欲しいけど収納場所がないしなぁ・・・と二の足を踏んでいた飯台(正しくは盤台かな)をとうとう購入しました。木地の厚みが1センチしかないものが多いけど、コレは1.5センチと肉厚。たった5ミリの差なのに、かなり見た目が違います。特大サイズにしようかとも思ったけれど
約5合のご飯用(外寸33センチ)で我慢しました。コレ以上大きいのを選んで、せっかくの1.5センチの重厚感が薄れてもザンネンなので。木曽さわらの上質な部分のみを使っていて、色はやや赤みがかってます。さわらの香りもイイし、手に取りながらホレボレしています。桜も咲いたし、ちらし寿司でも作ろうかな。
I finally bought a handai (also called hangiri). When I make sushi rice, it's nice to use this wooden tub, because it will absorb excess moisture. My kitchen doesn't have enough storage room for all my equipment, so I couldn't decide whether to buy it for a long time. Usually the thickness of the wooden tub is about 1cm, but this is 1.5cm thickness. There is only 0.5cm difference but it looks quite different. I was going to buy a huge tub, but I chose the
size for five cups of rice (ø33cm). If the size is bigger than 33cm, the 1,5cm thickness doesn't look thick anymore. This tub is made of good sawara cypress wood, the colour is a liitle bit reddish and it smells good. I'm so happy about it. I might cook
chirashi zushi for a cherry blossom viewing party.