The "Kamadosan" in this exhibition are Igayaki earthenware cooking pots.
Iga clay was, in ancient times, the lake bed of Lake Biwa. The clay taken from that formation has high fire resistance, and since the Edo period it has been used to make open fire earthenware pots, glazed earthenware dishes, earthenware teapots, etc..
Because the Iga clay contains many carbonized plants, it has a porous texture when fired.
For that reason the body of the pot stores heat well, and heat passes steadily through to the center of the ingredients to maintain flavor for delicious cuisine.
A glaze with a high far-infrared ray effect is used, so heat passes through to the core of rice, making it easy to cook fluffy, delicious rice without strong heat.
Because of its thick molding it stores heat well, and continues to boil even after turning off the heat, steaming thoroughly with the residual heat. It has a double lid so it can fulfill the function of a pressure cooker and also avoid boiling over.
Because the clay is porous, it breathes like a wooden rice cooking pot, and rice does not become sticky, so it is delicious even when cold.
"Kamadosan" makes use of Iga's clay, and it is an article of rare beauty with strict attention to form and construction.

The traditional Yokkaichi Bankoyaki teapot is called the "Shidei Teapot." The Shidei teapots made from the local high quality clay with high iron content called, "Shidei," are the symbol of Bankoyaki, and are hardened without glaze, so flavor and luster increase with use. They brew delicious tea and have been loved over many generations.
The contemporary (third generation) Suigetsu teapot is given its pattern by shaving off the surface with a sandblaster after it is fired. The hue changes according to the depth of cut. If it is cut to a shallow depth, the color is a deep black, and if cut more deeply it becomes grey.
The pattern express by the contrast of these colors is delicate and elegant, creating a work that harmonizes tradition and innovation. The sandblasting technique creates a variety of patterns that have become synonymous with Suigetsu. The Banko Shimabun Teapot is a work that has been subjected to Suigetsu's typical striped pattern.
The teapot is a tool that is used every day. Not only beauty, but also ease of use is demanded. The Suigetsu teapot is a gem that truly combines function and beauty.
Making full use of the expertise that they have accumulated as potters since their founding in 1932, "Yokkaichi Bankoyaki" has developed the "BLISSIO" anhydrous cooking pot. With excellent heat storage, fire resistance, and air-tightness, the "BLISSIO" ceramic pot can be used safely and securely, endlessly expanding the flavor and breadth of cuisine.
When comparing earthenware pots, enamel cast iron pots, and aluminum pots, the biggest difference is "heat retention." Because the earthenware pot has excellent heat retention, it is good for "residual heat cooking." Furthermore, thanks to a specialized process that increases "air-tightness," it is possible to seal in the flavor of the ingredients, and even "anhydrous cooking" is possible. There are also no worries about "rust" which is common with metal pots.
Even in the manufacturing process, all raw materials including the clay, glaze, etc., are formulated in-house, and we do integrated production to make the very best "BLISSIO."
Please experience for yourself the fun of cooking with "BLISSIO," the great taste of the ingredients, and the pleasure of conversation.


*Introduction of merchandise
1. Background of production
The collaboration between the Cooking Club members of the Mie Prefecture Ouka High School, famous for its student restaurant, and the iron casting specialty of Mie Prefecture, has created a wonderful “rice cooking pot” as a first product. Tests and usability of this collaboration product has been ensured by the Cooking Club.
2. Superiority of iron casting
Iron casting has good heat transmission and food is uniformly heated even at low heat. There is also the ultra-red ray effect that transmit the heat even inside the food to pull out the flavor. In addition, iron ion melts into the food during the cooking process. The iron ion has a high human body absorbency rate and is effective for taking in iron.
*Product Specification
1. Heat source: Direct heat, IH,
2. Dimension: Width (including handle) x Height = 175mm(278mm)×210mm
3. Weight: 3.8kg
4. Material: Cast Iron
5. Inner surface specification: Enamel
6. Colors: 8 colors (Black, Orange, Red, Green, Rose pink, Sky Blue, Sakura, Lemon Yellow)
The milk pan which is a must item in kitchen sundries is arranged in a simple modern fashion. It can be used, of course, for warming milk as well as for jams and for simple soups.
The Supreme Teapot with a modern arrangement of the strain openings compared to the traditional Japanese teapot, allows a wide open of the tea leaves inside its round shape, which reduces the interference of the tea flavor.
Furthermore, the approximately 100 holes attempt to squeeze out the delicious tea until the last drop. This fine article does not only looks good but also makes everyone who owns it feeling "supreme" regarding the taste and the equipment.
Please use it in everyday life and feel not only the beauty of the shape but also the deliciousness.

Since the ancient times, Japan has a culture of “earth”. Earth taken from nature was adapted into everyday life, and the human creating skill had been polished. However, now, due to the spread of the dry construction method, skills and craftsmen decrease, as the use of cooking stoves due to the changing life style.
In order to save these two cultures:
1. Reintroduce the beauty of old age earthen crafting,
2. Promote the ancient culture of fire,
for these reasons the KOHETTUI was born as a tool with the concept of “having everyone surrounding the cooking stove”.
It is made by the traditional manufacturing method for the cooking stove, in the conventional Japanese design, made to be portable. The finishing of the surface employs traditional Japanese plasterer’s method of the Otsu Migaki.

Owase wappa is created using traditional techniques, handed down since the first generation was established in the city of Kumamoto in 1887. Loved by many people over the years, Owase wappa has been an integral part of numerous people's lives.
"Nushikuma" lacquerware is created through a process of 45 undeviating stages which are refined and perfected by the hands of the fourth generation craftsman. The lacquerware is still cherished by many people today.
One feels an enormous sense of satisfaction upon holding the lacquerware and the look of the objects improve with use. Owase wappa is created in areas that have long been famous for growing high quality Japanese cypress trees.
Only carefully selected Owase-grown cypress wood is used to make owase wappa. Each product is painstakingly made which is why the products are so magical to hold.
Originally, Owase wappa was widely used by people who toiled in the mountains as part of their everyday lives and to this day, it continues to be cherished by those people who work in harsh natural environments.
During lunch breaks between hard manual labors, men who toiled in the mountains spread out their "wappa lunchboxes" to enjoy some momentary peace and quiet...bringing smiles and looks of contentment to their faces.
Owase wappa has accompanied many of us on our travels through the rich yet harsh world of nature.
We have continued to lovingly care for Owase wappa utensils in our homes and in some families, these have been passed down from parents to children.
The lacquerware has a unique "warmth" and "depth" that only comes from natural materials, and can never be enjoyed through manmade materials.
The fourth generation "Nushikuma" craftsman is endeavoring to maintain ancient traditions, while producing new lacquerware creations that fit our modern lifestyle in an effort to widen the appeal of our products.