Ironware called Nambu Tekki epitomizes the endurance of traditional Japanese brands. This celebrated local specialty was developed during the Edo period in Nambu Domain (also known as Morioka Domain), which is now Iwate Prefecture in the Tohoku region. Nambu Tekki traces its origins back to the 17th century, maintaining its traditions while meeting the challenges of modern design. It now includes contemporary color variations and new styles adapted to use with popular IH (induction heating) systems.
Simple design and subtle decoration give Nambu Tekki its distinctive character. Production of this traditional ironware began as a result of growing need for tea utensils, which is why it is often identified with the tetsubin (iron kettle) and kyusu (teapot). A minute dot pattern called arare is painstakingly produced by manual labor. You can see this precision process at the factory of Iwachu, the leading manufacturer of Nambu Tekki, where sophisticated craftsmen bring expert skill and intense concentration to creation of state-of-the-art ornamentation.
High-quality iron is the main material of Nambu Tekki. Since this ironware dissolves bivalent iron into boiled water, it helps supplement iron in the diet. It’s said that this ironware effectively removes chlorine from tap water and gives it a mellow taste. Thus, this traditional design combines high performance with unexpected practical benefits.
The internal surface of some new Nambu Tekki designs is enamel coated because some consumers — particularly in countries outside Japan — may prefer not to use a bare iron surface. However, if you want to enjoy the essence of Nambu Tekki, uncoated ironware is recommended. There’s no need to worry about corrosion because an oxide film forms on the inner surface during the traditional finishing process of kamayaki-shiage (kiln firing), helping to prevent rusting.
Nambu Tekki ironware reflects traditions forged by master artisans, yet fitted to modern living. May it serve you well.