Bamboo rice spoon
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A rice spoon, or shamoji, is used to stir and serve rice without damaging the grains. In Japan, it is as much a staple in the kitchen as a ladle or spatula, and especially indispensable when it comes to sushi rice, Japanese short-grain rice or freshly cooked jasmine rice. The flat shape allows the rice to be turned rather than stirred, preserving both texture and shine.
This model is made from bamboo, a natural material that does not stick as easily and cools quickly. The surface is smooth but slightly porous, which helps to absorb excess moisture without the rice sticking. It is often used in conjunction with a hangiri (wooden bowl) when preparing sushi rice, but works equally well directly in the rice cooker or saucepan.
Traditionally, shamoji is used without fat or oil, and it should always be moistened before use to prevent the rice from sticking. After use, dry it thoroughly, preferably standing up so that the bamboo retains its shape.
A simple, elegant tool that works just as well in everyday life as in the most meticulous sushi work.
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