Vendor Profile
NAGAO Co.,Ltd
Address | Butsuryu Center 2-11 Tsubame-si Niigata, JAPAN ZIP:959-1277 |
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Representative Name | TETSUHIRO NAGAO |
Annual Revenue | closed |
No. of Employees | 15 |
Web Site URL |
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SD item code:7612567
Detail | Price & Quantity | |||
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This product is currently unavailable |
Dimensions |
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Size: Diameter 195 (girth) x height 130 (excluding handle) mm
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Specifications |
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Country of manufacture: Japan
Material / component: Material*: Iron (Nambu ironware, traditional craft designated by the Minister of Economy, Trade and Industry)
Package: In individual packaging bag
Product tag: None
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Description
Timeless Tetsubin Experience the ancient Japanese craftsmanship of Nambu tetsubin NAGAO has selected tetsubin* kyusu (iron kettle) made in Mizusawa, Iwate Prefecture, and Tsubame-Sanjo, Niigata Prefecture, from the viewpoint of modern kitchen* tea* coffee products. The tetsubin can be used as a kettle*kettle, and the kyusu can be used for coffee*tea*herb tea, in addition to green tea. And by boiling water in an iron kettle and drinking it, the iron inside dissolves out and becomes an iron supplement for those who are anemic. This is by no means a convenient product. It is rather inconvenient and heavy. But you can experience the same texture as the weight of that Nambu ironware You will find your own meaning and satisfaction in the act of "boiling water," which used to be an ordinary part of your daily life. *About Nambu Ironware Nambu ironware originated during the heyday of the three generations of Hiraizumi Fujiwara, who left their culture in Michinoku, and the tradition has been handed down to the present day over 800 years. Nambu tetsubin tetsubin is characterized by its unique cast iron skin* astringency* sabi and wabi, as well as by the "matsukaze" (wind blowing from the pine trees) when the water boils. This product is heated to about 900 degrees in a charcoal furnace and finished one by one using a traditional technique unique to Nambu, in which an oxidized film is applied to the inside to prevent gold stains, and the surface is colored with a urushi* o-haguro burnish. Designated as a traditional craft by the Minister of Economy, Trade and Industry in 1975. |
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Shipping Method | Estimated Arrival |
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Sea Mail | From Apr.30th to Jul.4th |
Air Mail | From Apr.11th to Apr.15th |
EMS | From Apr.10th to Apr.15th |
Pantos Express | From Apr.12th to Apr.17th |
DHL | From Apr.10th to Apr.12th |
UPS | From Apr.10th to Apr.12th |
FedEx | From Apr.10th to Apr.12th |
Some trading conditions may be applicable only in Japan.
After you place your order we will check the number of items in stock. Inventory is fluid. If the product is out of stock for a long period of time or discontinued, your order will be cancelled. Please understand the above points in advance.
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Experience the ancient Japanese craftsmanship of Nambu tetsubin
NAGAO has selected tetsubin* kyusu (iron kettle) made in Mizusawa, Iwate Prefecture, and Tsubame-Sanjo, Niigata Prefecture, from the viewpoint of modern kitchen* tea* coffee products.
The tetsubin can be used as a kettle*kettle, and the kyusu can be used for coffee*tea*herb tea, in addition to green tea. And by boiling water in an iron kettle and drinking it, the iron inside dissolves out and becomes an iron supplement for those who are anemic.
This is by no means a convenient product. It is rather inconvenient and heavy. But you can experience the same texture as the weight of that Nambu ironware
You will find your own meaning and satisfaction in the act of "boiling water," which used to be an ordinary part of your daily life.
*About Nambu Ironware
Nambu ironware originated during the heyday of the three generations of Hiraizumi Fujiwara, who left their culture in Michinoku, and the tradition has been handed down to the present day over 800 years. Nambu tetsubin tetsubin is characterized by its unique cast iron skin* astringency* sabi and wabi, as well as by the "matsukaze" (wind blowing from the pine trees) when the water boils. This product is heated to about 900 degrees in a charcoal furnace and finished one by one using a traditional technique unique to Nambu, in which an oxidized film is applied to the inside to prevent gold stains, and the surface is colored with a urushi* o-haguro burnish.
Designated as a traditional craft by the Minister of Economy, Trade and Industry in 1975.
日本古来のモノ作りを体感できる、南部鉄器
岩手県 水沢で製造された鉄瓶・急須を、新潟県 燕三条のナガオが現代のキッチン・ティー・コーヒー用品の目線からセレクトした
鉄瓶はやかん・ケトルの用途として、急須は緑茶以外にも珈琲・紅茶・ハーブティーなどの用途として。そして、鉄器でお湯を沸かして飲むことにより、内側の鉄分が溶け出して貧血気味の方には鉄分補給にもなる
決して便利な商品ではありません。むしろ不便で重いです。けれど、その南部鉄器の重量と同様の質感をあなたは体験できる
日常の一コマとして無味乾燥であった"お湯を沸かす"という行為自体に、あなたなりの意味と満足感が生まれる事でしょう
*南部鉄器について*
南部工芸鉄器は、みちのくにその文化を残した平泉藤原三代の全盛期に端を発し、以来800年以上の永い時間かけて伝統が今日に伝えられている。南部鉄瓶は、独特の鋳肌・渋さ・寂と侘びなどの味わいと、お湯が沸く時の「松風」が特色。この製品は木炭炉で約900度に熱し、内部に酸化被膜を付けて金気止めをし、表面にウルシ・おはぐろを焼付着色する南部独特の伝統技法で一つ一つ仕上げている
1975年(昭和50年)、経済産業大臣指定の伝統的工芸品に指定される 2020新作