Mokkou Yamani
A wooden spice mill that is beautiful simply by being there, and seamlessly blends into the landscape of daily life.
This is a spice mill crafted by Mokkou Yamani, the workshop of Shohei and Mirai Uchiyama, a husband and wife team operating out of Omachi City, Nagano Prefecture.
There are two types: a "pepper mill" and a "salt mill," and not only do they have a unique form, but their usability when held is also exceptional. Each piece is a true masterpiece that exudes presence.
Shohei and Mirai enrolled in the Woodcraft and Design department of Nagano Prefectural Agematsu Technical College in the same year.
After graduation, Shohei worked on furniture production at a joinery shop, while Mirai gained experience at an upholstery workshop, and both have been involved in wood-related work.
In 2018, Shohei became independent under the name "Mokkou Yamani."
Then, from 2020, Mirai also joined, and their husband-and-wife activities officially began.
Knowing this background, one can deeply understand that these are works meticulously crafted by two individuals who have mastered wood.
Their elaborate, refined beauty, like that of an objet d'art, is captivating.
Grinding fragrance, spinning forms
Shohei began making pepper mills because he loved black pepper and wanted to create a tool that could grind it more deliciously himself.
It all started with the black pepper used in the green onion ramen served at a local ramen shop.
Through trial and error, he created over 170 different shapes.
The passion poured into the pepper mills is deeply evident.
The names, such as "Nasu" (eggplant) and "Iwashi" (sardine), are derived from familiar objects, adding a touch of playfulness and charm.
Organic Design
The form, where curves and straight lines intertwine, is quiet yet possesses an uninhibited quality, with subtle hollows.
These distinctive forms are created using a wood lathe, a technique commonly used for furniture such as table and chair legs.
I was surprised to learn that they draw inspiration from the designs of predecessors, both Western and Eastern, including the legs of imported Windsor chairs they loved, traditional Japanese low tables, as well as Buddhist altar fittings and kokeshi dolls.
I personally use two convenient sizes for home use, switching between them depending on the place and occasion.
The larger type in the photo is tall and can hold plenty of spices, making it very convenient for daily use in the kitchen.
On the other hand, the smaller type is compact and perfect for enjoying freshly ground spices at the dining table.
The gold knob screw is for the "pepper mill," and the silver is for the "salt mill."
The natural wood grain, harmonized with the classical gold and silver knob screws, adds a subtle accent.
Grinding like cutting
Driven by the desire to use domestic products, they utilize blades made by "IKEDA," a company known for manufacturing spice mills that are highly regarded by professionals in hotels and restaurants.
These domestic blades are said to grind with a "cutting" action rather than "crushing" or "mashing," resulting in a more aromatic grind and long-lasting sharpness.
The satisfying crunching sound and feel of the grind are also distinctive features, making it quite addictive.
Another welcome point is that they offer paid repair services for the wooden parts and blade replacement in case of malfunction or damage.
I look forward to cherishing it for a long time and watching it become an integral part of my daily life as I use it.
How to use
First, remove the knob screw and the top part to refill the spices.
With the knob screw loosened, grip the body and turn the top part clockwise to grind.
You can also adjust the grind size by tightening or loosening the knob screw.
For a coarser grind, loosen the screw; for a finer grind, tighten it.
However, be careful not to turn the top part with the screw completely tightened, as this may cause damage.
The blissful taste enhanced by pepper
I immediately used the pepper mill to cook.
Pepper is perfect for meat and fish dishes, as well as finishing touches on salads and pasta. Classic carbonara, in particular, is so compatible that I want to make it again and again.
Surprisingly, it also goes well with desserts like vanilla ice cream and dark chocolate, and when added to hot milk, it takes on a soup-like flavor.
I feel like I'm completely hooked on pepper, which acts like a "flavor switch," thanks to this experience.
As the mill glides comfortably in my hand, the aroma of spices wafts up with each grind of pepper, filling the dining table with a sense of excitement.
It's not just for the kitchen; placed on the dining table, it also serves as an interior accent, offering the warmth of wood.
The joy of spring, spreading with every grind
Spring is the season when ingredients sprout, and their aromas and colors burst into vibrancy.
This time, I used it when eating carbonara, but it also goes well with rapeseed blossoms, new potatoes, spring cabbage, and broad beans, which highlight the natural sweetness of the ingredients.
Pepper carries a hint of nature, reminiscent of the warmth of soil or tree bark.
Adding such an aroma to tender spring vegetables might tighten their sweetness and bring balance to the entire dish.
I encourage everyone to experience the spice mill from "Mokkou Yamani," which shines with a love for pepper and the skill and sensibility unique to craftsmanship.
