Straining (Ura-shi) - Straining

Japanese: 裏ごし(裏漉し) - うらごし

A cooking utensil for sieving, consisting of a circular frame with a mesh stretched over the bottom. It is turned upside down and sweet bean paste, potatoes, etc. are placed on the mesh, then pressed down with a rice scoop or spatula to sieve. Those with horsetail hair stretched over them have just the right amount of elasticity, and the cross-section of the hair is angular, making it easy to scrape off the ingredients being sieved and allowing for a smooth sieve. The trick to sieving well without damaging the mesh is to soak it in water before use to make it taut, and to use a rice scoop or spatula at an angle to the mesh. Nowadays, many sieves use a mesh made of synthetic resin or are made entirely of metal, which are strong and have precise mesh, but lack elasticity and are difficult to sieve.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

円形の枠の底に網を張った，こすための調理器具。伏せて網の上にあん，いもなどをのせ，しゃもじやへらで押さえてこす。馬の尾の毛を張った物は，適度の弾力があり，毛の断面が角ばっているため，こす物を削り取りやすく，滑らかにこせる。網を傷めずよくこせるように，使用前に水に浸して網をピンと張り，しゃもじやへらは網目に対して斜めに使うのがこつである。現在では，合成樹脂製の網を使った物や，全体が金属製の物も多く，じょうぶで網目は正確だが，弾力がなくこしにくい。

出典　株式会社平凡社世界大百科事典第２版について　情報

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