List of Japanese cooking utensils

List of Japanese Cooking Utensils is a comprehensive collection of tools and equipment used in Japanese cuisine. These utensils, which have evolved over centuries, are integral to the preparation of traditional Japanese dishes.

Traditional Japanese Cooking Utensils

Hangiri

A Hangiri is a round, flat-bottomed wooden tub used for cooling and mixing sushi rice. It is traditionally made from cypress wood and bound with copper or stainless steel bands.

Hocho

Hocho is a general term for kitchen knives in Japanese. There are many types of hocho, each designed for a specific purpose, such as the Deba bocho (for fish), Usuba bocho (for vegetables), and Yanagiba bocho (for sashimi).

Makisu

A Makisu is a bamboo mat used in food preparation, most commonly to shape and tighten sushi rolls. It is made from bamboo sticks woven together with cotton string.

Suribachi and Surikogi

The Suribachi and Surikogi are a Japanese mortar and pestle. The Suribachi is a ceramic bowl with an unglazed, grooved interior. The Surikogi, made from wood to prevent wear on the Suribachi, is used to grind ingredients.

Otoshibuta

An Otoshibuta is a drop-lid used in Japanese cooking. Unlike regular lids that sit on the rim of a pot, an Otoshibuta sits directly on the food to ensure even heat distribution.

Donabe

A Donabe is a clay pot used in Japanese cooking for one-pot dishes. It is typically used over a gas stove or an open flame.

Modern Japanese Cooking Utensils

Rice Cooker

A Rice Cooker is an automated kitchen appliance designed to boil or steam rice. It is a staple in most Japanese households.

Takoyaki Pan

A Takoyaki Pan is a specially designed pan for making Takoyaki, a popular Japanese snack of octopus balls.

Tamagoyaki Pan

A Tamagoyaki Pan is a rectangular frying pan used to make Japanese rolled omelette, known as Tamagoyaki.

See Also

• Japanese cuisine
• Japanese kitchen

‎ Template:Cookware and bakeware-stub