Shamoji and a table spoon for size comparison

A shamoji (杓文字, しゃもじ) is a flat rice paddle used in the Japanese kitchen. Japanese Cuisine has developed over the centuries as a result of many political and social changes

The shamoji is used to stir and to serve rice, especially to mix vinegar into the rice for producing sushi rice. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many In Japanese cuisine, is Vinegared Rice, usually topped with other ingredients including fish various meats and vegetables They are usually inexpensive and made traditionally from bamboo, wood, or lacquer, and nowadays often from plastic. Bamboo is a group of Woody perennial Evergreen Plants in the True grass family Poaceae, subfamily In a general sense lacquer is a clear or coloured Varnish, that dries by solvent evaporation and often a curing process as well that produces a hard durable finish in any 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. The M acro E xpansion T emplate A ttribute L anguage complements TAL, providing macros which allow the reuse of code across Wood is hard fibrous lignified structural tissue produced as secondary Xylem in the stems of Woody plants notably trees but also shrubs

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.

See also

List of Japanese cooking utensils