These are rectangle and flat plates(colanders) called “Kaku-Bon” in Sado Island’s bamboo work. It is used like a plate on which noodles, bread, or rice balls are placed during meals.
Madake bamboo and Hachiku bamboo, which are harvested on Sado Island and can be easily processed into colanders, are used for these plate colanders.Turn it over and you can see the weaving of bamboo outer skin.This is a simple weaving technique with a close weaving.On Sado Island, the traditional division of labor system still functions, with some people doing only this weaving work.And the rim wrapping is often done by another person. The rim is wound with rattan using stainless steel wire as the core. The wire is coated with a rust-proof coating and does not rust easily.Wrap tightly with rattan with few gaps.Near the corners, a little stainless steel wire may be visible through the gaps.Occasionally, you may see blackened, burnt marks like this. These marks are caused by the use of fire (burner, etc.) when finishing splinters. Please note that this is not a defect.Also, as shown here, the strips may show some cracking where the vertical and horizontal strips intersect, but this is not a problem. This is not a defective product either.“Kaku Bon-zaru” series are available in sizes ranging from 21cm (8.27″) to 45cm (17.72″) on the long side. The length of the long side changes by 3cm (1.18″).On this page, you will find sizes up to 21cm (8.27″) and 33cm (12.99″) on the longest side.We will start with the smallest, approximately 22cm (8.66″) on the long side.The depth is around 16.5cm (6.3″).This size can be served about 100g (3.53oz) of noodles on it. As a small one-serving noodle dish.The next is the long side is approximately 24.5cm (9.65″) size. And the short side is about around 18cm (7.09″).This size can be put 100g (3.53oz) to 200g (7.06oz) of noodles. The 22cm (8.66″) to 24.5cm (9.65″) size is perfect as a noodle dish for one person.The next is the long side is approximately 27cm（10.63″） size. And the short side is about around 18cm (7.09″).This size can be used as a noodle dish for one or two people by placing 200g(7.06oz)-300g (10.6oz)noodles on it. This one is approximately 30.5cm (12.01″) on the long side and 23cm (9.06″) on the short side.This size can hold 300g (10.6oz) to 400g (14.13oz) of noodles and can be used as a noodle dish for 2 to 3 people.The last is approximately 33.5cm (13.19″) on the long side and 24cm (9.45″) on the short side. It is right in the middle of all 9 sizes.This size can hold 400g (14.13oz) to 500g (17.66oz) of noodles, enough for three to four servings.The size of 27cm (10.63″) to 33.5cm (13.19″) on the long side is most commonly used as a serving dish for several people.
Simple yet sturdy, it is the standard for flat colanders. This “Kaku-Bon” colander is also often used as a plate.
It is also recommended as a plate on which to place hot toast. Unlike ceramics, steam escapes from the weaving and prevents the bottom from becoming steamy.
Photo, 22cm (8.66″) size
Some customers also choose the rectangular colander because of its rarity and ease of storage.
It goes well with Soba, Sōmen, Udon, Rāmen, or any other noodle dish. It is also fun to use it as a plate with onigiri (rice balls) or bread on it.
It is also often used as a drying colander because it is flat with little depth. In Japan, this shape is sometimes chosen as a colander used by fishmongers to dry fish.
The rectangular shape seems to fit the shape of the fish better than the round. It may be used for preparing not so large horse mackerel or mackerel fillets by placing them here and sprinkling salt on them.
After handling raw fish or meat, we recommend disinfection by pouring boiling water over the colander after use.
It is also recommended to serve fried or tempura dishes on a sheet of kitchen paper or wax paper. If oil gets on the surface, use a mild detergent after use, scrub with a scrubbing brush, rinse well with water, and dry in a well-ventilated place.
The “Kaku-Bon” is one of the standard colanders. Please check the size carefully and choose the size you prefer.
—Bamboo Crafts, Born and Departing from Sado Island—
According to records, Sado Island in Nīgata Prefecture has been shipping bamboo products off the island for more than 200 years. Bamboo products were actively made on the island because of the high quality of bamboo suitable for bamboo crafts.
In the old days, many bamboo products were carried on ships that sailed between Ōsaka and Hokkaidō on the Sea of Japan route.
Since thick bamboo does not grow in Hokkaidō, many of the bamboo colanders and baskets were made on Sado Island, the ship’s port of call.
The bamboo products made on that Sado Island are characterized by their simple design and durability. Many of them are for daily use, as if they were used in every Japanese household.
These are rectangle and flat plates(colanders) called “Kaku-Bon” in Sado Island’s bamboo work. It is used like a plate on which noodles, bread, or rice balls are placed during meals.
Madake bamboo and Hachiku bamboo, which are harvested on Sado Island and can be easily processed into colanders, are used for these plate colanders.Turn it over and you can see the weaving of bamboo outer skin.This is a simple weaving technique with a close weaving.On Sado Island, the traditional division of labor system still functions, with some people doing only this weaving work.And the rim wrapping is often done by another person. The rim is wound with rattan using stainless steel wire as the core. The wire is coated with a rust-proof coating and does not rust easily.Wrap tightly with rattan with few gaps.Near the corners, a little stainless steel wire may be visible through the gaps.Occasionally, you may see blackened, burnt marks like this. These marks are caused by the use of fire (burner, etc.) when finishing splinters. Please note that this is not a defect.Also, as shown here, the strips may show some cracking where the vertical and horizontal strips intersect, but this is not a problem. This is not a defective product either.“Kaku Bon-zaru” series are available in sizes ranging from 21cm (8.27″) to 45cm (17.72″) on the long side. The length of the long side changes by 3cm (1.18″).On this page, you will find sizes up to 21cm (8.27″) and 33cm (12.99″) on the longest side.We will start with the smallest, approximately 22cm (8.66″) on the long side.The depth is around 16.5cm (6.3″).This size can be served about 100g (3.53oz) of noodles on it. As a small one-serving noodle dish.The next is the long side is approximately 24.5cm (9.65″) size. And the short side is about around 18cm (7.09″).This size can be put 100g (3.53oz) to 200g (7.06oz) of noodles. The 22cm (8.66″) to 24.5cm (9.65″) size is perfect as a noodle dish for one person.The next is the long side is approximately 27cm（10.63″） size. And the short side is about around 18cm (7.09″).This size can be used as a noodle dish for one or two people by placing 200g(7.06oz)-300g (10.6oz)noodles on it. This one is approximately 30.5cm (12.01″) on the long side and 23cm (9.06″) on the short side.This size can hold 300g (10.6oz) to 400g (14.13oz) of noodles and can be used as a noodle dish for 2 to 3 people.The last is approximately 33.5cm (13.19″) on the long side and 24cm (9.45″) on the short side. It is right in the middle of all 9 sizes.This size can hold 400g (14.13oz) to 500g (17.66oz) of noodles, enough for three to four servings.The size of 27cm (10.63″) to 33.5cm (13.19″) on the long side is most commonly used as a serving dish for several people.
Simple yet sturdy, it is the standard for flat colanders. This “Kaku-Bon” colander is also often used as a plate.
It is also recommended as a plate on which to place hot toast. Unlike ceramics, steam escapes from the weaving and prevents the bottom from becoming steamy.
Photo, 22cm (8.66″) size
Some customers also choose the rectangular colander because of its rarity and ease of storage.
It goes well with Soba, Sōmen, Udon, Rāmen, or any other noodle dish. It is also fun to use it as a plate with onigiri (rice balls) or bread on it.
It is also often used as a drying colander because it is flat with little depth. In Japan, this shape is sometimes chosen as a colander used by fishmongers to dry fish.
The rectangular shape seems to fit the shape of the fish better than the round. It may be used for preparing not so large horse mackerel or mackerel fillets by placing them here and sprinkling salt on them.
After handling raw fish or meat, we recommend disinfection by pouring boiling water over the colander after use.
It is also recommended to serve fried or tempura dishes on a sheet of kitchen paper or wax paper. If oil gets on the surface, use a mild detergent after use, scrub with a scrubbing brush, rinse well with water, and dry in a well-ventilated place.
The “Kaku-Bon” is one of the standard colanders. Please check the size carefully and choose the size you prefer.
—Bamboo Crafts, Born and Departing from Sado Island—
According to records, Sado Island in Nīgata Prefecture has been shipping bamboo products off the island for more than 200 years. Bamboo products were actively made on the island because of the high quality of bamboo suitable for bamboo crafts.
In the old days, many bamboo products were carried on ships that sailed between Ōsaka and Hokkaidō on the Sea of Japan route.
Since thick bamboo does not grow in Hokkaidō, many of the bamboo colanders and baskets were made on Sado Island, the ship’s port of call.
The bamboo products made on that Sado Island are characterized by their simple design and durability. Many of them are for daily use, as if they were used in every Japanese household.
These are rectangle and flat plates(colanders) called “Kaku-Bon” in Sado Island’s bamboo work. It is used like a plate on which noodles, bread, or rice balls are placed during meals.
Madake bamboo and Hachiku bamboo, which are harvested on Sado Island and can be easily processed into colanders, are used for these plate colanders.Turn it over and you can see the weaving of bamboo outer skin.This is a simple weaving technique with a close weaving.On Sado Island, the traditional division of labor system still functions, with some people doing only this weaving work.And the rim wrapping is often done by another person. The rim is wound with rattan using stainless steel wire as the core. The wire is coated with a rust-proof coating and does not rust easily.Wrap tightly with rattan with few gaps.Near the corners, a little stainless steel wire may be visible through the gaps.Occasionally, you may see blackened, burnt marks like this. These marks are caused by the use of fire (burner, etc.) when finishing splinters. Please note that this is not a defect.Also, as shown here, the strips may show some cracking where the vertical and horizontal strips intersect, but this is not a problem. This is not a defective product either.“Kaku Bon-zaru” series are available in sizes ranging from 21cm (8.27″) to 45cm (17.72″) on the long side. The length of the long side changes by 3cm (1.18″).On this page, you will find sizes up to 21cm (8.27″) and 33cm (12.99″) on the longest side.We will start with the smallest, approximately 22cm (8.66″) on the long side.The depth is around 16.5cm (6.3″).This size can be served about 100g (3.53oz) of noodles on it. As a small one-serving noodle dish.The next is the long side is approximately 24.5cm (9.65″) size. And the short side is about around 18cm (7.09″).This size can be put 100g (3.53oz) to 200g (7.06oz) of noodles. The 22cm (8.66″) to 24.5cm (9.65″) size is perfect as a noodle dish for one person.The next is the long side is approximately 27cm（10.63″） size. And the short side is about around 18cm (7.09″).This size can be used as a noodle dish for one or two people by placing 200g(7.06oz)-300g (10.6oz)noodles on it. This one is approximately 30.5cm (12.01″) on the long side and 23cm (9.06″) on the short side.This size can hold 300g (10.6oz) to 400g (14.13oz) of noodles and can be used as a noodle dish for 2 to 3 people.The last is approximately 33.5cm (13.19″) on the long side and 24cm (9.45″) on the short side. It is right in the middle of all 9 sizes.This size can hold 400g (14.13oz) to 500g (17.66oz) of noodles, enough for three to four servings.The size of 27cm (10.63″) to 33.5cm (13.19″) on the long side is most commonly used as a serving dish for several people.
Simple yet sturdy, it is the standard for flat colanders. This “Kaku-Bon” colander is also often used as a plate.
It is also recommended as a plate on which to place hot toast. Unlike ceramics, steam escapes from the weaving and prevents the bottom from becoming steamy.
Photo, 22cm (8.66″) size
Some customers also choose the rectangular colander because of its rarity and ease of storage.
It goes well with Soba, Sōmen, Udon, Rāmen, or any other noodle dish. It is also fun to use it as a plate with onigiri (rice balls) or bread on it.
It is also often used as a drying colander because it is flat with little depth. In Japan, this shape is sometimes chosen as a colander used by fishmongers to dry fish.
The rectangular shape seems to fit the shape of the fish better than the round. It may be used for preparing not so large horse mackerel or mackerel fillets by placing them here and sprinkling salt on them.
After handling raw fish or meat, we recommend disinfection by pouring boiling water over the colander after use.
It is also recommended to serve fried or tempura dishes on a sheet of kitchen paper or wax paper. If oil gets on the surface, use a mild detergent after use, scrub with a scrubbing brush, rinse well with water, and dry in a well-ventilated place.
The “Kaku-Bon” is one of the standard colanders. Please check the size carefully and choose the size you prefer.
—Bamboo Crafts, Born and Departing from Sado Island—
According to records, Sado Island in Nīgata Prefecture has been shipping bamboo products off the island for more than 200 years. Bamboo products were actively made on the island because of the high quality of bamboo suitable for bamboo crafts.
In the old days, many bamboo products were carried on ships that sailed between Ōsaka and Hokkaidō on the Sea of Japan route.
Since thick bamboo does not grow in Hokkaidō, many of the bamboo colanders and baskets were made on Sado Island, the ship’s port of call.
The bamboo products made on that Sado Island are characterized by their simple design and durability. Many of them are for daily use, as if they were used in every Japanese household.
