Misodaru Misooke 3kg by the Only One Artisan Left

Condition:
Brand New.

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Diameter (Lid): 23cm/9inch

Height (with lid): 18cm/7.1inch

*This is a made-to-order item.   It may take up to 30 days before shipping.

Only One Craftsman in Japan Creates a Vat That Will Last 150 Years　

In order to further deepen the fermentation culture
Why not make your own handmade miso in your own wooden vat?

　Until the Taisho era (1912-1926), wooden vats were used for everything from baby baths, laundry, and dishwashing to miso barrels and two-meter-long vats for brewing. Miso, soy sauce, and sake, which are the basis of Japanese food, were originally made by using the flavor of the microorganisms that lived in the vats and matured for a long time.

　However, after the war, the price of lumber soared for building houses, and the price of iron fell with the decline of the military industry, and large barrels for brewing were replaced by stainless steel and reinforced plastic.

Ueshiba's barrels are made with three particularities.

(1) Wooden vats made from sun-dried Yoshino cedar and natural bamboo rings (taga) from Kameoka, Kyoto.
The body of the bucket is made of naturally dried Yoshino cedar. Yoshino cedar is considered to be one of the highest quality cedar species indigenous to Japan. It has a pleasant aroma and antibacterial properties. For the taggers that fasten the body, craftsmen split and weave madake bamboo from Kameoka. No chemicals or scientific glues are used in the wooden buckets made of natural materials. The lids and drop lids are also made of alizan without using nails for safety.

(2) Wooden buckets with traditional techniques made by wooden bucket makers
It is said that there were 1,400 bucket makers in Edo, and one out of every 1,000 people was a bucket maker, who was respected for his high income on par with doctors and lawyers. Today, however, there are only about 100 craftsmen in Japan. However, there are now only about 100 craftsmen in Japan, and only one of them can make a large wooden bucket. The traditional skills of these craftsmen can be seen throughout the wooden vats, and the more they are used, the more they become familiar and the more their taste deepens.

(3) For fermented foods, use a wooden vat with traditional techniques that make microorganisms happy to produce your own delicious miso.
Fermented foods have traditionally been made in wooden vats in Japan. However, with Japan's rapid economic growth, the use of enamel tanks and plastic vats became the norm. However, in recent years, people have begun to reevaluate the benefits of wooden vats, as the wood's ability to breathe supports the work of koji mold and produces healthy and delicious miso and soy sauce. You can make your own delicious miso in a wooden vat made of only carefully selected natural materials.

* In addition to making miso, enjoy your life with your own unique way of using it, as a wine cooler, flower vase, small container, etc.!