Ohitsu: A Traditional Wooden Container For Storing Steamed Rice

The Ohitsu Is A Traditional Japanese Wooden Container With A Lid, Designed For Keeping Steamed Rice From Rice Cookers In Optimal Condition. It Is Made Of Sawara Wood, Which Is Found In The Kiso Region And Is Renowned For Its Use In Traditional Japanese Cooking Tools Such As Hangiri And Ohitsu. The Characteristic Masame (Straight-Grain) Pattern And Copper Ornamentation Of Sawara Wood Makes This Container Particularly Beautiful And Sophisticated. Sawara Wood Has Higher Water Resistance And Durability To Other Types Of Trees Due To Its Natural Resin Content. These Qualities Also Give It Natural Antibacterial Effects, Making It A Safe And Beneficial Material To Use In The Kitchen. The Ohitsu Is Available In Two Types: Edobitsu And Nosebitsu. The Only Difference Between These Two Types Is The Shape Of The Lid.

Use &Amp; Care

Sawara Wood Can Sometimes Ooze Out Resin On The Surface. This Is A Natural Element And Is Harmless, Though It Can Be Sticky And Leave Yellowish Stains. To Remove The Stickiness, Wiping It Off With Vinegar Or Ethanol Liquid (Sterilizing Alcohol) Is Advised. Although Some Of The Yellow Stains Will Remain, It Is Perfectly Safe To Use. After Use, The Container Should Be Washed With (Hot) Water To Ensure Any Leftover Food Is Removed, Which Can Cause Black Stains. After Washing, Make Sure To Thoroughly Drain, Dry, And Wipe The Container With A Dry Cloth. It Is Important To Keep The Container Away From Direct Sunlight And In A Cool And Well-Ventilated Space. If The Water Is Not Removed Before Drying, The Wood Will Quickly Shrink And Cause Cracks And Loosening Of The Copper Ornamentation. Additionally, If The Container Is Left Wet For Too Long, It Can Become Molded Or Black-Stained. The Ohitsu Should Not Be Put In A Dishwasher.

Background

Yamacoh Co., Ltd. Is A Company Based In Nakatsugawa, Gifu, Japan, That Has Been Manufacturing Traditional Japanese Cooking Tools Since 1972. The Town Of Nakatsugawa Used To Be A Post Town Between Edo (Tokyo) And Kyoto During The Edo Period. Yamacoh Continues To Make Traditional