Mikawayaki Konro


Colorful and simple Shichirin for the modern kitchens of today

Daiatomaceous earth, the material used for shichirin, is heat resistant to take advantage of cooking with charcoal, but on the other hand, it is not very durable. The highly durable Mikawa clay mined in Hekinan City, Aichi Prefecture, was used for shichirin, and production of shichirin in this region became active.
The Mikawa stove is a double-layered black shichirin, but today, shichirin production has evolved over time to focus more on ease of use and appearance. The easy-to-use rectangular shape, the variety of colors, and the iron plate wrapped around the outside make them easy to clean. Shichirin is called Konro in this area, but the performance and products are the same as Shichirin.

A modern shichirin that changes with the times


Kameshima Setojo in Hekinan City has been manufacturing Neri Shichirin since the early Showa period (1926-1989). Neri Shichirin are made by grinding diatomaceous earth, kneading it, and pressing it into a mold. Many of the shichirin manufactured by this company are finished with a colored finish or wrapped with an iron plate.

Collection: Mikawayaki Konro

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