30 DAYS OPEN PURCHASESushi rice is not made in the saucepan. Once cooked, the rice is transferred to a hangiri, a low wooden tub, and mixed there with rice vinegar using a broad, flat spoon until every grain has an even sheen and the right temperature. It is a step that requires the right tool, and the traditional option is a wooden spoon. Wood absorbs moisture, darkens over time, can crack if it dries too quickly and is difficult to keep hygienically clean in a professional environment. Hasegawa has solved that.
The Hangiri Spatula is made from a food-safe plastic material with a surface designed to prevent rice grains from sticking. The broad, rounded shape of the spoon is adapted to reach the edges of the hangiri and mix the entire volume without forcing awkward wrist angles. The pattern on the spoon blade helps distribute the vinegar evenly through the rice. The handle is shaped to provide control without unnecessary effort.
It does not mould. It does not crack. It is dishwasher safe and resistant to washing-up liquid. Hasegawa is a Japanese company that has spent decades producing professional kitchen tools for restaurant kitchens with demanding hygiene requirements. You can see it in the construction.
Length: 45 cm. Material: food-safe plastic with antibacterial surface. Heat resistance: 90°C. Dishwasher safe and resistant to washing-up liquid. Made in Japan.
