Known as “soba shabu-shabu,” Toji-soba is a traditional local dish of Shinshu.
In a flavorful broth filled with mountain vegetables, mushrooms, fried tofu, and chicken, pre-boiled soba noodles—divided into small portions—are placed into this Toji-kago,and the entire basket is dipped into the pot. After lightly dipping the soba in the hot broth, you enjoy it together with the ingredients and soup from the pot.
An essential tool for this local cuisine is the Toji-kago, made from Nemagari bamboo grown in Nagano Prefecture.
The word “toji” comes from the Japanese verb tojiru (“投じる,” meaning to throw in)—as the soba noodles are literally “thrown” into the hot pot. When written in kanji, it appears as “投汁そば” or “投汁かご.”
The basket measures about 3.94″ in diameter—just the right size for cooking one or two mouthfuls of soba noodles.It is woven so that the smooth outer skin of the bamboo faces outward.This is the rim seen from the outside. Each strip is passed evenly through the weave and secured without forcing the bamboo.Small circular baskets are said to be difficult to finish at the rim, but here, the uncut round Nemagari bamboo used as the core is wrapped carefully and steadily with thin strips.This shows the area where the handle meets the basket. When bending Nemagari bamboo, heat is applied as needed, so you may notice brown or black scorch marks—these are not defects.Here is the handle. A single piece of Nemagari bamboo runs around the rim and returns to form the handle,which is then bound and fastened again with Nemagari bamboo.In true Nagano craftsmanship, both the handle and the rim, as well as the basket body itself, are made entirely from Nemagari bamboo.
In the steep mountain region of Togakushi in Nagano, rice paddies are scarce, and large-scale rice cultivation was difficult. It is said that this led to the development of a culture of welcoming guests with soba.
No matter the environment, the spirit of hospitality toward guests creates a food culture, which in turn inspires the development of the tools and vessels that accompany it.
Originally made for the local dish Toji-soba, this basket can also be used in various ways at home— for lifting boiled vegetables from hot water without draining the broth, for scooping noodles from hot pots, or for boiling and removing items like shiratama rice dumplings.
At about 3.94″ in diameter, it is small enough to be used even with a household saucepan.
Why not make it part of your everyday kitchen tools?
__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.
Known as “soba shabu-shabu,” Toji-soba is a traditional local dish of Shinshu.
In a flavorful broth filled with mountain vegetables, mushrooms, fried tofu, and chicken, pre-boiled soba noodles—divided into small portions—are placed into this Toji-kago,and the entire basket is dipped into the pot. After lightly dipping the soba in the hot broth, you enjoy it together with the ingredients and soup from the pot.
An essential tool for this local cuisine is the Toji-kago, made from Nemagari bamboo grown in Nagano Prefecture.
The word “toji” comes from the Japanese verb tojiru (“投じる,” meaning to throw in)—as the soba noodles are literally “thrown” into the hot pot. When written in kanji, it appears as “投汁そば” or “投汁かご.”
The basket measures about 3.94″ in diameter—just the right size for cooking one or two mouthfuls of soba noodles.It is woven so that the smooth outer skin of the bamboo faces outward.This is the rim seen from the outside. Each strip is passed evenly through the weave and secured without forcing the bamboo.Small circular baskets are said to be difficult to finish at the rim, but here, the uncut round Nemagari bamboo used as the core is wrapped carefully and steadily with thin strips.This shows the area where the handle meets the basket. When bending Nemagari bamboo, heat is applied as needed, so you may notice brown or black scorch marks—these are not defects.Here is the handle. A single piece of Nemagari bamboo runs around the rim and returns to form the handle,which is then bound and fastened again with Nemagari bamboo.In true Nagano craftsmanship, both the handle and the rim, as well as the basket body itself, are made entirely from Nemagari bamboo.
In the steep mountain region of Togakushi in Nagano, rice paddies are scarce, and large-scale rice cultivation was difficult. It is said that this led to the development of a culture of welcoming guests with soba.
No matter the environment, the spirit of hospitality toward guests creates a food culture, which in turn inspires the development of the tools and vessels that accompany it.
Originally made for the local dish Toji-soba, this basket can also be used in various ways at home— for lifting boiled vegetables from hot water without draining the broth, for scooping noodles from hot pots, or for boiling and removing items like shiratama rice dumplings.
At about 3.94″ in diameter, it is small enough to be used even with a household saucepan.
Why not make it part of your everyday kitchen tools?
__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.
Known as “soba shabu-shabu,” Toji-soba is a traditional local dish of Shinshu.
In a flavorful broth filled with mountain vegetables, mushrooms, fried tofu, and chicken, pre-boiled soba noodles—divided into small portions—are placed into this Toji-kago,and the entire basket is dipped into the pot. After lightly dipping the soba in the hot broth, you enjoy it together with the ingredients and soup from the pot.
An essential tool for this local cuisine is the Toji-kago, made from Nemagari bamboo grown in Nagano Prefecture.
The word “toji” comes from the Japanese verb tojiru (“投じる,” meaning to throw in)—as the soba noodles are literally “thrown” into the hot pot. When written in kanji, it appears as “投汁そば” or “投汁かご.”
The basket measures about 3.94″ in diameter—just the right size for cooking one or two mouthfuls of soba noodles.It is woven so that the smooth outer skin of the bamboo faces outward.This is the rim seen from the outside. Each strip is passed evenly through the weave and secured without forcing the bamboo.Small circular baskets are said to be difficult to finish at the rim, but here, the uncut round Nemagari bamboo used as the core is wrapped carefully and steadily with thin strips.This shows the area where the handle meets the basket. When bending Nemagari bamboo, heat is applied as needed, so you may notice brown or black scorch marks—these are not defects.Here is the handle. A single piece of Nemagari bamboo runs around the rim and returns to form the handle,which is then bound and fastened again with Nemagari bamboo.In true Nagano craftsmanship, both the handle and the rim, as well as the basket body itself, are made entirely from Nemagari bamboo.
In the steep mountain region of Togakushi in Nagano, rice paddies are scarce, and large-scale rice cultivation was difficult. It is said that this led to the development of a culture of welcoming guests with soba.
No matter the environment, the spirit of hospitality toward guests creates a food culture, which in turn inspires the development of the tools and vessels that accompany it.
Originally made for the local dish Toji-soba, this basket can also be used in various ways at home— for lifting boiled vegetables from hot water without draining the broth, for scooping noodles from hot pots, or for boiling and removing items like shiratama rice dumplings.
At about 3.94″ in diameter, it is small enough to be used even with a household saucepan.
Why not make it part of your everyday kitchen tools?
__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.
