Dec
01
Many Japanese foods have become more prevalent in society. The most famous food is sushi. Sushi offers a delicious traditional taste, but healthy. It is because the ingredients of sushi contain less carbohydrate food. During this pandemic, people are not allowed to dine in restaurants. Besides, it seems very dangerous to eat there. Therefore, it triggers some people to make homemade sushi.
In making sushi at home, you don’t need to worry because there is a sushi kit you can get in the store. You can learn about the equipment on the Internet first. Thus, you won’t be confused while shopping at the store. One of the essential kits is the flat-bottomed wooden tub, which is usually called hangiri. This barrel helps to prepare the rice before the rolling process.
Fundamental Knowledge of Hangiri
An essential tool for making the right rice is a real hangiri. It is a bowl or bathtub made of cypress wood and traditionally used to make rice. Two aluminum rings tie the bowl. The unique contour makes it easy to cool the rice quickly. Because they are expensive, sushi chefs’ particular type can cost two to three hundred dollars. Some people only use a plastic bowl, but this will not have the same specific effect because the cypress absorbs moisture from their rice.
For the same reason, glass and metal would not be enough. The cypress’s resinous substance protects the hangiri from rust, dust, and cracks, and experts insist that this leads to rice taste. Besides, there are different sizes of hangiri. A hangiri used by a sushi chef in a restaurant can be a bathtub up to 1 m in diameter. The size will be different from one to another, depending on your needs and space.
The Function of Hangiri
Some people are not that familiar with hangiri. Hangiri can help prepare and maintain the rice and cover the rice with a cloth called Fukin to cool it. Traditionally, to prevent the rice from sticking, people dip a wooden shamoji, bamboo, or lacquer in water. Besides, some people utilize hangiri to cut vegetables like lemon or garlic. Contemporary sushi preparation sets often contain a plastic shamoji. The best way to avoid the separation of the sausage from the rice, don’t use steel. It would be best if you used a sharped knife because rice passes from one production to another. It is then washed with hot water and hung upside down to dry, as this prevents mold growth.