Simply pour the rice in at the end of cooking and drizzle with your sushi vinegar.
Spread the rice delicately over the whole surface of the hangiri with a rice spatula, making sharp movements. This will allow to aerate well by avoiding that the grains are agglomerated. The rice then takes the right texture and a nice shine.
You can then cover it with a slightly damp cloth, while leaving it at room temperature, so that it cools quietly and that it does not dry.
The hangiri is made of cypress wood and rimmed with copper.
- Ø : 27 cm - H : 8.5 cm
Ø : 30 cm - H : 9 cm
Ø : 36 cm - H : 9.2 cm
Ø : 45 cm - H : 11 cm
Ø : 54 cm - H : 14.5 cm
Ø : 72 cm - H : 17.5 cm
- 1 piece
- does not go in the dishwasher
- Sawara cypress (Chamaecyparis pisifera), copper circling
Low temperature roasted sesame oilFrom €5.20Yuzu juiceFrom €7.20Bamboo brush racletteFrom €4.2010 years aged brewed shoyu soy sauceFrom €138.00Toyama Koshihikari riceFrom €29.90Sesame seed grinderFrom €6.60Hon'Wasabi pasteFrom €3.25