MYRTH Ceramics

When we developed Ume, the first question we asked ourselves was: does it work with everything we already make? That’s how we approach every color we add to the collection. The core palette was designed to mix and match freely, no bad combinations, and any Studio Edition glaze we release has to meet the same bar.
Ume does. Here’s how we use it with the colors you might already have at home.
Ume + Verdigris: they share the same cool undertone, one just happens to glow. If you have Verdigris at home, this is an easy yes.
Ume + Nightfall: the contrast is sharper than you’d expect, and it works exactly because of that. Nightfall owners, this is your move.
Ume + Canyon: Canyon runs warm, Ume runs cool. On the table together they balance each other out in a way that’s hard to explain until you see it.
And if you can’t pick just one: Ume + Verdigris + Nightfall as a set. We have this set up in our studio showroom right now and we love the combo.
Ume is a Studio Edition glaze, available through the end of July. Shop the link in bio.

Open Studio this Saturday! Join us.

June 13, 10am–3pm at Phillipsdale Landing in East Providence. One day, no restock, close when it’s gone.

Seconds at 40% off, prototypes and one-of-a-kinds priced individually, past glazes and rare finds, studio equipment and ceramic books. We’re paring down and it all needs a home.

Snacks, coffee, and an early taste of the Ume soda we’ve been working on.

Come early. 📍 310 Bourne Ave Suite 14, Rumford RI

Attn: Chefs and Designers! We just expanded our glaze collection to 15 colors, eight available exclusively for trade. Same restaurant-grade porcelain, same durability our partners rely on through service after service. Just a wider palette to work with.

Brine, Agave, Roux, Shallot, Brandywine, Miso, Mole, Char, and Ume. Full collection at myrth.us/hospitality/glazes. Samples available on request.

Char against chartreuse. It’s the combination we keep coming back to this spring, and the reason we’ve been plating on Ume since it launched.

Grilled peaches, halloumi, chili crisp, shiso, flaky salt. Honestly it was a studio lunch just the other day. I couldn’t stop taking photos of it in the Myrth kitchen sunlight.

Ume is a Studio Edition glaze, available through the end of July. Link in bio to shop.

Fresh ume arrived from the day before we left for the Utility trade show in Chicago. They’ve been waiting patiently in the fridge for a quiet Sunday morning, and this is it.

Ume are Japanese plums, harvested green and tart before they fully ripen. You don’t eat them raw. You preserve them in salt, in sugar, in soy and let time do the rest. Today I’m making two jars: one ume syrup with shiso from our garden for summer cocktails, one ume shoyu for cooking when I want a brighter soy, closer to ponzu. The shiso adds a floral balance to the sweet tart fruit, plus it will color the syrup pink. Both jars will sit on the studio counter for the next few weeks before they’re ready.

We named our newest glaze Ume for this color, that particular yellow-green of the fruit just before it turns. Seeing them together on the plate this morning, we feel like we got it right.

Ume is a Studio Edition glaze, seasonal and made to order. Link in bio to shop.

Today we’re launching something new: Ume, our first Studio Edition glaze. I want to tell you where it came from.

There is a specific color that only exists for a few weeks a year. Right after a long winter, when the first leaves come out on trees that spent months dormant. Too yellow to be green, too green to be yellow. It doesn’t last. Within a few weeks it deepens, commits to being one thing, and the moment is gone until next year.

I have wanted that color in our porcelain for as long as we’ve been making tableware. Some batches pulled too lime, some too lemon. What we landed on is a luminous pale chartreuse that sits right at the edge of yellow — the color of fresh-picked nanko-ume just before they ripen.

Ume is the Japanese plum, and it’s an ingredient serious cooks know well. Umeboshi. Ume kosho. Ume vinegar. The reference felt right on every level. Not just visually. Contextually. Seasonally.

Studio Edition glazes are colors we develop that belong to a specific moment. Limited, one season only. Ume is available through the end of July.

Shop via link in bio. Made to order, ships in 3 to 4 weeks.

Uchibā Charlotte opened this spring with this delicious dessert on the menu. This dish is taiyaki, strawberry ume, whipped crème fraîche, served in our Canyon Basso Bowl.
Uchibā is part of Hai Hospitality, a group we’ve worked with across multiple locations. Each restaurant is different. The standard is the same 💯
We’re headed to the Utility Trade Show in Chicago May 17-18th. If you’re a chef or hospitality buyer who wants to see the work in person, come find us.
Hospitality inquiries at myrth.us/trade.

Made for this. Tableware for Frank & Laurie’s, Providence.

Dinner palate in Dove, App Plate in Rosewood, Quiche in my belly not long after this shot 😋

Highlights from our pop-up at .object Brooklyn this past weekend. Thanks and team for having us in that dreamy secret ceramics shop - it was truly special. Shoutout to for the delicious treats. Loved meeting new friends in New York and sharing the RI maker love. Hope to be back soon!

🍒 Cherry Bombe Jubilee 2026 🍒

This is our kind of room. Chefs, restaurateurs, food writers, home cooks – people who care about every detail on the table. Jubilee in New York felt like that from the moment we set up. It was a whirlwind wonderful day and I wish I had taken more photos but here are my favorites and a few highlights…
The day started with a lovely moment at our Bombe Squad Booth during the morning welcome session. Someone stopped at our table, picked up a flyer, and read the tag line: made with heart, hand, and soul. They immediately connected with it and we had a great chat about intention, choosing the things around your, presenting food with the same care you bring to the food itself. We’ve believed this since we started Myrth. It’s always exciting to hear it said back to us.
I love how our Bombe Squad Booth came together. Our friend graciously shot us and the table set up. Thanks chef!! We chatted about what it takes to run a restaurant - scroll to the slide of her talk for the perfect summation. Chef Strong! 💪
We got to spend time with chef of Hellbender, whose food we were introduced to through our pals PostBoy and their Abandoned Ship series. It was great to meet IRL!
gave a great solo talk and I got to meet her afterwards. Happy to come home with a signed copy of her new cookbook Soomaaliya. Can’t wait to cook from it, up first cardamom crepe.
Scooped up ’s book Obessed with the Best (us too) and she signed it too!
We ate so many delicious bites. My fav was the Chocolate Cake with Marzipan Buttercream and raspberries. We actually ate desert first at lunch, because it was Jubilee after all!
The room was full of moments like that. Generous, collaborative, genuinely warm in a way that stayed with us on the drive back to the hotel.
New York, thank you. To everyone who stopped by and picked up a flyer or had a chat with us thank you! you’re exactly who we make Myrth for.