Various materials are used for pickles, such as plastic and enamel. This one is mainly made of Sawara wood.
The “Sawara” wood used in the making of this item is “Kiso Sawara” from the Kiso region of Nagano Prefecture.
The standing tree looks similar to Hinoki(Japanese Cypress), but as a wood it is softer, easier to handle, lighter, and more water-resistant than Hinoki.
Sawara absorbs moisture moderately and has a weaker aroma than Hinoki. It is also well matched with food, and is familiar as a material for “Ohitsu(cooked rice container)”, “Sushi tub” and “Drop lid”.
Here we introduce “Pickle tub” use of a bamboo hoop (“hoop” is a ring that fits around a Pickle tub).
Four sizes are available: 24cm (9.45″), 27cm (10.63″), 30cm (11.81″), and 33cm (12.99″) in diameter.
This is the body of Pickle tub. Pickle tubs are made by aligning strips of Sawara side panels to form a circular shape and fitting them with a woven bamboo hoop.Finally, a round bottom plate is inserted to finish it off.Wooden tubs are also available with a copper hoop. The copper hoop is tightened using a special hoop-tightening machine, while the “bamboo hoop” is more sophisticated because the entire process, including the tightening of the hoop, is done by hand.Bamboo hoops are woven first and then fitted into tub, requiring a high level of skill and experience to weave them to exactly fit each size. The tightness of the hoop also depends on the maker’s intuition based on the expansion and contraction of the wood after it becomes a tub.Furthermore, the entire production process of this Ohitsu is handled by one person, from shaving the side panels to selecting the bamboo and woven into a hoop. Please note that wooden tubs and bamboo hoops may have scratches or marks caused by hammering, but these are the result of the handmade process. If we sand the marks, the entire surface of the wood will become rougher, so we dare to leave the marks. Please understand in advance that they are not defective.Pickle tubs come with lids for each size.The lid is placed on top and is made to be just a little wider than the body.The lid and the center of the bottom of the tub also show the marks made during the process of carving the wooden tub into a round shape, as shown in this photo,there are also some marks on the lid from nailing, but these are also normal specifications.The lid is made of copper nails.Knots may appear on the inner-lid or lid, as shown in the picture. You may see dents or cracks in the “core” of the knots, but please be assured that this is an unavoidable phenomenon due to the nature of the wood and does not affect the foodstuffs. Please note that this is not a defective product.Here is the rim. Smoothly sanded and finished per hand.The thickness of the wood is about 1cm (0.39″), and this thickness helps regulate the moisture content of pickles and Nukadoko(a fermented rice bran bed).Only the outside of this bottom plate is coated with a thin silicone caulk (bond) to keep the bottom plate from falling out. Please be assured that this is not used on the inside of the tub where the food and bran are stored.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended. Wiping with a wet and tightly squeezed cloth is the best way to do it.
Let us introduce them by size.
This is “24cm (9.45”) size. The capacity is for 5 liters. It is large enough to hold 1-2 mini Chinese cabbages.Each size of this Pickle tub also comes with a “Inner lid”. You can use it as an inner lid to put under a weight. (We do not provide weights).This is “27cm (10.63”) size. The capacity is for 8 liters.It is large enough to hold one Chinese cabbage.This is the “30cm (11.81”) size. The capacity is for 12 liters.Good size for 1-2 Chinese cabbages.This is the largest “33cm (12.99”) size. The capacity is for 16 liters.Big enough to hold 1-2 Chinese cabbages.
*Before your first use
We recommend that the following steps be done first.
Fill the tub about 80% with rice washing water and let it remain for about 3 to 8 hours. Water may leak out during this process, so it is best to work in a sink or similar location.
This process causes the wood to expand, which will stop small water leakage. The aroma of Kiso Sawara is also relieved by the deodorizing effect of the rice brine.
This Pickle tub can also be used for making miso.
We actually used this Pickle tub to make Miso (fermented soybean paste). The 24cm (0.79″) tub can make 2kg of Miso.
Miso preparation was done at the end of January when the temperature was low. Steamed soybeans, rice malt, and salt are mixed well, mashed, and packed into a tub.
When filling the tub, it is best to add miso paste so that the air can be removed.
Store in a cool, dark place for 7 to 8 months before ready to eat. During storage, a little water may seep out from the bottom of the tub, so it is a good idea to place a piece of paper or cloth under the tub.
Wooden pickle tubs are becoming less familiar nowadays, but the taste of pickles covered with the fragrance of Sawara wood is incomparable.
Pickles prolong the life of vegetables and can be enjoyed year-round with rice, beer, or sake.
When using the tub, depending on the environment surrounding the tub (season, humidity, type of food placed inside, etc.), moisture may seep out to the bottom of the tub.
For indoor use, -Place the tub in a location where water can soak through. -Place a tray or something that can get wet under the tub.
It should also be stored at room temperature all year round, not in the refrigerator. If placed in the refrigerator, mold may appear on the outside of the tub. The basic rule is to store at room temperature, and it is best to keep the tubs in as cool a place as possible, especially during the summer.
We believe that wooden tubs will be a more reliable partner once you decide how to deal with them.
Please check the size carefully and select the size you prefer.
— About care —
Before use, wipe the inside of the tub lightly with a wet cloth.
After each use, wash the inside and outside of the tub carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the tub filled with water, as this will accelerate the deterioration of the wooden tub.
After washing and wiping the wooden tub, mist the inside of the tub with rubbing alcohol (ethanol) to prevent blackening and mold.
After washing in water, dry in a well-ventilated place (e.g., by a window or near an exhaust fan) in the shade. Direct exposure to sunlight will cause the wood to shrink due to rapid drying, which may cause the hoops to come off, crack, or deform.
Please do not use a dishwasher.
When not in use for longer than one month, the body and lid should be kept separate and wrapped in paper or cloth. The best place to store them is in a place with little temperature fluctuation and no humidity. When doing so, it is best to store with the lid open. Leaving the lid closed or storing in a plastic bag may cause “sap” to appear.
These are “Pickle tub” made of Sawara wood.
Various materials are used for pickles, such as plastic and enamel. This one is mainly made of Sawara wood.
The “Sawara” wood used in the making of this item is “Kiso Sawara” from the Kiso region of Nagano Prefecture.
The standing tree looks similar to Hinoki(Japanese Cypress), but as a wood it is softer, easier to handle, lighter, and more water-resistant than Hinoki.
Sawara absorbs moisture moderately and has a weaker aroma than Hinoki. It is also well matched with food, and is familiar as a material for “Ohitsu(cooked rice container)”, “Sushi tub” and “Drop lid”.
Here we introduce “Pickle tub” use of a bamboo hoop (“hoop” is a ring that fits around a Pickle tub).
Four sizes are available: 24cm (9.45″), 27cm (10.63″), 30cm (11.81″), and 33cm (12.99″) in diameter.
This is the body of Pickle tub. Pickle tubs are made by aligning strips of Sawara side panels to form a circular shape and fitting them with a woven bamboo hoop.Finally, a round bottom plate is inserted to finish it off.Wooden tubs are also available with a copper hoop. The copper hoop is tightened using a special hoop-tightening machine, while the “bamboo hoop” is more sophisticated because the entire process, including the tightening of the hoop, is done by hand.Bamboo hoops are woven first and then fitted into tub, requiring a high level of skill and experience to weave them to exactly fit each size. The tightness of the hoop also depends on the maker’s intuition based on the expansion and contraction of the wood after it becomes a tub.Furthermore, the entire production process of this Ohitsu is handled by one person, from shaving the side panels to selecting the bamboo and woven into a hoop. Please note that wooden tubs and bamboo hoops may have scratches or marks caused by hammering, but these are the result of the handmade process. If we sand the marks, the entire surface of the wood will become rougher, so we dare to leave the marks. Please understand in advance that they are not defective.Pickle tubs come with lids for each size.The lid is placed on top and is made to be just a little wider than the body.The lid and the center of the bottom of the tub also show the marks made during the process of carving the wooden tub into a round shape, as shown in this photo,there are also some marks on the lid from nailing, but these are also normal specifications.The lid is made of copper nails.Knots may appear on the inner-lid or lid, as shown in the picture. You may see dents or cracks in the “core” of the knots, but please be assured that this is an unavoidable phenomenon due to the nature of the wood and does not affect the foodstuffs. Please note that this is not a defective product.Here is the rim. Smoothly sanded and finished per hand.The thickness of the wood is about 1cm (0.39″), and this thickness helps regulate the moisture content of pickles and Nukadoko(a fermented rice bran bed).Only the outside of this bottom plate is coated with a thin silicone caulk (bond) to keep the bottom plate from falling out. Please be assured that this is not used on the inside of the tub where the food and bran are stored.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended. Wiping with a wet and tightly squeezed cloth is the best way to do it.
Let us introduce them by size.
This is “24cm (9.45”) size. The capacity is for 5 liters. It is large enough to hold 1-2 mini Chinese cabbages.Each size of this Pickle tub also comes with a “Inner lid”. You can use it as an inner lid to put under a weight. (We do not provide weights).This is “27cm (10.63”) size. The capacity is for 8 liters.It is large enough to hold one Chinese cabbage.This is the “30cm (11.81”) size. The capacity is for 12 liters.Good size for 1-2 Chinese cabbages.This is the largest “33cm (12.99”) size. The capacity is for 16 liters.Big enough to hold 1-2 Chinese cabbages.
*Before your first use
We recommend that the following steps be done first.
Fill the tub about 80% with rice washing water and let it remain for about 3 to 8 hours. Water may leak out during this process, so it is best to work in a sink or similar location.
This process causes the wood to expand, which will stop small water leakage. The aroma of Kiso Sawara is also relieved by the deodorizing effect of the rice brine.
This Pickle tub can also be used for making miso.
We actually used this Pickle tub to make Miso (fermented soybean paste). The 24cm (0.79″) tub can make 2kg of Miso.
Miso preparation was done at the end of January when the temperature was low. Steamed soybeans, rice malt, and salt are mixed well, mashed, and packed into a tub.
When filling the tub, it is best to add miso paste so that the air can be removed.
Store in a cool, dark place for 7 to 8 months before ready to eat. During storage, a little water may seep out from the bottom of the tub, so it is a good idea to place a piece of paper or cloth under the tub.
Wooden pickle tubs are becoming less familiar nowadays, but the taste of pickles covered with the fragrance of Sawara wood is incomparable.
Pickles prolong the life of vegetables and can be enjoyed year-round with rice, beer, or sake.
When using the tub, depending on the environment surrounding the tub (season, humidity, type of food placed inside, etc.), moisture may seep out to the bottom of the tub.
For indoor use, -Place the tub in a location where water can soak through. -Place a tray or something that can get wet under the tub.
It should also be stored at room temperature all year round, not in the refrigerator. If placed in the refrigerator, mold may appear on the outside of the tub. The basic rule is to store at room temperature, and it is best to keep the tubs in as cool a place as possible, especially during the summer.
We believe that wooden tubs will be a more reliable partner once you decide how to deal with them.
Please check the size carefully and select the size you prefer.
— About care —
Before use, wipe the inside of the tub lightly with a wet cloth.
After each use, wash the inside and outside of the tub carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the tub filled with water, as this will accelerate the deterioration of the wooden tub.
After washing and wiping the wooden tub, mist the inside of the tub with rubbing alcohol (ethanol) to prevent blackening and mold.
After washing in water, dry in a well-ventilated place (e.g., by a window or near an exhaust fan) in the shade. Direct exposure to sunlight will cause the wood to shrink due to rapid drying, which may cause the hoops to come off, crack, or deform.
Please do not use a dishwasher.
When not in use for longer than one month, the body and lid should be kept separate and wrapped in paper or cloth. The best place to store them is in a place with little temperature fluctuation and no humidity. When doing so, it is best to store with the lid open. Leaving the lid closed or storing in a plastic bag may cause “sap” to appear.
These are “Pickle tub” made of Sawara wood.
Various materials are used for pickles, such as plastic and enamel. This one is mainly made of Sawara wood.
The “Sawara” wood used in the making of this item is “Kiso Sawara” from the Kiso region of Nagano Prefecture.
The standing tree looks similar to Hinoki(Japanese Cypress), but as a wood it is softer, easier to handle, lighter, and more water-resistant than Hinoki.
Sawara absorbs moisture moderately and has a weaker aroma than Hinoki. It is also well matched with food, and is familiar as a material for “Ohitsu(cooked rice container)”, “Sushi tub” and “Drop lid”.
Here we introduce “Pickle tub” use of a bamboo hoop (“hoop” is a ring that fits around a Pickle tub).
Four sizes are available: 24cm (9.45″), 27cm (10.63″), 30cm (11.81″), and 33cm (12.99″) in diameter.
This is the body of Pickle tub. Pickle tubs are made by aligning strips of Sawara side panels to form a circular shape and fitting them with a woven bamboo hoop.Finally, a round bottom plate is inserted to finish it off.Wooden tubs are also available with a copper hoop. The copper hoop is tightened using a special hoop-tightening machine, while the “bamboo hoop” is more sophisticated because the entire process, including the tightening of the hoop, is done by hand.Bamboo hoops are woven first and then fitted into tub, requiring a high level of skill and experience to weave them to exactly fit each size. The tightness of the hoop also depends on the maker’s intuition based on the expansion and contraction of the wood after it becomes a tub.Furthermore, the entire production process of this Ohitsu is handled by one person, from shaving the side panels to selecting the bamboo and woven into a hoop. Please note that wooden tubs and bamboo hoops may have scratches or marks caused by hammering, but these are the result of the handmade process. If we sand the marks, the entire surface of the wood will become rougher, so we dare to leave the marks. Please understand in advance that they are not defective.Pickle tubs come with lids for each size.The lid is placed on top and is made to be just a little wider than the body.The lid and the center of the bottom of the tub also show the marks made during the process of carving the wooden tub into a round shape, as shown in this photo,there are also some marks on the lid from nailing, but these are also normal specifications.The lid is made of copper nails.Knots may appear on the inner-lid or lid, as shown in the picture. You may see dents or cracks in the “core” of the knots, but please be assured that this is an unavoidable phenomenon due to the nature of the wood and does not affect the foodstuffs. Please note that this is not a defective product.Here is the rim. Smoothly sanded and finished per hand.The thickness of the wood is about 1cm (0.39″), and this thickness helps regulate the moisture content of pickles and Nukadoko(a fermented rice bran bed).Only the outside of this bottom plate is coated with a thin silicone caulk (bond) to keep the bottom plate from falling out. Please be assured that this is not used on the inside of the tub where the food and bran are stored.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended. Wiping with a wet and tightly squeezed cloth is the best way to do it.
Let us introduce them by size.
This is “24cm (9.45”) size. The capacity is for 5 liters. It is large enough to hold 1-2 mini Chinese cabbages.Each size of this Pickle tub also comes with a “Inner lid”. You can use it as an inner lid to put under a weight. (We do not provide weights).This is “27cm (10.63”) size. The capacity is for 8 liters.It is large enough to hold one Chinese cabbage.This is the “30cm (11.81”) size. The capacity is for 12 liters.Good size for 1-2 Chinese cabbages.This is the largest “33cm (12.99”) size. The capacity is for 16 liters.Big enough to hold 1-2 Chinese cabbages.
*Before your first use
We recommend that the following steps be done first.
Fill the tub about 80% with rice washing water and let it remain for about 3 to 8 hours. Water may leak out during this process, so it is best to work in a sink or similar location.
This process causes the wood to expand, which will stop small water leakage. The aroma of Kiso Sawara is also relieved by the deodorizing effect of the rice brine.
This Pickle tub can also be used for making miso.
We actually used this Pickle tub to make Miso (fermented soybean paste). The 24cm (0.79″) tub can make 2kg of Miso.
Miso preparation was done at the end of January when the temperature was low. Steamed soybeans, rice malt, and salt are mixed well, mashed, and packed into a tub.
When filling the tub, it is best to add miso paste so that the air can be removed.
Store in a cool, dark place for 7 to 8 months before ready to eat. During storage, a little water may seep out from the bottom of the tub, so it is a good idea to place a piece of paper or cloth under the tub.
Wooden pickle tubs are becoming less familiar nowadays, but the taste of pickles covered with the fragrance of Sawara wood is incomparable.
Pickles prolong the life of vegetables and can be enjoyed year-round with rice, beer, or sake.
When using the tub, depending on the environment surrounding the tub (season, humidity, type of food placed inside, etc.), moisture may seep out to the bottom of the tub.
For indoor use, -Place the tub in a location where water can soak through. -Place a tray or something that can get wet under the tub.
It should also be stored at room temperature all year round, not in the refrigerator. If placed in the refrigerator, mold may appear on the outside of the tub. The basic rule is to store at room temperature, and it is best to keep the tubs in as cool a place as possible, especially during the summer.
We believe that wooden tubs will be a more reliable partner once you decide how to deal with them.
Please check the size carefully and select the size you prefer.
— About care —
Before use, wipe the inside of the tub lightly with a wet cloth.
After each use, wash the inside and outside of the tub carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the tub filled with water, as this will accelerate the deterioration of the wooden tub.
After washing and wiping the wooden tub, mist the inside of the tub with rubbing alcohol (ethanol) to prevent blackening and mold.
After washing in water, dry in a well-ventilated place (e.g., by a window or near an exhaust fan) in the shade. Direct exposure to sunlight will cause the wood to shrink due to rapid drying, which may cause the hoops to come off, crack, or deform.
Please do not use a dishwasher.
When not in use for longer than one month, the body and lid should be kept separate and wrapped in paper or cloth. The best place to store them is in a place with little temperature fluctuation and no humidity. When doing so, it is best to store with the lid open. Leaving the lid closed or storing in a plastic bag may cause “sap” to appear.
