HANGIRI - Taquet for Sushi Rice

Recommendations for daily maintenance (cleaning after use, products to use or avoid, etc.).

A: maintenance methods after use

• Basic maintenance: Wash with water or lukewarm water ... Rinse immediately after use with water or lukewarm water.
• A scouring brush is preferable ... It is recommended to rub with a scouring brush rather than with a sponge, as it eliminates the dirt of the fine wood veins
• Using Detergent ... Do not use a diluted neutral detergent only if you fear fat stains

B: recommended foods

Sushi rice, Chirashi sushi, seasoned rice, mixed rice, noodles Somen, cold Udon noodles, etc.

C: Food and Ingredients to Avoid

• Foods with high odor (to prevent odor transfer)
• Dark food (to prevent color transfer)
• Very high oil content (to prevent adhesion and oxidation)

D: Methods of use to avoid

• Soaking ... do not leave the article soak in the water or a detergent solution for long periods, even if it is dirty
• Return it to dry ... moisture will remain trapped inside, facilitating the proliferation of black mold, natural enemy of cypress
• Beware of detergent residues ... Cypress being porous, it easily absorbs the detergent components; If it is not rinsed carefully,
• The smell and components of the detergent will transfer to your foods during the next use
• Using metal spatulas ... The use of a metal spatula can scratch the tender surface of the cypress and cause discoloration, please use a wooden spatula instead

E: After starting to use it for food, harmful mold or similar proliferations appear?

Mold is more likely to develop if the item is not dried correctly after washing or if it is kept in a wet environment.

F: If mold appears, please tell me the cause and how to avoid it.

Cause: Leave the article in an excessive state of moisture.

Prevention: It is essential to wipe the moisture immediately after use and allow to dry completely.

Given the porosity * of the wood, what is the recommended disinfection procedure?

* Due to the nature of the material, which has many small holes (pores) inside, disinfection methods aimed at preventing corrosive food or moisture from being imprisoned.

A brief rinse with water before use creates a water film on the surface, which helps prevent rice grains from paste and reduces the absorption of colors and odors

What are the drying and storage procedures when the utensil is not used?

After washing, it is important to wipe away any moisture trace and let dry completely in a well ventilated place and protected from light

Is there a recommended frequency for cleaning or replacing these cooking utensils?

If stains or mold can not be eliminated, if there are deep cracks or if food odors persist even after a thorough washing