Condition:Brand New. Height: 23.5cm Width: 24.5cm Weight: 3.4kg Capacity: 5.4L <Use> ・Miso ・Umeboshi (pickled plums) ・Picles including Nuka-zuke *I have been personally using KYUMATSU Kame and have been surprised to see the color remains the same and the taste gets milder, compared to plastic containers. Watch ...Read more
・Umeboshi (pickled plums)
・Picles including Nuka-zuke
*I have been personally using KYUMATSU Kame and have been surprised to see the color remains the same and the taste gets milder, compared to plastic containers. Watch our Instagram movie! (The one in the movie has a ceramic lid.)
KYUMATSU was the top share manufacturer of ceramic pickle containers in Japan and was loved by food professionals and mothers for many years, but went out of business in 1993. Although the company went out of business, its remaining products are still being sold by thoughtful vendors.
Lead and cadmium, which are used to improve the color of glazes and lower the melting point, are called "heavy metals" that accumulate in the body without being digested, absorbed, or excreted, and are materials for which safety standards are set under the Food Sanitation Law .Even if these materials are not used in products, they cannot escape adhesion when baked in the same kiln as the products that use them.
KYUMATSU not only does not use lead or cadmium in its products, but under the slogan "KYUMATSU proposes food safety," it also keeps a high level of safety by not bringing these materials into its manufacturing plants.
Clay" is one of the most important raw materials for ceramic pickle containers. Therefore, KYUMATSU is particular about the "clay" itself. Tokoname clay has a very high viscosity (degree of stickiness) and is well baked. By using this soil, the problem of "salting out" is solved. In addition, since the soil is made from natural raw materials, it is free from environmental hormones and other chemical toxins. Tokoname ware products made from raw materials as they have been since ancient times, when there was no such thing as environmental hormones to worry about, are the ultimate in safety today, and can be called the ultimate eco-friendly products. "Traditional" is a sign of safety.
Glaze is not a familiar term, but it is the slippery glassy part that covers the surface of ceramics, and is also called "glaze." Unglazed ware is made by molding clay and firing it as it is, but in this state, it easily absorbs moisture, making it unsuitable for use with moist foodstuffs. Therefore, the glaze is applied to the surface of the unglazed vessel and fired again to cover the surface with its vitreous quality, thereby increasing its water resistance. However, when unglazed vessels are glazed and fired again, the glaze is heated and expands slightly. KYUMATSU has come up with its own formula to match the rate of expansion, preventing even the slightest crack or breakage.
The firing kiln plays an important role in determining the quality of products such as pickle containers, lids, and weights. The inside of a kiln is extremely hot, about 1100 to 1300℃, when producing ceramics. In order to ensure even firing, it is necessary to maintain a constant temperature and spread the heat to every corner of the kiln.
KYUMATSU's kilns have been researched and built to ensure that there is no variation in temperature and that the kiln can bake evenly and evenly.
<Why Kame jar?>
It is not "somehow" delicious. Of course, there is a good reason.
When making pickles, miso, pickled plums, and nukazuke with Kame, the main ingredients are lactic acid bacteria and yeast. Since the Kame is glazed and slippery both inside and outside, it is easy to disinfect and protects these main bacteria from mold and other bad bacteria.
In addition, earthenware is made thicker and has a property of not being easily heated or cooled, so it can maintain a constant temperature, protecting it from sudden temperature changes, which "lactic acid bacteria" and "yeast bacteria" dislike the most.
In addition, glazed pottery is very resistant to acid and salt, and is the best material for making pickles, miso, pickled plums, and Nuka-Zuke, which contain a lot of these substances.
Therefore, lactic acid bacteria and yeast bacteria are not disturbed during fermentation, and can concentrate only on fermentation, resulting in delicious food.
The glaze makes it easy to clean and prevents odors from remaining, so you can wash the Kame after making miso, for example, and use it for other purposes, such as pickles and pickled plums.
*I have been personally using this item and the color of miso doesn't change and the taste gets milder, compared to the same miso stored in plastic container. The miso developed absolutely no mold even in very hot and humid summer.