Kiso Sawara 木曽椹 :  kiso sawara apanese cypress

Similar to hinoki (Japanese cypress) wood, kiso sawara offers a natural antibacterial quality and is incredibly resilient against moisture accumulation. Kiso sawara has the advantage of being less likely to impart unwanted flavour onto cooked rice, making it an ideal material for food preparation tools and utensils. 

Prep:

Before use, we recommend using the method “Aku-nuki” to remove “Aku”, the remaining dust particles and astringent tastes from new products.

Pour starchy rice water in and leave it for about 2-3 hours to block and prevent water leaks. Afterwards discard the rice water, wash with water, and dry fully in the shade. 

Wash:

• Wash with salt or use a Tawashi scrub brush and rinse with water along the grain. Avoid using harsh soaps and synthetic detergent.
• Drain the water and dry it thoroughly in a well-ventilated shady place. If your product has a lid, make sure to leave the lid open when storing.
• Avoid using in direct sunlight or excessively dry places as it may shrink the wood and cause cracks.
• When not in use, wrap it in a thin cloth and store in a dry and well-ventilated place. 

Resin:

Oil stains may appear on the surface of the wood, which is a natural resin generated from cypress and is harmless to the human body. This resin benefits the wood, containing water resistant and sterilisation properties. If you are concerned about the stickiness, it can be wiped off with rubbing alcohol.

Copper band: 

When cypress wood is exposed to direct sunlight or not in use for long periods of time, the copper band that wraps around the surface may come off due to shrinkage. Place the copper band back to its original position, then fill the product with lots of water for a while to help the wood expand again.