CROCK
CROCK is a lidded, glazed pot for storing miso, pickled plums, and nuka-zuke (fermented rice bran pickles). These are made by Yamagen Toen, a Tokoname ware kiln in the Chita Peninsula of Aichi Prefecture, famous for producing teapots and heat-resistant tableware.
Tokoname pots have apparently been transported nationwide by sea since ancient times as storage containers for sake, water, and grains. Bringing this proven safety and quality into modern life, CROCK distinguishes itself from the traditional image of pots with its modern, simple form and elegant, gentle white and blue colors.
The red clay of Tokoname used for CROCK is rich in clay minerals and iron, and when fired, it becomes pottery with extremely low water absorption. The thick body prevents the contents from being affected by external temperatures, protecting them from rapid temperature changes that lactic acid bacteria and yeast dislike. The glaze also sterilizes the inside and outside, protecting the fermentation bacteria from mold. Furthermore, there is no concern about color or odor transfer, making it versatile. It is also resistant to acids and salts, making it ideal for preparing and storing pickles, miso, pickled plums, nuka-zuke, and more.
It's a stylish and innovative product that isn't too big to place in the kitchen, naturally blending in as part of the interior. You can also place things on top of the lid or stack CROCKs on top of each other. I thought this would be easy for me 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 bodily oxidation. It is also said that amino acids and enzymes produced during fermentation promote the creation of new cells, leading to beautiful skin. Furthermore, they help boost metabolism, prevent lifestyle diseases, and are effective in relieving fatigue and stress – all good things for the body. Hearing about "preservation, umami, and health," I realized this was perfect for my busy life.
Japanese food culture, with its high regard for sake, miso, pickles, and dashi, is respectable. However, with the increase in delicious restaurants, dining out has become more frequent, and on busy days, I sometimes buy ready-made meals and quickly finish dinner. It seems that opportunities to cook Japanese food for myself at home have decreased. Japan boasts a rich variety of regional specialties, all harnessing the power of fermentation as part of their culture, and it feels like a waste not to experience their charm more carefully.
Amidst this feeling of disconnect, I started to become conscious of wanting to improve my gut health through fermented foods and stay healthy by boosting my immunity. For me, this was exactly what I needed.
Making Miso with CROCK
First, I'm trying my hand at "miso making," which is said to be relatively easy. Even on cold mornings when it's hard to get up, I want to start my day with miso soup and seasonal vegetables – a first step in taking care of myself.
Initially, there's no need to sterilize with boiling water; just wipe with a kitchen paper and food-grade alcohol disinfectant. 1. The night before, wash the soybeans with water and soak them overnight in plenty of water to plump them up. 2. Place 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 shio koji (salted koji). 4. Drain the boiled soybeans in a colander, let them cool slightly, then mash them in a food processor. (Mash coarsely for a chunky miso, or smoothly for a creamy miso.) 5. Mix the soybeans and shio koji, knead well, and form into balls. 6. Press them into the CROCK, making sure there are no gaps. 7. Lightly sprinkle salt on top. At this point, it is said to be effective to cover with sake lees to prevent mold. Be careful if the salt concentration is too low, as mold is more likely to grow.
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 my hands smooth and soft, and I hesitate a little before washing them. Enjoying the changes in aroma and appearance as the miso ferments is one of the true pleasures of making miso. Miso preparation is called "kanshikomi" (cold preparation) and is said to be best started between December and February, when bacteria are less likely to multiply.
Why not take this opportunity to try making miso at home?
Making Nuka-zuke with CROCK
Since I had the chance, I also decided to try making "nuka-zuke," another ancient Japanese superfood. Nuka-zuke allows you to enjoy seasonal flavors by using seasonal vegetables and brings out the best in ingredients. Beyond health and beauty consciousness, it offers the appeal of enjoying the changes as you cultivate it together.
Wash the nuka-bed (fermented rice bran paste) and vegetables and put them into the CROCK.
This time, I decided to try with turnips, carrots, and cucumbers.
It is said that larger vegetables ferment faster if cut in half or quarters.
Don't forget the turnip greens, as they are also highly nutritious.
The longer it ferments, the stronger the flavor becomes, 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 evenly pickled.
CROCK can be used in the refrigerator, but it is recommended to store the contents at an appropriate temperature. When reusing it, do not use a dishwasher; simply wash it with water and dry it in the sun. It can be used repeatedly for various purposes, such as storing pickled plums or as a rice bin, which I find very helpful. The size is neither too large nor too small, and they can be stacked, making me want to design a corner of my kitchen with these functionally beautiful CROCKs.
＞TOKONAME CROCK
2.3L (White / Blue)
3.8L (White / Blue)
