The Iron Kettle That Enriches Daily Tea Time
Hello, I'm Kumi Hosogaya from Nakagawa.
I was involved in the editing and research for the book "Japanese Lifestyle Tips That Nakagawa Wants to Share", which is based on seasonal almanacs. In this book, I introduce Japanese items related to seasonal traditions and lifestyle wisdom learned from craftspeople.
Shimotsuki (Frost Month) with Increasingly Harsh Cold
Shimotsuki (November in the old calendar) is when the cold gradually becomes more severe. As mornings and evenings grow colder, we naturally crave warm clothing and food. Even our drinks - warm beverages give us that sense of warming from within.
I drink warm tea at home every morning and evening throughout the year. While the taste of tea is greatly influenced by the tea leaves and brewing method, the quality of water is also important. I use filtered water, but to make it even more delicious, I heat it in an iron kettle.
Kamasada: A Century-Old Nambu Tekki Ironware Specialist
When water is heated in an iron kettle, it's said that chlorine is removed, making the boiled water taste milder, while also providing iron supplementation. I think you can really taste the difference when drinking plain hot water. The iron kettle I use is called "Yuzu" from Kamasada, a Nambu Tekki (Nambu ironware) specialist in Iwate Prefecture that has continued for over 100 years since the Meiji era.
The ironware created by Kamasada's third-generation craftsman Nobuo Miya, who also exchanges with Finnish artisans, inherits the spirit and techniques of traditional crafts while conveying a modern, fresh atmosphere. "Yuzu" also has a round, plump form that feels charming within its chic appearance, with an attractive simple silhouette.
Characteristics and Care of Iron Kettles
If you have the impression that iron kettles rust easily and are difficult to handle, that's not really the case. The basics are simply not to leave them wet and to dry them thoroughly using residual heat. Also, by using them daily, mineral deposits build up inside, which prevents excessive rusting and makes the water taste even milder.
Components like calcium in water form these mineral deposits, but they also build up more easily when water is kept boiling for long periods. In that sense, iron kettles that used to simmer away all day on braziers or stoves in the past must have developed deep, rich flavors.
While braziers are less common in today's lifestyle, the steam from iron kettles feels mysteriously gentle, and I find myself gazing at it bubbling on the gas stove for a while.
Shimotsuki: When Warm Drinks Become Even More Delicious
This month, November, is called "Shimotsuki" in the old calendar. The most accepted theory for the origin of Shimotsuki is that it's an abbreviation of "shimofuri-tsuki" (frost-falling month), literally meaning the time when frost falls.
I grew up in Musashino City, Tokyo, and I have memories of frost columns forming frequently when I was small, enjoying the satisfying crunch of stepping on them.
Recently, perhaps due to global warming or the increase in concrete, opportunities to step on frost columns have become rare. Seasonal phenomena surprisingly remain in our memories, so their disappearance is somewhat sad.
Iron kettles are also becoming less common to see domestically, though they're gaining popularity overseas. But if you try using one without preconceptions about difficulty, the quality of your daily beverages improves, bringing a sense of richness to your life.
Rather than worrying about handling difficulties, I want to enjoy cultivating my own beloved iron kettle during this Shimotsuki season - it's truly a living essential for this time of year.
Kumi Hosogaya: Born in Tokyo. After working at a tea trading company, she entered the world of crafts. Both tea and crafts began with personal interest. Speaking of interests, she finds happiness in discovering local craftsmanship, delicious food, good bakeries, and cats when traveling. These days, she practices decluttering while still shopping. She hopes to introduce wonderful crafts.
Text and photos: Kumi Hosogaya
