“Ohitsu” are containers used mainly for transferring and storing cooked rice, and have long been used as daily utensils in Japan, with the lacquered ones for weddings and funerals, and the natural ones like this one for everyday use.
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.
Here we introduce “Ohitsu” use of a bamboo hoop (“hoop” is a ring that fits around a Ohitsu).
Four sizes are available: 18cm (7.09″), 21cm (8.j27″), 24cm (9.45″), and 27cm (10.63″) in diameter.
This is the body of Ohitsu. Ohitsu 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.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 the hoop.First, a bamboo hoop is woven, and then it is fitted into Ohitsu. Advanced techniques and experience are required to weave it so that it fits perfectly with each size. The tightness of the hoop is also decided by the intuition of the maker,taking into account the expansion and contraction of the wood after it has taken on the shape of Ohitsu.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.Also, as shown in this photo, there are some marks in the center of the bottom, which are caused by the process of rounding off the wood, but these are normal specifications.Each Ohitsu comes with a lid to match its size. The lid is made in the same way as the body, in the shape of a shallow tub tightened with bamboo hoops.The lid is of the type that is closed by placing it on top, and it is made slightly larger than the body.Here is the rim. Smoothly sanded and finished per hand.This notch makes it easier to hook your fingers when lifting the Ohitsu. It is also a good design shape.The grain of the wood is so beautiful that it attracts you in.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.This is the lid viewed from above.
Let us introduce you to each size.
When storing cooked rice in an Ohitsu, we recommend one size larger than the actual amount of rice to be stored.
1 gou(cup) is approximately 150g (5.3oz). “Gou” is the traditional Japanese unit for measuring the amount of rice. Ohitsu are made in accordance with this “Gou,” so we will use this term as well in this explanation.
For example, if you usually cook 3 gou(cups) of rice, eat 1 gou(cup) and store the remaining 2 gou(cups), use the 18cm (7.09″). Or, if you cook 5 gou(cups), eat 2 gou(cups) for breakfast or lunch, and put the remaining 3 gou(cups) in an ohitsu, use the 21cm (8.27″).
We hope this will help guide you in your choice.
This is the 18cm (7.09″) size. It can hold a maximum of 3 gou(cups)=450g=15.87oz.Good size for 1-2 gou(cups) of cooked rice.This is the 21cm (8.27″). It is a size that can hold up to 4 gou(cups)=600g=21.16oz.This one is a perfect size to hold 2-3 cups of cooked rice.This one is 24cm (9.45″) and can hold up to 5 gou(cups)=750g=26.46oz.Just the right size to hold 3-4 cups of cooked rice.This is the 27cm (10.63″) size. Maximum capacity is 6 gou(cups)=900g=31.75oz.Perfectly sized to hold 4-5 gou(cups) of cooked rice.
Now, let us show you how it is actually used.
Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended, as the Ohitsu will contain too much water and the rice will become soggy. Wiping with a wet and tightly squeezed cloth is the best way to do it.This is a 21cm (8.27”) Ohitsu with 3 cups of rice in it. The Ohitsu absorbs a moderate amount of moisture from the freshly cooked rice, allowing the rice to be served in good condition.Rice balls made with the rice stored in Ohitsu have an exceptional taste with a slight aroma of Sawara wood!It can be kept at room temperature for one day in the summer and two days in the winter.However, the time will vary depending on the environment in which they are stored. Please try different ways to enjoy them, and eat them as soon as possible.
Even after the rice in the Ohitsu has cooled and some time has passed, it does not become dry like it storing in the refrigerator, but rather moist and fluffy with a slight aroma of Sawara wood.
It is also recommended to make onigiri (rice balls) and place them in this Ohitsu.
Another recommendation is to put the cooked rice in Ohitsu and next day, steam it in a steamer before serving it.
Please place the Ohitsu in a well-ventilated place as much as possible, out of direct sunlight.
Electric kettles and refrigerators are indispensable tools for daily life, but Ohitsu also has its own advantages that only Ohitsu can realize.
You will surely develop a delicious, new relationship with rice. Please check the size and choose 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 Ohitsu carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the Ohitsu filled with water, as this will accelerate the deterioration of the Ohitsu.
After washing and wiping the Ohitsu, mist the inside 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.
This is a “Ohitsu” made of Sawara wood.
“Ohitsu” are containers used mainly for transferring and storing cooked rice, and have long been used as daily utensils in Japan, with the lacquered ones for weddings and funerals, and the natural ones like this one for everyday use.
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.
Here we introduce “Ohitsu” use of a bamboo hoop (“hoop” is a ring that fits around a Ohitsu).
Four sizes are available: 18cm (7.09″), 21cm (8.j27″), 24cm (9.45″), and 27cm (10.63″) in diameter.
This is the body of Ohitsu. Ohitsu 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.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 the hoop.First, a bamboo hoop is woven, and then it is fitted into Ohitsu. Advanced techniques and experience are required to weave it so that it fits perfectly with each size. The tightness of the hoop is also decided by the intuition of the maker,taking into account the expansion and contraction of the wood after it has taken on the shape of Ohitsu.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.Also, as shown in this photo, there are some marks in the center of the bottom, which are caused by the process of rounding off the wood, but these are normal specifications.Each Ohitsu comes with a lid to match its size. The lid is made in the same way as the body, in the shape of a shallow tub tightened with bamboo hoops.The lid is of the type that is closed by placing it on top, and it is made slightly larger than the body.Here is the rim. Smoothly sanded and finished per hand.This notch makes it easier to hook your fingers when lifting the Ohitsu. It is also a good design shape.The grain of the wood is so beautiful that it attracts you in.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.This is the lid viewed from above.
Let us introduce you to each size.
When storing cooked rice in an Ohitsu, we recommend one size larger than the actual amount of rice to be stored.
1 gou(cup) is approximately 150g (5.3oz). “Gou” is the traditional Japanese unit for measuring the amount of rice. Ohitsu are made in accordance with this “Gou,” so we will use this term as well in this explanation.
For example, if you usually cook 3 gou(cups) of rice, eat 1 gou(cup) and store the remaining 2 gou(cups), use the 18cm (7.09″). Or, if you cook 5 gou(cups), eat 2 gou(cups) for breakfast or lunch, and put the remaining 3 gou(cups) in an ohitsu, use the 21cm (8.27″).
We hope this will help guide you in your choice.
This is the 18cm (7.09″) size. It can hold a maximum of 3 gou(cups)=450g=15.87oz.Good size for 1-2 gou(cups) of cooked rice.This is the 21cm (8.27″). It is a size that can hold up to 4 gou(cups)=600g=21.16oz.This one is a perfect size to hold 2-3 cups of cooked rice.This one is 24cm (9.45″) and can hold up to 5 gou(cups)=750g=26.46oz.Just the right size to hold 3-4 cups of cooked rice.This is the 27cm (10.63″) size. Maximum capacity is 6 gou(cups)=900g=31.75oz.Perfectly sized to hold 4-5 gou(cups) of cooked rice.
Now, let us show you how it is actually used.
Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended, as the Ohitsu will contain too much water and the rice will become soggy. Wiping with a wet and tightly squeezed cloth is the best way to do it.This is a 21cm (8.27”) Ohitsu with 3 cups of rice in it. The Ohitsu absorbs a moderate amount of moisture from the freshly cooked rice, allowing the rice to be served in good condition.Rice balls made with the rice stored in Ohitsu have an exceptional taste with a slight aroma of Sawara wood!It can be kept at room temperature for one day in the summer and two days in the winter.However, the time will vary depending on the environment in which they are stored. Please try different ways to enjoy them, and eat them as soon as possible.
Even after the rice in the Ohitsu has cooled and some time has passed, it does not become dry like it storing in the refrigerator, but rather moist and fluffy with a slight aroma of Sawara wood.
It is also recommended to make onigiri (rice balls) and place them in this Ohitsu.
Another recommendation is to put the cooked rice in Ohitsu and next day, steam it in a steamer before serving it.
Please place the Ohitsu in a well-ventilated place as much as possible, out of direct sunlight.
Electric kettles and refrigerators are indispensable tools for daily life, but Ohitsu also has its own advantages that only Ohitsu can realize.
You will surely develop a delicious, new relationship with rice. Please check the size and choose 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 Ohitsu carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the Ohitsu filled with water, as this will accelerate the deterioration of the Ohitsu.
After washing and wiping the Ohitsu, mist the inside 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.
This is a “Ohitsu” made of Sawara wood.
“Ohitsu” are containers used mainly for transferring and storing cooked rice, and have long been used as daily utensils in Japan, with the lacquered ones for weddings and funerals, and the natural ones like this one for everyday use.
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.
Here we introduce “Ohitsu” use of a bamboo hoop (“hoop” is a ring that fits around a Ohitsu).
Four sizes are available: 18cm (7.09″), 21cm (8.j27″), 24cm (9.45″), and 27cm (10.63″) in diameter.
This is the body of Ohitsu. Ohitsu 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.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 the hoop.First, a bamboo hoop is woven, and then it is fitted into Ohitsu. Advanced techniques and experience are required to weave it so that it fits perfectly with each size. The tightness of the hoop is also decided by the intuition of the maker,taking into account the expansion and contraction of the wood after it has taken on the shape of Ohitsu.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.Also, as shown in this photo, there are some marks in the center of the bottom, which are caused by the process of rounding off the wood, but these are normal specifications.Each Ohitsu comes with a lid to match its size. The lid is made in the same way as the body, in the shape of a shallow tub tightened with bamboo hoops.The lid is of the type that is closed by placing it on top, and it is made slightly larger than the body.Here is the rim. Smoothly sanded and finished per hand.This notch makes it easier to hook your fingers when lifting the Ohitsu. It is also a good design shape.The grain of the wood is so beautiful that it attracts you in.This is the grain of the inside side. The Sawara has been painstakingly planed and scraped.This is the lid viewed from above.
Let us introduce you to each size.
When storing cooked rice in an Ohitsu, we recommend one size larger than the actual amount of rice to be stored.
1 gou(cup) is approximately 150g (5.3oz). “Gou” is the traditional Japanese unit for measuring the amount of rice. Ohitsu are made in accordance with this “Gou,” so we will use this term as well in this explanation.
For example, if you usually cook 3 gou(cups) of rice, eat 1 gou(cup) and store the remaining 2 gou(cups), use the 18cm (7.09″). Or, if you cook 5 gou(cups), eat 2 gou(cups) for breakfast or lunch, and put the remaining 3 gou(cups) in an ohitsu, use the 21cm (8.27″).
We hope this will help guide you in your choice.
This is the 18cm (7.09″) size. It can hold a maximum of 3 gou(cups)=450g=15.87oz.Good size for 1-2 gou(cups) of cooked rice.This is the 21cm (8.27″). It is a size that can hold up to 4 gou(cups)=600g=21.16oz.This one is a perfect size to hold 2-3 cups of cooked rice.This one is 24cm (9.45″) and can hold up to 5 gou(cups)=750g=26.46oz.Just the right size to hold 3-4 cups of cooked rice.This is the 27cm (10.63″) size. Maximum capacity is 6 gou(cups)=900g=31.75oz.Perfectly sized to hold 4-5 gou(cups) of cooked rice.
Now, let us show you how it is actually used.
Before use, gently wipe the inside with a wet cloth. Wetting directly with water from the faucet is not recommended, as the Ohitsu will contain too much water and the rice will become soggy. Wiping with a wet and tightly squeezed cloth is the best way to do it.This is a 21cm (8.27”) Ohitsu with 3 cups of rice in it. The Ohitsu absorbs a moderate amount of moisture from the freshly cooked rice, allowing the rice to be served in good condition.Rice balls made with the rice stored in Ohitsu have an exceptional taste with a slight aroma of Sawara wood!It can be kept at room temperature for one day in the summer and two days in the winter.However, the time will vary depending on the environment in which they are stored. Please try different ways to enjoy them, and eat them as soon as possible.
Even after the rice in the Ohitsu has cooled and some time has passed, it does not become dry like it storing in the refrigerator, but rather moist and fluffy with a slight aroma of Sawara wood.
It is also recommended to make onigiri (rice balls) and place them in this Ohitsu.
Another recommendation is to put the cooked rice in Ohitsu and next day, steam it in a steamer before serving it.
Please place the Ohitsu in a well-ventilated place as much as possible, out of direct sunlight.
Electric kettles and refrigerators are indispensable tools for daily life, but Ohitsu also has its own advantages that only Ohitsu can realize.
You will surely develop a delicious, new relationship with rice. Please check the size and choose 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 Ohitsu carefully with salt or powdered cleanser, without using synthetic detergent.
Do not leave the Ohitsu filled with water, as this will accelerate the deterioration of the Ohitsu.
After washing and wiping the Ohitsu, mist the inside 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.
