March 2026

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[Azmaya's Copper Kettle]

How do you go about your daily tea-making routine? For those who have a habit of brewing a large batch of tea to stock in the refrigerator all year round, the choice of a kettle can be a small but significant point that affects the quality of your kitchen work. Lately, Azmaya's Copper Kettle has become an indispensable partner in my tea-making process. Today, I would like to share my experience using this kettle and the unique charm it brings to the home.

Previously, our household used a common 2L plastic pitcher. It served us well for barley tea in the summer and rooibos tea during other seasons, but I often found the actual process of making the tea a bit of a chore. The problem was that my iron kettle couldn't boil 2L at once, necessitating the use of extra pots and kettles—a “double effort” that felt inefficient. That is why I decided to take the plunge and welcome Azmaya's Copper Kettle, which holds approximately 2L, into our kitchen.

However, when this dazzlingly bright kettle arrived, its presence was so beautiful that I hesitated to start using it for a while. Today would be the first and last time I could see this brand-new, mirror-like shine. I often hear customers say, “I feel the most nervous when using a new item for the first time,” and I finally truly understood that sentiment. While I knew that the real pleasure of copper is the patina it develops over time—maturing into a calm, deep hue—I was caught in a pleasant tug-of-war between wanting to preserve its newborn beauty and wanting to use it. I found myself taking it out of the box only to put it back in again.

Eventually, my life with the Copper Kettle began. The convenience of being able to make a large amount of tea in one go is simply unmatched. Copper's thermal conductivity is twice that of aluminum, five times that of iron, and twenty times that of stainless steel. Since the water boils relatively quickly, it makes the process very smooth, even during busy hours. What I noticed most after starting to use it was its overwhelming efficiency. Once the tea is brewed and cooled to room temperature, you can simply fold down the handle and put the kettle directly into the refrigerator. Generally, long-term storage of tea in metal containers is not recommended; however, in our home, where two people finish the batch in about 1.5 days, we haven't noticed any odor transfer from the fridge or any metallic smell from the kettle. On the contrary, I am always pleasantly surprised by the icy-cold texture of the handle when I bring the chilled kettle to the table and pour. It saves the step of transferring tea to a pitcher, streamlining my housework. The lack of small parts like gaskets makes it incredibly easy to wash, which was another delightful discovery.

Heating it on the stove, placing it in the fridge, and bringing it to the table—as these days repeat, the surface of the kettle begins to bear the marks of water droplets and the subtle tints of the flame. Being able to see the copper change every day is a great joy in “raising” a tool. Perhaps the reason we find beauty in aging is that we can see the layers of time spent together. Copper changes because its surface oxidizes upon contact with oxygen and moisture, forming a natural protective film. By the time the shiny metal settles into a mellow, amber-like color, it will surely provide a sense of security, like a companion that has been by your side for years. The process of it becoming a “one-of-a-kind tool” while supporting daily chores is deeply satisfying.

The peace of mind that comes from always having delicious tea in the fridge, combined with the fun of maturing a tool into your own style. Imagining a future that spans decades, why not welcome this Copper Kettle into your kitchen? The spout and body are exquisitely finished through manual welding. Tools born from such careful craftsmanship by artisans will surely color your daily life more richly and vividly.

Azmaya's Copper Kettle
https://www.shokunin.com/en/azmaya/yakan.html
Seiryugama's Kumidashi
https://www.shokunin.com/en/seiryu/kumidashi.html
Tsuchiya Orimonosho's Pot Holder M
https://www.shokunin.com/en/tsuchiya/

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[Indigo Classic's T-Shirt]

At Shokunin.com, we are pleased to introduce new indigo-dyed products from Indigo Classic, with T-shirts now available for viewing at our Ginza Showroom. These T-shirts, made from a soft yet sturdy thick jersey fabric, allow you to enjoy an aging process similar to that of denim. Each piece has a strong presence on its own and is available in two beautiful variations: a deep, dark navy and a lighter blue with a charming, uneven texture.

Indigo Classic is a factory brand born from the soil and handwork of Nara. The entire process—from cultivating the indigo plants to preparing the “sukumo” (fermented indigo leaves), dyeing, and sewing—is consistently carried out by hand. Indigo dyeing is a traditional technique using dried and fermented indigo leaves. By repeatedly reducing and oxidizing the fabric within an “aigame” (indigo vat) filled with dye liquor, a beautiful blue color is developed.

The history of indigo dyeing is ancient, said to have been used in Japan as early as the Nara period. During the Edo period, when Awa Indigo from Tokushima became a major production center, practical indigo dyeing, which strengthens the fabric, deeply permeated the lives of common people. Indigo is known for its excellent antibacterial and insect-repellent properties, and it has a background of being favored since ancient times for its expected “medicinal effects” to protect the skin.

Blue is a color familiar to Japanese people, as seen in the nickname of the Japan national football team, “SAMURAI BLUE.” It is said that the term “JAPAN BLUE” originated in the Meiji era when the British scientist Robert William Atkinson visited Japan and praised the indigo-dyed noren curtains and clothing that colored the streets.

Indigo Classic's T-Shirts are designed with the criteria of being “clothes that can be worn for 10 years, and that you will want to wear for 10 years.” With a simple, refined silhouette and high durability, they are perfect for everyday wear that can be cherished for a long time. We invite you to visit our store and experience their texture for yourself.

Indigo Classic's T-Shirt
https://www.shokunin.com/en/indigo/
Ginza Showroom
https://www.shokunin.com/en/showroom/ginza.html

References
https://www.nikkei.com/article/DGXMZO31388170V00C18A6000000/
https://classicjapan.official.ec/about
https://www.ndl.go.jp/landmarks/sights/konyacho
https://dl.ndl.go.jp/pid/1312311/1/1

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[Enjoying “Carro-katsu” with Kiya's Onioroshi]

“Carro-katsu” (carrot activities) refers to the trend of enjoying carrot cakes—from visiting favorite bakeries to crafting original recipes at home. This movement truly took off around 2021, fueled by the rise of home cooking during the pandemic and a growing health consciousness. The surge of “Instagrammable” cross-section photos on social media also played a significant role in its popularity.

While carrots were once a representative vegetable that children disliked, the spread of sweeter varieties in the 1990s has established them as a vegetable that can be enjoyed almost like a fruit. Carrot cakes, which incorporate a generous amount of grated carrots, are loved not only for their moist texture but also for the endless variations created by combining different spices and nuts.

Did you know that carrots are broadly divided into two types: “Oriental” and “Western”? The Oriental varieties, introduced in the early Edo period, are long and slender with a strong sweetness and soft texture, making them ideal for simmered dishes. On the other hand, the Western varieties, introduced in the Meiji era, are the orange, thick, and short carrots that are common today. Although they became mainstream after World War II due to their ease of cultivation and compatibility with Western cuisine, there are stories of celebratory cakes being made using the gentle sweetness of Oriental carrots during the food shortages immediately following the war.

A staple in our home is a simple carrot cake made with rice flour and baked in a toaster oven without using baking powder. It is heavily seasoned with ginger and cinnamon and kept moderately sweet. The indispensable tool for this cake is “Kiya's Onioroshi.” Its teeth are larger and sharper than a standard grater, allowing for a coarse shred. By intentionally crushing the vegetable cells coarsely, the moisture is retained, ensuring that the carrot's texture remains even after heating and its natural sweetness is highlighted. The combination of moist rice flour batter and carrots grated with the Onioroshi is truly exceptional.

Kiya's Onioroshi is on display at several of our showrooms. We invite you to pick one up and experience its quality for yourself when you visit.

Ingredients:
2–3 tbsp Cane sugar (to taste)
2 M-sized eggs
1 tbsp Yogurt
2 tbsp Rice oil
☆ 100g Rice flour
☆ 1/2 tsp Baking soda
☆ 1/2 tsp Cinnamon (to taste)
☆ A pinch of Nutmeg (to taste)
1/2 medium Carrot (grated with Kiya's Onioroshi)
50g Total of your favorite nuts (e.g., walnuts), raisins, and shredded ginger

Instructions:
1. In a bowl, mix the cane sugar, eggs, and yogurt with a whisk. Once well combined, gradually add the rice oil and mix further.
2. In a separate bowl, mix the ☆ ingredients and sift them.
3. Add the grated carrot, chopped nuts, raisins, and ginger to the sifted ingredients, then combine with the egg mixture from Step 1. Mix until no floury clumps remain.
4. Line a mold (we use Noda Horo's Rectangle Deep M) with parchment paper and pour in the batter.
5. Cover with aluminum foil and bake in a toaster oven for about 25–30 minutes. Adjust the time while checking the color.

Kiya's Onioroshi
https://www.shokunin.com/en/kiya/onioroshi.html
Noda Horo's Rectangle Deep M
https://www.shokunin.com/en/noda/
Sori Yanagi's Whisk
https://www.shokunin.com/en/yanagisori/awadate.html
Sori Yanagi's Stainless Steel Bowl
https://www.shokunin.com/en/yanagisori/bowl.html
Showroom Information
https://www.shokunin.com/en/showroom/

References
https://www.kyodo.co.jp/local/2025-05-19_3937302/
https://news.cookpad.com/articles/55205