Collection: ONIGIRI & NEW RICE

Every autumn, Japan waits for shinmai — the first rice of the year's harvest. It is glossier and sweeter, cooked with a little less water, and the first bowl is eaten plain, with nothing on it. This is the table for it: a clay pot from Banko to cook it, a sawara-wood keeper to hold it, rice bowls from Hasami, small plates for what goes beside — and a hinoki mold for the onigiri you press the next morning. In the U.S., look for a "New Crop" label at your Japanese grocer from October.