Kiso Sawara Cypress Wooden Oh Employee Baccalatest Baccalaureate for Rice Retention and Cooked Sushi Rice

Our ohitsu are made of Kiso Sawara cypress wood.
They are encircled manually copper.
Kiso Sawara cypress is waterproof and hygroscopic and has high acid resistance.
Cypress timber absorbs excess water from rice cooking while retaining the necessary moisture.
Water absorbed by ohits remains in the wood.
The wood breathes and expires moisture. This has the effect of contributing to the sweetness of rice, bringing out its aromas and flavors, while preserving a good texture.
This is essential to keep the rice with sushi.
Rice begins to deteriorate as soon as its temperature drops below 3 to 4 ° C.
He dries and hardens.
To avoid this deterioration, it must be kept at room temperature in an ohitsu and will keep 12 hours in summer in a cool place and 24 to 36 hours in winter.