Akiyamano Kibachi
The trough dug up deliberately by utilizing a Tochi tree is a traditional craft of Akiyama. A long time ago, Akiyama village did not have crops and therefore paid woodworks such as trough and sweets trays as tribute, instead of rice. This is why many masters of woodworks still exist in Akiyama village today. Trough is currently used for making soba. However, soba was eaten only during seasonal events and thus trough was mainly used for making “Anbo” at that time. A major feature of trough of Akiyama village is that vertical lines are carved at narrow intervals. This is to make it hard for flour to stick to the trough when being knead.
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