I am pleased to be able to present the work of Sasaki Nami, the young artisan from Mizusawa in Iwate. She was born 1984. In 2013, Sasaki began studying how to produce traditional nanbu tetsubins (iron kettles) under the guidance of Oikawa Yoshinori. Then, in 2019, Sasaki opened her own workshop called “Nanohana” (a play on one of the characters in her first name that—when combined with another character—can be read as “colza flower”). Sasaki’s works are delicate, elegant, and modern.

Use and maintenance:
- Before using for the first time, rinse the interior of the kettle with water several times. (Never touch the interior with your fingers. Never use detergent or abrasive materials to clean your tetsubin.)
- Next, fill it 2/3 full of water and boil it until the kettle is only 1/4 full. Do not close the lid completely to prevent the water from spurting out of the spout.
- Empty the kettle, and then repeat the process 2 or 3 times.
- You can now use your tetsubin kettle.
- If you use gas, never place the kettle in direct contact with the fire.
- Always use very low heat.
- Never allow water to cool in the kettle. When you have finished using the water, empty the kettle immediately and allow the tetsubin to dry thanks to residual heat.
- Some rust may appear at first. Do not try to remove it. Similarly, after use, tartar may appear. It protects your tetsubin.
- During the first month of use, it is recommended to heat water in the kettle every day

. *The real colours of the object may be slightly different from those in the photos. Thank you for your understanding.