“Kioke,” traditional Japanese wooden barrels, have long supported Japan’s fermentation culture. These barrels, made from natural cedar or cypress, are essential tools in the making of miso, soy sauce, sake, and more. Over decades of use, a rich ecosystem of microorganisms grows within the wood, bringing out deep, complex flavors that define Japanese fermentation. In this sense, kioke is truly a “living vessel.”

However, today, modern containers like stainless steel and plastic have largely replaced kioke. The number of artisans capable of crafting these barrels—and the knowledge required to maintain them—is rapidly declining. As a result, authentic kioke-fermented products are becoming extremely rare across Japan.

If this trend continues, a vital part of Japan’s culinary heritage, built over hundreds of years, may disappear forever. Kioke is not just a tool—it is a cultural legacy that symbolizes craftsmanship, local tradition, food culture, and Japan’s deep-rooted spirit of living in harmony with nature.Now more than ever, we must recognize the value of kioke, protect it, and pass it on. To preserve kioke is to protect the future of Japanese cuisine.

There are flavors that only kioke can create. There is culture that only kioke can preserve. Whether it survives depends on us—right now.

If this message resonates with you, we encourage you to choose products made using kioke. Every purchase helps sustain the work of artisans, carry forward this heritage, and protect the future. Buying is a form of support. Join us in safeguarding the taste and craft of Japan.