ちょっと長いレンゲ
chinese spoon that’s just a little bit longer
Designed by chef Watanabe Yasuhiro, made for everyday cooking and eating.
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In the spring of 2017, chef and designer Watanabe Yasuhiro found himself in a small noodle shop in Xi’an, China - the starting point of the Silk Road, and the ancestral home of many Chinese noodles. He ordered a bowl of mao’erduo mian (cat-ear noodles) - a charming, tomato-based soup with curled pasta shapes, best eaten not with chopsticks, but with a spoon. The spoon he was given was unlike any he’d used before - stainless steel, slightly longer than usual, beautifully balanced in the hand, and surprisingly good for everything from scooping to stirring. So good, in fact, that it stayed on his mind. The shop owner, with generous instinct, offered him one to take home. At the local supermarket he found similar shapes — but in thin aluminium, nowhere near the quality. Still, he bought them, and returned to Japan. The original stainless version became a permanent fixture in his kitchen not for eating, but for cooking. For tasting soup mid-simmer; scooping spices or clearing seeds; for the kind of quiet, efficient movement that happens when tools disappear into your hand. When students and colleagues began asking about the spoon, Yasu knew it was time to remake it - thoughtfully, and from scratch. He worked with trusted makers in Niigata to create a slightly longer, more refined version. Polished smooth, made from SUS304 stainless steel, and engraved with the name of his tool line: CASALINGHI. This “just a little bit longer” spoon is one of those quietly perfect tools — the kind that finds its way into daily rhythm and stays there. A small companion, designed by a cook, for cooks and those who love food.
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調理道具のような、日常の名脇役
A humble kitchen tool, quietly essential.
ちょっと長いレンゲ
chinese spoon that’s just a little bit longer
Designed by chef Watanabe Yasuhiro, made for everyday cooking and eating.
____
In the spring of 2017, chef and designer Watanabe Yasuhiro found himself in a small noodle shop in Xi’an, China - the starting point of the Silk Road, and the ancestral home of many Chinese noodles. He ordered a bowl of mao’erduo mian (cat-ear noodles) - a charming, tomato-based soup with curled pasta shapes, best eaten not with chopsticks, but with a spoon. The spoon he was given was unlike any he’d used before - stainless steel, slightly longer than usual, beautifully balanced in the hand, and surprisingly good for everything from scooping to stirring. So good, in fact, that it stayed on his mind. The shop owner, with generous instinct, offered him one to take home. At the local supermarket he found similar shapes — but in thin aluminium, nowhere near the quality. Still, he bought them, and returned to Japan. The original stainless version became a permanent fixture in his kitchen not for eating, but for cooking. For tasting soup mid-simmer; scooping spices or clearing seeds; for the kind of quiet, efficient movement that happens when tools disappear into your hand. When students and colleagues began asking about the spoon, Yasu knew it was time to remake it - thoughtfully, and from scratch. He worked with trusted makers in Niigata to create a slightly longer, more refined version. Polished smooth, made from SUS304 stainless steel, and engraved with the name of his tool line: CASALINGHI. This “just a little bit longer” spoon is one of those quietly perfect tools — the kind that finds its way into daily rhythm and stays there. A small companion, designed by a cook, for cooks and those who love food.
____
調理道具のような、日常の名脇役
A humble kitchen tool, quietly essential.