Nambu Iron Kettle Santama / Arare

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Nambu ironware is a traditional craft that originated in the Nambu domain during the Edo period. The exterior of Nambu kettle has a bumpy texture called “arare” (hailstone), which effectively increases the surface area of the iron kettle, resulting in optimal heat distribution. Under the helm of the third-generation head, all of Kamasada’s products are designed by the master forger Nobuho Miya, who carries on his family legacy by crafting ironware with modern forms and expressions without compromising the highest standards of craftsmanship. This iron kettle is designed to withstand the test of time.

  • Area: Morioka, Iwate Prefecture
  • Brand: KAMASADA
  • Material: Cast Iron
  • Size: φ165 x H180mm (Including handle)
  • Capacity: 1000ml
  • This product comes with its original box.
  • Only available in Singapore.

Brand: Kamasada

Founded during the Meiji era, Kamasada is a cast metal studio based in Morioka, Iwate Prefecture. This family-run workshop draws upon the abundant resources of its hometown to create exceptional cast ironware using traditional Nambu techniques. Meticulously crafted with precision, these kettles are rust-resistant, long-lasting, and well-insulated. 

Instructions for use

To use this product safely and comfortably, please follow the instructions below:

  • Gently clean the inside of the kettle using water.
  • Fill the kettle with water and add green tea leaves. Place it on a low flame with the lid open and allow it to boil for 15 minutes. Repeat this process 2-3 times. This helps the tannin in the tea leaves to bind with the iron, eliminating any metallic odor or taste.
  • During the initial "break-in" period, it is recommended to use the kettle daily for approximately two weeks.
  • When in use, it is most effective to heat the kettle with a low flame as long as possible. However, exercise caution when heating an empty kettle.
  • After a few days of use, you may notice the appearance of red rust-like specks on the inside. These will eventually disappear and be replaced by a white fur-like substance within 1-2 weeks of continued use.
  • More white scale will gradually cover the insides of the kettle, and the water will begin to taste better. While the water is still safe to drink during this period, if you are not satisfied with the odor or taste, it is advisable to make tea instead.
  • With prolonged use, the kettle will become heavily scaled, resembling a white powder coating. The scales may have a tinge if yellow, brown, or green depending on the water quality.
  • After each use, make sure to store the kettle in a well-ventilated area once it has completely dried. Avoid keeping water in the kettle when storing to prevent damage.
  • If there is any remaining water in the kettle, it is advisable to empty it while the kettle is still hot. The residual heat will help to evaporate the water droplets faster. If there is leftover water, use a low flame for about one minute to evaporate the moisture. Do not heat the kettle when it is empty.
  • To maintain the exterior's original black gloss, gently wipe it with a dry cloth or press a cloth soaked in tea against it and then squeeze out the excess liquid.
  • Do not use scrubbing brushes or cleansers on both the interior and exterior of the kettle.
  • Even after the break-in period, it is recommended to use the kettle at least once a month. If left unused for an extended period, the process of seasoning will be necessary again.

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