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.

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.

Now, let us show you how it is actually used.

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.