Shallow Pickling Tub with Pressing Lid / Sawara Cypress / Nagano-JPN 811111 長野県/さわら 浅桶（ぬか漬け）押し蓋付き 27cm・30cm 2サイズ ルイ版
Shallow Pickling Tub with Pressing Lid / Sawara Cypress / Nagano-JPN 811111 長野県/さわら 浅桶（ぬか漬け）押し蓋付き 27cm・30cm 2サイズ ルイ版
This is a asaoke—a shallow-style pickling tub. It has a lower height than standard pickling tubs, making it especially well suited for nukazuke (rice bran pickling).
Pickling containers are available in a variety of materials, including plastic and enamel, but this one is crafted from natural wood: sawara.
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 more subdued scent compared to hinoki. Its mild character makes it well suited for use with food, and it has long been favored for items like rice tubs, wooden rice containers, and drop lids.
We introduce a shallow tub fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
It is available in two sizes: 27cm and 30cm in diameter (approx. 10.63″ to 11.81″).
This is the body of the shallow tub. It is made by arranging strips of sawara wood into a circle around a round base, and securing them with a hoop woven from bamboo.Bentwood items such as lunch boxes or steamers are made by gently bending a single thin board into a circular shape. In contrast, tubs like this are constructed by lining up separate staves and tightening them with a bamboo hoop tapped into place using 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.The bamboo hoop is woven first and then fitted onto the tub. Because of this, crafting a hoop that fits each size precisely requires a high level of skill and experience. The tightness of the hoop is determined by the maker’s judgment, based on their understanding of how the wood will expand or contract after assembly.Furthermore, every stage in the making of this tub—from planing the staves and selecting the bamboo to weaving the bamboo hoop—is carried out by a single artisan. Occasionally, scuff marks or impact marks from the wooden mallet, as well as splits in the bamboo, may be visible. These are part of the normal condition of the product, resulting from the natural materials and handmade process. The marks are intentionally left as they are, since sanding them would make the overall surface of the wood rough. We appreciate your understanding.The lid handle is secured from the underside with copper nails.Each size comes with the pressing lid shown in the center of the photo. The knob on the pressing lid is also secured with iron nails (or copper nails). Because the nails are made of iron or copper, they will gradually rust or corrode with use when exposed to the moisture and salt in pickling liquid or nukadoko. The substances released as the nails corrode help reduce color loss in pickles, particularly eggplants, and help them retain their vivid color. For this reason, lids secured with nails have long been used for pickling tubs. This pressing lid follows the same traditional construction, making use of the properties of iron or copper in pickle-making.The pressing lid is included at no additional charge. As shown in the photo, it may have knots, dents, cracks, or a rough wood surface. Its finish and overall quality may be lower than that of the main lid, but this is considered normal for this item. These characteristics do not affect the food, so please be assured. Please note that they are not considered defects.As shown in the photo, there may be small traces from the carving process at the center of the lid or bottom,as well as marks where copper nails were driven in. These are part of the normal finish and not defects.The rim is about 1cm thick, which helps regulate moisture from pickles or nukadoko (fermented rice bran). The tub is made using straight-grain (masame) boards, cut perpendicular to the growth rings.The base has a raised foot. Only the outer edge of the base is lightly sealed with silicone caulk to help keep it securely in place. No adhesive is used inside the tub where food or rice bran is placed, so please feel assured.This is the inner side of the tub wall. The straight grain (masame) is clearly visible, and the sawara surface has been carefully polished.Before each use, please gently wipe the inside with a damp cloth. A well-wrung cloth with just a bit of moisture works best.This is the 27cm (10.63″) size. It holds about 6 liters. To give you an idea, it’s large enough to lay out 5 to 6 cucumbers side by side. If you’re working with a generous amount of nukadoko (rice bran bed), you can likely pickle two layers at once.While this tub is well suited for nukazuke, it’s also great for other types of pickling, such as salt pickles or light pickles.This is the 30cm (11.81″) size. It holds about 10 liters. To give you an idea, you can lay out 8 to 10 cucumbers side by side.If you regularly make large batches of nukazuke or other pickles, or if you’re preparing pickles in a shop setting, this size may be ideal.
※ Before first use
We recommend a simple preparation step to help condition the wood.
Fill the tub about 80% full with rice-washing water (the water from rinsing rice), and let it sit for 3 to 8 hours. Since some water may seep out, it’s best to do this in a sink.
This process allows the wood to swell slightly and may help seal minor gaps. It also helps soften the scent of the sawara cypress using the natural deodorizing effect of the rice water.
Wooden tubs for nukazuke and pickling are becoming less common these days.
But the flavor of pickles touched by the scent of sawara is truly special. The wood also helps regulate moisture, so excess water rarely collects in the nukadoko.
Of course, daily care is still essential, but once you get used to how sawara behaves, many find it easier to manage than enamel or ceramic containers.
From summer vegetables like cucumbers and eggplants to cool-weather favorites like daikon and carrots, nukazuke can be enjoyed year-round as a perfect companion to rice.
These tubs may not feel as familiar now, but something about the presence of one finished with a bamboo hoop brings a quiet sense of comfort.
While this tub does absorb some moisture, depending on the season and what’s inside, water may still collect at the bottom. If using the tub indoors, we recommend: – placing it in a space like an entryway or concrete floor where moisture is less of a concern, or – setting a tray or other surface underneath that can safely get wet.
Please store the tub in a cool, well-ventilated place, away from direct sunlight. Also, please do not store the tub in a refrigerator. Doing so may cause mold to form on the outer surface. This tub is designed for year-round storage at room temperature. In warmer months, it’s best to place it in a cool and well-ventilated area.
Wooden tubs have long been a part of daily life. And once you learn how to care for them, you may find they become one of the most reliable companions in your kitchen.
Pickling is a wonderful way to preserve vegetables— and to enjoy ones you might not be able to eat in large quantities when raw. Nukazuke is a form of fermented food, and with a mindful approach to salt, it’s a healthy and delicious part of daily life.
Using a well-crafted sawara tub like this can bring both joy and depth to your pickling experience.
Please be sure to check the size and choose the one that feels right for you.
Care Instructions
Before use, gently wipe the inside of the bento box with a damp cloth.
After use, wash both the inside and outside of the tub carefully using salt or a powdered cleanser. Do not leave standing water in the bento box, 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 bento box 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 bento box 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 asaoke—a shallow-style pickling tub. It has a lower height than standard pickling tubs, making it especially well suited for nukazuke (rice bran pickling).
Pickling containers are available in a variety of materials, including plastic and enamel, but this one is crafted from natural wood: sawara.
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 more subdued scent compared to hinoki. Its mild character makes it well suited for use with food, and it has long been favored for items like rice tubs, wooden rice containers, and drop lids.
We introduce a shallow tub fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
It is available in two sizes: 27cm and 30cm in diameter (approx. 10.63″ to 11.81″).
This is the body of the shallow tub. It is made by arranging strips of sawara wood into a circle around a round base, and securing them with a hoop woven from bamboo.Bentwood items such as lunch boxes or steamers are made by gently bending a single thin board into a circular shape. In contrast, tubs like this are constructed by lining up separate staves and tightening them with a bamboo hoop tapped into place using 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.The bamboo hoop is woven first and then fitted onto the tub. Because of this, crafting a hoop that fits each size precisely requires a high level of skill and experience. The tightness of the hoop is determined by the maker’s judgment, based on their understanding of how the wood will expand or contract after assembly.Furthermore, every stage in the making of this tub—from planing the staves and selecting the bamboo to weaving the bamboo hoop—is carried out by a single artisan. Occasionally, scuff marks or impact marks from the wooden mallet, as well as splits in the bamboo, may be visible. These are part of the normal condition of the product, resulting from the natural materials and handmade process. The marks are intentionally left as they are, since sanding them would make the overall surface of the wood rough. We appreciate your understanding.The lid handle is secured from the underside with copper nails.Each size comes with the pressing lid shown in the center of the photo. The knob on the pressing lid is also secured with iron nails (or copper nails). Because the nails are made of iron or copper, they will gradually rust or corrode with use when exposed to the moisture and salt in pickling liquid or nukadoko. The substances released as the nails corrode help reduce color loss in pickles, particularly eggplants, and help them retain their vivid color. For this reason, lids secured with nails have long been used for pickling tubs. This pressing lid follows the same traditional construction, making use of the properties of iron or copper in pickle-making.The pressing lid is included at no additional charge. As shown in the photo, it may have knots, dents, cracks, or a rough wood surface. Its finish and overall quality may be lower than that of the main lid, but this is considered normal for this item. These characteristics do not affect the food, so please be assured. Please note that they are not considered defects.As shown in the photo, there may be small traces from the carving process at the center of the lid or bottom,as well as marks where copper nails were driven in. These are part of the normal finish and not defects.The rim is about 1cm thick, which helps regulate moisture from pickles or nukadoko (fermented rice bran). The tub is made using straight-grain (masame) boards, cut perpendicular to the growth rings.The base has a raised foot. Only the outer edge of the base is lightly sealed with silicone caulk to help keep it securely in place. No adhesive is used inside the tub where food or rice bran is placed, so please feel assured.This is the inner side of the tub wall. The straight grain (masame) is clearly visible, and the sawara surface has been carefully polished.Before each use, please gently wipe the inside with a damp cloth. A well-wrung cloth with just a bit of moisture works best.This is the 27cm (10.63″) size. It holds about 6 liters. To give you an idea, it’s large enough to lay out 5 to 6 cucumbers side by side. If you’re working with a generous amount of nukadoko (rice bran bed), you can likely pickle two layers at once.While this tub is well suited for nukazuke, it’s also great for other types of pickling, such as salt pickles or light pickles.This is the 30cm (11.81″) size. It holds about 10 liters. To give you an idea, you can lay out 8 to 10 cucumbers side by side.If you regularly make large batches of nukazuke or other pickles, or if you’re preparing pickles in a shop setting, this size may be ideal.
※ Before first use
We recommend a simple preparation step to help condition the wood.
Fill the tub about 80% full with rice-washing water (the water from rinsing rice), and let it sit for 3 to 8 hours. Since some water may seep out, it’s best to do this in a sink.
This process allows the wood to swell slightly and may help seal minor gaps. It also helps soften the scent of the sawara cypress using the natural deodorizing effect of the rice water.
Wooden tubs for nukazuke and pickling are becoming less common these days.
But the flavor of pickles touched by the scent of sawara is truly special. The wood also helps regulate moisture, so excess water rarely collects in the nukadoko.
Of course, daily care is still essential, but once you get used to how sawara behaves, many find it easier to manage than enamel or ceramic containers.
From summer vegetables like cucumbers and eggplants to cool-weather favorites like daikon and carrots, nukazuke can be enjoyed year-round as a perfect companion to rice.
These tubs may not feel as familiar now, but something about the presence of one finished with a bamboo hoop brings a quiet sense of comfort.
While this tub does absorb some moisture, depending on the season and what’s inside, water may still collect at the bottom. If using the tub indoors, we recommend: – placing it in a space like an entryway or concrete floor where moisture is less of a concern, or – setting a tray or other surface underneath that can safely get wet.
Please store the tub in a cool, well-ventilated place, away from direct sunlight. Also, please do not store the tub in a refrigerator. Doing so may cause mold to form on the outer surface. This tub is designed for year-round storage at room temperature. In warmer months, it’s best to place it in a cool and well-ventilated area.
Wooden tubs have long been a part of daily life. And once you learn how to care for them, you may find they become one of the most reliable companions in your kitchen.
Pickling is a wonderful way to preserve vegetables— and to enjoy ones you might not be able to eat in large quantities when raw. Nukazuke is a form of fermented food, and with a mindful approach to salt, it’s a healthy and delicious part of daily life.
Using a well-crafted sawara tub like this can bring both joy and depth to your pickling experience.
Please be sure to check the size and choose the one that feels right for you.
Care Instructions
Before use, gently wipe the inside of the bento box with a damp cloth.
After use, wash both the inside and outside of the tub carefully using salt or a powdered cleanser. Do not leave standing water in the bento box, 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 bento box 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 bento box 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 asaoke—a shallow-style pickling tub. It has a lower height than standard pickling tubs, making it especially well suited for nukazuke (rice bran pickling).
Pickling containers are available in a variety of materials, including plastic and enamel, but this one is crafted from natural wood: sawara.
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 more subdued scent compared to hinoki. Its mild character makes it well suited for use with food, and it has long been favored for items like rice tubs, wooden rice containers, and drop lids.
We introduce a shallow tub fitted with a bamboo hoop, known as a “taga”, which is placed around the body of the tub.
It is available in two sizes: 27cm and 30cm in diameter (approx. 10.63″ to 11.81″).
This is the body of the shallow tub. It is made by arranging strips of sawara wood into a circle around a round base, and securing them with a hoop woven from bamboo.Bentwood items such as lunch boxes or steamers are made by gently bending a single thin board into a circular shape. In contrast, tubs like this are constructed by lining up separate staves and tightening them with a bamboo hoop tapped into place using 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.The bamboo hoop is woven first and then fitted onto the tub. Because of this, crafting a hoop that fits each size precisely requires a high level of skill and experience. The tightness of the hoop is determined by the maker’s judgment, based on their understanding of how the wood will expand or contract after assembly.Furthermore, every stage in the making of this tub—from planing the staves and selecting the bamboo to weaving the bamboo hoop—is carried out by a single artisan. Occasionally, scuff marks or impact marks from the wooden mallet, as well as splits in the bamboo, may be visible. These are part of the normal condition of the product, resulting from the natural materials and handmade process. The marks are intentionally left as they are, since sanding them would make the overall surface of the wood rough. We appreciate your understanding.The lid handle is secured from the underside with copper nails.Each size comes with the pressing lid shown in the center of the photo. The knob on the pressing lid is also secured with iron nails (or copper nails). Because the nails are made of iron or copper, they will gradually rust or corrode with use when exposed to the moisture and salt in pickling liquid or nukadoko. The substances released as the nails corrode help reduce color loss in pickles, particularly eggplants, and help them retain their vivid color. For this reason, lids secured with nails have long been used for pickling tubs. This pressing lid follows the same traditional construction, making use of the properties of iron or copper in pickle-making.The pressing lid is included at no additional charge. As shown in the photo, it may have knots, dents, cracks, or a rough wood surface. Its finish and overall quality may be lower than that of the main lid, but this is considered normal for this item. These characteristics do not affect the food, so please be assured. Please note that they are not considered defects.As shown in the photo, there may be small traces from the carving process at the center of the lid or bottom,as well as marks where copper nails were driven in. These are part of the normal finish and not defects.The rim is about 1cm thick, which helps regulate moisture from pickles or nukadoko (fermented rice bran). The tub is made using straight-grain (masame) boards, cut perpendicular to the growth rings.The base has a raised foot. Only the outer edge of the base is lightly sealed with silicone caulk to help keep it securely in place. No adhesive is used inside the tub where food or rice bran is placed, so please feel assured.This is the inner side of the tub wall. The straight grain (masame) is clearly visible, and the sawara surface has been carefully polished.Before each use, please gently wipe the inside with a damp cloth. A well-wrung cloth with just a bit of moisture works best.This is the 27cm (10.63″) size. It holds about 6 liters. To give you an idea, it’s large enough to lay out 5 to 6 cucumbers side by side. If you’re working with a generous amount of nukadoko (rice bran bed), you can likely pickle two layers at once.While this tub is well suited for nukazuke, it’s also great for other types of pickling, such as salt pickles or light pickles.This is the 30cm (11.81″) size. It holds about 10 liters. To give you an idea, you can lay out 8 to 10 cucumbers side by side.If you regularly make large batches of nukazuke or other pickles, or if you’re preparing pickles in a shop setting, this size may be ideal.
※ Before first use
We recommend a simple preparation step to help condition the wood.
Fill the tub about 80% full with rice-washing water (the water from rinsing rice), and let it sit for 3 to 8 hours. Since some water may seep out, it’s best to do this in a sink.
This process allows the wood to swell slightly and may help seal minor gaps. It also helps soften the scent of the sawara cypress using the natural deodorizing effect of the rice water.
Wooden tubs for nukazuke and pickling are becoming less common these days.
But the flavor of pickles touched by the scent of sawara is truly special. The wood also helps regulate moisture, so excess water rarely collects in the nukadoko.
Of course, daily care is still essential, but once you get used to how sawara behaves, many find it easier to manage than enamel or ceramic containers.
From summer vegetables like cucumbers and eggplants to cool-weather favorites like daikon and carrots, nukazuke can be enjoyed year-round as a perfect companion to rice.
These tubs may not feel as familiar now, but something about the presence of one finished with a bamboo hoop brings a quiet sense of comfort.
While this tub does absorb some moisture, depending on the season and what’s inside, water may still collect at the bottom. If using the tub indoors, we recommend: – placing it in a space like an entryway or concrete floor where moisture is less of a concern, or – setting a tray or other surface underneath that can safely get wet.
Please store the tub in a cool, well-ventilated place, away from direct sunlight. Also, please do not store the tub in a refrigerator. Doing so may cause mold to form on the outer surface. This tub is designed for year-round storage at room temperature. In warmer months, it’s best to place it in a cool and well-ventilated area.
Wooden tubs have long been a part of daily life. And once you learn how to care for them, you may find they become one of the most reliable companions in your kitchen.
Pickling is a wonderful way to preserve vegetables— and to enjoy ones you might not be able to eat in large quantities when raw. Nukazuke is a form of fermented food, and with a mindful approach to salt, it’s a healthy and delicious part of daily life.
Using a well-crafted sawara tub like this can bring both joy and depth to your pickling experience.
Please be sure to check the size and choose the one that feels right for you.
Care Instructions
Before use, gently wipe the inside of the bento box with a damp cloth.
After use, wash both the inside and outside of the tub carefully using salt or a powdered cleanser. Do not leave standing water in the bento box, 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 bento box 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 bento box 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.
