Yamagen Touen TOKONAME CROCK 3.8L BL

CROCK

CROCKs are glazed lidded jars used for storing miso, pickled plums, nuka-zuke (fermented rice bran pickles), and more. These CROCKs are produced by Yamagen Touen, a Tokoname ware kiln in the Chita Peninsula of Aichi Prefecture, famous for producing teapots and heat-resistant tableware.

Historically, Tokoname jars were transported nationwide by sea routes as storage containers for sake, water, and grains.
Bringing that proven safety and quality into modern life, CROCKs stand apart from the traditional image of jars. They are characterized by their modern, simple form and elegant, gentle white and blue colors.

The Tokoname red clay used for CROCKs is rich in clay minerals and iron, and when fired tightly, it becomes pottery with extremely low water absorption.
The thick body protects the contents from the effects of outside air and sudden temperature changes that lactic acid bacteria and yeast dislike. Furthermore, the glaze allows for sterilization both inside and out, protecting fermenting bacteria from mold and other microbes.
It is also said to be ideal for preparing and storing pickles, miso, pickled plums, and nuka-zuke, as there is no worry about color or odor transfer, it has a wide range of uses, and is resistant to acids and salts.

These stylish and innovative items are not too large to be placed in the kitchen and blend naturally into the interior. Objects can be placed on the lid, and CROCKs can even be stacked.
I thought this would be easy to incorporate into my life, so I decided to try using it at home.

The reason I discovered this product is, above all, 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 their antioxidants prevent cell oxidation. Additionally, amino acids and enzymes produced during fermentation promote the creation of new cells, leading to expectations of improved skin.
Furthermore, they help boost metabolism, prevent lifestyle diseases, and are effective in relieving fatigue and stress – truly beneficial for the body.
Hearing "preservation, umami, and health," I realized this was perfect for my busy life.

While Japanese food culture, including sake, miso, pickles, and dashi, is highly respected, these days, with many delicious restaurants available, dining out has increased, and on busy days, people might buy pre-made meals and rush through dinner.
I feel that opportunities to cook Japanese food for myself at home have decreased.
Despite the fact that many of Japan's specialty products embody the power of fermentation as part of their culture,
it would be a waste not to explore their appeal more carefully.

Feeling this disconnect, and having started to become conscious of gut health through fermented foods and wanting to boost my immunity and stay healthy, this was exactly 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 I don't want to get up, I want to start my day with miso soup and seasonal vegetables, so this is my first step in taking care of myself.

Initially, there's no need for hot water sterilization; just wipe with a kitchen paper 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 swell.
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 the rice koji and salt well to make salt koji.
4. Drain the boiled soybeans in a colander, let them cool slightly, then mash them with a food processor.
(Mash coarsely for a grainy miso, or smoothly for a creamy miso.)
5. Mix the soybeans and salt koji, knead well, and form into balls.
6. Press and pack the mixture into the CROCK, ensuring there are no gaps.
7. Sprinkle a thin layer of salt on top.
At this point, covering with sake lees is said to be effective in preventing mold.
If the salt concentration is too low, mold is more likely to grow, so care should be taken.

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.

While making miso, the power of koji makes your hands smooth and silky, making you hesitate to wash them.
Enjoying the changes in aroma and appearance as the miso ferments is also a great pleasure of miso making.
Miso preparation is called "winter brewing," and it is said to be best to start around December to February when bacteria are less likely to multiply.

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

Making Nuka-Zuke with CROCK

Since I had the chance, I also tried making "nuka-zuke," another traditional Japanese superfood.
Nuka-zuke allows you to experience seasonal flavors by using seasonal vegetables and brings out the best in the ingredients. Besides being conscious of health and beauty, there's also the charm of enjoying the changes as you nurture them together.

Wash the prepared nuka-bed and vegetables and place them in the CROCK.
This time, I decided to try with turnips, carrots, and cucumbers.

Larger vegetables reportedly pickle faster if cut in half or quarters.
Don't forget the turnip greens, as they are also highly nutritious.

Longer pickling times lead to more fermentation and a richer flavor, so adjust the pickling time according to the type of vegetable and your preference.
I try to mix the nuka-bed daily to ensure the vegetables are pickled evenly.

While CROCKs can be used in the refrigerator, it's recommended to store the contents at an appropriate temperature.
Also, when reusing, do not use a dishwasher; simply wash with water and dry in the sun.
Since it can be used repeatedly, it's been 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 you want to design a corner of your kitchen with these aesthetically functional CROCKs.

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