Commercial bamboo sieves have largely been replaced by plastic, metal, or even machines.
However, this craftsman still takes pride in producing sturdy commercial bamboo sieves. Their finish and cost performance prove that he has specialized in making them.
This is an “age-zaru,” used in soba and udon shops. In professional kitchens, the large pots for boiling noodles are standardized as ichiban-gama (first pot), niban-gama (second pot), sanban-gama (third pot), and so on.
Bamboo sieves have been made to match these sizes: about 20.08″ for the ichiban-gama, about 18.90″ for the niban-gama, and about 17.72″ for the sanban-gama.
On this page, we introduce two types of age-zaru—one for soba and one for udon— both in the niban-gama size of about 18.90″ in diameter. Both types can also be made in sizes ranging from about 15.35″ up to about 23.62″ in diameter.
The specifications are approximately the same for both types.
The weave is simple, called gozame-ami.It is a basic style in which horizontal strips are woven alternately across the vertical strips.Because it is for professional use, thin wire is also inserted into the weave for reinforcement.For the rim, thick bamboo is used to sandwich the weave and finish it.In places where gaps appear when sandwiched, bamboo is overlaid like this, and each point is tied with copper wire.When turned over, it shows an appearance like a turtle’s shell. Since the bamboo’s outer skin is used, it is solid and firm.Where the vertical strips converge, they are carefully tied with copper wire.Occasionally there may be cracks where brass nails are driven, but since they are firmly held with copper wire, there is no problem. Please note this is not a defect.The maker of this colander does not use any machines, but prepares all the materials using only his body and hand tools. By checking the response with each stroke, he ensures the materials are made without mistakes.Now, let us introduce them in order, starting with the soba type.This is the soba type, viewed from above.For the soba type, the strips at the bottom are about 0.16″ wide. For reinforcement, two stainless steel wires run vertically and one runs horizontally.From the bottom toward the sides, the strips narrow from 0.16″ to about 0.12″.Here is the udon type.This is the udon type, also viewed from above.For the udon type, the strips at the bottom are about 0.20″ wide, thicker than those of the soba type. Similarly, two stainless steel wires run vertically and one runs horizontally for reinforcement.From the bottom toward the rim, the strips narrow from 0.16″ to about 0.12″.The difference between soba and udon types lies in the strip width at the bottom. The udon type uses thicker strips. Though the difference is only 1 mm, in person the impression is much more distinct than in photos.
The woven parts are made of hachiku bamboo, carefully beveled, giving a smooth touch that prevents food and contents from being damaged.
Today, sturdy commercial bamboo sieves are becoming rare, so it is truly reassuring to have a craftsman who still specializes in making them.
For household use, they can serve as large storage baskets for vegetables. Thanks to their smooth finishing, they can also be used as laundry baskets. When ordering, please select either the soba type or the udon type. If you would like a different size, please contact us.
Devoted to Bamboo Colanders — Bringing Traditional Strength into Everyday Life
Once common in restaurant kitchens and school cafeterias, bamboo colanders were essential for draining vegetables, washing noodles, and preparing rice. Their lightness and quick drainage supported busy kitchens—but today, most have been replaced by plastic or metal.
Amid this change, there remains a craftsman in Aichi who continues to make the same sturdy, professional-grade colanders as in the past. He has devoted his entire life to making only bamboo colanders — a rare dedication in Japan today. He does not create baskets or decorative crafts, but focuses entirely on making tools that serve practical purpose in everyday life.
Working without machines, he shapes each strip of bamboo by hand and knife, weaving every piece with precision and strength. The result is a colander that is robust yet graceful — durable, quick-draining, and increasingly familiar to the hand with each use. A tool that naturally becomes part of daily living.
This craftsman, whom we have known since his predecessor’s time, is now of advanced age. Yet the way his hands, feet, and knife move together in rhythm is the very image of mastery — a lifelong harmony between person and material.
Through his steadfast craftsmanship — honest, functional, and built to last — you can feel a simple wish: that these colanders continue to serve people’s kitchens for many years to come, as quiet companions to everyday life.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
Commercial bamboo sieves have largely been replaced by plastic, metal, or even machines.
However, this craftsman still takes pride in producing sturdy commercial bamboo sieves. Their finish and cost performance prove that he has specialized in making them.
This is an “age-zaru,” used in soba and udon shops. In professional kitchens, the large pots for boiling noodles are standardized as ichiban-gama (first pot), niban-gama (second pot), sanban-gama (third pot), and so on.
Bamboo sieves have been made to match these sizes: about 20.08″ for the ichiban-gama, about 18.90″ for the niban-gama, and about 17.72″ for the sanban-gama.
On this page, we introduce two types of age-zaru—one for soba and one for udon— both in the niban-gama size of about 18.90″ in diameter. Both types can also be made in sizes ranging from about 15.35″ up to about 23.62″ in diameter.
The specifications are approximately the same for both types.
The weave is simple, called gozame-ami.It is a basic style in which horizontal strips are woven alternately across the vertical strips.Because it is for professional use, thin wire is also inserted into the weave for reinforcement.For the rim, thick bamboo is used to sandwich the weave and finish it.In places where gaps appear when sandwiched, bamboo is overlaid like this, and each point is tied with copper wire.When turned over, it shows an appearance like a turtle’s shell. Since the bamboo’s outer skin is used, it is solid and firm.Where the vertical strips converge, they are carefully tied with copper wire.Occasionally there may be cracks where brass nails are driven, but since they are firmly held with copper wire, there is no problem. Please note this is not a defect.The maker of this colander does not use any machines, but prepares all the materials using only his body and hand tools. By checking the response with each stroke, he ensures the materials are made without mistakes.Now, let us introduce them in order, starting with the soba type.This is the soba type, viewed from above.For the soba type, the strips at the bottom are about 0.16″ wide. For reinforcement, two stainless steel wires run vertically and one runs horizontally.From the bottom toward the sides, the strips narrow from 0.16″ to about 0.12″.Here is the udon type.This is the udon type, also viewed from above.For the udon type, the strips at the bottom are about 0.20″ wide, thicker than those of the soba type. Similarly, two stainless steel wires run vertically and one runs horizontally for reinforcement.From the bottom toward the rim, the strips narrow from 0.16″ to about 0.12″.The difference between soba and udon types lies in the strip width at the bottom. The udon type uses thicker strips. Though the difference is only 1 mm, in person the impression is much more distinct than in photos.
The woven parts are made of hachiku bamboo, carefully beveled, giving a smooth touch that prevents food and contents from being damaged.
Today, sturdy commercial bamboo sieves are becoming rare, so it is truly reassuring to have a craftsman who still specializes in making them.
For household use, they can serve as large storage baskets for vegetables. Thanks to their smooth finishing, they can also be used as laundry baskets. When ordering, please select either the soba type or the udon type. If you would like a different size, please contact us.
Devoted to Bamboo Colanders — Bringing Traditional Strength into Everyday Life
Once common in restaurant kitchens and school cafeterias, bamboo colanders were essential for draining vegetables, washing noodles, and preparing rice. Their lightness and quick drainage supported busy kitchens—but today, most have been replaced by plastic or metal.
Amid this change, there remains a craftsman in Aichi who continues to make the same sturdy, professional-grade colanders as in the past. He has devoted his entire life to making only bamboo colanders — a rare dedication in Japan today. He does not create baskets or decorative crafts, but focuses entirely on making tools that serve practical purpose in everyday life.
Working without machines, he shapes each strip of bamboo by hand and knife, weaving every piece with precision and strength. The result is a colander that is robust yet graceful — durable, quick-draining, and increasingly familiar to the hand with each use. A tool that naturally becomes part of daily living.
This craftsman, whom we have known since his predecessor’s time, is now of advanced age. Yet the way his hands, feet, and knife move together in rhythm is the very image of mastery — a lifelong harmony between person and material.
Through his steadfast craftsmanship — honest, functional, and built to last — you can feel a simple wish: that these colanders continue to serve people’s kitchens for many years to come, as quiet companions to everyday life.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
Commercial bamboo sieves have largely been replaced by plastic, metal, or even machines.
However, this craftsman still takes pride in producing sturdy commercial bamboo sieves. Their finish and cost performance prove that he has specialized in making them.
This is an “age-zaru,” used in soba and udon shops. In professional kitchens, the large pots for boiling noodles are standardized as ichiban-gama (first pot), niban-gama (second pot), sanban-gama (third pot), and so on.
Bamboo sieves have been made to match these sizes: about 20.08″ for the ichiban-gama, about 18.90″ for the niban-gama, and about 17.72″ for the sanban-gama.
On this page, we introduce two types of age-zaru—one for soba and one for udon— both in the niban-gama size of about 18.90″ in diameter. Both types can also be made in sizes ranging from about 15.35″ up to about 23.62″ in diameter.
The specifications are approximately the same for both types.
The weave is simple, called gozame-ami.It is a basic style in which horizontal strips are woven alternately across the vertical strips.Because it is for professional use, thin wire is also inserted into the weave for reinforcement.For the rim, thick bamboo is used to sandwich the weave and finish it.In places where gaps appear when sandwiched, bamboo is overlaid like this, and each point is tied with copper wire.When turned over, it shows an appearance like a turtle’s shell. Since the bamboo’s outer skin is used, it is solid and firm.Where the vertical strips converge, they are carefully tied with copper wire.Occasionally there may be cracks where brass nails are driven, but since they are firmly held with copper wire, there is no problem. Please note this is not a defect.The maker of this colander does not use any machines, but prepares all the materials using only his body and hand tools. By checking the response with each stroke, he ensures the materials are made without mistakes.Now, let us introduce them in order, starting with the soba type.This is the soba type, viewed from above.For the soba type, the strips at the bottom are about 0.16″ wide. For reinforcement, two stainless steel wires run vertically and one runs horizontally.From the bottom toward the sides, the strips narrow from 0.16″ to about 0.12″.Here is the udon type.This is the udon type, also viewed from above.For the udon type, the strips at the bottom are about 0.20″ wide, thicker than those of the soba type. Similarly, two stainless steel wires run vertically and one runs horizontally for reinforcement.From the bottom toward the rim, the strips narrow from 0.16″ to about 0.12″.The difference between soba and udon types lies in the strip width at the bottom. The udon type uses thicker strips. Though the difference is only 1 mm, in person the impression is much more distinct than in photos.
The woven parts are made of hachiku bamboo, carefully beveled, giving a smooth touch that prevents food and contents from being damaged.
Today, sturdy commercial bamboo sieves are becoming rare, so it is truly reassuring to have a craftsman who still specializes in making them.
For household use, they can serve as large storage baskets for vegetables. Thanks to their smooth finishing, they can also be used as laundry baskets. When ordering, please select either the soba type or the udon type. If you would like a different size, please contact us.
Devoted to Bamboo Colanders — Bringing Traditional Strength into Everyday Life
Once common in restaurant kitchens and school cafeterias, bamboo colanders were essential for draining vegetables, washing noodles, and preparing rice. Their lightness and quick drainage supported busy kitchens—but today, most have been replaced by plastic or metal.
Amid this change, there remains a craftsman in Aichi who continues to make the same sturdy, professional-grade colanders as in the past. He has devoted his entire life to making only bamboo colanders — a rare dedication in Japan today. He does not create baskets or decorative crafts, but focuses entirely on making tools that serve practical purpose in everyday life.
Working without machines, he shapes each strip of bamboo by hand and knife, weaving every piece with precision and strength. The result is a colander that is robust yet graceful — durable, quick-draining, and increasingly familiar to the hand with each use. A tool that naturally becomes part of daily living.
This craftsman, whom we have known since his predecessor’s time, is now of advanced age. Yet the way his hands, feet, and knife move together in rhythm is the very image of mastery — a lifelong harmony between person and material.
Through his steadfast craftsmanship — honest, functional, and built to last — you can feel a simple wish: that these colanders continue to serve people’s kitchens for many years to come, as quiet companions to everyday life.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
