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.

Let us introduce them by size.

*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.