Miyabi Urushi Kogei Sawara Wooden Lid Japan For Hangiri 48Cm

A Traditional Lid For Hangiri - Features, Use & Care, And Background

This Traditional Lid For A Japanese Hangiri Is Made By Professionals In A Traditional Method Using Sawara Wood From The Kiso Region Of Nagano Prefecture, Japan. Each Size Of The Lid Is Compatible With The Same Size Of Hangiri (Ex. 33 Cm Lid With 33 Cm Hangiri). Its Beautiful Masame (Straight-Grain) Pattern And Copper Ornamentation Grant It With A Sophisticated Appearance. Sawara Wood Is Known For Its Water Resistance And Durability And So Lasts Longer With Natural Antibacterial Effects. Resin Can Sometimes Ooze Out On The Surface; However, It’S A Natural Ingredient And Harmless Despite Its Yellowish, Sticky And Stain-Like Appearance. If You Wipe It Off With Vinegar Or Ethanol Liquid (Sterilizing Alcohol), You Can Get Rid Of The Stickiness. After Each Use, The Lid Should Be Washed With (Hot) Water To Make Sure There Isn’T Any Bit Of Food Left, Which Can Cause Black Stains. After Washed, It Should Be Well-Drained, Wiped With A Dry Cloth And Dried In Cool Well-Ventilated Places Out Of Direct Sunlight. If It’S Not Dried Properly With The Remaining Water Wiped Off First, Its Wood May Quickly Shrink, Causing Cracks And Loosening Of The Surrounding Copper Ornamentation. The Longer It Remains Wet, The Sooner It Gets Molded Or Black-Stained. Please Note That This Traditional Lid Is Incompatible With Dishwashers. Miyabi Urushi Kogei Co Ltd Is Located In Kiso Region, Nagano Prefecture, Japan. According To Japan National Tourism Organization, Kiso Is Located In The Upper Reaches Of The Kiso River In The Southwest Of Nagano, And At The Border Of Gifu. The Whole Valley Area At The Foot Of Mt. Ontake In Kiso Is Considered To Have One Of The Most Beautiful Woods In Japan. This Traditional Lid For Hangiri Is A Perfect Combination Of Traditional Craftsmanship And Natural Materials. Its Quality And Durability Make It A Great Addition To Your Kitchen.