The designer, OJI Masanori, wanted to make a plate for serving slices of bread and eventually came up with two sizes of wooden boards. One is a brunch board, and the other is a charcuterie board.
You may enjoy bread, pancakes, salad, etc., served as one-plate on the brunch board. Slices of ham, pepperoni, cheese, etc., may be dished up beautifully on the charcuterie board for a wine party.
The material is cherry harvested in Japan
Cherry lumber with larger diameters is relatively rare, so narrower pieces generated in making other larger products are spliced together. The traces of splicing is visually minimized thanks to the grooves.
The edges are structured with some room above the tabletop so that one can easily lift it, and these boards blend into the table setting with other conventional plates and dishes.
Toasted bread won't be wet on the touching surface thanks to the grooves. When used as a tray, a pot and cups sit stably as the grooves are carved in right intervals.
You can also take a number of the boards stacked in a basket for a picnic. Or, you may set up a pot and a dripper on the board to brew coffee right on the spot.
