Iichuudo Iron Kettle 1L Made in Japan Nambu Tekki from Iwate Prefecture Hakeme (Brushstroke) Rust Brown Finish Compatible with IH Cookers Purchased on Amazon in October 2025 for 19,000 yen. Please be aware that there are cheap imitations from China on Amazon, around 5,000 yen, that falsely claim to be Nambu Tekki. The upper part has a smooth curve, with no unnecessary patterns, and a simple, refined brushstroke design. It has a very nice atmosphere, and would be perfect if you had an irori (sunken hearth) or hibachi (brazier)! I bought it because I really wanted the real thing, but I purchased the 1-liter size, which was too heavy for me, so I'm reluctantly selling it because I probably won't use it. The body weight is 1.8kg. I have boiled water in it several times and have also performed the tannin treatment with sencha green tea to prevent metallic taste, so you can use it as is. The pot holder with the iron kettle pattern in the photo is included as a bonus. Other shooting props are not included. From the purchase site: 15 depth x 18 width x 20 height cm Features of Iichuudo Nambu Iron Kettle Nambu Tekki, a traditional craft of Iwate with a 900-year history, has a simple and warm texture, and its appearance improves with use. The outer surface of the iron kettle is finished with natural lacquer, and the inner surface is rust-proofed by the traditional kama-yaki (pot-firing) method. (This is a traditional technique that forms a film of triiron tetroxide on the surface by baking it over charcoal at about 900 degrees Celsius to prevent rust. The boiled water contains a rich amount of ferrous iron, which is easily absorbed by the body, and is effective for iron supplementation. ■ Before first use and after use care ・After lightly rinsing the inside of the iron kettle, fill it with water to 80% full and boil it for about 15 minutes. (The water will be cloudy at first due to the metallic taste, so repeat this about 3 times, and use it after the boiled water becomes colorless.) ※ If you have not used it for a long time, perform the same procedure when you start using it. ・After use, do not leave the water remaining inside the iron kettle. Be sure to transfer it to a pot, etc., and let it dry before storing. ■ When the water becomes cloudy due to rust ・First, lightly rinse it and fill it with water to 80% full, wrap about 1 teaspoon of sencha green tea in a cloth, and simmer it in water for 15-20 minutes, being careful not to let it boil dry. This is a method of preventing metallic taste by using the chemical reaction between the tannins and iron in sencha. Repeating this process 2-3 times will further enhance the effect. Then, rinse it lightly and boil water 1-2 times before use.