Our sushi products are produced in a country in Fuzhou. In this region, most of the local residents have the handicraft to make various bamboo and wood products including sushi boat, sushi bridge, sushi plate, sushi serving tray, sushi rice barrel, and sushi mat, etc. They have made these products from generation to generation, so they have high craftsmanship.
As a professional manufacturer of this line, we have exported sushi products to Japan, Korea, and EU countries for more than 12 years. All of them are made of well-chosen high-quality bamboo or wood materials. From material selection to finished products, we make perfection more perfect for every production process. We can say, all of our products are perfect combination of machine work and handcraft, and are the perfect match with Japanese Sushi food.
In Japan, a Sushi rice barrel is called Hangiri or Sushi Oke or Handai.
A Hangiri (or sushi oke) is a traditional Japanese wooden tub that is used in the final steps of preparing sushi rice.
Its wide flat bottom aids in spreading out the hot rice to help it cool quickly after pouring in the sushi seasoning while simultaneously fanning and mixing the rice with a rice paddle.
This helps to give the sushi rice a slightly shiny appearance and speeds up evaporation and absorption so the rice doesn't get mushy.
A quality one is normally made of uncoated cypress wood or cedar and is bound by two copper bands.
They can come in sizes ranging from 1 foot to 3 feet, but the "sweet spot" for general home use is probably 16 inches in diameter and 4 inches high. This size is good for 10 to 12 cups of rice.
You will be replacing this one in a year or two if you make sushi rice of any kind on a regular basis.
The cost of an authentic hangiri is definitely worth the price if you are more than an occasional sushi rice maker.
How to Season your Hangiri(Sushi Rice Barrel) and Prepare it for use each time
Think of seasoning your Hangiri as being similar to seasoning your cast iron skillet; except you use water and rice vinegar instead of bacon grease or lard. It is also necessary if you want to do everything properly and treat it right from the very beginning.
To season, fill it with water and 1/4 cup of rice vinegar and let it sit overnight. The next day pours the water out and dries it well before putting it up.
Before using it each time to make Sushi Rice
Fill the hangiri with water and let it sit while your rice cooks or for at least 30 minutes before you plan to use it. Make sure to pour out all of the water before putting any hot rice in it. It is probably a good idea to turn it over to drain for a few minutes so there won't be so much water in it that the rice can soak it up and get mushy.
Since most quality ones are made of untreated cypress, if rice were put in it without first soaking it in water the rice would stick to the wood. The water has a non-stick effect on the wood and also keeps the tub from soaking up too much of the rice vinegar, sugar, and salt mixture.
While you're soaking the tub, do like the pros do and soak your wooden rice paddle and 2 or 3 kitchen towels too (one to cover your sushi rice later and one to keep by your side to use as you make your sushi rice). Be sure to use clean, used, lint-free towels with no odor so no smells or scents will get transferred to your sushi rice.
After use, wash and dry your sushi oke thoroughly.
If there is rice stuck to it when you get done, then put warm water in it and let it sit for a while. It is ok to use a sponge or brush to remove stubborn spots, but don't use any kind of steel or wire brush; it will damage the wood.
After washing, dry thoroughly with a towel and then turn it upside down in the dish drainer or prop it on the side of a bowl to get airflow underneath. The last thing you want is to put the hangiri up while it is still wet and for it to develop mold spots. And don't dry the tub in the sun, it may warp.
If seasoned and cleaned thoroughly after each use, a good quality hangiri will give you many, many years of faithful service.
Order sushi rice barrel, customized size, and packing, please contact us for more details.A Hangiri (or sushi oke) is a traditional Japanese wooden tub that is used in the final steps of preparing sushi rice.
Its wide flat bottom aids in spreading out the hot rice to help it cool quickly after pouring in the sushi seasoning while simultaneously fanning and mixing the rice with a rice paddle.
This helps to give the sushi rice a slightly shiny appearance and speeds up evaporation and absorption so the rice doesn't get mushy.
A quality one is normally made of uncoated cypress wood or cedar and is bound by two copper bands.
They can come in sizes ranging from 1 foot to 3 feet, but the "sweet spot" for general home use is probably 16 inches in diameter and 4 inches high. This size is good for 10 to 12 cups of rice.
You will be replacing this one in a year or two if you make sushi rice of any kind on a regular basis.
The cost of an authentic hangiri is definitely worth the price if you are more than an occasional sushi rice maker.
How to Season your Hangiri(Sushi Rice Barrel) and Prepare it for use each time
Before using it for the first time...
Think of seasoning your Hangiri as being similar to seasoning your cast iron skillet; except you use water and rice vinegar instead of bacon grease or lard. It is also necessary if you want to do everything properly and treat it right from the very beginning.To season, fill it with water and 1/4 cup of rice vinegar and let it sit overnight. The next day pours the water out and dries it well before putting it up.
Before using it each time to make Sushi Rice
Fill the hangiri with water and let it sit while your rice cooks or for at least 30 minutes before you plan to use it. Make sure to pour out all of the water before putting any hot rice in it. It is probably a good idea to turn it over to drain for a few minutes so there won't be so much water in it that the rice can soak it up and get mushy.
Since most quality ones are made of untreated cypress, if rice were put in it without first soaking it in water the rice would stick to the wood. The water has a non-stick effect on the wood and also keeps the tub from soaking up too much of the rice vinegar, sugar, and salt mixture.
While you're soaking the tub, do like the pros do and soak your wooden rice paddle and 2 or 3 kitchen towels too (one to cover your sushi rice later and one to keep by your side to use as you make your sushi rice). Be sure to use clean, used, lint-free towels with no odor so no smells or scents will get transferred to your sushi rice.
After use, wash and dry your sushi oke thoroughly.
If there is rice stuck to it when you get done, then put warm water in it and let it sit for a while. It is ok to use a sponge or brush to remove stubborn spots, but don't use any kind of steel or wire brush; it will damage the wood.
After washing, dry thoroughly with a towel and then turn it upside down in the dish drainer or prop it on the side of a bowl to get airflow underneath. The last thing you want is to put the hangiri up while it is still wet and for it to develop mold spots. And don't dry the tub in the sun, it may warp.
If seasoned and cleaned thoroughly after each use, a good quality hangiri will give you many, many years of faithful service.
Reference:
https://www.bestchopsticks.com/sushi-rice-barrel/
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