This is an oval colander that can be placed on the table and used like a plate for bread, rice balls, or noodles.
It comes in three sizes: small, medium, and large.
The material, Hachiku bamboo, has shorter nodes than Madake, splits more easily, and has resilience. For regions where colanders are made by folding strips back at the edges, Hachiku is often used. It is also used for making souke baskets in Toyama and bon-zaru in Sado.
Using this Hachiku, they are finished with a regular vertical-and-horizontal weave, also called zarume-ami.When turned over, you can see the slightly whitish outer skin of Hachiku.This craftsman is distinctive in that he uses relatively thick material. The horizontal strips that form the base (running vertically in this photo) are from the bamboo’s inner side, where splinters are likely, but they have been carefully beveled by seasoned handwork. Because he presses the hatchet with his hands and feet and draws each strip while checking the response, the precision of the strips is high and errors are almost nonexistent.For the vertical strips, on the other hand, the green outer skin of the bamboo is placed facing inward to create a contrast of color. Since Hachiku is naturally light in color, this is a fine detail decided in consultation with the craftsman.The rim is finished by sandwiching the edge of the woven colander with strips of bamboo for the rim.To prevent the rim from shifting, it is nailed with brass and bound with copper wire.The ends of the copper wire are tucked firmly inside on the back. You can also see how the woven strips are folded into the rim.Made by a craftsman who specializes in sturdy commercial colanders, this size is finished more than strong enough, always impressing us with its perfection.
Now, let us introduce the three sizes in order.
This is the small size. For noodles, it is just right for about 3.53 oz.This is the medium size. For noodles, it is just right for about 5.29–7.05 oz.This is the large size. For noodles, it is just right for about 7.05–10.58 oz.
This colander was made in consultation with the craftsman specifically as a “basket for bread.” It is perfect for serving toast, baguettes, sandwiches, or bagels. Even when bread is warm, steam escapes through the weave, so the bottom does not become soggy.
Large size / holding 3.53 oz of soba
In addition, it is great for noodles such as soba, somen, udon, or Chinese noodles; rice dishes like rice balls or sushi rolls; fried foods such as tempura, French fries, or karaage; and even as a serving tray for hot pot ingredients. It will be very useful at the dining table.
If there is no oil residue, there is no need to use detergent. After use, scrub with a brush under water, shake or lightly tap the back to drain thoroughly, and dry well in a ventilated place.
Once you start using it, you will be drawn to the pleasant feel of a bamboo colander. Please choose your preferred size.
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.
This is an oval colander that can be placed on the table and used like a plate for bread, rice balls, or noodles.
It comes in three sizes: small, medium, and large.
The material, Hachiku bamboo, has shorter nodes than Madake, splits more easily, and has resilience. For regions where colanders are made by folding strips back at the edges, Hachiku is often used. It is also used for making souke baskets in Toyama and bon-zaru in Sado.
Using this Hachiku, they are finished with a regular vertical-and-horizontal weave, also called zarume-ami.When turned over, you can see the slightly whitish outer skin of Hachiku.This craftsman is distinctive in that he uses relatively thick material. The horizontal strips that form the base (running vertically in this photo) are from the bamboo’s inner side, where splinters are likely, but they have been carefully beveled by seasoned handwork. Because he presses the hatchet with his hands and feet and draws each strip while checking the response, the precision of the strips is high and errors are almost nonexistent.For the vertical strips, on the other hand, the green outer skin of the bamboo is placed facing inward to create a contrast of color. Since Hachiku is naturally light in color, this is a fine detail decided in consultation with the craftsman.The rim is finished by sandwiching the edge of the woven colander with strips of bamboo for the rim.To prevent the rim from shifting, it is nailed with brass and bound with copper wire.The ends of the copper wire are tucked firmly inside on the back. You can also see how the woven strips are folded into the rim.Made by a craftsman who specializes in sturdy commercial colanders, this size is finished more than strong enough, always impressing us with its perfection.
Now, let us introduce the three sizes in order.
This is the small size. For noodles, it is just right for about 3.53 oz.This is the medium size. For noodles, it is just right for about 5.29–7.05 oz.This is the large size. For noodles, it is just right for about 7.05–10.58 oz.
This colander was made in consultation with the craftsman specifically as a “basket for bread.” It is perfect for serving toast, baguettes, sandwiches, or bagels. Even when bread is warm, steam escapes through the weave, so the bottom does not become soggy.
Large size / holding 3.53 oz of soba
In addition, it is great for noodles such as soba, somen, udon, or Chinese noodles; rice dishes like rice balls or sushi rolls; fried foods such as tempura, French fries, or karaage; and even as a serving tray for hot pot ingredients. It will be very useful at the dining table.
If there is no oil residue, there is no need to use detergent. After use, scrub with a brush under water, shake or lightly tap the back to drain thoroughly, and dry well in a ventilated place.
Once you start using it, you will be drawn to the pleasant feel of a bamboo colander. Please choose your preferred size.
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.
This is an oval colander that can be placed on the table and used like a plate for bread, rice balls, or noodles.
It comes in three sizes: small, medium, and large.
The material, Hachiku bamboo, has shorter nodes than Madake, splits more easily, and has resilience. For regions where colanders are made by folding strips back at the edges, Hachiku is often used. It is also used for making souke baskets in Toyama and bon-zaru in Sado.
Using this Hachiku, they are finished with a regular vertical-and-horizontal weave, also called zarume-ami.When turned over, you can see the slightly whitish outer skin of Hachiku.This craftsman is distinctive in that he uses relatively thick material. The horizontal strips that form the base (running vertically in this photo) are from the bamboo’s inner side, where splinters are likely, but they have been carefully beveled by seasoned handwork. Because he presses the hatchet with his hands and feet and draws each strip while checking the response, the precision of the strips is high and errors are almost nonexistent.For the vertical strips, on the other hand, the green outer skin of the bamboo is placed facing inward to create a contrast of color. Since Hachiku is naturally light in color, this is a fine detail decided in consultation with the craftsman.The rim is finished by sandwiching the edge of the woven colander with strips of bamboo for the rim.To prevent the rim from shifting, it is nailed with brass and bound with copper wire.The ends of the copper wire are tucked firmly inside on the back. You can also see how the woven strips are folded into the rim.Made by a craftsman who specializes in sturdy commercial colanders, this size is finished more than strong enough, always impressing us with its perfection.
Now, let us introduce the three sizes in order.
This is the small size. For noodles, it is just right for about 3.53 oz.This is the medium size. For noodles, it is just right for about 5.29–7.05 oz.This is the large size. For noodles, it is just right for about 7.05–10.58 oz.
This colander was made in consultation with the craftsman specifically as a “basket for bread.” It is perfect for serving toast, baguettes, sandwiches, or bagels. Even when bread is warm, steam escapes through the weave, so the bottom does not become soggy.
Large size / holding 3.53 oz of soba
In addition, it is great for noodles such as soba, somen, udon, or Chinese noodles; rice dishes like rice balls or sushi rolls; fried foods such as tempura, French fries, or karaage; and even as a serving tray for hot pot ingredients. It will be very useful at the dining table.
If there is no oil residue, there is no need to use detergent. After use, scrub with a brush under water, shake or lightly tap the back to drain thoroughly, and dry well in a ventilated place.
Once you start using it, you will be drawn to the pleasant feel of a bamboo colander. Please choose your preferred size.
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.
