Scoop soft tofu from boiling water, strain tea, roast sesame seeds, grill vegetables and fish over an open flame — all with beautiful, handmade traditional Kyoto metal utensils.

Tsujiwa Kana-ami is a shinise and workshop just south of the Imperial Palace (Kyoto Gosho) that offers metal implements. As the store and workshop are one, customers can see both the store shelves and the products being made by the third generation owner.

In Japanese kana means metal and ami means to weave, mesh or net. Kana-ami utensils are used for a variety of cooking techniques as well as some serving and presentation.

Tsujiwa Kana-ami is a popular store for Kyoto residents and restaurant and ryokan owners and in recent years has become a popular destination for Japanese tourists that want to pick up some kana-ami that have the quality and tradition of the old capital. Of course anywhere in Japan mass produced, machine-made kana-ami are available but increasingly people really desire authenticity, tradition and handcrafted ‘shokunin’ products.

For the English speaking foodie visiting Kyoto there are a lot of foodie related items that you will probably want to pickup, Tsujiwa Kana-ami is one shop that you will probably not want to miss. Tsujiwa Kana-ami also has products that make nice omiyage, or souvenirs.

Prices are reasonable; there are a lot of products in the 10-$20 price range and about the most expensive item in the store is around $100.

Tsujiwa Kana-ami Store and Workshop

Tsujiwa Kana-ami Store and Workshop

Strainer Related Products

Yaki-ami

These are great for roasting nuts as the ami closes.

Yaki-ami

Japanese often cook dried fish over an open flame on a stove top using this kind of ami.

Fruit Bowls and Baskets

These incorporate bamboo and woven vines as handles.

Yudofu Shakushi (ゆどうふ杓子)

The ‘shakushi’ is a combination of a ladle and strainer. It is used to lift boiled tofu (yudofu) out of hot water. Japanese prefer tofu to be very soft.

The Tools of the Trade: Decidedly Lowtech

Simple wooden forms are used to make many of the ‘ami’ products. These well-worn tools at Tsujiwa Kana-ami have been in use for more than 80 years.

Wooden Forms

Wooden Form – detail

Wooden Forms and Finished Product

The Tools of the Trade: Weaving Metal

The Tools of the Trade

The Tools of the Trade

The Finished Product: Yaki-ami

These are great for grilling vegetables and fish.

Yaki-ami in Demonstration

We got a demonstration from Mrs Tsujiwa on how to use the yaki-ami on a conventional gas range top. She told us that this can also be done on an electric range.

The yaki-ami has a sheet of heavy mess under the ‘ami’ that diffuses and radiates the heat. More importantly after it turns red hot, it emits infrared radiation which cooks like charcoal.

Grilling Eggplant

Grilling Eggplant – almost done!

Add Peppers

Grilling Eggplant and Peppers – done

The red ones are Kyoto’s famous manganji togaraishi.

Yaki-ami Even Makes Toast

Tsujiwa Kana-ami Service and Location

Tsujiwa Kana-ami Storefront

English brochure: none
English website: none (Japanese language website)
Service/Staff: very friendly and helpful
Hours: 9am-6pm, closed Sundays and public holidays
Location and Access: Ten minutes on foot from Karasuma Oike Station (Subway Tozai and Karasuma lines), Marutamachi Station (Subway Karasuma line) and Kyoto Shiyakushomae Station (Subway Tozai line).
Address
: Kyoto-shi Nakagyo-ku Sakaimachi-dori Ebisugawa-sagaru Kameya-cho 175 (京都市中京区堺町通夷川下ル亀屋町175)
Telephone: 075-231-7368

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