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Articles tagged with #metalware
What nanbu tekki is, and how to choose: teapot or tetsubin kettle, enamel or bare iron, Iwachu or Oigen. Iwate's 400-... Read More
Tired of greasy plastic lunch boxes? Japan-made stainless and aluminum bento boxes from Kobo Aizawa clean in seconds,... Read More
Japanese brass cutlery ages beautifully from bright gold to antique amber. Compare FUTAGAMI, Lue, and Azumaya — three... Read More
Pure copper's extreme thermal conductivity delivers unmatched cold — beer, iced coffee, Moscow Mule. Compare 4 top Ja... Read More
Nousaku tin rounds sake's rough edges. SUSgallery titanium keeps ice for hours. Edo Kiriko makes light itself part of... Read More
Cold butter tearing your toast? Heat-conducting aluminum butter knives from Tsubame-Sanjo glide through fridge-cold b... Read More
Cast iron teapot or tetsubin kettle? The enamel lining decides. Compare 7 Iwate brands — OIGEN, Iwachu, Suzuki Morihi... Read More
Red spots inside your tetsubin? Rusty water? This guide covers daily care, how to build up protective mineral scale, ... Read More
Choosing a Japanese bento box? The material is everything. Magewappa keeps rice fresh, stainless resists stains, alum... Read More
Sake changes dramatically at every 5°C. Learn the traditional temperature names, the right sake types for chilled vs.... Read More
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