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Yamaichi’s Takumi Handai (rice chest) is made from Kiso sawara cypress, one of “Kiso Goboku” (Kiso’s Five Softwood Evergreens). Using rare “masame” (straight grain) gives the handai a beautiful wood grain and also prevents wood warps. Since the wood grains are straight, the wood will not distort or bend easily and can be used for a long time. Kiso sawara cypress is very much like hinoki (Japanese cypress), only it is lighter and has a lighter scent of wood. The product has excellent air permeability and water absorption. It is also great at releasing steam and absorbing excess moisture, so rice will not get sticky or hard but soft and plump (and shiny if you make vinegar rice from it) even after it has been cooled.
■DetailsThe 30cm handai is perfect for making 3 go (a Japanese unit for a cup of rice) of vinegar rice. You can use it for making chirashi zushi (sushi topped with various ingredients), hand-rolled sushi, onigiri, inari zushi (sushi stuffed in fried bean curd) and even for serving somen noodles. The fine handai made by Kiso craftsmen will become a special addition to your dining table. Resistant to water and acid, this Kiso sawara cypress handai is perfect if you are looking for a product you can use for a lifetime.
■Caution・Do not use a dishwasher,microwave oven.・Be sure to remove the acne before use.・Wipe with a wet dishcloth before use to prevent odor, color transfer, and darkening.・Wash with water or hot water, wipe off moisture, and dry in a well-lit place.・If you use detergent, use a mild kitchen detergent to wash it.・Direct sunlight can cause cracks and rattling, so dry it in the shade.
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