There are many types of chopping boards, mana-ita, made of a variety of materials. Akira recommends using one that is made from wood; hinoki (cypress) in particular provides an ideal cutting surface as it is a medium-soft wood that is gentle on the knife blade, easy to use, and possesses antibacterial and insect-repelling properties.
Before using a hinoki chopping board, wet it with cold water. This helps to prevent the board from absorbing food odours. After use, wash the board with detergent and a scrubbing brush, and leave it to dry in a well-ventilated place. From time to time, you may wish to give your chopping board a deep clean. If it has absorbed strong food odours, for example after dressing a fish, Akira recommends sprinkling the board with salt, scrubbing it with a brush, then washing it with vinegar and disinfecting it with boiling water before rinsing and drying. Should any mould appear on a wooden chopping board, place it at an angle, cover with a cloth and apply bleach. Leave it to stand for a while before rinsing off the bleach.