Miyajima Kogei Factory Yamazakura rice scoop (shakushi/shamoji)

This rice scoop is individually handmade by craftsmen in a workshop in Miyajima, known as the birthplace of shamoji (rice scoops). It has a comfortable length, a handle that is easy to grip, and a slanted tip that makes it easy to collect and scoop rice.

The size and shape fit comfortably in your hand. A beautiful rice scoop. So, do you know the difference between a "shakushi" and a "shamoji"? Generally, a "shamoji" is used to serve rice, and a "shakushi" is used to scoop up soup as well as rice. However, in Miyajima, the rice scoop used to serve rice is called a "shakushi"...interesting.

We will send you a mini letter like this.

Since it is unpainted, make sure to wet it thoroughly before use. (This will prevent rice from sticking to it.) I love the little extra effort. I think it's great to live a life where you can cherish Favourites tools.

As natural wood is used, there are various colors and grain patterns. There may also be knots.

[Miyajima Kogei Seisakusho] We manufacture wooden ladles in Miyajima, Hiroshima Prefecture. The material is mainly wild cherry wood produced in the northern part of Hiroshima Prefecture. While making use of the woodworking techniques and ideas we have cultivated over many years, we are pursuing ladles that fit modern life.

Each stalk is carved out of a wild cherry board.

We carefully carve each piece one by one.

[About Miyajima Shakushi] The origin of Miyajima Shakushi... Around the time of the Kansei era (around 1800), a monk from Shinsenji Temple named Senshin had a dream one night of Benzaiten, who inspired him to make shamoshi from the beautiful lines of her biwa lute. He then taught the people of the island to make them from the sacred wood of Mt. Miyama. The fame of Miyajima Shakushi spread throughout the world, along with the virtue of Senshin, who said that if you eat rice with a shamoshi from this sacred wood, you will be blessed with divine blessings and good fortune. Shamoshi are known as a specialty of Miyajima, but today, various cooking shamoshi and ladle shamoshi are made, making use of this tradition. Miyajima Shakushi have also evolved into an attractive item that conveys the history of Miyajima and Japanese food culture, in addition to their role of serving and plating rice. Another major attraction is that they are made from wild cherry blossoms produced in the rich production areas surrounding Miyajima, and are unpainted. I think it's nice to enjoy the joy of continuing to use your favorite household items and cherish them.

Food's Note also introduces other items from Miyajima Kogei Seisakusho. All of them are easy to use and highly recommended.

Fu, the owner of Food's Note, is also using it. Since it is unpainted, I would like to use it with a little more care. I would like to dry it well before storing it! I think it is a good way of life to take care of your tools and use them for a long time.

As natural wood is used, there are various colors and grain patterns. There may also be knots.