Vendor Profile
TIRAKITA CO., LTD.
| Address | 339 Isshiki Hayama-machi Miura-gun Kanagawa, JAPAN ZIP:238-0026 |
|---|---|
| Representative Name | Atsushi Umehara |
| Annual Revenue | closed |
| No. of Employees | closed |
| Web Site URL |
People Also Searched
Other items from this category
SD item code:12468571
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
walang - Sri Lankan traditional unglazed pot walang with lid, made of terra cotta, diameter about 17.5 cm
 Original text before translation
ワラン - スリランカ伝統の素焼き鍋 walang 蓋付き テラコッタ製 直径17.5cm程度
(SL-CRFT-19#3)
|
(SL-CRFT-19#3)
Wholesale Price: Members Only
3 pcs /set
In Stock
|
|
| Dimensions |
|---|
|
|
| Specifications |
|---|
|
Country of manufacture: Sri Lanka
Material / component: Capacity 700cc Terra cotta Country of Origin/Manufacturing CountrySri LankaNotesThis product is handmade in Sri Lanka and may have distortion*individual differences*some chips*some bubbles, etc. Please enjoy it as a characteristic of handmade products. Please enjoy it as a characteristic of handmade products. *Please handle with care as it is unglazed and easily cracked.
Package: Identical to photo
Year of manufacture: 2024
Product tag: None
|
Description
| *Sri Lankan Cuisine Scenery Sri Lanka is a jewel-like island nation in the Indian Ocean. This lush island of coconuts and spices, such as Ceylon cinnamon and pepper, has nurtured a culinary culture that is unique and attractive even among the countries of the Indian subcontinent. The terra cotta tableware* cookware introduced here has been an integral part of Sri Lanka's food culture from ancient times to the present, and is an essential part of the local food landscape. It is surprising that excavations have been reported from strata as far back as B.C. In particular, the combination of the three colors of yellow from turmeric * green from banana leaves * and the subdued earthy color of terracotta is a typical coloring of Sri Lankan cuisine. The reason why this rustic vessel is still used even in today's technologically advanced world is because people believe that the food served in this pot/vessel is delicious. The porous nature of clay and its insulating properties allow the food to heat slowly and the flavors to blend with each other.... It is also well known that unglazed pots cool water by vaporization heat. *In addition to Sri Lankan cuisine This terra cotta has an attractive, calm texture. The color is not too assertive, so it can be used for dishes other than Sri Lankan cuisine, of course. The platter can be used for one-plate lunches, while the small plates and bowls can be used for soups and other dishes. The platter can be used in a variety of situations. *About Seasoning It may come as a surprise to those of us who are used to the idea of "ready-made," but Sri Lankan terracotta tableware is considered to be second-hand. Therefore, when it is new, it makes a clear sound when you tap it lightly, but if you use it as it is, it will absorb the moisture contained in the food, so you should season it first. *Seasoning Procedure 1: Soak in water. *Carefully wash the clay pot and soak it in water overnight. *Avoid washing with hard objects such as metal scrubbers. 2: Blend in the oil. *Take a handful of salad oil or coconut oil and apply it to the clay pot. *Make sure it is sufficiently soaked with oil. 3: Blind it with rice brine. *For pots and other cooking utensils, add rice brine, bring to a boil once, and allow to cool naturally. Plates and bowls do not require this process. 4:Remove the earthy smell *If you are concerned about the earthy smell, you can saute onions or other ingredients once before use. 5:Washing *Wash with light water or use natural soap. *Avoid using synthetic detergents. Please also refer to the following blog post for detailed instructions. Evolving into your own unique tableware... ♪ Sri Lanka's unglazed pottery Sri Lankan terra cotta takes time and effort, but the more you use it, the more you will love it. The more you use it, the more you will love it. We hope you will use it for a long time. |
More
| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jan.15th to Mar.19th |
| Air Mail | From Dec.30th to Jan.1st |
| EMS | From Dec.27th to Jan.1st |
| Pantos Express | From Dec.31st to Jan.3rd |
| DHL | From Dec.27th to Dec.31st |
| UPS | From Dec.27th to Dec.31st |
| FedEx | From Dec.27th to Dec.31st |
|
Some trading conditions may be applicable only in Japan.
Capacity 700ccMaterialTerra cottaOrigin/Manufacturing countrySri LankaNotesThis product is handmade in Sri Lanka, so there may be distortion*individual differences*slight chips*slight bubbles, etc. Please enjoy this as a characteristic of handmade products. Please enjoy it as a characteristic of handmade products. *Please handle with care as it is unglazed and easily cracked.
*The material has low thermal conductivity. Please use low to medium heat. High heat and burning over an open flame may cause cracks. *Do not use synthetic detergents, as they will soak into the small holes in the unglazed material. *This dish can be used just fine when oil has soaked into the unglazed fabric to some extent. *Seasoning is required at the beginning of use. Product size approx. 14.50cm x 17.50cm x 17.50cm approx. 790g [Category]Indian and Asian Tableware*Sri Lankan Tableware - Terra cotta [Tags] unglazed terracotta walan walan tableware bowl sri lankan curry plate sri lankan cuisine natural stylish rustic sri lanka terracotta walan unglazed plates indian tableware asian tableware asian tableware ethnic tableware ethnic asian |
Other items from this category:
Sri Lanka is a jewel-like island nation in the Indian Ocean. This lush island of coconuts and spices, such as Ceylon cinnamon and pepper, has nurtured a culinary culture that is unique and attractive even among the countries of the Indian subcontinent.
The terra cotta tableware* cookware introduced here has been an integral part of Sri Lanka's food culture from ancient times to the present, and is an essential part of the local food landscape. It is surprising that excavations have been reported from strata as far back as B.C.
In particular, the combination of the three colors of yellow from turmeric * green from banana leaves * and the subdued earthy color of terracotta is a typical coloring of Sri Lankan cuisine.
The reason why this rustic vessel is still used even in today's technologically advanced world is because people believe that the food served in this pot/vessel is delicious. The porous nature of clay and its insulating properties allow the food to heat slowly and the flavors to blend with each other.... It is also well known that unglazed pots cool water by vaporization heat.
*In addition to Sri Lankan cuisine
This terra cotta has an attractive, calm texture. The color is not too assertive, so it can be used for dishes other than Sri Lankan cuisine, of course. The platter can be used for one-plate lunches, while the small plates and bowls can be used for soups and other dishes. The platter can be used in a variety of situations.
*About Seasoning
It may come as a surprise to those of us who are used to the idea of "ready-made," but Sri Lankan terracotta tableware is considered to be second-hand. Therefore, when it is new, it makes a clear sound when you tap it lightly, but if you use it as it is, it will absorb the moisture contained in the food, so you should season it first.
*Seasoning Procedure
1: Soak in water.
*Carefully wash the clay pot and soak it in water overnight.
*Avoid washing with hard objects such as metal scrubbers.
2: Blend in the oil.
*Take a handful of salad oil or coconut oil and apply it to the clay pot.
*Make sure it is sufficiently soaked with oil.
3: Blind it with rice brine.
*For pots and other cooking utensils, add rice brine, bring to a boil once, and allow to cool naturally. Plates and bowls do not require this process.
4:Remove the earthy smell
*If you are concerned about the earthy smell, you can saute onions or other ingredients once before use.
5:Washing
*Wash with light water or use natural soap.
*Avoid using synthetic detergents.
Please also refer to the following blog post for detailed instructions.
Evolving into your own unique tableware... ♪ Sri Lanka's unglazed pottery
Sri Lankan terra cotta takes time and effort, but the more you use it, the more you will love it. The more you use it, the more you will love it. We hope you will use it for a long time.
■スリランカ料理の風景
インド洋に浮かぶ宝石のような島国・スリランカ。ココナッツが生い茂る豊かなこの島は、セイロンシナモンや胡椒といったスパイスも産出し、インド亜大陸圏のなかでもひときわ魅力的で特徴的な食文化を育んできました。
ここに紹介するテラコッタの食器・調理器具はそんなスリランカの食文化に寄り添って古の時代から現在に至るまで人々に愛されてきた、現地の食の風景に欠かせない存在です。紀元前の地層からも発掘が報告されているというから驚きですね。
特にターメリックの黄色・バナナリーフの緑色・そしてテラコッタの落ち着いた土色の三色の組み合わせはスリランカ料理の代表的なカラーリングと言ってよいでしょう。
この素朴な器が、技術が発展した現代にあってもなお愛用されているのは、ひとえに「この鍋／器で食べる料理は美味しいからだ」という考えがあるからなのだそうです。粘土の多孔性と断熱特性により、食材がゆっくりと加熱され、風味が相互に馴染むのだとか…。また素焼きの壺が気化熱により水を冷やすのはよく知られた事象ですね。
■スリランカ料理以外にも
こちらのテラコッタは落ち着いた風合いが魅力的です。主張しすぎない色合いなので、スリランカ料理以外の料理にももちろんお使いいただけます。大皿はワンプレートランチに、小皿やボウルはスープや取り分けに。様々なシチュエーションでお使いいただけます。
■シーズニングについて
レディメイドの考え方に慣れてしまった私達には驚きですが、スリランカのテラコッタ食器にあたっては、「すぐに使用できる既製品は中古品である」という考えがあります。そのため、新品の状態では軽く叩くと澄んだ音がしますが、このまま使用すると料理に含まれる水分をどんどん吸ってしまいますのでまずはシーズニングを行なってください。
■シーズニングの手順
1：水に浸す
・クレイポットを丁寧に洗い、一晩水に浸します。
・金属タワシなど硬いもので洗うことは避けてください。
2：油をなじませる
・クレイポットにサラダ油やココナッツオイルを手に取り、塗り込みます。
・十分に油を染み込ませます。
3：米の研ぎ汁で目止めする
・鍋などの調理器具は、米の研ぎ汁を入れて一度沸騰させ、自然に冷まします。お皿やボウルにはこの工程は必要ありません。
4：土臭さを消す
・土臭さが気になる場合、使用前に一度玉ねぎなどを炒めると良いです。
5：洗い方
・軽く水洗いするか、ナチュラルな石鹸を使って洗います。
・合成洗剤の使用は避けてください。
詳細な方法は下記ブログ記事も合わせてご参照ください。
あなただけの食器に進化する♪ スリランカの素焼きの陶器
ひと手間こそかかりますが、その分愛着の湧くスリランカテラコッタ。使い込むほどに味わいのでるアイテムです。ぜひ末永くご愛用ください。