Shamoji

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A shamoji (杓文字, しゃもじ) is a flat rice paddle used in the Japanese kitchen.

The shamoji is used to stir and to serve rice, especially to mix vinegar into the rice for producing sushi rice. They are usually inexpensive and made traditionally from bamboo, wood, or lacquer, and nowadays often from plastic. The shamoji must be dipped in water frequently during use to prevent rice from sticking to it. More expensive plastic shamoji have a non-stick surface. Metal is rarely used, as this is more likely to cut the rice grains or to damage the wooden tub used traditionally for mixing.

When serving using a shamoji, it is important to serve gently so that cooked rice grains would not be pressed flat.

It is said to have been first devised by a monk on Itsukushima island, Hiroshima Prefecture.

[edit] See also

List of Japanese cooking utensils

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