| 词条 | Hangiri |
| 释义 |
In Japanese cuisine, a {{nihongo3||半切 {{lang|en| or }} 飯切|hangiri}}, also known as {{nihongo3|a rice table or rice bowl|飯台|handai}} or sushi oke, 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 wood bound with two copper bands. They range in diameter from about 30 cm (1 ft) for use at home, to 1 meter (3 feet) for use in a restaurant. The hangiri and a shamoji wooden paddle are used 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 (fukin) and allowed to cool. A typical hangiri may cost two or three times as much as an expensive steel cooking pot. References1. ^{{cite book|title=The Book of Sushi|first=Kinjiro|last=Omae|date=1994|publisher=Kodansha International|isbn=9784770019547}} {{wikibooks|Cookbook:Sushi Rice}}{{Sushi}} 2 : Japanese cooking tools|Sushi |
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