An Uchiwa is round paddle-shaped paper fan used in Japan for fanning rice to be used for sushi.
It can be a fixed one of paper spread out over a frame, or a folding one, or even a regular paper fan not dedicated to kitchen use.
There is no set rule about how long to fan the rice for: some say fan for 5 minutes, some say 10 to 15 minutes. Some advise to fan while mixing the rice, others say that fanning after mixing is fine.
Some more progressive souls will even use a handheld battery-powered fan, or or an electric fan set nearby on low.
Any fan, electric or manual.
Cooking ToolsAGA Stoves; Alambic Stills; Batterie de Cuisine; Biscuit Brake; Branding Iron; Bread Bins; Butter Muslin; Canning Funnels; Cans; Cheesecloth; Chopsticks; Compote; Contact Paper; Cookware; Corkscrews; Corks; Dishwashers; Dough Scrapers; Egg Cups; Egg Timers; Esky; Fat Separators; Flour Dredgers; Flour Duster; Food Pushers; French Butter Crock; Funnels; Graters; Griddles; Ice Pick; Icing Syringe; Kitchen String; Kitchen Tongs; Kneading Gloves; Knives; Microwave Food Covers; Microwave Ovens; Milk Cellar; Milk Frother; Oxo Good Grips; Paraffin; Pea Sheller; Proof Box; Rolling Pins; Salad Spinner; Salamanders; Salt Cellar; Salt Pigs; Self-Basting; Separating Eggs; Spatulas; Steamers; Thermometers; Tortilla Warmers; Treen; Tupperware; Uchiwa; Whisks
Please share this information with your friends. They may love it.