The reason why “Nambu iron” became rooted in the area

There are many uses of ”Nambu ironware”. The traditional tea kettle or iron kettle is a good example. And there are frying pans and pots that are related to cooking. And there are small metal ware such as wind chimes. There are many varieties of items within ”Nambu iron”. Sashu Chuzojo where we visited, produces mainly traditional iron kettles. According to Kazu Sato whom we interviewed, the iron kettle makes up 90 percent of everything they produce and is in high demand.
Sato claimed it is not an exaggeration to say that the mold determines everything for iron casting.
Sand and clay are used for casting. The clay that you can get from the Oshu area where the studio is based, is not for pottery, but is more suitable for molds for casting iron. That is the reason why iron casting took root in this area. When you have plenty of material, it is possible to mass produce iron kettles. At the studio of Sato, he can cast up to 120 kettles at a time for normal size kettles. Also, the clay that the mold is made from is strong, so one mold can be used about 10 times to create iron kettles of the same shape.

The product changes as the lifestyle changes

”There is a culture for iron containers throughout the Northeast part of Japan. Amongst those places, we are highly skilled in making large quantities by hand. To support that, we have been making day to day wear. Compared to those made as an art pieces, they may not be quite as refined, however I think the environment of providing products that everyone can buy and use day to day has supported the culture of iron ware in this area.”
Even though it is rooted to daily life, lifestyles and the region can also change with time. Nakata asked ”Do you think the product has changed as the lifestyle changed with the spread of IH?” The response was ”Yes, size has changed. I think it has become smaller. And the bottom became flatter. Many old ones have a round bottom.”

A product created by ex-bartender

Sato used to work as a bartender when he was living in Tokyo. He could not have imagined his current work of making Nambu iron. However the experience as a bartender has benefitted his iron kettle making.
”Now, I am making standard iron kettles, or those with very little arrangement. However when I started, it was different. I felt I needed to be entertaining the customer when I was bartending, so when I started, I think I wanted to make products that would be entertaining.”
As Sato described, we saw an iron kettle in the shape of an apple that was made in the early days. Nakata liked that and suggested a series of fruit shaped kettles. He suggested various fruits such as pears and watermelon. It made an impression as we watched Sato listen to these ideas in amusement. Adding the artisan’s imagination to the traditional iron ware. He will continue to pursue iron ware that only the soil from this area can create.

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A traditional family business continued for 15 generations

There is a studio with about 400 years of history that has been supporting Nambu Ironware since the days of Nambu clan. That is Morihisa Suzuki Studio in Morioka city. It was founded in 1625 and continues to create Nambu ironware with traditional skills that have been passed on through generations. The Suzuki family served the Nambu clan, making cast ironware for generations. Currently it is the 15th generation.
We visited Shiiko Kumagaya who inherited the name of 15th generation Morihisa Suzuki. She is the first woman in the family history to inherit the name, and has been gathering attention for that fact. Shiiko-san had initially been studying metal carving until her father who was the last generation Morihisa Suzuki, passed away, and she decided to inherit the family business. It was apparent that she had studied metal carving by the delicate and graceful patterns on her pieces lining the shelves. And of course the popular item is the iron kettle. We carefully observed the individual iron kettles that had just been finished.

Products with a feminine touch

The traditional iron kettle called ”hinomaru gata” is a design from the Meiji period. Compared to the current ones, it is more sturdy and thick. But the pieces made by Shiiko Kumagaya has a touch of feminine originality in the same round ”hinomaru gata”. The design with rare vertical stripes and Temari （traditional handball) pattern is surprisingly light.

Next we were guided to the studio adjacent to the gallery. The ”Machiya style” building remains as it was built in 1885. Going through the dark pathway, we arrived at the workshop. Currently at Morihisa Suzuki Studio, Shiiko-san and her son Nariaki-san who will inherit the 16th generation and other young apprentices work together.
They think about the design of the iron kettle, create the casting and pour iron into it. The whole process of making Nambu ironware is done in this studio. The skills that have been passed on through the generations can create iron kettles that are delicate or heavy duty.

Starting from overall form rather than from the patterns

At the studio, Nakata got to experience a process called ”pattern pressing” where you put the pattern on the mold. Using various size ”arare” sticks you make patterns by pressing with the stick. We could hear a big sigh from Nakata. He was disappointed that he could not make the pattern evenly. However Shiiko-san told him ”Actually, that makes it more interesting.”
Gradually the conversation centers on the theme of ”creating things”. As he was making the patterns on the mold, Nakata asked, ”For example, I am making the patterns this way now but do you start with patterns first, or do you start from general form?” When he created a product participating in the REVALUE NIPPON PROJECT, he started with the overall shape.
Most of the time, Shiiko-san also starts from the shape. The iron kettle we saw in the gallery certainly had an elegant form and atmosphere. Each era creates a shape that is comfortable for its time. We look forward to seeing what kind of products will come out of Morihisa Suzuki Studio in the future.

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The manufacturing process of Nambu ironware

We visited Iwachu Co., Ltd in Morioka city, Iwate to see the process of Nambu Ironware. Iwachu Co., Ltd was founded in 1902. It was one of the largest factories in Japan and produced iron kettles and ironware that were suited for daily use, but also produced handmade Nambu Iron kettles with the tradition that was passed on from about 400 years ago. We visited the workshop which also served as a tourist facility, ”Iwachu Tekkikan”, and watched the handiwork of the artisans.
At the workshop the process called ”fukimi” was just starting. Akira Yaegashi who is the traditional artist for Nambu ironware, was scooping the heated iron with a tool called ”toribe”. This involved melting the iron in the kiln of 1500℃, then pouring it into the cast. 2 other workers are holding onto the cast. The flames rose up from the cast, but he calmly removed the excess iron from the cast. It took about 25 seconds from the time he poured the iron into the cast, to removing the excess.
Nakata asked ”You pour the iron into the cast and immediately remove the excess. Does iron cool that fast?”
”Yes, when you pour the iron into the cast it cools down immediately. Iron melts over 1000℃ but it cools down instantly.”
Nakata got to try this process of ”fukimi”. It is the most spectacular part of Nambu ironware work, as you observe the iron changing before your very eyes.

Nambu Tetsu Ironware contains many “kogei” skills

”The way we make Nambu Tetsu Ironware can be simply called as ”casting”. However, we need the knowledge of other traditional ”kogei” such as ceramics to make the cast from sand and clay, gold carving for the process of modifying the iron base, and lacquer to process the surface. Since it includes techniques from various traditional ”kogei”, it takes time to master it. And the more you know about it, the more you will be surprised how practical people were in the past.” commented Akira Yaegashi.

Currently, the production of iron is limited in Japan, so the raw material of crude iron is imported from overseas and refined to its optimum component at their own factory before use. The crude iron contains a lot of carbon and silicon, and the merit is that it can be made into ironware that is strong and hard to break.
”The iron is not the same as the old days, but the manufacturing technology has been handed down. I think this is due to the will of the craftsmen who continued the traditional techniques.” At Iwachu Co., Ltd there are craftsmen in their 20s and 30s. The handmade Nambu Tetsu Ironware is made one by one with the design drawn by the craftsmen.

Enjoy the “change” as you use the items

”Iron kettles are not particularly difficult to handle. The more you use it the better it gets. It changes as you use it, and it reflects the lifestyle of the person using it. That is the charm.”
Akira Yaegashi told us that even the same product will look completely different when brought in for repairs.
”You will need to repair it at some point, but I am happy when they come back for repairs. It is such a pleasure that they think of repairing it so that they can keep using it.”
Handmade Nambu Ironware keeps the delicate technique and cherishes its taste. And they devote themselves to produce modern cookware such as iron pots and frying pans by modifying the technique of the Nambu Tetsu Ironware, so that many people in Japan and abroad can use it. They continue to produce it so that the people will know the charm of Nambu Tetsu Ironware from different angles.

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Encounter with Nambu Iron

Makoto Hirose is a metal molding artist, and a designer for Nambu ironware which is Iwate’s representative art. He studied design in Tokyo and was working as an industrial designer. But he always thought vaguely that it wasn’t quite right. During that time, he saw an iron kettle exhibited at a craft corner in a department store by chance. That was how he met Nambu iron.
”The iron kettle was very stylish, world of black and the shape was unchangeable. I immediately asked the store attendant to write an introduction letter.” After that he entered into the world of Nambu iron and worked as an apprentice for 3 years.

Continuing to create works, he won the Minister of International Trade and Industry Award

”During those days, I was wondering if I can really continue this.” said Hirose. He was learning the basics during the apprenticeship, and at night he would create his own pieces. He designed a plate and brought it to a manufacturer and got it produced. After repeating this, one of his plates won the Minister of International Trade and Industry Prize at an exhibition. Hirose looks back on those days and told us, ”That pushed me to go forward. I was able to think that this was the right thing to do.”

Design with warmth

Hirose is working as a designer for designing pots and tableware made with Nambu iron. For example, a pot that doesn’t look like a pot because the handle is hidden. He is challenging new designs that did not exist in the past. Even with the color, there are not only black but gray, the color of the metal itself, and by applying pigments, it is possible to create any color you want. When we asked what he is concerns himself with when designing, he replied, ”You cannot avoid the image of iron being cold. So when I think about the design, I think about adding warmth to the iron ware.”
It certainly is true that we have an impression of iron being cold. Also there are things that are so grounded and heavy and gives the impression of a typical ”tool”. He thinks it is important to add warmth to that.

Listening to the people who use them

His wife acts as the authority advisor when Hirose designs the iron ware. There are ”pieces” that are made to show at exhibitions, but originally, the pots and plates are ”daily products”. You have to weigh in the opinion of the people who use them since it is used daily. He never forgets the point of view of ”using” while he is thinking about the design and how it looks.
Initially, iron as a material is suitable for cooking. For example, you can grill, boil, cook with a single iron pot. You can cook delicious dishes since the heat is uniform and cooks evenly. There is also a sense of security that ironware provides because it is a natural material, and gentle to the body.
People may think that iron ware may rust easily or be hard to maintain. However, all you need to do is to wash immediately after use, and put it on fire for a few seconds to get rid of the water. It is not cumbersome at all. So we recommend cooking with iron ware, try your meal with iron ware. The food itself will be warm, and it will look warm as well. That is the dinner table that can be created.

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Traditional “kogei” from Iwate, Nambu Ironware

Oigen Chozo is where they make iron ware that is designed by Hirose, a metal molding artist whom we visited. It was established in 1852, more than 160 years ago.
There is a theory that the history of Nambu Tetsu started around the period of Oshu Fujiwara. So that goes back 900 years from now. It is said that they brought the casting artist from Konoekoku, currently Shiga prefecture. After the downfall of Oshu Fujisawa the industry also declined, but during the beginning of Muromachi period it started to revive and casting was established as a regional product during the Edo period. After that, it boosted production of mainly iron pots and Buddhist equipment under the protection of the Sendai Date Clan. Oigen Chozo was established during this period.

The thinness created by Japanese technique and “sand”

There are techniques around the world using iron as a material for creating pots by casting. But the director, Kuniko Oikawa proudly told us that ”the Japanese technique is the best.” It is because Japanese ironware can be made really thin. The sand used for casting is extremely fine.
”Many people ask us how can we get the surface pattern so fine like this. It is due to the sand. There is no where else in the world where they can make iron kettles so thin with a beautiful surface as ours. To be honest, I don’t think anyone can compete with us when it comes to iron kettles and teapots.” said Oikawa laughing. It is true that the iron pot and enamel pot from abroad is thick and heavy. Compared to that, the iron ware that is in front of us is unconventional. It gives you the impression of elegance.

Bread maker is also popular

Nambu iron brings up images of old style pots. Also popular is the iron kettle. In fact, pots and tea kettles are their top sellers. Also popular are the pots and ironware that have a modern feel designed by Hirose.
But there is another very popular item at Oigen Chozo, and that is the bread maker. It is based on the bread maker that Oikawa’s grandmother uses. Compared to stainless steel bread makers, the heat is evenly distributed, and the bread bakes up more delicious.

To continue the tradition of Nambu ironware

Oigen Chozo creates various items that are well suited to modern lifestyle, even though they are located in an area where Nambu iron has more than 900 years of history. Because of this, they pay careful attention to passing on tradition. Skills cannot be maintained if they aren’t being used. They challenge intricate and complicated designs to keep up their skills.
One of the biggest challenges is developing successors. It is important to establish awareness through branding, but having artisans who can make the products comes first. As they carry on traditions, they also make effort to nurture those who will continue to be involved in creating Nambu iron ware.

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