Analogue Life

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Transferring cooked rice to a wooden container, a tradition that had almost disappeared since the widespread use of rice cookers, is now being revisited. The wooden container, absorbs excess steam from freshly cooked rice and keeps it tasty for a longer period of time.

The simple structure of the container with a lid is called "Kansai-style." It can hold up to three servings of rice and is made of domestically sourced, unfinished sawara (Japanese cypress) which does not have a strong odor and does not transfer any scent to the food. Each container is handmade by skilled artisans, and the beauty of the bamboo hoops (called "taga") that hold the container together and the sturdy construction using bamboo nails show the craftsman's exceptional skills.

The ashitsuke (foot) part of the container's legs that is slightly raised from the ground is carved out directly by the craftsman using a chisel.

After each use, wash it well with lukewarm water and dry it. Store the container in a well-ventilated area, avoiding direct sunlight.