Cast Iron Teapot Care and Maintenance

Drinking tea is gracious and soul lifting, hence you should take proper care of the kitchenware and utensils for making tea. If you make tea the Japanese way, then you certainly must be using the Japanese cast iron teapot for it, and this post is about how you should take care of the pot.

Locally called tetsubin, the Japanese majorly use the cast iron teapot for making tea out of sencha, a type of tea leaf. Many people prefer this teapot because it distributes heat evenly and retains it for a longer period. If handled with care, it can last very long, for many years. 

This Japanese cast iron teapot is unique and maintaining it is different from other Japanese kitchenware, as the techniques are not the same. The tetsubin mostly comes with a protective enamel coating inside of it to fight against rusting.

Cleaning a cast iron teapot is done in a special way. Firstly, don’t just rush to clean it after using it; give it time to cool completely. Use warm water for rinsing it, but totally avoid using detergents used for washing dishes to wash your cast iron teapot.

It might be tempting to scrap the inside part of the teapot, but you should never do so with any abrasive pad because this might damage the enamel coating, exposing it to rust.

When you finish rinsing the Japanese cast iron teapot with warm water, use a soft cloth that is clean to wipe the inner part of the teapot, then use the same cloth in wiping the outside part of the pot. When you are done cleaning, place the teapot upside-down on top the kitchen counter and let it air dry.

The tetsubin is designed to withstand rust, and this is made possible because of the enamel used in coating the inside of the pot. However, if you notice rust formation, probably because of improper maintenance habit, use a soft brush to clean the rusted area. The next step to take is filling the teapot with boiling water together with tea leaves that have already been used. The lid of the teapot should be closed, then give the tea leaves about 20 – 25 minutes to steep. After that, throw away the tea leaves and the water from the teapot. This works in stopping the rust from happening again because the tannin in the tea mixes with the rust, causing a reaction that forms a natural seal.

Japanese cast iron teapots should always be hand washed, but it is important never to place the teapot in the dishwasher. Also, with the methods stated above, ensure that both the inside and outside of the pot are thoroughly dried before storing it. This is because rust can occur even with the tiniest drop of water left in the pot.

Additionally, oil or salt shouldn’t be allowed to touch the teapot because it will lead to corrosion. Even though the cast iron teapot is designed for making tea, you shouldn’t allow water or steeped tea leaves to stay inside for a very long time. This is because it will lead to weakening of the enamel coating that is protecting it, encouraging rust. In addition to the above tips, the cast iron teapot shouldn’t be placed on top of a gas stove or in a microwave.

These are helpful tips for taking care of the tetsubin, and if you follow them religiously, your Japanese cast iron teapot will last for a long time. Take proper care of your teapot, enjoy the goodness of Japanese tea!


Different Types Of Sushiware

In Japanese cuisine, there are different cutlery for different purpose, and this is true for sushi. Shopping for the best sushiware might seem tough, but it shouldn’t be because we are about to bring to you different types of sushiware you should know.

For you to become a sushi master, you need the right equipment just as you need the ingredients and also the sushi making guide.  No matter how skillful you are at making sushi, the wrong wares can ruin the final product, therefore, let’s take a look at some of the essentials for making sushi.

  • Knives
  • Knives are very important when it comes to making sushi, and in Japan, they don’t just make use of any type of knife. Using the right Japanese kitchenware is necessary, but knives are very essential. Make use of the wrong knife, and you will ruin everything!

     For your sushi to come out beautifully, you need to cut the vegetables, fish and also the sushi roll itself precisely, and they all have special knives. In order to make cutting the ingredients precise, Japanese knives are single edged. To help you better, we have even made a post about choosing the right sushi knife. 

  • Sharping stone
  • Sushi knives are very sharp, and to maintain that sharpness at all time they need something to keep them sharp, and this is the purpose of a sharpening stone. As the name implies, the sharping stone ensures that the sharpness of the knife is maintained at all time, making it a worthy companion to your sushi knives.

  • Suihanki
  • In order to perfect your sushi, you need perfectly cooked rice, and the best way to achieve this is by using the right rice cooker. Fortunately, there is an utensil for this name ‘Suihanki’, and this sushiware will help you get an awesome result when cooking your rice.

  • Hangiri
  • With a perfectly cooked rice, you must ensure that it is left to rest properly while adding important ingredients like the sugar, rice vinegar and salt. This should be done using the right Japanese kitchenware, because if done wrongly your cooked rice might not be tasty enough for consumption. Traditionally, the Japanese uses a ‘hangiri’, a wooden container, for mixing the rice with the necessary ingredients.

  • Shamoji
  • Don’t you want the sushi rice to be in perfect condition when served? You surely do, and for this you need a rice paddle to mix the rice so that the excess moisture will escape. While this can be done using different items made of different materials like wood or plastic, this step is traditionally carried out using a ‘’Shamoji’’. 

  • The makisu
  • Do you want to roll sushi beautifully? If yes, then the ‘Makisu will be of great help. With this bamboo mat, your sushi will get a very nice shape and it is a very popular utensil among lovers of Japanese food.


    After you must have finished preparing your sushi, serving it properly is very important, and you can use traditional methods of serving the sushi. With the right sushiware, preparing your sushi shouldn’t be difficult for you. Enjoy! 

    How do you choose a sushi knife?

    Making a sushi roll is interesting, and it involves chopping the vegetables, cutting fish and also cutting sushi roll itself. Apart from following instructions for making one, you also have to cut the ingredients precisely, and this hugely depends on the type of knife you use, and the knife is undoubtedly the most important sushiware. 

    Choosing a sushi knife can be tricky, especially with the numerous options out there. Before you choose a sushi knife, there are many factors to consider ranging from how you intend using it and also the quality of the material used for it. With that said, let’s look at how to choose a sushi knife.

    Sushi knives can be classified based on the material used for making it, and there are basically two types of materials for it. There is the high carbon steel and the stainless steel. Before you buy one, know that a high carbon sushi knife is very sharp, and better than a stainless one in terms of sharpness. In fact, most traditionally sushi knives are made of carbon steel because they cut more precisely compared to their stainless steel counterparts.

    Additionally, the carbon one is easier to clean when compared with the stainless one. But a stainless steel sushi knife is preferable if you want a sushi knife that doesn’t require much maintenance. Moreover, a stainless steel sushi knife wont rust, and it is better if you don’t need a knife that is too sharp.

    In order to make a better judgement, it is ideal to first of all know the types of sushi knives. In japan, each type of seafood has a special set of knife designed for it, hence it is important to get the right type of knife for every type of food you are making.

    Types of sushi knife

     There are basically three types of sushi knives, and one is the Yanagi. This knife is traditionally long, and has a very slim and thin blade. With its design, it makes slicing the sashimi very precise and neat. Another type of knife for sushi is the Deba, and it is used mostly for cutting whole tuna and also beef. The third popular type of knife for sushi is the Usuba beautifully designed for chopping vegetables. With this knife, you can slice vegetables in a decorative manner.

    Taking care of your sushi knife

    Now that you have known the three main knife types for sushi, remember to take care of them. Never allow dishwashing detergents to get in contact with them because this will make the knife get bad. If you take proper care of them, you won’t need to replace them.

    When you are done using a sushi knife, ensure that you put it back in its case and on a different space in a drawer or on a rack. If you want to clean them, use soapy water, rinse with clean running water and clean it well with a dry towel. This is very essential if your knife is a high carbon one. Additionally, don’t use your sushi knife for cutting frozen food, and if you use it for cutting lemon, lime or any similar item, ensure that you wipe it frequently.


    When buying a sushi knife, there are different types you can choose, and it all depends on what you want to achieve. Ensure that you take proper care of your knives, and you should get a special knife for each item you are cutting. Cut like a pro, enjoy your sushi today!

    7 Types Of Japanese Tableware That You Should Know

    7 Types Of Japanese Tableware That You Should Know

    Japanese food is very delicious, and it isn’t just the ingredients used in preparation that makes it special, the tableware also adds to its uniqueness. Japanese tableware isn’t just limited to plates, side plates and some bowl sizes, there is more to it. 

    In Japan, the tableware consists of a bowl and plate size and shape for nearly everything. There are deep ‘tea bowls’, chopsticks and flat serving plates, just to mention a few. These cutleries are classy and made with elegant designs making them more attractive. Without wasting time, here are some Japanese tableware you should know.

  • Yakimono-zara
  • Want to serve grilled food? Then your best bet is Yakimono-zara, a serving plate that is flat in nature. An elegant tableware, they typically come rectangular, but you can also find some that are square in shape. In addition, you can also use them for serving any other Japanese meal you want, not just grilled food. 

  • Chawan
  • When translated, this literally means ‘tea bowls’, and as the name implies is suitable for serving tea. Though they are traditionally meant for serving tea, you can use them as rice bowls since they can fit into the hands. 

  • Shiru-wan
  • A deep bowl that usually comes with a very decorative lid, the Shiru-wan is fantastic for serving Japanese soup or broth. With its lid, soup can be kept warm at the table, and they can also be used to store food.

  • Hashi-oki
  • Adding style to your table is essential, and this tableware is ideal for that. It appears unusual, but serves as the rest for chopsticks. Though the Hashi-Oki isn’t the most important tableware, it can be used instead of a plate or bowl, and as stated earlier serve as the chopsticks rest.

  • Chopsticks
  • No matter how you decorate your table, it is incomplete without chopsticks. They have been used throughout the history of japan, serving as spoon for eating, and for any other function that involves transferring food from the bowl into the mouth. They come in simple forms and also in very complex and stylish forms, all depending on how elegant you want them to be. 

  • Nimono-wan
  • A wide-mouthed bowl, the Nimono-wan is a Japanese tableware that is very suitable for boiled or stewed food, and can be used for various dishes you prepare at breakfast, lunch or dinner.

  • Kobachi
  • A well-known tableware, this Japanese bowl is small in size and performs a similar function with a side dish or tapas bowl. Traditionally shallow, it is widely used for vinegar dishes or special meals. 


    Japanese food is one of the factors that makes their culture standout, and even their tableware is unique, as they add style and make your table very attractive. 

    These are some of Japanese tableware you should know, but there are still some more not listed in this post such as Chuzara and Kozara, Donburi-bachi, and Yunomi-jawan, just to mention a few. If you are new to Japanese tableware, then you must have learnt about one or two Japanese Kitchenware in this post. Add class to your meals; make yourself happy, use these Japanese cutleries today!

    5 Essential Japanese Kitchenware You Need

    5 Essential Japanese Kitchenware You Need

    Preparing Japanese meals is fun and fantastic, and you need to have your kitchen ready before you begin. Below are 5 important Japanese Kitchenware you must have in your kitchen to help in preparing delicious Japanese meals. 

    • Japanese knifes

    The way you cut your vegetables, fish and other cooking ingredients is important, hence you need the right type of Japanese tableware and knifes to make your meals awesome. These traditional Japanese knifes are crafted to cut beautifully without causing damage to the ingredients. Generally, Japanese knifes are straight and single edged, and they are really sharp, so be careful when handling one!

    There is a special knife for cutting vegetables, and this knife, which is locally called Nakiri-boucho is usually about 16-20 cm long. The other type of knife commonly used in preparing Japanese delicacies is known as Deba-boucho. With a length of 15-18 cm, it is typically used for cutting fish and preparing it. The third type of Japanese knife, called Sashimi-boucho which is used for slicing fish is typically 21-27 cm long.

    • Chopping board

    Of course, you need a surface for using a Japanese knife, and this is the purpose of a chopping board. When choosing a Japanese chopping board, consider the size because choosing one that is too big for your workspace or sink can make cooking difficult for you. 

    Since Japanese knifes are very sharp, it is advisable to use a wooden chopping board. This is because with one, the knifes drops on the board securely and softly without getting damaged. Additionally, the surface of the wooden chopping board can be scraped when it gets damaged and it can be used continuously.

    • Mixing bowls

    When preparing Japanese meals, mixing bowls are very important. Having a couple of bowls is ideal, and they should be of different sizes and also serve different functions. Get bowls for washing vegetables and some for mixing salad.

    • One handed pots

    Traditionally called Yukihira Nabe, the one handed aluminum pot is a must have Japanese kitchenware. With good heat conduction, these pots are light in weight and are also very cheap, compared to others. Very popular among professional chefs, these one handed pots will be very essential as you prepare Japanese food. 

    • Japanese mortars and pestles

    This kitchenware is very essential, but traditionally Japanese mortars are really different from western mortars. They have grooves and make use of a pestle for grinding. When it comes to size, it is advisable to go for one that is about 18 cm. Their shapes vary though, but one with a rounded bottom is ideal for serving in the mortar to the table.

    As for the pestle, ensure you go for one that is a bit longer than the diameter of the mortars, about 1.3 – 1.5 times longer. Do you want to get a strong pestle? then go for one that is crafted out of Japanese pepper tree because they are very durable.


    While there are other types of Japanese kitchenware like frying pan, two-handled pots and strainers among others, the above five are very essential and should be included to your kitchen for the best experience when preparing Japanese meal. Let the cooking flow naturally, enjoy your meal!

    5 Essential Components of A Japanese Tea Set

    If you have heard of the Japanese tea ceremony, you would know it is a detailed art. Across the world, people keep having reasons to use the Japanese tea set, being more than a mere kitchenware, especially if you would make "matcha," the Japanese green tea, or if you are learning the art of "chado," which is the way of making the Japanese tea. Now, if you have been wondering what a Japanese tea set has, there are 5 essential elements you need to look out for:

    1. Tetsubin: This is the Japanese tea kettle which comes in different shapes and sizes. It has a lid, a pouring sprout and a handle, which could be a loop or just by the side. Tetsubin is not a teapot, though, in some parts of the world, it is regarded as such, on the other hand, it is a variant of Tetsubin, which is glazed inward with enamel for tea brewing.
    2. Yunomi Chawan: "Yunomi" refers to the porcelain teacup found as an element of the Japanese tea set which is basically used for drinking tea. It has a well-defined foot base and is usually without handles. You may wonder how easy it is to drink tea from it without pouring on yourself. Actually, this is not difficult when you do it the right way.

    iii. Yuzamashi: To brew a Japanese tea, you would need a Yuzamashi for cooling water or to adjust the water temperature. This is very essential in making the tea under an ideal degree. It is usually lead-free to ensure a safe health.

    1. Tea Canister: This is where you store your tea once it is prepared. Its major purpose is to keep the tea fresh until it is served. It is often designed with colorful patterns to bring alive your drinking environment so you would have a memorable experience.
    2. Chasen: Known as the tea whisk, it is used while mixing the tea with hot water to make a good brew. It is made of a single piece of bamboo and carved into a variety of types. You would have to store it properly to keep it in good condition for many years.


    The Japanese tea making goes beyond the utensils; it is a way of life. This should give you reasons for having so much diligence crafted into the Japanese tea set.

    Serving a Japanese tea brings more relaxed communication between people; if there was a time you took a well-brewed Japanese tea, then it is good to know that the wares used in making it are so indispensable.

    How To Spot The Perfect Cast Iron Products

    Cast cookware has been considered the king of cooking utensils in times past, and till present, cast products have stood the test of time despite the fact that newer and more advanced cooking items have flooded the market.

    As a matter of fact, these cast items are really difficult to destroy, they could last for over a century and can easily be renewed.

    One of the reasons why cast cookwares are preferred over other cooking wares is how it can be used in the oven and transferred to the stove and yet back to the oven. It can also be served on the table directly but caution has to be taken as these products can sustain high heat for a long period of time and so a pair of potholders or mittens should be placed around when handling cast products.

    In as much as this products are available in the market, it’s still difficult for some individuals to spot the perfect Iron cast product, here are a few tips to help you select a perfect cast iron cookware.

    The Weight Of The Product

    Cast iron products are available in various shapes and sizes and can be bought brand new or as a used item. One of the major factors to consider when purchasing a cast iron product is the weight. Heavier cast wares tend to hold more heat and also requires more heat when cooking with them.

    Though there has been improvements in these products as lighter versions of this items has been produced and provides nearly the same cooking experience.

    The Handles and the knobs of the Product

    While considering the quality and weight of the pan, the handlings shouldn’t be overlooked, cast items should have handles that come in handy so it can make the job of the chef easy and less hurtful.

    Make sure the handle of these items have good heat resistant cover or a potholder to enable the chef place his hands wherever he desires when cooking. And also be on the lookout for products with handles on both sides which enables the chef to balance the pot more easily when cooking.

    The Cost of the Product

    The cost of the cast products should be considered when choosing the perfect cast iron products; these items range in price. The price of these products is dependent on the brand, but that doesn’t mean that cheaper means less effective.

    Investing in a good piece of cast iron products doesn’t necessarily have to be a huge one, but the consumer would be doing themselves an erroneous favor by purchasing a product without proper homework on its need satisfaction.

    Also note that these products come in two different styles, the bare and enamel coated products.

    Bare comes in pans and ovens which are made of unaltered iron skillets without coverings to make them non-sticky. Bare items are cheaper than enameled products. On the other hand, enameled or porcelain coated cookwares are usually non-sticky and are considered non-reactive, but they require regular maintenance and care to keep the coating intact otherwise the coatings might wear off and render the items useless over time.

    These few facts should help you spot the perfect iron cast products for your kitchen so make sure you look out for them.

    Things To Look For When Getting A Ramen Bowl

    Everyone loves a hot bowl of ramen for the rainy season, dry season or as a late night snack. Ramen bowls need to have the right circumference, rim, bottom bowl width, stability, weight, and height. Trying to purchase new ramen bowls to make eating ramen more pleasurable? Below are specific things to know when choosing the right Ramen bowl.

    Knowing the Type of Ramen Bowl, You Want: There are six different types of ramen bowls including;

    •    The Koudaidon Bowl is tall and round, and it’s best for Ramen with lots of soup.
    •    The Kittachidon Bowl is shallow which makes it easy to lay ingredients on the Ramen.
    •    The Tamadon Bowl is robust and makes it easy to pile up ingredients on the Ramen.
    •    The Tayoudon Bowl traditionally has Japanese designs and can be used for Ramen and other dishes.
    •    The Marukoudai Bowl is flat used for holding dry noodles.
    •    The Mendon Bowl is like a plate and it’s mainly used for preparing the noodles more than for serving the noodles.

    The Bowl Size: The bowl size is very important because there are different types of noodles. For example, the Hakata noodles are thinner and wouldn’t occupy much space in the bowl. They come in smaller portions to avoid the noodles getting soggy. Since the noodle portion is small, you would need to purchase a small Ramen bowl obviously. When choosing a Ramen bowl, your regular choice of Ramen should be taken into consideration.

    The Quality of the Ceramic: When getting a Ramen bowl, you need to check the quality of the ceramic. Getting high-quality Ramen bowls is very important especially if you have kids around, so they don’t leak, crack or get broken. Ramen bowls are properly made because Ramen bowls need to be heated regularly and low quality ceramic could easily break in the oven. They are kept on very high heat and cooled for an extended period to make it stronger.

    These might seem like a lot of work for choosing a Ramen bowl but it’s worth it. Getting the right Ramen bowl saves money; you can avoid having to go to shopping for Ramen bowls regularly. In fact, there’s nothing wrong with having more than one Ramen bowl in case you decide to change the type of Ramen you buy.

    Ten Types Of Japanese Kitchenware

    Ten Types Of Japanese Kitchenware

    Preparing Japanese dishes require the right kind of ingredients and the skill of the cook to make something fantastic. To prepare the meal properly, you need the right kitchenware, and they’re mostly Japanese. Japanese kitchenware is known for their quality, durability, practicality and fantastic designs.

    Here are ten types of Japanese kitchenware to aid your cooking:

    1.    Knives: the Japanese have a variety of knife collection that serves different purposes in food preparation. These knives are made through traditional Japanese blacksmith skill. These knives are made from stainless steel or the type of steel used in making swords known as hagane. The Japanese knife design is differentiated by some categories such as the handle, steel type, blade grind and method of construction. These knives serve different purposes such as

    -    Deba bocho known as the knife for carving meat

    -    Fugu hiki and Tako hiki; these knives are used for slicing the meaty and fishy ingredients of Sashimi

    -    Nakiri bocho and Usuba bocho, known as vegetable knives, used for preparing vegetables.

    -    Oroshihocho and Hanchohocho are both used to removing the bones of Tuna. They are extremely long

    -    Santoku: this knife is inspired by the European style and is used for all purposes

    -    Udonkiri and Sabo kiri: used in making Udon and Sabo

    -    Unagisakihocho known as the eel knife

    1.    Pots, pans, and bowl: here are a list of Japanese pots, pans, and bowls

    -    Aburakiri: used in draining oils, it’s in a tray form

    -    Agemononabe: this is used for deep frying, it’s a deep frying pan

    -    Donabe: this is ceramic and is used on open flames

    -    Hangiri: This is known as a rice bowl

    -    Makiyakinabe: these are pans used in making omelettes, they are rectangular in nature.

    -    Suihanki:  this is an electric rice cooker

    -    Suribachi and Surikogi: these are the Japanese grinding mortar and pestle

    -    Usu and Kine: these are large mortar and pestle used for pounding rice

    Other kitchenware includes:

    -    Ikijime: known as a spike used on fish brains

    -    Makisu: made from bamboo, used for Sushi rolls

    -    Oroshigane: these are the traditional graters

    -    Oshizushihako: is a box used in making Sushi

    -    Saibashi: this is chopsticks for eating

    -    Zaru:  this is a bamboo made draining basket

    -    Shamoji: this is known as a rice paddle used to cook and serve rice and

    -    Shakoda bento: a box like tray used in serving Japanese meals, can hold upto 2-4 servings at the same time.


    Japanese meals are best made with Japanese kitchenware, and they’re the utensils used by those in Far East Asia.

    Choosing The Perfect Sushi Knife

    Choosing The Perfect Sushi Knife

    To buy an ideal sushi knife, there are quite many things to understand and know concerning this type of knife. I want to share with you tips to look out for when going sushi knife shopping.

     Firstly you have to understand that a sushi knife is produced to cut and prepare the three important ingredients needed for a sushi roll and that is because they are made with high carbon steel instead of stainless steel, they’re bound to rust quickly but its edges are always going to get sharper because its rim is single beveled.

    Here are tips on shopping for a sushi knife:

    1.    Look out for a sushi knife that has a single bevel edge which means the blade is sharpened for one edge to be used for cutting while the other edge is left flat to prevent food from sticking.
    2.    Secondly, the handle of your sushi knife must be right-handed so it can cut fish better than when it’s left-handed. Left-handed knives are made on order, and they’re expensive. The handle of the blade has a “D” cross-section shape which make the use of the knife more suitable over a period.
    3.    The handle of the knife has a bone cap close to its top, and it’s made with different types of wood.
    4.    Another feature to look for is the tang, which is the metal part of the handle which runs down its length. Each sushi knife has a different tang, either full tang or half tang. A full tang has its metal fixed to the whole length of the handle while a half tang has its metal at half the stem. What you need is a knife which has its blade wholly surrounded by its grip, so it doesn’t get dislodged over time
    5.    Don’t purchase a stainless steel knife, because they are not efficient enough and are not the traditional knife used for sushi
    6.    The first sharpening: the first sharpening is very important when buying a single bevel knife, they don’t come already made. So when shopping for a sushi knife, buy from vendors who would sharpen the knife to your taste.
    7.    When shopping for a sushi knife, buy from someone with a reputation of selling original stuff. In making a knife purchase, there are few ups and downs, buy from someone who would give you quality and not the one you’ll have to make a return.


    When going sushi knife shopping, if you follow the above-listed tips, you’ll get yourself a quality knife that can be used for an extended period.