Tea utensils, tea ceremony tools, iron kettle, Nambu iron kettle, flat round hexagonal pattern, Okiharu, 1200ml, approx. 1.2L

capacity	1200ml (approx. 1.2L)
size	Approx. 19.4cm high (including handle) x 16.4cm diameter Approx. height excluding lid: 9.2cm
weight	Approx. 1.65kg
material	Body and lid: Iron
author	Okiharu Foundry (Mizusawa, Iwate)
Note	Since this is a cast product, there may be slight individual differences in size and weight. The colour of the product may differ slightly from the photo. If the item is out of stock, it may take 3 to 6 months to manufacture.
box	Paper Box

●Origin of Nanbu Ironware...The history of ironware in Mizusawa is long, dating back to the end of the Heian period.
It is closely connected to the Hiraizumi culture of the three generations of the Fujiwara clan, who reached the height of their prosperity. It is said that it began when Fujiwara no Kiyohira, the founder of the clan, fulfilled his fervent wish to build Chusonji Temple and had metalworkers invited from Omi Province make many Buddhist altar implements.
The reason why casting flourished in Mizusawa was because of the high-quality river sand in the Kitakami River basin, the iron sand and clay used for casting from the Kitakami Mountains, and the availability of raw iron from nearby Esashi, Kesen, and Higashiiwai.
Nanbu ironware was the first in Japan to be designated as a "traditional craft," and we deliver the dignity that only the real thing can have, relying on 900 years of tradition.
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●What is a baked mold iron kettle? This is the traditional method of making Nanbu iron kettle, in which a mold is made by pressing a pattern into it and then baking it over charcoal.
●The front and back of a Nanbu iron kettle...When placing iron, the spout should be on the right.
If you compare the patterns, you will notice that the side considered to be the back is more subdued than the front.
The caster's signature is also cast into what is considered the back.
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●Care instructions: When using for the first time, fill the pot with water to 80% and boil the water 2 to 3 times.
Wrap a teacup of Sencha in a cloth and bring to a boil.
It removes the smell of lacquer and the tannins in the tea help prevent rust.
Every time you finish using it, pour out all the remaining hot water.
Leave the lid on and let the residual heat evaporate the water.
Do not scrub the inside with a sponge, as this may cause rust.
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●When cloudy red water comes out...fill the pot with water until it is 80% full, add the Sencha tea in a dashi bag or similar, and simmer in water for 15 to 20 minutes, being careful not to boil it empty.
This is a rust prevention method that utilizes the fact that the tannins in Sencha react with the iron, turning the water black.
Repeat this process 2-3 times for better results.
After that, boil water once or twice before using.

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