Harman Patil (Editor)

List of Japanese cooking utensils

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List of Japanese cooking utensils

The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils.

Contents

Knives

  • Deba bōchō: kitchen carver for meat
  • Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers
  • Nakiri bocho and usuba bocho: vegetable knives for vegetables
  • Oroshi hocho and hancho hocho: extremely long knives to fillet tuna
  • Santoku: general purpose knife influenced by European styles
  • Udon kiri and soba kiri: knife to make udon and soba
  • Unagisaki hocho: eel knife

    • Pots, pans, and bowls

  • Abura kiri: drainer tray for oil
  • Agemono nabe: deep frying pot
  • Donabe: ceramic pot for use on an open flame
  • Hangiri: rice barrel
  • Makiyakinabe: rectangular pan for omelets
  • Mushiki and seiro: steamers
  • Otoshi buta: drop lid
  • Suihanki/rice cooker: electric appliance for cooking rice
  • suribachi and surikogi: grinding mortar and pestle
  • Takoyaki pan: frying pan for takoyaki
  • Tetsubin: cast iron teapot
  • Tetsunabe: cast iron pot (common for sukiyaki)
  • Usu and kine: large mortar and pestle for pounding rice

    • Other kitchen tools

  • Ami jakushi: scoop with a net bottom
  • Iki jime: awl or spike, used on fish's brain
  • Katsuobushi kezuriki: mandoline-like device traditionally used to shave katsuobushi
  • Kushi: skewers
  • Makisu: bamboo mat for sushi rolls
  • Oroshigane: graters
  • Oshizushihako: boxes for pressed sushi
  • Saibashi: Japanese kitchen chopsticks
  • Shamoji: rice paddle
  • Tsukemonoki and tsukemonoishi: Japanese-style pickle press
  • Urokotori: fish scaler
  • Zaru: bamboo draining basket

    • Serving tools

  • Shokado bento: bento box

    • References

    List of Japanese cooking utensils Wikipedia
    (Text) CC BY-SA