Where the shimmer of tin meets the warmth of dried fruit a wabi-sabi harmony of the season.

Suzugami – Kazahana

すずがみ　かざはな

In the heart of Takaoka City, Toyama Prefecture, a place celebrated for its centuries-old metalworking traditions, a remarkable innovation was born.

Suzugami or “tin paper.” Created by the Shimatani Syoryu workshop, this unique piece of craftsmanship transforms the time honoured art of metal hammering into a modern form of everyday beauty.

Suzugami begins as a thin sheet of pure tin. Through the skilled hands of artisans, among the last few in Japan to master the ancient hand hammering technique used for orin (temple gongs) it is repeatedly beaten and refined until it becomes both supple and strong. The result is a metal sheet so delicate it can be folded, bent, and flattened again and again, just like origami paper, yet it retains an elegant resilience unique to tin.

Each Suzugami bears a distinctive hammered surface pattern. The Kazahana pattern meaning “snow flurry,” is one such design a delicate, shimmering texture reminiscent of drifting snow. This smallest size Suzugami is perfect for presenting wagashi (Japanese sweets), as a coaster, or as a decorative element that can be reshaped at will. To return it to its original state, one simply rolls it flat with a rolling pin.

Tin’s natural antibacterial properties make Suzugami ideal for use as tableware, but its appeal extends beyond practicality. It invites creativity to mould it into a dish for side servings, fold it into a cutlery rest, or sculpt it into an artful form that enhances any setting.

The story of Suzugami is deeply connected to Takaoka’s proud legacy. The city’s metalworking heritage dates back to the early 17th century, when Lord Maeda Toshinaga founded the town and brought together seven master metal casters to foster local industry. By the mid-Edo period (1603–1868), Takaoka had become Japan’s leading center for copperware and metal casting, producing everything from Buddhist statues to tea utensils and household vessels. Today, Takaoka accounts for over 90% of Japan’s copper ware production, and its metalwork, known as Takaoka Dōki (Imono), was officially designated a Traditional Craft of Japan in 1975. Even the famous nearly  16 meter Takaoka Daibutsu one of the three great Buddhas in Japan is made from bronze.

Founded in 1909, the Shimatani Syoryu workshop originally crafted orin bowl gongs for Buddhist temples. Now under the guidance of its fourth generation master, the workshop continues this lineage of precision and artistry. In 2013, the Syouryu brand was launched to bring these centuries old hammering techniques into modern life with Suzugami as its signature creation.

Blending heritage, craftsmanship, and imagination, Suzugami embodies the spirit of Takaoka: a harmony between the enduring strength of tradition and the fluid creativity of the present.

In the U.K. You can buy Suzugami from places like the Japan House and Ki:ts

I decided as we are now in the first micro season of winter 立冬 Rittō I thought I would use my Kazahana snow pattern Suzugami to present three different kaki wagashi.

Persimmons (kaki 柿 in Japanese) are autumn fruits that are not only sweet and vibrant but also incredibly nutritious. There are two main types astringent (which must be fully ripe before eating) and non astringent (which can be eaten while still firm).

Here are some key health benefits:

Rich in Vitamins and Antioxidants

Persimmons are an excellent source of vitamin A, vitamin C, and manganese, which support immune health and skin repair. The fruit’s deep orange color comes from beta-carotene and lycopene, powerful antioxidants that help combat cellular damage and promote eye health.

Supports Digestive Health

Persimmons contain plenty of dietary fiber, which aids digestion, helps regulate bowel movements, and promotes a healthy gut microbiome.

Heart Health and Circulation

They are rich in flavonoids and tannins, which may help reduce blood pressure, improve circulation, and lower “bad” LDL cholesterol.

Natural Energy Source

Their natural sugars and carbohydrates make persimmons a gentle, sustained energy source perfect for a midday snack.

Low in Fat, High in Nutrients

They’re naturally low in fat but packed with vitamins and minerals a light, nutrient dense fruit that fits easily into most diets.

Driving in the countryside of Japan you may encounter things you may not see in the cities. I would often see many kaki (persimmon) orchards as I made my way up from Fukushima prefecture to Yamagata.

In the villages I would see kaki strung up outside people’s houses drying to make hoshigaki 干し柿

Persimmons/ kaki 柿 fall into two types the round ones Fuyu 冬柿 that have a more squat shape and can be eaten like an apple and the longer more pointed type that get very soft on the inside.

The latter group are called Hachiya. These are the ones that are often dried to make hoshigaki.

What Is Hoshigaki?

Hoshigaki (干し柿) means “dried persimmon” in Japanese but it’s much more than just dried fruit. It’s a traditional Japanese delicacy made by hand-drying astringent persimmons over several weeks.

Here’s how it’s made:

Astringent persimmons (often of the variety Hachiya) are peeled but left with their stems attached.

The fruits are hung by strings in rows, usually under the eaves of houses, to air dry in the autumn sunlight.

As they dry, the persimmons are gently massaged by hand every few days, which breaks down the fibers and helps distribute the sugars evenly.

Over time, usually several weeks  the fruit shrinks, darkens, and develops a delicate white, powdery coating of natural sugar crystals on the surface.

The result is a silky, chewy, and intensely sweet treat often described as having notes of honey, dates, or caramel.

Cultural and Culinary Significance

Hoshigaki is considered a seasonal treasure in Japan, often enjoyed during New Year celebrations or given as gifts. It reflects the Japanese ideals of patience, care, and respect for nature’s rhythms much like other traditional crafts such as suzugami or handmade wagashi.

Nutritionally, hoshigaki retains much of the fruit’s goodness but in concentrated form rich in fiber, potassium, and natural sugars, making it a wholesome, naturally sweet snack.

The first wagashi I’m introducing is the Shimane Dried Saijo Persimmon. Saijogaki is an ancient Japanese persimmon variety that is grown in Shimane and considered to have the best taste a sweet and chewy delicacy, with flavours of honey, mango and papaya. You can buy these from The Wasabi Company

www.thewasabicompany.co.uk discount code tokyopony10

Haiku short unrhymed (three lined poem)

Hoshigaki glows,

soft as the turning leaves fall

stillness on silver.

The second is one of my favourite hoshigaki wagashi (SUIKANSHUKU)

From K. MINAMOTO www.kitchoan.co.uk

SUIKANSHUKU is a confectionery made of whole dried persimmon produced in Japan. The silky sweet white bean paste inside elevates the natural deep sweetness of the dried persimmon. The blessing of Japanese nature, tradition and techniques make SUIKANSHUKU an exceptional WAGASHI.

Haiku short unrhymed (three lined poem)

On suzugami rests

sweetness shaped by patient hands

time tastes of autumn.

Unlike the Hachiya persimmon used for hoshigaki Fuyu 冬柿 (winter persimmons) have flat bottoms. They are very low acidity and are sweet and creamy with a little taste of vanilla or cinnamon.  Fuyus can be eaten firm or soft depending on your preference. You can eat them raw or use them in baked goods. I also like to hollow out the fruit and mix it into shira-ae mashed tofu salad.

It is very common in the autumn and winter months simply to peel and serve slices of fuyu persimmons like wagashi to have with tea.

So finally I am serving slices of firm fuyu on my Suzugami.

Enjoyed with a hojicha tea latte. Powdered hojicha from www.harumatcha.co.uk discount code tokyopony10

Haiku short unrhymed (three lined poem)

Amber hoshigaki

folds of silver catching light,

autumn slips away.

In the fleeting light and stillness of the season, as autumn deepens, hoshigaki glows like amber sunlight. The sweetness of hoshigaki lingers, a quiet celebration of time, gently served upon suzugami’s silver calm sheen