MIYABI URUSHI KOGEI Hangiri Sawara Wooden Rice Mixing Bowl with Lid

Product Information

• Brand:MIYABI URUSHI KOGEI 
• Material:Body: Natural wood (Sawara cypress), Bands: Copper
• Product type:Mixing Bowls
• Country of origin:Japan
• 33cm:Dimensions (approx): Outer diameter: 330 mm, Inner diameter: 305 mm, Height: 105 mm, Item weight (approx): 1150 g, Shipping weight (approx): 1540 g, Capacity: 5-Cup (Go) rice.
• 36cm:Dimensions (approx): Outer diameter: 360 mm, Inner diameter: 335 mm, Height: 110 mm, Item weight (approx): 1450 g, Shipping weight (approx): 2100 g, Capacity: 7-Cup (Go) rice.
• 39cm:Dimensions (approx): Outer diameter: 390 mm, Inner diameter: 360 mm, Height: 115mm, Item weight (approx): 1800 g, Shipping weight (approx): 2450 g, Capacity: 10-Cup (Go) rice.
• 42cm:Dimensions (approx): Outer diameter: 420 mm, Inner diameter: 390 mm, Height: 115 mm, Item weight (approx): 2050 g, Shipping weight (approx): 2820 g, Capacity: 15-Cup (Go) rice.
• 45cm:Dimensions (approx): Outer diameter: 450 mm, Inner diameter: 420 mm, Height: 120 mm, Item weight (approx): 2300 g, Shipping weight (approx): 3300 g, Capacity: 20-Cup (Go) rice.
• 48cm:Dimensions (approx): Outer diameter: 480 mm, Inner diameter: 440 mm, Height: 125 mm, Item weight (approx): 2600 g, Shipping weight (approx): 3600 g, Capacity: 25-Cup (Go) rice.
• 51cm:Dimensions (approx): Outer diameter: 510 mm, Inner diameter: 470 mm, Height: 135 mm, Item weight (approx): 3100 g, Shipping weight (approx): 4100 g, Capacity: 27-Cup (Go) rice.
• 54cm:Dimensions (approx): Outer diameter: 540 mm, Inner diameter: 500 mm, Height: 150 mm, Item weight (approx): 3400 g, Shipping weight (approx): 4400 g, Capacity: 30-Cup (Go) rice.

Key Features

• “Hangiri” (or “Handai”) is a wooden sushi bowl and basically used to serve Nigiri/Chirashi sushi or to make vinegared rice.
• This is made of “Sawara” wood in the Kiso region and handmade by professionals in a traditional method. Its beautiful Masame (straight-grain) pattern and copper ornamentation grant it with sophisticated appearance. Sawara has been used to make Japanese traditional cooking tools such as “Hangiri” (or “Handai”) and “Ohitsu” since the ancient days and has earned good reputation as a wood material for kitchen tools.
• Naturally grown Sawara wood contains more resin than other types of trees. Such trees have higher water resistance and durability and so last longer with natural antibacterial effects.

Use & Care

• Resin can sometimes ooze out on the surface. However, it’s a natural ingredient and harmless despite its yellowish, sticky and stain-like appearance. If you wipe it off with vinegar or ethanol liquid (sterilizing alcohol), you can get rid of the stickiness. Although some of yellow stains will remain, there’s no problem in use with safety assured.
• The bowl should be sufficiently washed with (hot) water after use to make sure there isn’t any bit of food left, which can cause black stains. After washed, it should be well-drained, wiped with a dry cloth and dried in cool well-ventilated places out of direct sunlight. If it’s dried without the remaining water wiped off first, its wood will quickly shrink, causing cracks and loosening of the surrounding copper ornamentation. The longer it remains wet, the sooner it gets molded or black-stained.
• Incompatible with dishwashers

Background

MIYABI URUSHI KOGEI Co., Ltd. specializes in kitchen tools made of cypress wood from Kiso, Nagano, where they are located.