Yamachiku (Nankan Town, Kumamoto)
Founded in 1963, Yamachiku is dedicated exclusively to crafting bamboo chopsticks. The company continues to create products that speak to both the person using them and the food being eaten.
