Rice Tub with Bamboo Hoop (24–36cm) / Sawara Cypress / Nagano-JPN 811104 長野県/さわら 飯台 竹タガ付 すし蓋別売 24cm・27cm・30cm・33cm・36cm 5サイズ ルイ版
Rice Tub with Bamboo Hoop (24–36cm) / Sawara Cypress / Nagano-JPN 811104 長野県/さわら 飯台 竹タガ付 すし蓋別売 24cm・27cm・30cm・33cm・36cm 5サイズ ルイ版
This is a handai, a traditional rice tub made of Sawara cypress.
It is used for preparing sushi rice, and also for serving dishes like nigiri or chirashi sushi.
This product uses Kiso sawara, a type of sawara cypress grown in the Kiso region of Nagano.
The standing trees resemble hinoki in appearance, but the wood is softer, lighter, more water-resistant, and easier to work with than hinoki.
Sawara gently absorbs moisture and has a milder scent compared to hinoki. It pairs well with food and has long been favored for making rice containers and drop lids.
We introduce a handai fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
On this page, we introduce five sizes that are easy to use at home: 24cm, 27cm, 30cm, 33cm, and 36cm in diameter (approx. 9.45″ to 14.17″).
Matching lids are also available separately for each tub size. (＊Please choose a lid in the same size as your selected handai. For example, a 24cm lid fits perfectly with a 24cm handai.)
＊Larger sizes from 39cm to 45cm—suitable for professional use—are introduced on a separate page. (Please see this page for details.)
A handai is made by arranging thin, rectangular staves of Sawara cypress into a circle, then securing them with a bamboo hoop. A round bottom board is inserted at the end to complete the tub.Unlike round containers such as steamers or bento boxes—types of bentwoodware made by bending a single thin board into shape—tubs like the handai are constructed differently. The staves are set upright side by side, and the bamboo hoop (taga) is tightened around them by tapping it with a wooden mallet.Some wooden tubs are reinforced with copper hoops instead of bamboo. Copper hoops are typically tightened using specialized machinery, whereas bamboo hoops are entirely handcrafted—including the hoop fitting itself—making the tub more elaborate and refined.Furthermore, every step in the making of this handai—from shaving the staves to selecting bamboo and weaving the hoop—is skillfully carried out from start to finish by a single artisan.The bamboo hoop is woven in advance and then fitted onto the wooden tub, which requires a high level of skill and experience to match each size precisely. The tightness of the hoop must be carefully adjusted based on the artisan’s intuition and a sense of how the wood will expand or shrink over time.You may notice marks or small dents on the wooden tub or bamboo hoop—these are traces from the wooden mallet used during assembly and are a natural result of the handmade process. We intentionally leave these hammer marks as sanding them down would roughen the surrounding surface of the wood. Please understand that they are not defects.There may also be a small circular mark at the center of the base, as seen in the photo. This is a standard result of the process used to shape the bottom board and is also part of normal specifications.This is the rim. It is smoothly polished for a gentle and comfortable feel in the hand.Sawara wood does not easily conduct heat, so even when freshly cooked rice is placed inside, you can safely touch the tub with bare hands.This is the underside of the handai.Please note that this tub is not designed to hold water. If filled with water, some leakage may occur.The wood grain is beautifully clear and draws the eye with its quiet depth.The handai is sold separately. Matching lids are also available for each size.The lids are also made of Sawara cypress. They are designed to rest on the rim of the handai. Because natural materials are used, you may notice knots in the wood. This may result in slight indentations or irregularities, but these do not affect use and are not considered defects.
Let us introduce each size.
This is the 24cm (9.45″) size.It’s just right for preparing sushi rice with approx. 180ml of uncooked rice. Suitable for 1–2 people, this compact size is easy to handle—a good choice for first-time users.This is the 27cm (10.63″) size.It’s ideal for preparing sushi rice with approx. 360ml of uncooked rice, and serves 2–3 people.This is the 30cm (11.81″) size.It’s just right for preparing sushi rice with approx. 540ml of uncooked rice, and serves 3–4 people.This is the 33cm (12.99″) size.It’s ideal for preparing sushi rice with approx. 720ml of uncooked rice. A good choice for family meals or small group gatherings.This is the 36cm (14.17″) size.It’s just right for preparing sushi rice with approx. 1080ml of uncooked rice. Great for sharing with guests as well.
Let us now show you how the handai is used in practice.
Before using it, gently wipe the inside with a damp cloth. We don’t recommend pouring water directly from the tap, as the tub may absorb too much moisture and make the rice soggy. A well-wrung, slightly wet cloth is just right.This shows sushi vinegar being added to cooked rice in a 30cm (11.81″) handai. It holds rice cooked from approx. 540ml of uncooked rice.While fanning the rice with a uchiwa fan, gently cut through it with a rice paddle to mix in the sushi vinegar.The sushi rice is now ready. Top it with your favorite ingredients like seaweed, shredded omelet, or sashimi—or use it to make sushi rolls.
We tried arranging colorful chirashi-zushi in this handai. The gentle tone and texture of the wood beautifully complement the ingredients and make the dish even more appetizing.
You can also simply make rice balls, place them in the handai, cover it with the lid, and keep them stored until serving. It helps maintain the right level of moisture, and when it’s time to eat, the presentation is also a pleasure to look at.
Another nice idea is to arrange small dishes or side plates in the handai and use it like a tray or serving board.
This may no longer be a familiar tool in everyday life, but there’s something about this handai, finished with a bamboo hoop, that feels oddly familiar and calming to look at.
The lid is quite useful for keeping chirashi-zushi from drying out. And the look of the handai with its lid gently closed—there’s a quiet beauty to that as well.
After use, please store the handai in a well-ventilated area, away from direct sunlight.
When people gather around a meal served in a handai, it naturally brings a sense of celebration, warmth, and joy to the table.
This handai is very light and durable. It is a simple, functional tool— shaped by removing everything unnecessary and keeping only what is essential. There is always a reason why such time-honored tools have lasted through the generations.
A handai brings a gentle sense of beauty to everyday meals. We hope you’ll enjoy using it in your own way.
Please check the size, and choose the combination— with or without a lid—that suits your needs and preferences.
Care Instructions
Before use, gently wipe the inside of the tub with a damp cloth.
After each use, avoid synthetic detergents. Instead, clean both the inside and outside with salt or a powder cleanser. Do not leave standing water in the tub, as this can accelerate the deterioration of the wood.
After washing and drying, spraying the inside with sanitizing alcohol (ethanol) can help prevent mold and discoloration.
Allow the tub to air-dry in a shaded, well-ventilated area—such as near a window or ventilation fan. Avoid direct sunlight, as rapid drying may cause the wood to shrink, leading to the hoop coming loose, cracking, or warping.
Do not use a dishwasher or dish dryer.
If the tub will not be used for over a month, wrap the body and lid separately in paper or cloth. Store them in a cool, dry place with a stable temperature. Leave the lid open during storage. Keeping it closed or storing it in a plastic bag may cause sap or resin to form.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
This is a handai, a traditional rice tub made of Sawara cypress.
It is used for preparing sushi rice, and also for serving dishes like nigiri or chirashi sushi.
This product uses Kiso sawara, a type of sawara cypress grown in the Kiso region of Nagano.
The standing trees resemble hinoki in appearance, but the wood is softer, lighter, more water-resistant, and easier to work with than hinoki.
Sawara gently absorbs moisture and has a milder scent compared to hinoki. It pairs well with food and has long been favored for making rice containers and drop lids.
We introduce a handai fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
On this page, we introduce five sizes that are easy to use at home: 24cm, 27cm, 30cm, 33cm, and 36cm in diameter (approx. 9.45″ to 14.17″).
Matching lids are also available separately for each tub size. (＊Please choose a lid in the same size as your selected handai. For example, a 24cm lid fits perfectly with a 24cm handai.)
＊Larger sizes from 39cm to 45cm—suitable for professional use—are introduced on a separate page. (Please see this page for details.)
A handai is made by arranging thin, rectangular staves of Sawara cypress into a circle, then securing them with a bamboo hoop. A round bottom board is inserted at the end to complete the tub.Unlike round containers such as steamers or bento boxes—types of bentwoodware made by bending a single thin board into shape—tubs like the handai are constructed differently. The staves are set upright side by side, and the bamboo hoop (taga) is tightened around them by tapping it with a wooden mallet.Some wooden tubs are reinforced with copper hoops instead of bamboo. Copper hoops are typically tightened using specialized machinery, whereas bamboo hoops are entirely handcrafted—including the hoop fitting itself—making the tub more elaborate and refined.Furthermore, every step in the making of this handai—from shaving the staves to selecting bamboo and weaving the hoop—is skillfully carried out from start to finish by a single artisan.The bamboo hoop is woven in advance and then fitted onto the wooden tub, which requires a high level of skill and experience to match each size precisely. The tightness of the hoop must be carefully adjusted based on the artisan’s intuition and a sense of how the wood will expand or shrink over time.You may notice marks or small dents on the wooden tub or bamboo hoop—these are traces from the wooden mallet used during assembly and are a natural result of the handmade process. We intentionally leave these hammer marks as sanding them down would roughen the surrounding surface of the wood. Please understand that they are not defects.There may also be a small circular mark at the center of the base, as seen in the photo. This is a standard result of the process used to shape the bottom board and is also part of normal specifications.This is the rim. It is smoothly polished for a gentle and comfortable feel in the hand.Sawara wood does not easily conduct heat, so even when freshly cooked rice is placed inside, you can safely touch the tub with bare hands.This is the underside of the handai.Please note that this tub is not designed to hold water. If filled with water, some leakage may occur.The wood grain is beautifully clear and draws the eye with its quiet depth.The handai is sold separately. Matching lids are also available for each size.The lids are also made of Sawara cypress. They are designed to rest on the rim of the handai. Because natural materials are used, you may notice knots in the wood. This may result in slight indentations or irregularities, but these do not affect use and are not considered defects.
Let us introduce each size.
This is the 24cm (9.45″) size.It’s just right for preparing sushi rice with approx. 180ml of uncooked rice. Suitable for 1–2 people, this compact size is easy to handle—a good choice for first-time users.This is the 27cm (10.63″) size.It’s ideal for preparing sushi rice with approx. 360ml of uncooked rice, and serves 2–3 people.This is the 30cm (11.81″) size.It’s just right for preparing sushi rice with approx. 540ml of uncooked rice, and serves 3–4 people.This is the 33cm (12.99″) size.It’s ideal for preparing sushi rice with approx. 720ml of uncooked rice. A good choice for family meals or small group gatherings.This is the 36cm (14.17″) size.It’s just right for preparing sushi rice with approx. 1080ml of uncooked rice. Great for sharing with guests as well.
Let us now show you how the handai is used in practice.
Before using it, gently wipe the inside with a damp cloth. We don’t recommend pouring water directly from the tap, as the tub may absorb too much moisture and make the rice soggy. A well-wrung, slightly wet cloth is just right.This shows sushi vinegar being added to cooked rice in a 30cm (11.81″) handai. It holds rice cooked from approx. 540ml of uncooked rice.While fanning the rice with a uchiwa fan, gently cut through it with a rice paddle to mix in the sushi vinegar.The sushi rice is now ready. Top it with your favorite ingredients like seaweed, shredded omelet, or sashimi—or use it to make sushi rolls.
We tried arranging colorful chirashi-zushi in this handai. The gentle tone and texture of the wood beautifully complement the ingredients and make the dish even more appetizing.
You can also simply make rice balls, place them in the handai, cover it with the lid, and keep them stored until serving. It helps maintain the right level of moisture, and when it’s time to eat, the presentation is also a pleasure to look at.
Another nice idea is to arrange small dishes or side plates in the handai and use it like a tray or serving board.
This may no longer be a familiar tool in everyday life, but there’s something about this handai, finished with a bamboo hoop, that feels oddly familiar and calming to look at.
The lid is quite useful for keeping chirashi-zushi from drying out. And the look of the handai with its lid gently closed—there’s a quiet beauty to that as well.
After use, please store the handai in a well-ventilated area, away from direct sunlight.
When people gather around a meal served in a handai, it naturally brings a sense of celebration, warmth, and joy to the table.
This handai is very light and durable. It is a simple, functional tool— shaped by removing everything unnecessary and keeping only what is essential. There is always a reason why such time-honored tools have lasted through the generations.
A handai brings a gentle sense of beauty to everyday meals. We hope you’ll enjoy using it in your own way.
Please check the size, and choose the combination— with or without a lid—that suits your needs and preferences.
Care Instructions
Before use, gently wipe the inside of the tub with a damp cloth.
After each use, avoid synthetic detergents. Instead, clean both the inside and outside with salt or a powder cleanser. Do not leave standing water in the tub, as this can accelerate the deterioration of the wood.
After washing and drying, spraying the inside with sanitizing alcohol (ethanol) can help prevent mold and discoloration.
Allow the tub to air-dry in a shaded, well-ventilated area—such as near a window or ventilation fan. Avoid direct sunlight, as rapid drying may cause the wood to shrink, leading to the hoop coming loose, cracking, or warping.
Do not use a dishwasher or dish dryer.
If the tub will not be used for over a month, wrap the body and lid separately in paper or cloth. Store them in a cool, dry place with a stable temperature. Leave the lid open during storage. Keeping it closed or storing it in a plastic bag may cause sap or resin to form.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
This is a handai, a traditional rice tub made of Sawara cypress.
It is used for preparing sushi rice, and also for serving dishes like nigiri or chirashi sushi.
This product uses Kiso sawara, a type of sawara cypress grown in the Kiso region of Nagano.
The standing trees resemble hinoki in appearance, but the wood is softer, lighter, more water-resistant, and easier to work with than hinoki.
Sawara gently absorbs moisture and has a milder scent compared to hinoki. It pairs well with food and has long been favored for making rice containers and drop lids.
We introduce a handai fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
On this page, we introduce five sizes that are easy to use at home: 24cm, 27cm, 30cm, 33cm, and 36cm in diameter (approx. 9.45″ to 14.17″).
Matching lids are also available separately for each tub size. (＊Please choose a lid in the same size as your selected handai. For example, a 24cm lid fits perfectly with a 24cm handai.)
＊Larger sizes from 39cm to 45cm—suitable for professional use—are introduced on a separate page. (Please see this page for details.)
A handai is made by arranging thin, rectangular staves of Sawara cypress into a circle, then securing them with a bamboo hoop. A round bottom board is inserted at the end to complete the tub.Unlike round containers such as steamers or bento boxes—types of bentwoodware made by bending a single thin board into shape—tubs like the handai are constructed differently. The staves are set upright side by side, and the bamboo hoop (taga) is tightened around them by tapping it with a wooden mallet.Some wooden tubs are reinforced with copper hoops instead of bamboo. Copper hoops are typically tightened using specialized machinery, whereas bamboo hoops are entirely handcrafted—including the hoop fitting itself—making the tub more elaborate and refined.Furthermore, every step in the making of this handai—from shaving the staves to selecting bamboo and weaving the hoop—is skillfully carried out from start to finish by a single artisan.The bamboo hoop is woven in advance and then fitted onto the wooden tub, which requires a high level of skill and experience to match each size precisely. The tightness of the hoop must be carefully adjusted based on the artisan’s intuition and a sense of how the wood will expand or shrink over time.You may notice marks or small dents on the wooden tub or bamboo hoop—these are traces from the wooden mallet used during assembly and are a natural result of the handmade process. We intentionally leave these hammer marks as sanding them down would roughen the surrounding surface of the wood. Please understand that they are not defects.There may also be a small circular mark at the center of the base, as seen in the photo. This is a standard result of the process used to shape the bottom board and is also part of normal specifications.This is the rim. It is smoothly polished for a gentle and comfortable feel in the hand.Sawara wood does not easily conduct heat, so even when freshly cooked rice is placed inside, you can safely touch the tub with bare hands.This is the underside of the handai.Please note that this tub is not designed to hold water. If filled with water, some leakage may occur.The wood grain is beautifully clear and draws the eye with its quiet depth.The handai is sold separately. Matching lids are also available for each size.The lids are also made of Sawara cypress. They are designed to rest on the rim of the handai. Because natural materials are used, you may notice knots in the wood. This may result in slight indentations or irregularities, but these do not affect use and are not considered defects.
Let us introduce each size.
This is the 24cm (9.45″) size.It’s just right for preparing sushi rice with approx. 180ml of uncooked rice. Suitable for 1–2 people, this compact size is easy to handle—a good choice for first-time users.This is the 27cm (10.63″) size.It’s ideal for preparing sushi rice with approx. 360ml of uncooked rice, and serves 2–3 people.This is the 30cm (11.81″) size.It’s just right for preparing sushi rice with approx. 540ml of uncooked rice, and serves 3–4 people.This is the 33cm (12.99″) size.It’s ideal for preparing sushi rice with approx. 720ml of uncooked rice. A good choice for family meals or small group gatherings.This is the 36cm (14.17″) size.It’s just right for preparing sushi rice with approx. 1080ml of uncooked rice. Great for sharing with guests as well.
Let us now show you how the handai is used in practice.
Before using it, gently wipe the inside with a damp cloth. We don’t recommend pouring water directly from the tap, as the tub may absorb too much moisture and make the rice soggy. A well-wrung, slightly wet cloth is just right.This shows sushi vinegar being added to cooked rice in a 30cm (11.81″) handai. It holds rice cooked from approx. 540ml of uncooked rice.While fanning the rice with a uchiwa fan, gently cut through it with a rice paddle to mix in the sushi vinegar.The sushi rice is now ready. Top it with your favorite ingredients like seaweed, shredded omelet, or sashimi—or use it to make sushi rolls.
We tried arranging colorful chirashi-zushi in this handai. The gentle tone and texture of the wood beautifully complement the ingredients and make the dish even more appetizing.
You can also simply make rice balls, place them in the handai, cover it with the lid, and keep them stored until serving. It helps maintain the right level of moisture, and when it’s time to eat, the presentation is also a pleasure to look at.
Another nice idea is to arrange small dishes or side plates in the handai and use it like a tray or serving board.
This may no longer be a familiar tool in everyday life, but there’s something about this handai, finished with a bamboo hoop, that feels oddly familiar and calming to look at.
The lid is quite useful for keeping chirashi-zushi from drying out. And the look of the handai with its lid gently closed—there’s a quiet beauty to that as well.
After use, please store the handai in a well-ventilated area, away from direct sunlight.
When people gather around a meal served in a handai, it naturally brings a sense of celebration, warmth, and joy to the table.
This handai is very light and durable. It is a simple, functional tool— shaped by removing everything unnecessary and keeping only what is essential. There is always a reason why such time-honored tools have lasted through the generations.
A handai brings a gentle sense of beauty to everyday meals. We hope you’ll enjoy using it in your own way.
Please check the size, and choose the combination— with or without a lid—that suits your needs and preferences.
Care Instructions
Before use, gently wipe the inside of the tub with a damp cloth.
After each use, avoid synthetic detergents. Instead, clean both the inside and outside with salt or a powder cleanser. Do not leave standing water in the tub, as this can accelerate the deterioration of the wood.
After washing and drying, spraying the inside with sanitizing alcohol (ethanol) can help prevent mold and discoloration.
Allow the tub to air-dry in a shaded, well-ventilated area—such as near a window or ventilation fan. Avoid direct sunlight, as rapid drying may cause the wood to shrink, leading to the hoop coming loose, cracking, or warping.
Do not use a dishwasher or dish dryer.
If the tub will not be used for over a month, wrap the body and lid separately in paper or cloth. Store them in a cool, dry place with a stable temperature. Leave the lid open during storage. Keeping it closed or storing it in a plastic bag may cause sap or resin to form.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
