{{short description|Japanese wooden rice tub}} {{Italic title|reason=:Category:Japanese words and phrases}} thumb|upright|A {{Lang|ja-Latn|hangiri}}. This example is {{cvt|41|cm}} in diameter. In Japanese cuisine, a {{nihongo3||寿司桶 |'''sushi oke'''}}, also known as a '''{{Lang|ja-Latn|hangiri}}''', is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi.<ref>{{cite book|title=The Book of Sushi|first=Kinjiro|last=Omae|date=1994|publisher=Kodansha International|isbn=9784770019547}}</ref> Traditional ''hangiri'' are made from cypress{{Citation needed|reason=Japanese language article does not validate the singular English language reference listed on this very culturally specific detail|date=October 2023}} wood bound with two copper bands. They range in diameter from about {{cvt|30|cm}} for use at home, to {{cvt|1|m}} for use in a restaurant.
A ''shamoji'' wooden paddle is used with a {{Lang|ja-Latn|hangiri}} 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 and allowed to cool.
==References== {{reflist}}
==External links== *{{wikibooks inline|Cookbook:Sushi Rice}} {{Sushi}}
Category:Japanese food preparation utensils Category:Sushi