CROCK and SUYAKI CROCK from Yamagen Toen, close at hand
Yamagen Toen, a Tokoname ware pottery kiln located on the Chita Peninsula in Aichi Prefecture, is famous for producing teapots and heat-resistant tableware, which we introduced previously. They also produce CROCK (lidded earthenware pots with glaze for storing miso, pickled plums, and fermented rice bran pickles) and SUYAKI CROCK (durable and highly absorbent ceramic containers ideal for salt and other moisture-sensitive items).
CROCK
Tokoname pots have been transported nationwide by sea for centuries, used to store sake, water, and grains. Bringing their proven safety and quality into modern life, CROCK pots depart from the traditional image of old pots. They feature a modern, simple form and elegant, gentle shades of white and blue.
The Tokoname red clay used for CROCK contains a high amount of clay and iron, and when fired, it becomes a ceramic with extremely low water absorption. The thick body of the pot protects its contents from external temperature fluctuations, which lactic acid bacteria and yeasts dislike. The glaze also sterilizes the interior and exterior, protecting fermented bacteria from mold. Furthermore, it prevents color and odor transfer, making it versatile. Being resistant to acids and salts, it is said to be ideal for preparing and storing pickles, miso, pickled plums, and fermented rice bran pickles.
These stylish and innovative items are not too bulky for the kitchen and blend naturally with the interior. You can place items on the lid or stack multiple CROCK pots. I thought these would be easy to incorporate into my home, so I decided to try using them. The main reason I decided to try them is my fascination with the power of fermentation.
The Power of Fermentation
Fermented foods are easily absorbed by the body, improve gut health, boost immunity, and contain antioxidants that prevent cell oxidation. It is also said that amino acids and enzymes produced during fermentation promote the generation of new cells, leading to beautiful skin. Furthermore, they boost metabolism, help prevent lifestyle diseases, and are effective in relieving fatigue and stress, offering numerous health benefits. Hearing "preservation, umami, and health," I realized these were perfect for my busy life.
Japanese food culture, with its high regard for sake, miso, pickles, and dashi, is respectable. However, with many delicious restaurants available, dining out has increased, and on busy days, we might grab ready-made meals and quickly finish dinner. It seems that opportunities to prepare Japanese food for ourselves at home have decreased. Japan boasts a full lineup of famous products with the power of fermentation as part of their culture, and it would be a waste not to explore their charm more thoroughly.
Feeling this dissonance, and starting to become conscious of wanting to improve my gut health through fermented foods and stay healthy by boosting my immunity, these items were precisely what I needed.
Making Miso with CROCK
First, I'll try making miso, which is said to be relatively easy. Even on cold mornings when it's hard to get up, I want to start the day with miso soup and seasonal vegetables, so this is my first step in taking care of myself.
Initially, there's no need for boiling water sterilization; just wipe it once with food-grade alcohol using a paper towel. 1. The night before, wash the soybeans with water, soak them in plenty of water overnight, and let them plump up. 2. Put the soaked soybeans in fresh water and boil them until they are soft enough to be easily crushed between your fingers. 3. Mix rice koji and salt well to make salted koji. 4. Drain the boiled soybeans in a colander, let them cool slightly, then mash them in a food processor. (Mashing coarsely will result in miso with texture, while mashing smoothly will create creamy miso.) 5. Mix the soybeans and salted koji, knead well, and form into balls. 6. Press and pack them into the CROCK, ensuring there are no gaps. 7. Sprinkle a thin layer of salt on top. It is said to be effective to cover it with sake lees at this point to prevent mold. If the salt concentration is too low, mold is more likely to grow, so caution is needed.
Once this is done, close the lid of the container and store it in a cool place, such as the kitchen or entryway, away from direct sunlight.
When making miso, the power of koji makes your hands smooth and silky, making you hesitate to wash them. The fermentation process of miso allows you to enjoy changes in aroma and appearance, which is part of the joy of making miso. Miso preparation is called "cold preparation," and it is said to be best to start between December and February, when bacteria are less likely to multiply.
On this occasion, why not try making miso at home?
Making Nukazuke with CROCK
Since I had the chance, I also tried making "nukazuke," another ancient Japanese superfood. Nukazuke allows you to experience seasonal flavors by using seasonal vegetables and brings out the best in the ingredients. Beyond health and beauty consciousness, there's a charm in cultivating them together and enjoying the changes.
Wash the prepared nuka-bed (rice bran paste) and vegetables and place them into the CROCK.
This time, I decided to try turnip, carrot, and cucumber.
Larger items should be halved or quartered for faster pickling.
Don't forget the turnip leaves, as they are highly nutritious.
Longer pickling times result in more fermentation and a stronger flavor, so adjust the pickling time according to the type of vegetable and your preference. I try to stir the nuka bed daily to ensure the vegetables are evenly pickled.
While CROCK can be used in the refrigerator, it is recommended to store its contents at an appropriate temperature. When reusing, avoid dishwashers; simply rinse with water and air dry in the sun. Since it can be used repeatedly, it is helpful for various purposes, such as storing pickled plums or as a rice bin. The size is not too big, not too small, and they can be stacked, making me want to design a corner of my kitchen with the functional beauty of CROCK.
SUYAKI CROCK
The SUYAKI CROCK is a sturdy and highly absorbent ceramic container made from a blend of two different types of clay. By firing it without applying glaze, its water absorption is enhanced, preventing humidity changes that cause salt to clump and keeping the salt free-flowing. External inspections have shown that salt in these containers dries out about four times faster than in glazed ceramic containers, providing reassurance that its effectiveness is proven.
Furthermore, by using clay that fires well even at low temperatures, they have overcome the drawback of low-temperature firing, which usually makes ceramics fragile and prone to chipping or breaking, making them difficult to handle.
A simple and elegant presence that feels spacious
Like the CROCK, I also use the SUYAKI CROCK to separate different types of salt by color, arranging them a little distance from the stove. Fine natural sea salt for when I want minerals, coarse salt for salads and meat, Guérande salt for baking – salt plays various important roles in cooking, and I want to be particular about it.
The SUYAKI CROCK keeps salt in good condition while storing it stylishly, which makes standing in the kitchen more enjoyable, and it's delightful how it blends into everyday life as a tool. The dedicated spoon is about a teaspoon in size and easy to use, and its material texture is unique and charmingly plump. It inspires a certain affection.
The colors have a slightly different feel from the CROCK, with soft, subdued tones in three shades. Combined with the unique texture of unglazed pottery, its neat appearance, which evokes a sense of spaciousness, transforms the impression of the kitchen into a cool and airy space.
A Heartwarming Morning
A simple meal of miso soup, onigiri, and nukazuke. These dishes, carefully prepared by hand, seem to glow with warmth. As a Japanese person, I feel this classic style truly delights my inner being.
Winter is often a time for overeating with year-end parties and Christmas, but that's precisely when fermented foods are a strong ally. Let's make it through the busy December by balancing our meals at home with CROCK and SUYAKI CROCK.
