List of Japanese cooking utensils
== List of Japanese Cooking Utensils ==
Japanese cuisine is renowned for its unique flavors, techniques, and presentation. A significant part of this culinary tradition is the specialized utensils used in Japanese cooking. Below is a list of essential Japanese cooking utensils, each with a brief description.
Knives[edit | edit source]
- Santoku - A versatile all-purpose knife used for slicing, dicing, and chopping.
- Nakiri - A knife specifically designed for cutting vegetables.
- Deba - A heavy knife used for filleting fish and cutting through meat and bones.
- Yanagiba - A long, thin knife used for slicing raw fish, particularly for sashimi.
Cookware[edit | edit source]
- Donabe - A traditional Japanese clay pot used for cooking a variety of dishes, including nabe (hot pot).
- Tamagoyaki pan - A rectangular pan used for making tamagoyaki, a type of Japanese omelette.
- Tetsubin - A cast-iron kettle used for boiling water, often for making tea.
- Shichirin - A small, portable charcoal grill used for yakitori and other grilled dishes.
Utensils[edit | edit source]
- Chopsticks - Essential eating utensils in Japanese cuisine, used for picking up food.
- Suribachi - A ceramic bowl with a rough interior used for grinding and mashing ingredients.
- Surikogi - A wooden pestle used in conjunction with the suribachi.
- Otoshibuta - A drop lid used to ensure even cooking and to keep ingredients submerged in simmering liquids.
- Hangiri - A wooden tub used for mixing rice with vinegar when making sushi.
- Makisu - A bamboo mat used for rolling sushi.
Serving and Eating[edit | edit source]
- Bento box - A compartmentalized box used for packing a single-portion meal, often for lunch.
- Lacquerware - Traditional Japanese serving dishes and bowls coated with lacquer.
- Sake set - A set of small cups and a flask used for serving sake.
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