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Latest revision as of 21:15, 20 February 2025
Hangiri (also known as Handai or Sushi Oke) is a traditional Japanese tool used in the process of making sushi. It is a round, flat-bottomed wooden tub or barrel, and is used to cool and mix sushi rice. The hangiri helps to absorb excess moisture from the rice and allows it to cool quickly, which is crucial for making good sushi.
History[edit]
The hangiri has been used in Japan for centuries. The exact origin of the hangiri is unknown, but it is believed to have been developed during the Edo period (1603–1868), when sushi began to be widely consumed in Japan. The hangiri was originally used by sushi chefs to cool and mix the rice quickly, which was necessary due to the lack of refrigeration.
Design and Materials[edit]
A hangiri is typically made from cypress wood, which is known for its durability and resistance to water. The tub is bound with two copper bands to prevent it from warping. The hangiri's design allows for even cooling and mixing of the sushi rice. The flat bottom and wide diameter of the tub allow the rice to be spread out, which helps it to cool quickly and evenly.
Usage[edit]
To use a hangiri, sushi rice is first cooked and then transferred to the hangiri. While the rice is still hot, it is mixed with a mixture of rice vinegar, sugar, and salt. The rice is then spread out in the hangiri and allowed to cool. The hangiri's wooden construction helps to absorb any excess moisture from the rice, which helps to give the sushi rice its characteristic texture and flavor.
Care and Maintenance[edit]
Proper care and maintenance of a hangiri can extend its lifespan. Before using a new hangiri, it should be soaked in water for several hours to prevent the rice from sticking to the wood. After each use, the hangiri should be cleaned with a soft brush and warm water, and then dried thoroughly to prevent mold and mildew. It should be stored in a cool, dry place.
See Also[edit]
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Hangiri
