How to Use and Maintain Hangiri (Rice Mixing Tub)【Sushi Chef Eye View】

The hangiri, or the large container with a wide surface, in which you mix and make the sushi rice, is one of the essential tools for the sushi making process. The traditional hangiri is usually made of wood, and by handling and maintaining properly, it can have a longer life and contributes to the tastier sushi rice. This video specifically introduces you how to use hangiri.
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References:
■A SUSHI HANDBOOK, Imada Yosuke, Natsume-sha, 2013
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[@ddcll9538]

After 2 years of searching the internet for cheaper prices and asking strangers whenever I go to the Asian supermarket about where to find hangiri in stores, I accidentally finally found a place yesterday in a Japanese tableware store in a mall that happens to stock authentic Japanese made hangiri for under $200 CAD. So I picked up a 30cm bucket without a second thought for $99 CAD after tax. It is still a pretty large price tag, so I hope applying the things I've learned in video will help me keep the bucket in peak condition for years to come. I've never felt more happy about a new kitchen tool.

[@mikeb2546]

Thank you for this very informative lesson!

[@neallusion4610]

Great info, thanks !

[@krislong9338]

Thanks for this! Simple and helpful. Just starting to learn sushi, starting with O guess chirashi (sashimi on a bed of rice) accompanied by torch-seared American Wagyu (it's kust a cross, mo A5 but delicious none the less) Looking forward to learning from.a pro!

[@jmkn58710]

Happy New Year! May this be a happy and fruitful year.

[@howtosushi8176]

jmkn58710 Happy New Year to you too!

[@janthegood]

Didn't work out huh

[@jamelove2910]

PLEASE can i use this bowl for baking ?

[@ayuyohanes7149]

Thank you so much, Sensei. Actually I really need this manual instruction since hangiri is so expensive and rare in my country.

[@howtosushi8176]

Ayu Yohanes The authentic one is very costly and can be hundreds $. It depends on your business needs, but some smaller ones are available online, like amazon.com

[@howtosushi8176]

www.amazon.com/BambooImportsMN-Sushi-Hangiri-Making-Accessory/dp/B005UOR6RQ

[@ClarkPotter]

Is there any benefit to getting one of these with a iid?

[@howtosushi8176]

It depends on the size. The one demonstrated in the video is designated only to mix the rice (Too big to serve the rice directly from it.) If its small enough (4-5 cups of rice), the small tub with a lid would help the rice to be kept warm without getting dried.

[@deckpogi2680]

How can I get the mould out of the hangiri? Been storing ours properly but it got mold on top sides any other natural options you can suggest?

[@howtosushi8176]

First of all, natural solutions introduced in the video is recommended. But if the mold persists, bleaching will also be a solution. Brush off the surface to remove as much mold as possible, then make a diluted bleach solution to soak the hangiri for about 30 min. Make sure to soap wash before using for food. Since the chemical is strong and more likely to deteriorate the material, try not to do this every time.

[@deckpogi2680]

@@howtosushi8176 thank you for this tip.

[@michaelwiggler511]

I use hangiri once a week but so smart thing to keep moist from time to time when i am not using it ? For example, washing it with water and let it dry naturally until next use ?

[@howtosushi8176]

MIchael Wiggler I usually put a cup of water into it (sometimes with a dash of vinegar to kill bacteria), so it slows down the drying time. If you do this, make sure the storage is airy. In the dark, humid, poorly ventilated area, this way rather accelerates the growth of molds.

[@carlosgustavocamaslopez6819]

Something I would like to know is how to use the wooden container to store the rice, since I have a problem that the rice that is at the ends touching the bottle loses flavor and the center is maintains a lot of vinegar flavor

[@howtosushi8176]

Interesting question. I guess the difference in flavor is due to the temperature. Rice along the container surface gets cooler and harder, while rice in the center remains warm. Wood keeps the temperature and adjusts the moisture more effectively than plastic or metal, so basically it’s better to store in a wooden container. But the longer you keep the rice, the colder it gets, and worsen the quality anyway. Around at body temperature is the best, which is up to 4 hours after it’s prepared.

[@danieljalos7563]

hi chef i hope that you are still active. would you mind to tell me the size of this hangiri

[@howtosushi8176]

I used two size of hangiri for the demonstration. One is around 50cm diameter, the other is around 90cm diameter. Both are industrial grade.

[@howtosushi8176]

Just to get an idea: 50cm is wide enough to mix 20 cups of rice without messing around the table. 90cm is good to mix comfortably 40-50 cups.

[@gto2097]

My get split off because I believe it gets too dry and split off so how can I fix it

[@howtosushi8176]

Hangiri is assembled with balanced tension between each wooden material. If it’s just loosen a bit, make it wet to expand the gap, so it tightens up. If it completely fell off, you may need to plane and shave the surface to adjust the parts size, and reassemble. But it more likely leave some invisible gap between the parts, from which water may leak. Here we realize how the craftsmanship is so elaborate!

[@gto2097]

Ok thank you 👍👍