Narezushi Company 1860s Fukui Fourth Generation Wooden Boards

There’s something quietly satisfying about discovering a craft that has been passed down through generations, especially when it’s something as simple yet essential as a wooden board. The Narezushi Company from 1860s Fukui, now in its fourth generation, makes boards that aren’t just kitchen tools—they’re a connection to a slower, more thoughtful way of living. This topic is enjoyable because it blends history, practicality, and a dash of old-world charm. Whether you’re a sushi purist, a home cook, or someone who just appreciates well-made things, these boards bring a tangible warmth to your daily routine. They’re widely appreciated for their durability, their gentle touch on knife edges, and the way they age beautifully over time.

At its heart, the main purpose of these wooden boards is to provide a stable, hygienic surface for preparing narezushi—an ancient form of fermented sushi that predates the modern vinegared rice we know today. But their benefits extend far beyond that. For sushi chefs, the board’s natural grain prevents sticking and absorbs just enough moisture to keep the rice from drying out. For home bakers, it doubles as a perfect surface for kneading dough or rolling out pastry. And for anyone who’s ever cringed at the sound of a knife scraping against plastic or glass, these boards offer a quiet, forgiving workspace that protects your blades. It’s a small pleasure that adds up over a lifetime of cooking.

You might recognize similar boards from your own kitchen—perhaps a cutting board from a local artisan or a sushi-ita (sushi mat) that came with a beginner kit. Traditional Japanese wooden boards come in various styles: hinoki (cypress) boards are prized for their light color and antimicrobial properties, while sawara (sawara cypress) boards offer a slightly harder surface. The Narezushi Company, however, has perfected their own secret blend of wood and curing methods over 160 years. Some boards are made from a single piece of wood, others from carefully joined strips, but all share a distinctive, almost buttery smoothness that gets better with each use.

So how do you get started with one of these boards? First, choose the right size for your space. If you’re making sushi at home, a board about 12x18 inches is ideal—big enough for rolling, small enough to store. If you’re a serious chef, go for a larger, thicker board that won’t shift while you work. Second, commit to caring for it. These boards are alive—they need oil, not dish soap. Every month or so, rub a thin layer of food-grade mineral oil into the wood, let it soak overnight, then wipe off the excess. This keeps the grain sealed and prevents cracking.

One simple, actionable tip: before your first use, season the board by lightly sanding it with ultra-fine sandpaper (400 grit) and then applying a blend of mineral oil and beeswax. This initial treatment makes the surface almost velvety and helps it resist stains. After that, a quick rinse with hot water and a scrub with a stiff brush is all it needs—never soak it or put it in the dishwasher. The fourth-generation makers in Fukui would nod approvingly at such care.

Narezushi Sushi

If you can’t get your hands on a genuine Narezushi Company board, don’t worry. Look for similar end-grain wooden boards from reputable Japanese craftsmen, or even a local woodworker who uses domestic hardwoods like maple or cherry. The key is to start with a solid, untreated piece of wood—no glue, no varnish—and treat it like the tool it is. Over time, the board will develop a patina of use that tells your kitchen’s story.

In the end, these boards remind us that the best tools are the ones we pass down. Whether you’re slicing fish for a weekend sushi feast or just chopping an apple for a snack, using a board with a 160-year legacy adds a layer of intention to the act. It’s a practical pleasure, yes—but also a quiet nod to the hands that shaped it, and to your own hands that keep the tradition alive. So go ahead, give your wooden board a little oil, a little love, and let it do what it was made to do: support you in making something good.