Hi all,
Looking to purchase a hangiri. Noticed this one by hasegawa which is made from polyethylene resin material https://www.knivesandstones.com.au/products/hasegawa-sushi-rice-mixing-bowl-hangari?variant=40114051186840
Besides the obvious benefits: easier to clean and maintain, are there any substantial benefits with going for a traditional wooden one? I've read that the wood structure helps to wick away excess moisture from the sushi rice / vinegar dressing. Does the material of the mixing spatula also matter?
Cheers for the advice!
by Kohakucat