{"product_id":"ik00037","title":"Yamagen Toen TOKONAME CROCK 2.3L WH","description":"\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05372_c875bef5-baa1-40d9-ae0c-c10c34b68c73.jpg?v=1734613134\" alt=\"\"\u003eCROCK\u003c\/h2\u003e\n\u003cp\u003eA CROCK is a lidded ceramic jar with glaze, used for storing things like miso, umeboshi (pickled plums), and nukazuke (rice bran pickles). These are made by Yamagen Toen, a Tokoname ware pottery studio on the Chita Peninsula in Aichi Prefecture, famous for producing teapots and heat-resistant tableware.\u003c\/p\u003e\n\u003cp\u003eTokoname crocks have long been transported nationwide by sea as storage containers for sake, water, grains, and more.\nIncorporating their proven safety and quality into modern life, CROCK distinguishes itself from the traditional image of a crock with its modern, simple form and elegant, gentle pale white and blue colors.\u003c\/p\u003e\n\u003cp\u003eThe red clay used for CROCKs from Tokoname is rich in clay minerals and iron, making it an earthenware that becomes extremely low in water absorption when fired.\nThe thick walls of the container protect the contents from sudden temperature changes that lactic acid bacteria and yeast dislike, while the glaze sterilizes the inside and outside, protecting fermentation bacteria from mold.\nFurthermore, there is no concern about color or odor transfer, and its versatility, as well as its resistance to acids and salts, makes it ideal for preparing and storing pickles, miso, umeboshi, nukazuke, and more.\u003c\/p\u003e\n\u003cp\u003eIt's a stylish and innovative product that isn't too large for the kitchen, blends naturally into the interior, allows items to be placed on the lid, and can even be stacked.\nI thought this would be easy for me to incorporate, so I decided to try using it at home.\u003c\/p\u003e\n\u003cp\u003eThe reason I discovered this product is, above all, my fascination with the power of fermentation.\u003c\/p\u003e\n\u003ch2\u003e\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05348.jpg?v=1734583790\"\u003eThe Power of Fermentation\u003c\/h2\u003e\n\u003cp\u003eFermented 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 generation of new cells, leading to potential skin-beautifying effects.\nFurthermore, they are beneficial for boosting metabolism, preventing lifestyle-related diseases, aiding in recovery from fatigue, and reducing stress—truly an array of positive effects for the body.\nHearing \"preservation, deliciousness, and health,\" I realized these benefits were perfect for my busy lifestyle.\u003c\/p\u003e\n\u003cp\u003eJapanese food culture, with its highly respected sake, miso, pickles, and dashi, is profound. However, with the abundance of delicious restaurants now, dining out has increased, and on busy days, we might buy ready-made meals and quickly finish dinner.\nI feel that opportunities to prepare Japanese food for myself at home have decreased.\nIt's a shame not to appreciate the charm of Japan's specialties, which are full of the power of fermentation as a cultural heritage.\u003c\/p\u003e\n\u003cp\u003eAmidst this feeling of disconnect, I began to consciously think about starting gut health initiatives through fermented foods and wanting to boost my immunity and stay healthy. For me, this product was truly a perfect fit.\n\u003c\/p\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05294.jpg?v=1734583906\" alt=\"\"\u003eMaking Miso with CROCK\u003c\/h2\u003e\n\u003cp\u003eFirst, I'm trying my hand at \"miso making,\" which is said to be relatively easy.\nEven on cold mornings when I don't want to get up, I plan to start my day with miso soup alongside seasonal vegetables—a first step in taking care of myself.\n\u003c\/p\u003e\n\u003cp\u003eInitially, there's no need to sterilize with boiling water; just wipe it once with food-grade alcohol disinfectant on a paper towel.\n1. The night before, wash the soybeans with water and soak them overnight in plenty of water until they swell.\n2. Put the soaked soybeans in fresh water and boil them until they are soft enough to be easily crushed between your fingers.\n3. Mix rice koji and salt thoroughly to make shio koji (salted rice malt).\n4. Drain the boiled soybeans in a colander, let them cool slightly, then mash them in a food processor.\n(Mashing coarsely results in grainy miso; mashing smoothly results in creamy miso.)\n5. Mix the soybeans and shio koji, knead well, and form into a ball.\n6. Press the mixture into the CROCK, ensuring no gaps.\n7. Sprinkle a thin layer of salt on top.\nAt this point, it's said to be effective to cover it with sake lees to prevent mold.\nBe careful, as mold can easily grow if the salt concentration is too low.\u003c\/p\u003e\n\u003cp\u003eOnce 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.\u003c\/p\u003e\n\u003cp\u003eWhen making miso, the power of koji makes your hands smooth and soft, making you a bit hesitant to wash them.\nEnjoying the changes in aroma and appearance during the fermentation process is one of the joys of making miso.\nMiso preparation is called \"kanjikomi\" (cold season preparation), and it is said to be best to start around December to February when bacteria are less likely to multiply.\u003c\/p\u003e\n\u003cp\u003eOn this occasion, why not try making miso at home?\u003c\/p\u003e\n\u003ch2\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05332.jpg?v=1734584031\" alt=\"\"\u003eMaking Nukazuke with CROCK\u003c\/h2\u003e\n\u003cp\u003eSince I had the chance, I also tried another type of traditional Japanese superfood called \"Nukazuke\" (rice bran pickles).\nNukazuke 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 enjoying the changes as you nurture it together.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05317.jpg?v=1734584155\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWash the prepared nuka-bed and vegetables, then place them into the CROCK.\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThis time, I decided to try with turnips, carrots, and cucumbers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05345.jpg?v=1734584188\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLarger items are said to pickle faster if cut in half or quarters.\u003cbr\u003eDon't forget the turnip greens, as they are also highly nutritious.\n\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05363.jpg?v=1734584244\" alt=\"\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe longer it's pickled, the more the fermentation progresses and the flavor deepens, so adjust the pickling time according to the type of vegetable and your preference.\nI try to mix the nuka-bed daily to ensure the vegetables are evenly pickled.\u003c\/p\u003e\n\u003cp\u003eWhile CROCK can be used in the refrigerator, it is recommended to store its contents at an appropriate temperature.\nAlso, when reusing it, there's no need for a dishwasher; simply rinse with water and dry in the sun.\nIt can be used repeatedly, so it's very helpful for various purposes such as storing umeboshi or as a rice bin.\nThe 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 aesthetically functional CROCKs.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e＞TOKONAME CROCK \n\u003c\/strong\u003e\u003cstrong\u003e2.3L (\u003cspan style=\"color: rgb(0, 170, 255);\"\u003e\u003ca title=\"TOKONAME CROCK 2.3L WH\" href=\"https:\/\/amenoie.jp\/collections\/yamagen\/products\/ik00037\" style=\"color: rgb(0, 170, 255);\"\u003eWhite\u003c\/a\u003e \u003c\/span\u003e\/ \u003cspan style=\"color: rgb(0, 170, 255);\"\u003e\u003ca title=\"TOKONAME CROCK 2.3L BL\" href=\"https:\/\/amenoie.jp\/collections\/yamagen\/products\/ik00038\" style=\"color: rgb(0, 170, 255);\"\u003eBlue\u003c\/a\u003e\u003c\/span\u003e）\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e3.8L（\u003cspan style=\"color: rgb(0, 170, 255);\"\u003e\u003ca href=\"https:\/\/amenoie.jp\/collections\/yamagen\/products\/ik00039\" title=\"TOKONAME CROCK 3.8L WH\" style=\"color: rgb(0, 170, 255);\"\u003eWhite\u003c\/a\u003e\u003c\/span\u003e \/ \u003cspan style=\"color: rgb(0, 170, 255);\"\u003e\u003ca href=\"https:\/\/amenoie.jp\/collections\/yamagen\/products\/ik00040\" title=\"TOKONAME CROCK 3.8L BL\" style=\"color: rgb(0, 170, 255);\"\u003eBlue\u003c\/a\u003e\u003c\/span\u003e）\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"アメノイエ　山源陶苑　CROCK・SUYAKI\" href=\"https:\/\/amenoie.jp\/blogs\/diary\/2024_vol-8\"\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/1-1.jpg?v=1734663827\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"㈲山源陶苑","offers":[{"title":"Default Title","offer_id":49750419538241,"sku":null,"price":7700.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0641\/2097\/files\/DSC05072.jpg?v=1734061046","url":"https:\/\/amenoie.jp\/en\/products\/ik00037","provider":"アメノイエ","version":"1.0","type":"link"}