Description
Hangiri sushi barrels and lids are sold separately. Rice paddle is shown for scale.
The cypress & copper hangiri sushi barrel, or handai, is a must-have for keen sushi makers and professional cooks. No sushi chef worth their salt will be without one. Its essential for cooling the rice evenly and absorbing excess moisture to give your sushi rice the perfect texture.This Japanese hangiri sushi barrel is made from cypress wood. Sushi rice should always be cooled in wooden vessels never metal, glass or porcelain to allow residual moisture to be absorbed, giving the signature sticky texture. Cypress wood is always the wood of choice for Japanese sushi chefs for its excellent absorption qualities, beautiful but neutral scent, and natural antibacterial properties.
Hangiri are used in Japanese homes and professional kitchens alike. Hangiri barrels have large, flat bases allowing the cooked rice to be spread out evenly to release steam and cool it down.
Use a paddle like the one pictured to stir and fold sushi vinegar through the cooked rice, and cover with a cloth or hangiri lid until you are ready to make sushi. This sushi barrel is bound by two real copper bands in the traditional style. A hangiri made in the traditional way from cypress wood and real copper will last even the most enthusiastic sushi chef for years to come.
If youre not using your prepared sushi rice immediately, its important to keep the rice covered to stop it drying out.
Please note that sap from the Cypress wood can leave some residue on the Hangiri.
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