Japanese food is known for its precision. Sushi is just an example of many other unique Japanese cuisine which require meticulous preparation and specific cooking tools. Hasegawa kitchen wares enhance your performance and the quality of your cooking experience.
A Gentle Touch for Delicate Japanese Knives
Japanese knives are characterized by their fine and delicate edge which slices very well. This sharpness is necessary to keep umami of ingredients and to present beautiful food. One thing of concern is that the blades of Japanese knives easily get damaged and need regular maintenance. Cutting boards are the most important factor to maintain the quality of the fine blades. Chefs who prepare Japanese cuisine have been favoring our cutting board, due to its soft surface.
Our cutting boards have a soft surface which is a perfect match for the delicate blades of Japanese knives. This helps to maintain the quality of the blades. The hard surface of conventional plastic cutting boards easily damages the sharpness of Japanese knives. In addition, ingredients do not slip on the surface as it is slip resistant.
A key to the gentle touch is a wood-core structure, which is the signature of Hasegawa cutting boards. The rigidity from the wood core allows very soft material to be applied to the surface of the boards. Thus, our cutting boards can be cleaned with dishwashers, and they do not become deformed or uneven. In addition, their certified antibacterial properties are appreciated especially for Japanese cuisine, which often include fresh ingredients.
Soft Cutting Board -FSR-
The Soft Cutting Board cushions and absorbs the blows of your knife, thus preserving your blade’s sharpness. The wood core structure makes it lightweight, rigid, and blade-friendy.
Hygienic Alternatives to Wooden Sushi Tools
Sushi is now the most favored Japanese food around the world. Wooden sushi tools have been traditionally used by sushi chefs, and have been believed to be the best. However, there are downsides with wooden ones, regarding hygiene and durability. Hasegawa developed sushi tools in order to solve these problems, and to contribute to enhanced Japanese food culture.
Hygiene concerns around wooden tools are; black mold, cracks, or wood chips after prolonged use. Hasegawa sushi tools are made of advanced plastics which are nonabsorbent and stain resistant. Even grains of rice do not easily stick to the surface of the material. In addition to that, they can be easily washed, dried, and can be used right after. They are also dishwasher safe (check the instructions), and bleach safe.
Hasegawa sushi tools have more upsides regarding usability and durability. Based on real opinions from sushi chefs, they were designed and developed to be easy to handle. Our Hangiri and Ohitsu have interior foam resin making it very lightweight. It is an economical investment as they are long lasting.
Hasegawa Makisu is a revolutionary sushi roll mat that is made from advanced plastic and monofilaments. It is very hygienic, and yet as easy to roll as conventional ones.
A completely new Hangiri (sushi rice mixing bowl) made from a plastic surface and internal foam resin. So it is lightweight, durable and hygienic!
Hangiri Spatula -FSOG-
Hasegawa Hangiri Spatula made from plastic resin is hygienic and easy to use. Grains of rice do not easily stick to the surface, and the shape of the head is designed for a good mix.
Hasegawa Ohitsu made of a plastic surface and internal foam resin has a high heat retention capacity and hygienic properties. It is a great alternative to conventional ones!