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		<title>Hangiri</title>
		<description>Discuss Hangiri</description>
		<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html</link>
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			<title>Manu says:</title>
			<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1193</link>
			<description><![CDATA[We sell hangiri bowls in UK and Europe, both for home use and for restaurant and they are especially designed by YourSushi! http://www.yoursushishop.com/sushi-making-kits/handai-hangiri-sushi-rice-bowl.html]]></description>
			<dc:creator>Manu</dc:creator>
			<pubDate>Tue, 22 Nov 2011 16:17:07 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1193</guid>
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			<title>Charles Lottering says:</title>
			<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1140</link>
			<description><![CDATA[Great tip Matthew. I'm also interested in getting into the Sushi making.]]></description>
			<dc:creator>Charles Lottering</dc:creator>
			<pubDate>Tue, 31 May 2011 22:21:31 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1140</guid>
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			<title>John Moser says:</title>
			<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1103</link>
			<description><![CDATA[Zensuke and Korin both sell high-quality Cypress hangiri: Zensuke sells a 30cm one for $90; Korin sells their 39cm for $90. Both hangiri are made in Japan for the Japanese market and imported to the US. The Zensuke 30cm and 33cm prove excellent for home use, handling 3 and 5 cups of cooked rice respectively. The 39cm gets into the 10 cup range. $30-$50 pine hangiri are not worth it. Cypress has a high resin content, which protects indefinitely against dry rotting, cracking, and warping. Pine does not, and repeated exposure to water will eventually destroy the hangiri. You must clean these immediately after use and put them upside down on a rack to dry, and store them as such (i.e. upside down, but not flat on a shelf; I keep mine on a wire rack shelf) to prevent mold growth. With this proper maintenance, a cypress hangiri will last nearly forever. Over a plastic bowl, a Hangiri will produce much better quality sushi rice by absorbing excess moisture.]]></description>
			<dc:creator>John Moser</dc:creator>
			<pubDate>Mon, 14 Mar 2011 21:08:59 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-1103</guid>
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			<title>sushisushi.co.uk says:</title>
			<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-956</link>
			<description><![CDATA[We sell hangiri bowls in UK and Europe, both for home use and for restaurant and they are a great tool! http://www.sushisushi.co.uk/store/gbu0-catshow/bamboo.html]]></description>
			<dc:creator>sushisushi.co.uk</dc:creator>
			<pubDate>Fri, 02 Jul 2010 19:21:45 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-956</guid>
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			<title>Luna says:</title>
			<link>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-881</link>
			<description><![CDATA[Hello, I was jst wondering, how long does the rice take to cool of using this pot? Assuming it's just one cup of rice? Thanks for the info!]]></description>
			<dc:creator>Luna</dc:creator>
			<pubDate>Sun, 04 Apr 2010 20:04:44 +0000</pubDate>
			<guid>http://www.makemysushi.com/index.php/Essential-sushi-tools/hangiri.html#comment-881</guid>
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