I named them sushi plates because that’s where my inspiration first came from. In truth, they are for any yummy morsels that are enjoyed with a dipping sauce.

Not to be mistaken for a chip and dip platter. The portion size is likely to be too small for that. These are designed to be used for one or two people. The small section for dipping stops the sauce from running all over your plate.

It was on a dinner date with my husband that I had the idea to make them. We were in a Japanese restaurant and I had ordered some sushi and gyoza. The meal came out on cute little rectangle plates with a small rectangle section in the corner for the dipping sauce. I was smitten with these sweet little Japanese plates. The next day I just had to get on my wheel and make a round, wheel thrown version of them.

I love making, decorating and using these plates. It is my pleasure to bring them to you.

-Donna.

They keep butter fresh without refrigeration so your butter can be kept at room temperature and spreadable. The butter will stay fresh for a month as long as the water is changed regularly.

A student of mine mentioned she would like to make one but I had never heard of them.  She explained them to me and I was intrigued.

After I went away and looked them up, I then practised making one so I could teach the technique.

The one I had made worked wonderfully but it wasn’t too pretty.  I then made a couple more that I thought would look much nicer on bench tops, keeping in mind that the lid also works as a base when in use.

They are very useful and have become more popular than I had ever imagined. It’s lovely to see they’re enjoyed by so many.

-Donna.