• 南部鉄器の岩鋳の鉄瓶ふくまるでお茶を入れている写真
  • 南部鉄器の岩鋳の鉄瓶ふくまるの斜め上からの写真
  • 南部鉄器の岩鋳の鉄瓶ふくまるの横からの写真
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  • 南部鉄器の岩鋳の鉄瓶ふくまるの取手の写真
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株式会社岩鋳

Iron kettle Fukumaru

Iron kettle Fukumaru

$760.00
$760.00
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Supplementary product information

Production area: Iwate Prefecture

Dimensions:
(Height) 18.5cm (including handle)
(Width) 17.5cm
(Depth) 20.5cm (including spout)

Material: Cast iron (Interior: kiln-fired finish, Exterior: lacquer-fired finish), Handle: forged iron

Weight: Approximately 1.5kg

Capacity: Full capacity approximately 1.3L, appropriate capacity approximately 1.0L

Usage precautions:
・Heat sources: Compatible with gas, direct flame, IH, etc.
・When boiling water, please slightly offset the lid to allow steam to escape
・This iron kettle is not suitable for brewing tea leaves directly. When preparing tea, please transfer the boiled water from the iron kettle to a teapot before use

Nambu ironware kettle.
In addition to the iron dissolving into the water giving it a softer taste, the chlorine contained in tap water is absorbed into the inside of the kettle, so it has long been said that water boiled in an iron kettle tastes delicious.
This iron kettle was made by the traditional craftsman Kiyoshige. It is a traditional craft item made by a craftsman called a kettle maker.

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The History of Nambu Ironware

Starting from a small ironware workshop in a local community, we have faced numerous trials through the Meiji and Taisho periods, including the cessation of production during wartime and changes in lifestyle. Nevertheless, we continue to challenge ourselves on the solid foundation of tradition.

南部鉄器の職人が作業をしている写真

The manufacturing process of Nambu ironware

We create our products using iron, a natural material gifted to us by nature.
65 processes carried out by hand through the skilled work of our craftsmen.
It is said that it takes at least 15 years to become a fully qualified artisan.
Beyond our work, there are always customers who will use our products, and without this awareness, we cannot create quality pieces.
The "form" and "functionality" that have remained for 400 years have been accepted and passed down to this day.
When their useful life ends, they return to nature—these are earth-friendly, sustainable tools.

女性が南部鉄器の鉄瓶「ふくまる」を手にしている写真

Growing Cookware

As you boil water and use it regularly, the chlorine from tap water will gradually turn the inside white.
With daily use, white scale will develop in about 1 to 1.5 years.
Not only does it make tea taste mellower, but there are also stories that using it as dilution water makes sake taste sweeter.
Once you have nurtured your iron kettle until the white scale forms, first try it with plain hot water.

Nambu Ironware

Nambu Tekki ironware is produced in Morioka City and Oshu City. It is said to have originated in the mid-17th century when the lord of the Nambu domain invited a kettle craftsman from Kyoto to Morioka to create tea ceremony kettles. Subsequently, as one of the domain's major industries, it continued to develop by calling metalworkers and kettle craftsmen from across the nation. The "forms" and "functionality" that have remained for 400 years have been accepted and passed down to this day.

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