Nambu Ironware [2]
Kamasada produces not only a variety of reasonably priced goods for routine use, but also lots of luxury goods for tea ceremonies and other events.
In the shop there is a special corner to display many high-class tea kettles which we can rarely purchase or have the opportunity to use.
・Henryo Gama
(that is a collaboration between Mr.Miya and Mr.Shigeru Uchida, designer.)
Originally Iron-kettle comes from luxury ironpots used for tea ceremony.In the Edo Era, it was modified for daily use And was reduced in size and sports the addition of a handle and a spout. After which their popularity took off.
■Feature of Iron Kettle
(1) It helps us to take supplemental iron.
(2) It can remove the smell of chlorine from tap water.
(3) It can maintain the temperatureof the water.
‘Iron return to the soil’.
That means iron is slow to tarnish, decomposed after long periods of time, and eventually vasnishes, which is a completely natural circle of life. Of course, we can use them for hundreds of years if we can care for them properly.
For this reason, I think ironware is good for the ecology.
Kamasada’s Ironware is made of iron that is blended by their original compounding technique.
They are rust-proof for each iron kettle so as to fire them over charcoal during the finishing operation, instead of using anticorrosive paint. In truth there is no iron which does not rust. So it is better to keep using ironware without concerning yourself over a little rust.
Now I’m very pleased to introduce how to deal with and care for ironware for to help preserve it for long term use.
■Break-in
First in preparation for daily use, we have to keep boiling water according to the following procedure everyday for two or three weeks so that ample ‘Yuaka’ attach itself on to the insde surface of the ironware.
‘Yuaka’ is kind of film made of minerals attached to the inside surface of the kettle. It is said that it can provide protection against rust and make the taste of water milder.
(1) Rinse with plenty of water once or twice to remove any dust which may have settled inside.
(2) After rinsing, fill the water in the kettle up to about 60% of its capacity.
Then bring the water to a boil.
(3) After boiling, pour off the boiled water. Then dry up the kettle over a low heat.
Repeat steps (1) to (3) every day for 2 or three weeks.
(4) Never tourch, nor scrub it with a brush.
Or the ‘Yuaka’ is come off.
After a time you can see some bronzed splotches or markings in the kettle. Please do not be concerned about these patch asthey are a signs that ‘Yuaka’ is properly adhered.
■Precaution for daily use .
(1) Be sure to boil water at a low heat
(2) When some water settles on the outside the kettle, dry it gentlly with a soft towel.
(3) Be sure to dry the inside by putting the kettle over a low heat.
(4) When washed, be sure not to use a a detergent and brush.
(5) Be sure to store it in a well-ventilated place, and use it at least once a month.
■What to do at times like below…
(1) In case you forgot to pour out the excess water.
—> Start again from the ‘break-in’ phase
(2) In case you let the kettel boil dry.
—> Start again from the ‘break-in’ phase as mentioned above.
If the water is contaminated, it needs repair. Then you have to request the factory to fix it.
(3) When the handle becomes unclasped, when it has worn thin at the bottom, or when it gets a hole.
—> It needs repair. Then you have to request the factory to fix it.
Noｗ you can enjoy wonderfully delicious water with Nanbu Ironware.
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Loading ...July 17, 2008 - 5:41 pm
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