The products of Japanese factories have been considered very high quality for many decades. This assessment is fully justified for kitchen utensils. But in an Asian country there are also features due to the specifics of national culinary.
Description
Classic Japanese pans are just as unusual as other manifestations of this exotic culture. For several centuries, traditions in this area have been preserved indestructibly. The Asian approach is that one should be enthusiastic not only with food, but also with the vessel in which it was prepared. Those who show such emotions are considered polite and cultured people. Evaluated by:
- the effort spent on making dishes;
- creative design;
- outward appeal;
- aesthetic virtues.
The Japanese worldview is based on the fact that every season is deeply symbolic. The mood associated with the season should be reflected on the tableware. Autumn and winter options primarily express feelings of comfort and warmth. Products intended for spring and summer should create a feeling of light chill and carefree leisure.
Autumn dishes show a characteristic change in colors, but in winter, containers with snowy landscapes are used.
Pans designed for the cold season should be as aesthetically pleasing as possible. In this case, the aesthetic concept is selected in such a way as to add maximum heat to the interior. “Heat” should be expressed both in the structure of the material and in its properties. The cutlery intended for autumn and winter is heavier and stronger than that used in summer. Now you can look at the style and options.
Main varieties and colors
Dishes designed for spring and summer are painted in colors symbolizing blooming trees and shrubs. Japanese designers are trying to recreate the flutter of flowers under gusts of wind. The coloration expressing the idea of freshness prevails:
- black (cool in the shade);
- green (fresh foliage);
- blue (flowing water).
Such tonality is not believed to allow eating too much. As for finished products for varnish or ceramic, they can be used in any season. Such things can create both “warm” and “cool” sensations. Various types of pots are produced in Japan by a wide variety of firms. And each of them can offer many interesting solutions.
Models, firms and selection tips
In Japan, they even know how to make excellent enameled pots, which manifest themselves much better than similar foreign products.
A good option is the products of Ejiry. The unique technology includes a “sweet processing” of the product, when powdered sugar is mixed into the selected enamel, and the result looks like glass. This coating is hygienic, eliminating the ingress of metal ions into the composition of the food, while the taste is not distorted.
At the same time, it is possible to avoid prolonged odor preservation on the walls of the dishes. The developers of the coating tried to make it as resistant to acid and alkaline environments as possible. Therefore, chemical reactions between products and the main material are impossible. Bacteria do not multiply on a smooth glass-like layer. Another advantage of Ejiry products is the large thickness of the bottom, which avoids burning food.
Alternatively, you can consider pot sets from Yamateru. This company buys steel and coating materials from leading global suppliers. The high quality of products is confirmed even by their export to the USA. Corporate philosophy implies the exceptional perfection of the material, and the design concept, and even packaging. Yamateru products are made at a factory near the city of Uenohara.
All production lines are fully certified. The total number of employees reaches approximately 400 people.
Important: the total production of pots is limited to 60 thousand sets per year. You need to beware of fakes. In addition, the cost of production is very high.
Of the products of models little known outside of Japan, one can name a Vermicular cast iron pan. It is made in 7 different colors with a pearly shimmer. Attention: the demand for Vermicular is very large, and sometimes you have to wait several months to satisfy the order. All juices are firmly held under a heavy lid, and you can stew food with minimal addition of water. Therefore, it is only possible to slightly distort the optimal composition of dishes.
An overview of a set of Japanese dishes, see the next video.
