In Togakushi, Nagano Prefecture, four main types of Nemagari bamboo crafts are considered essential to daily life: the strainer, fish basket, dish basket, and winnowing basket.
This is one of them—the soba strainer. Among them, this particular piece has been crafted with even greater precision: the materials are carefully selected, the bamboo strips are made finer and more even, and the finished form is balanced with meticulous attention.
Simple yet strong, this finely made strainer is cherished not only in Nagano, but throughout Japan.
This page introduces four sizes of the finest soba strainers— 25 cm (9.84″), 27 cm (10.63″), 31 cm (12.20″), and 33 cm (12.99″).
Each is made entirely from Nemagari bamboo (also known as Chishima-zasa). Depending on the part of the basket, different ages of bamboo are used— some from the first year of growth, others from the second year or older.
For example, the central strips use bamboo that is at least two years old, while the outer areas are woven with younger, first-year bamboo. Because the quality—such as hardness—changes with age, the artisan selects and bends each strip carefully according to its character.
The making begins from the center, using the ajiro-zoko-ami technique.The inner surface—where noodles are placed—is woven so that only the smooth outer skin of the bamboo faces upward. This skin naturally repels water, allowing excellent drainage when serving soba or other noodles.The rim is also made entirely of Nemagari bamboo, tightly wrapped and finished with precision.In some regions, different kinds of bamboo are used for the body and the rim, but this strainer is crafted entirely from Nemagari bamboo for a unified look.These strainers are also ordered by soba restaurants. Serving soba on such a piece gives a sense of quiet luxury.Seen from the underside, the thickly cut bamboo strips reveal the solid construction—strong enough to endure daily use in professional kitchens.
Here we introduce each size.
This one is 25 cm (9.84″)—the perfect size for one serving of soba.This one is 27 cm (10.63″), suitable for two to three servings.This one is 31 cm (12.20″), ideal for serving three to four portions.And this one is 33 cm (12.99″), large enough for four to five servings.Occasionally, depending on the bamboo used, you may find small splitsor fibers peeling slightly on the reverse side, as shown in the photo.These do not affect use and are not defects, so please understand this as part of the natural material.27 cm (10.63″) size: 2 bundles of somen (approx. 3.53 oz)27 cm (10.63″) size: 100 g soba noodlesBeyond noodles, it can also be used for blanched vegetables, or for serving bread, rice balls, or other dishes.The natural color and texture of the bamboo beautifully enhance the appearance of the food.
Using wild Nemagari bamboo from the mountains, it is not easy to create such a crisp and refined form. This strainer carries a quiet charm, as if evoking the atmosphere of a journey through the mountain villages.
Please choose the size that best suits your needs.
__Nemagari Bamboo Crafts of Togakushi, Nagano__
The tradition began in the early Edo period and continues today as a source of livelihood for the people of the Chūsha district in Togakushi. Because Togakushi has little flat land and no rice fields, bamboo became deeply connected with daily life— it was even recognized as a form of tax payment under special provisions.
From the Meiji era to the mid-Showa period, as sericulture (silkworm farming) flourished, the demand for silkworm baskets increased, and both production and the number of craftsmen reached their peak.
The harvesting of materials is carried out under a system in which craftsmen borrow rights to cut bamboo from national forests. To protect this precious resource, members of the bamboo craft association take turns serving as “takenoko guards” during the spring bamboo shoot season to prevent overharvesting.
The harvested nemagari bamboo is polished, split into quarters, and separated into outer skin and inner core to create fine strips for weaving. Among these crafts, four are considered the most representative: the fish basket, strainer, dish basket, and winnowing basket.
The resulting pieces, known for their refined finish, durability, and the distinctive warmth of Nemagari bamboo, remain beloved in daily life even today.
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.
In Togakushi, Nagano Prefecture, four main types of Nemagari bamboo crafts are considered essential to daily life: the strainer, fish basket, dish basket, and winnowing basket.
This is one of them—the soba strainer. Among them, this particular piece has been crafted with even greater precision: the materials are carefully selected, the bamboo strips are made finer and more even, and the finished form is balanced with meticulous attention.
Simple yet strong, this finely made strainer is cherished not only in Nagano, but throughout Japan.
This page introduces four sizes of the finest soba strainers— 25 cm (9.84″), 27 cm (10.63″), 31 cm (12.20″), and 33 cm (12.99″).
Each is made entirely from Nemagari bamboo (also known as Chishima-zasa). Depending on the part of the basket, different ages of bamboo are used— some from the first year of growth, others from the second year or older.
For example, the central strips use bamboo that is at least two years old, while the outer areas are woven with younger, first-year bamboo. Because the quality—such as hardness—changes with age, the artisan selects and bends each strip carefully according to its character.
The making begins from the center, using the ajiro-zoko-ami technique.The inner surface—where noodles are placed—is woven so that only the smooth outer skin of the bamboo faces upward. This skin naturally repels water, allowing excellent drainage when serving soba or other noodles.The rim is also made entirely of Nemagari bamboo, tightly wrapped and finished with precision.In some regions, different kinds of bamboo are used for the body and the rim, but this strainer is crafted entirely from Nemagari bamboo for a unified look.These strainers are also ordered by soba restaurants. Serving soba on such a piece gives a sense of quiet luxury.Seen from the underside, the thickly cut bamboo strips reveal the solid construction—strong enough to endure daily use in professional kitchens.
Here we introduce each size.
This one is 25 cm (9.84″)—the perfect size for one serving of soba.This one is 27 cm (10.63″), suitable for two to three servings.This one is 31 cm (12.20″), ideal for serving three to four portions.And this one is 33 cm (12.99″), large enough for four to five servings.Occasionally, depending on the bamboo used, you may find small splitsor fibers peeling slightly on the reverse side, as shown in the photo.These do not affect use and are not defects, so please understand this as part of the natural material.27 cm (10.63″) size: 2 bundles of somen (approx. 3.53 oz)27 cm (10.63″) size: 100 g soba noodlesBeyond noodles, it can also be used for blanched vegetables, or for serving bread, rice balls, or other dishes.The natural color and texture of the bamboo beautifully enhance the appearance of the food.
Using wild Nemagari bamboo from the mountains, it is not easy to create such a crisp and refined form. This strainer carries a quiet charm, as if evoking the atmosphere of a journey through the mountain villages.
Please choose the size that best suits your needs.
__Nemagari Bamboo Crafts of Togakushi, Nagano__
The tradition began in the early Edo period and continues today as a source of livelihood for the people of the Chūsha district in Togakushi. Because Togakushi has little flat land and no rice fields, bamboo became deeply connected with daily life— it was even recognized as a form of tax payment under special provisions.
From the Meiji era to the mid-Showa period, as sericulture (silkworm farming) flourished, the demand for silkworm baskets increased, and both production and the number of craftsmen reached their peak.
The harvesting of materials is carried out under a system in which craftsmen borrow rights to cut bamboo from national forests. To protect this precious resource, members of the bamboo craft association take turns serving as “takenoko guards” during the spring bamboo shoot season to prevent overharvesting.
The harvested nemagari bamboo is polished, split into quarters, and separated into outer skin and inner core to create fine strips for weaving. Among these crafts, four are considered the most representative: the fish basket, strainer, dish basket, and winnowing basket.
The resulting pieces, known for their refined finish, durability, and the distinctive warmth of Nemagari bamboo, remain beloved in daily life even today.
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.
In Togakushi, Nagano Prefecture, four main types of Nemagari bamboo crafts are considered essential to daily life: the strainer, fish basket, dish basket, and winnowing basket.
This is one of them—the soba strainer. Among them, this particular piece has been crafted with even greater precision: the materials are carefully selected, the bamboo strips are made finer and more even, and the finished form is balanced with meticulous attention.
Simple yet strong, this finely made strainer is cherished not only in Nagano, but throughout Japan.
This page introduces four sizes of the finest soba strainers— 25 cm (9.84″), 27 cm (10.63″), 31 cm (12.20″), and 33 cm (12.99″).
Each is made entirely from Nemagari bamboo (also known as Chishima-zasa). Depending on the part of the basket, different ages of bamboo are used— some from the first year of growth, others from the second year or older.
For example, the central strips use bamboo that is at least two years old, while the outer areas are woven with younger, first-year bamboo. Because the quality—such as hardness—changes with age, the artisan selects and bends each strip carefully according to its character.
The making begins from the center, using the ajiro-zoko-ami technique.The inner surface—where noodles are placed—is woven so that only the smooth outer skin of the bamboo faces upward. This skin naturally repels water, allowing excellent drainage when serving soba or other noodles.The rim is also made entirely of Nemagari bamboo, tightly wrapped and finished with precision.In some regions, different kinds of bamboo are used for the body and the rim, but this strainer is crafted entirely from Nemagari bamboo for a unified look.These strainers are also ordered by soba restaurants. Serving soba on such a piece gives a sense of quiet luxury.Seen from the underside, the thickly cut bamboo strips reveal the solid construction—strong enough to endure daily use in professional kitchens.
Here we introduce each size.
This one is 25 cm (9.84″)—the perfect size for one serving of soba.This one is 27 cm (10.63″), suitable for two to three servings.This one is 31 cm (12.20″), ideal for serving three to four portions.And this one is 33 cm (12.99″), large enough for four to five servings.Occasionally, depending on the bamboo used, you may find small splitsor fibers peeling slightly on the reverse side, as shown in the photo.These do not affect use and are not defects, so please understand this as part of the natural material.27 cm (10.63″) size: 2 bundles of somen (approx. 3.53 oz)27 cm (10.63″) size: 100 g soba noodlesBeyond noodles, it can also be used for blanched vegetables, or for serving bread, rice balls, or other dishes.The natural color and texture of the bamboo beautifully enhance the appearance of the food.
Using wild Nemagari bamboo from the mountains, it is not easy to create such a crisp and refined form. This strainer carries a quiet charm, as if evoking the atmosphere of a journey through the mountain villages.
Please choose the size that best suits your needs.
__Nemagari Bamboo Crafts of Togakushi, Nagano__
The tradition began in the early Edo period and continues today as a source of livelihood for the people of the Chūsha district in Togakushi. Because Togakushi has little flat land and no rice fields, bamboo became deeply connected with daily life— it was even recognized as a form of tax payment under special provisions.
From the Meiji era to the mid-Showa period, as sericulture (silkworm farming) flourished, the demand for silkworm baskets increased, and both production and the number of craftsmen reached their peak.
The harvesting of materials is carried out under a system in which craftsmen borrow rights to cut bamboo from national forests. To protect this precious resource, members of the bamboo craft association take turns serving as “takenoko guards” during the spring bamboo shoot season to prevent overharvesting.
The harvested nemagari bamboo is polished, split into quarters, and separated into outer skin and inner core to create fine strips for weaving. Among these crafts, four are considered the most representative: the fish basket, strainer, dish basket, and winnowing basket.
The resulting pieces, known for their refined finish, durability, and the distinctive warmth of Nemagari bamboo, remain beloved in daily life even today.
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.