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An Unusual Kitchen Tool
At Globalkitchen Japan, we’re passionate about bringing authentic Japanese kitchenware to your home, and the Asahi Cast Iron Ball is a standout. This compact tool is a testament to Japan’s culinary ingenuity, blending tradition with practical benefits. Crafted from Nambu cast iron in Japan, it’s not just a quirky gadget—it’s a versatile ally for health-conscious cooks and flavor enthusiasts. Let’s explore its four key uses, from boosting iron intake to perfecting your pickles, beans, and shellfish.
Iron Supplementation: A Natural Health Boost
Iron deficiency is a global concern, often leading to anemia, fatigue, and weakened immunity. Women, especially, may need extra iron due to menstruation or pregnancy. While supplements exist, incorporating iron through diet is a natural, sustainable approach. Enter the Asahi Cast Iron Ball.
Simply place the ball in a kettle when boiling water. As the water heats, trace amounts of iron leach from the cast iron, infusing the water with this essential mineral. You can drink the water or use it for cooking, subtly increasing your iron intake. While results vary due to factors like water quality or diet, the evidence leans toward modest benefits, especially in iron-deficient populations.
Practical Tips
- Boil for 5–10 minutes to optimize iron release.
- Clean the ball after use to prevent rust, which is harmless but may affect taste.
- Talk to your doctor if you’re worried about your iron levels.
Enhancing Nuka Pickles: Color and Flavor Perfection
Nukazuke, or nuka pickles, are a cornerstone of Japanese cuisine, made by fermenting vegetables in a rice bran paste called nukadoko. Common picks include cucumbers, daikon, and eggplants, prized for their tangy, salty flavor and crisp texture.
Adding the Asahi Cast Iron Ball to your nuka bed helps maintain vibrant colors, especially for eggplants. The iron reacts with tannins in the vegetables, preventing oxidation and keeping pickles bright.
How to Use It
- Place the ball in the nuka bed while pickling.
- Stir the bed daily, as fermentation requires oxygen.
- If the ball rusts, clean and brush it off.
Glossy Simmered Black Beans: A Festive Favorite
Kuromame, or simmered black beans, are a New Year’s staple in Japan, symbolizing health and prosperity. Their deep black color and glossy finish are key to their appeal, but achieving that look can be tricky without the right tools.
The Asahi Cast Iron Ball mimics a traditional practice of adding iron objects, like rusty nails, to the cooking pot. The iron reacts with anthocyanins in the beans, enhancing their dark, shiny appearance. This reaction likely contributes to a richer flavor, as the beans absorb subtle mineral notes during simmering.
Speedy Shellfish Prep: Clean and Fresh
Clams and shijimi (corbicula clams) are delicious but often harbor sand, which can ruin a dish. Traditional sand removal involves soaking in saltwater for hours, but the Asahi Cast Iron Ball speeds things up.
By adding the ball to the soaking water, you create conditions closer to seawater, encouraging shellfish to expel sand faster. Iron alters the water’s mineral content, mimicking the ocean environment. This not only shortens soaking time but also helps maintain freshness, as shellfish stay lively.
Less grit means a better dining experience, and fresher shellfish elevate your dishes.
More Unique Kitchen Tools at Globalkitchen Japan
If you’re looking for other unique Japanese kitchen tools, then you might be interested in a taiyaki maker for making the traditional Japanese sweet. And if you’re ready to fully embrace the cast iron lifestyle, take a look at our guide to cast iron teapots and kettles.
