The clay in Iga (south of Nagoya) is naturally porous and fine, lending itself to thousands of years of Japanese ceramic production. Made on the site of the worlds oldest kilns, this sweet, simple, diamond hard Japanese condiment dish is essentially artifact quality, though don't let that keep you from filling it with chili oil, salsa macha, mixed pickle, or whatever feisty side sauce tickles your fancy. Can you even with that tiny mulberry wood sauce spatula!? We can't. Bring on lunch.