Hinoki Onigiri Rice Molds

Until you use one, you do not realize you needed one your entire life. 

Having made onigiris for 30+ years without one, Sachi (our Japanese buyer) scoffed at the idea of an onigiri mold. Once she used one, however, she was immediately converted. 

Besides the obvious perk of no-more-sticky-hands, the hinoki absorbs excess water from the rice, and the gentle pressure you can create on all sides allows the onigiri to not fall apart but also maintain the integrity of the rice grains. Also when you need to make a bunch of onigiris for a party/picnic/just to feed your hungry family or self, this mold makes it a lot easier. 

Hinoki, for those not in the know, is a wood that has natural anti-bacterial and anti-mold properties, making it ideal to use as a kitchen tool. 

Wet the mold with water to prevent sticking, then scoop in some rice, put in your filling, put some more rice on top, and gently press down. (Avoid pressing down too firmly or else you will get some squished onigiris). Gently press out the onigiri from the mold by poking it with your fingers. 

Perfect onigiris every time. 

Care instructions: Gently wash with warm water after use. A tawashi is particularly helpful to wash. As it is untreated wood, avoid using dishwash soap as it can strip away the wood's natural moisture and lead to cracking. While warm or hot water is enough to clean it, for a deeper clean you can clean with baking soda or salt and water, or pour boiling water on top. Dry immediately with a dry cloth, air dry. DO NOT put in dishwasher. Avoid storing in humid spaces as it can lead to mold.