Yamagen Toen TOKONAME CROCK 2.3L BL

CROCK

A CROCK is a lidded, glazed pot used for storing miso, pickled plums, nukazuke (fermented rice bran pickles), and other preserved foods. These crocks are made by Yamagen Toen, a Tokoname ware pottery producer in the Chita Peninsula of Aichi Prefecture, famous for producing teapots and heat-resistant tableware.

Tokoname crocks were reportedly transported nationwide via sea routes from ancient times, used for storing sake, water, grains, and more.
Incorporating their proven safety and quality into modern life, CROCK stands apart from the traditional image of crocks, featuring a modern, simple form and delicate, soft shades of white and blue.

The Tokoname red clay used for CROCKs is rich in clay minerals and iron, becoming extremely low in water absorption when fired.
Its thick walls protect the contents from external temperature changes, which lactic acid bacteria and yeasts dislike, while the glaze disinfects both the inside and outside, protecting fermenting microorganisms from mold.
Furthermore, there is no worry about color or odor transfer, making it versatile. Since it is resistant to acids and salts, it is ideal for preparing and storing pickles, miso, pickled plums, nukazuke, and more.

This stylish and innovative item is not too large for a kitchen, blends naturally into the interior, and allows objects to be placed on its lid or for CROCKs to be stacked.
I thought it would be easy for me to incorporate it into my life, so I decided to try using it at home.

The reason I discovered it is simply because I'm fascinated by the power of fermentation.

The Power of Fermentation

Fermented foods are easily absorbed by the body, improve gut health, boost immunity, and their antioxidants prevent cell oxidation. Additionally, amino acids and enzymes produced during fermentation are said to promote the creation of new cells, leading to beautiful skin.
They also boost metabolism, help prevent lifestyle diseases, and are effective in relieving fatigue and reducing stress. There are only good things to say about them.
Hearing "preservation, umami, and health," I realized they were perfect for my busy life.

Japanese food culture, with its high regard for sake, miso, pickles, dashi, etc., is admirable, but with so many delicious restaurants now, I find myself eating out more, and on busy days, I buy ready-made meals and finish dinner quickly.
I feel I have fewer opportunities to prepare Japanese food for myself at home.
It's a shame not to appreciate the full appeal of Japan's local specialties, which are brimming with the power of fermentation as part of their culture.

Amidst this feeling of incongruity, for someone like me who has become conscious of wanting to start gut health through fermented foods and boost my immunity to stay healthy, this was exactly what I needed.

Making Miso with CROCK

First, I'm going to try making miso, which is said to be relatively easy.
Even on cold mornings when I don't want to get out of bed, I plan to start my day with miso soup made with seasonal vegetables, as a first step towards taking care of myself.

Initially, there's no need to sterilize with boiling water; just wipe it once with a kitchen paper towel soaked in food-grade alcohol disinfectant.
1. The night before, wash the soybeans with water and soak them overnight in plenty of water until they 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 salt koji.
4. Drain the boiled soybeans through a sieve, let them cool slightly, then mash them in a food processor.
(Mashing coarsely results in a chunky miso, while mashing smoothly creates a creamy miso.)
5. Mix the soybeans and salt koji, knead well, and form into a ball.
6. Press the mixture into the CROCK, ensuring there are no gaps.
7. Sprinkle a thin layer of salt on top.
At this point, it's said to be effective to cover it with sake lees to prevent mold.
If the salt concentration is too low, mold is more likely to grow, so this is an important point to note.

Once this is done, close the lid of the container and store it in a cool place, such as a kitchen or entryway, away from direct sunlight.

When making miso, the power of koji makes your hands smooth and silky, and you might even hesitate to wash them immediately.
Enjoying the changes in aroma and appearance as the miso ferments is also one of the great pleasures of making miso.
Miso preparation is called "kanjikomi" (cold preparation) and is said to be best started between December and February, when bacteria are less likely to multiply.

On this occasion, why not try making miso at home yourself?

Making Nukazuke with CROCK

Since I had the chance, I decided to try another type of Japanese superfood called "nukazuke" (rice bran pickles).
Nukazuke allows you to experience seasonal flavors by using seasonal vegetables and brings out the best in ingredients. Beyond health and beauty consciousness, there's also the charm of enjoying its changes as you cultivate it.

Wash the prepared nukadoko (rice bran bed) and vegetables and place them into the CROCK.
This time, I decided to try turnip, carrot, and cucumber.

If larger vegetables are halved or quartered, they are said to pickle faster.
Don't forget the turnip greens, as they are also highly nutritious.

The longer it's pickled, the more fermentation progresses and the flavor deepens, so adjust the pickling time according to the type of vegetable and your preference.
I try to mix the nukadoko every day to ensure the vegetables are evenly pickled.

While CROCKs can be used in the refrigerator, it's recommended to store the contents at an appropriate temperature.
Also, when reusing, there's no need to use a dishwasher; just wash with water and dry in the sun.
Since it can be used repeatedly, it's very helpful for various purposes, such as storing pickled plums or as a rice bin.
The size is neither too big nor too small, and they can be stacked, making me want to design a corner of my kitchen with these aesthetically functional CROCKs.

＞TOKONAME CROCK
2.3L (White / Blue)
3.8L (White / Blue)