An otoshibuta (or “drop lid” in Japanese) is a flat wooden lid commonly used in Japanese cooking. Made from natural, untreated spruce wood, it locks in moisture to infuse the dish with intense flavors. This process ensures that the heat is evenly distributed and reduces stress on the food, keeping fragile ingredients like potatoes and vegetables in their original shape. Perfect for everyday cooking or boiling starchy vegetables, this smart lid is an excellent addition to our Iwachu Cast Iron Pot or Sukiyaki Pot.
Dimensions: Diameter: 10”
Care: Soak in water before each use to avoid absorbing the dish’s aroma. Wash with water and a mild soap and dry immediately after use.
Ideal for everything from frying on a stovetop to baking in the oven, a high-quality cast-iron pan is an essential investment for every kitchen. This style is skillfully forged from robust Japanese iron that distributes heat evenly along its surface. With just a little oil, its naturally nonstick surface can sear a steak or bake a cobbler with equal ease. Versatile and practically indestructible, this classic skillet is an indispensable cooking companion for life.
A master maker of tetsubin iron teapots since 1902, Iwachu is widely recognized as one of the best cast-iron craftsmen in the world. The artistry of each piece is rooted in its traditional Japanese craftsmanship: led by generations of ironsmiths, their workshop produces beautiful, long-lasting ironware with a human touch.
Materials: Cast Iron
Dimensions: Small: Length: 14.4" (with handle), Diameter: 8.5" Height: 1.5" Large: Length: 16" (with handle), Diameter: 9.5", Height: 1.5"
Care: Scrub lightly with warm water. For stubborn food remnants, use a touch of dish soap and a nylon scouring pad. Always thoroughly dry pan after each use, apply a light layer of vegetable oil with a towel, and store. Do not put pan in the dishwasher or soak in water. Dry immediately after use to prevent rust.
The town of Sanjo has been a traditional hub of blacksmiths and knife forgers since 1625, when local farmers began learning blacksmithing techniques to protect the town from the frequently-flooding Igarashi River. Tadafusa Kitchen Knife Studio was founded in Sanjo in 1949, crafting careful high-quality knives that are incredibly lightweight and effortlessly sharp. Equally suitable for both the home and professional chef, their designs have earned them various Good Design awards.Paring Knife (small)
A small, super-sharp knife for careful food prep done on a cutting board. Ideal for peeling and other small or intricate work like slicing shallots, cutting herbs, or boning smaller proteins.Santoku Knife (Medium)
Combining style and functionality, these casserole dishes can be taken directly from the oven to the dinner table. Their simple contemporary design fits any setting, for individual starters or light evening meals for two.
Banko Yaki Ceramics:
Based in the Mie Prefecture, the art of Banko Yaki is a traditional ceramic technique that is entrenched with Japanese culture. Dating back to the 18th century, Banko Yaki ceramics offer unique heat resistance and a beautiful but practical composition in muted, earthy colors. These pieces continue to honor an ancient art in a modern world by reshaping the past to fit the needs of the future.
Materials: Clay, Petalite
Dimensions: Height: 2 ½” Diameter: 9”
Care: Oven, non-induction stove-top, microwave, and dishwasher safe, but we recommend hand-washing and drying thoroughly after use.