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