Rice · イネ

Bowl (Hangiri) · 半切

Hangiri · 半切

A big, flat bowl made of cedar wood is used in Japan to mingle the cooked rice with the vinegar mixture. The big surface makes the rice cool down fast and the wood takes in the surplus liquidity. You should wipe the wood with a mixture of vinegar and water before using it to prevent the rice from sticking to the bowl.

Spatula (Shamoji) · しゃもじ

Shamoji · しゃもじ

A flat, big wooden spoon is useful to stir the rice after cooking. As for all other wooden tools, a mixture of vinegar and water will prevent the rice from sticking onto it.

Fan (Uchiwa) · うちわ

Uchiwa · うちわ

To fasten the cooling of the cooked rice it is fanned out. The Japanese traditionally use a round paper fan, the Uchiwa.