In Japanese cuisine, a sushi oke (寿司桶), also known as a hangiri, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi.[1] Traditional hangiri are made from cypress[citation needed] wood bound with two copper bands. They range in diameter from about 30 cm (12 in) for use at home, to 1 m (3 ft 3 in) for use in a restaurant.
A shamoji wooden paddle is used with a hangiri to dress and to cool the rice. After cooking, the rice is transferred to the hangiri where it is tossed with a dressing made of rice vinegar, sugar, and salt. When the mixing is complete, it is covered with a cloth and allowed to cool.
A typical hangiri may cost two or three times as much as an expensive steel cooking pot.[citation needed]
References
edit- ^ Omae, Kinjiro (1994). The Book of Sushi. Kodansha International. ISBN 9784770019547.
