Bamboo sheath
The characteristic of Bamboo sheath
Bamboo sheath has long been widely used as an excellent material, leveraging its unique natural properties. Its antibacterial, antifungal, and moisturizing qualities can maintain the freshness of food for extended periods. These characteristics have been utilized particularly in preserving various foods, especially in items like onigiri and sushi.
The unique surface structure of the bamboo sheath provides breathability and water-repellent properties, making it useful in cooking steamed dishes and stews. It also possesses moisture-retaining qualities, helping to maintain the tastiness of food by providing appropriate humidity. Additionally, it is versatile, suitable not only for storage but also for cooking methods like steaming and boiling. After use, it can be washed, dried, and reused, offering both convenience and environmental consideration.
Due to these properties, bamboo sheath has been continually used by many people over the years, not only as packaging material but also for its adaptability to various cooking methods. There are many surprising benefits to using bamboo sheath, a material traditionally used for food preservation.
・Wrapped food stays fresh longer
Bamboo sheath is known for its antibacterial and antifungal properties.
・Maintains the deliciousness of food
Bamboo sheath has moisturizing qualities that keep a moderate level of moistness.
How to use Bamboo sheath
1. Soak the tri-folded bamboo sheath in a flat tray with a weight on top to ensure it is fully submerged and becomes soft (for about 30 minutes to 1 hour).
2. Gently pat the softened bamboo sheath dry with a clean kitchen paper towel.
3. Separate the tying strings from the end. It is easier to split along the fibers using a bamboo skewer.
4. Place the onigiri you want to wrap in the center, raise both ends, cover one side at a time, and then tie with the strings made in step 3 to finish!
