The following items are common Japanese

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...

tools used in preparing

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

. For a list of general cooking tools see the

list of food preparation utensils A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food prepar ...

Knives

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Deba bōchō Deba may refer to: Geography * Deba (crater), a crater on Mars * Deba (river), a river in the Basque Country * Deba, Gipuzkoa, a town in the Basque Country * Deba, Gombe, a town in the Yamaltu/Deba Local Government Area of Gombe State, Nigeria ...

'': kitchen carver for meat and fish *'' Fugu hiki'', ''

Tako hiki Tako may refer to: * Tako, Chiba, a town in Japan * Tako (band), a Yugoslav progressive rock band * ''Tako'', Japanese for octopus * Ibrahim Tako, Nigerian frontier politician * Tako hiki, a Japanese knife used to prepare sashimi * Takoyaki, a type ...

'', and ''

yanagi ba ''Yanagi'' (柳) ("willow") can refer to: * Yanagi (surname), a Japanese surname * Yanagi missions The , or more formally the , were a series of submarine voyages undertaken by the Imperial Japanese Navy (IJN) during the Second World War, to ...

'': ''

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stuck) ...

'' slicers *'' Nakiri bocho'' and '' usuba bocho'': vegetable knives for vegetables *'' Oroshi hocho'' and '' hancho hocho'': extremely long knives to fillet

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

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Santoku The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat ...

'': general purpose knife influenced by European styles *''

Udon kiri Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

'' and '' soba kiri'': knife to make

udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called ...

and

soba Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found i ...

*'' Unagisaki hocho'': eel

knife A knife ( : knives; from Old Norse 'knife, dirk') is a tool or weapon with a cutting edge or blade, usually attached to a handle or hilt. One of the earliest tools used by humanity, knives appeared at least 2.5 million years ago, as evidenced ...

Pots, pans, and bowls

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Abura kiri is a shallow tray used in the Japanese kitchen to place food on after deep frying. The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, as for example in ''tempura''. The ''Abura kir ...

'': drainer tray for oils *'' Agemono nabe'': deep frying pot *''

Donabe ''Donabe'' (Japanese: wikt:土鍋, 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Cuisine of Japan, Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. O ...

'': ceramic pot for use on an open flame *''

Hangiri In Japanese cuisine, a , also known a sushi oke, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi. Traditional ''hangiri'' are made from cypress wood bound with two copper Copper is a chem ...

'': rice barrel *''

Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan var ...

'': rectangular pan for ''

tamagoyaki is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of t ...

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Mushiki Bamboo steamers, called ''zhēnglóng'' () in Chinese,it originated in Han Dynasty． The most famous kind of bamboo steamers are used in Chinese cuisine and date back to 5,000 years in Southern China. They are produced by removing the skin from ...

'' and '' seiro'': steamers *''

Otoshi buta ''Otoshi buta'' (, literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency ...

'': drop lid *'' Suihanki/rice cooker'': electric appliance for cooking rice *'' ''suribachi'' and ''surikogi'''': grinding mortar and pestle *'' Takoyaki pan'': frying pan for

takoyaki is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus An octopus ( : octopuses or octopodes, see below for variants) is a soft-bod ...

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Tetsubin ''Tetsubin'' (鉄瓶) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea. ''Tetsubin'' are traditionally heated o ...

'':

cast iron Cast iron is a class of iron–carbon alloys with a carbon content more than 2%. Its usefulness derives from its relatively low melting temperature. The alloy constituents affect its color when fractured: white cast iron has carbide impuriti ...

kettle *''Tetsunabe'': cast iron pot (common for

sukiyaki is a Japanese dish that is prepared and served in the ''nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in ...

) *'' Usu'' and ''kine'': large

mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' () ...

for pounding

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

Other kitchen tools

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Ami jakushi AMI or Ami may refer to: Arts, entertainment and media *AMI-tv, a Canadian TV channel **AMI-télé, the French-language version *AMI-audio, a Canadian audio broadcast TV service *''Ami Magazine'', an Orthodox Jewish news magazine Businesses ...

'': scoop with a net bottom *'' Iki jime'': awl or spike, used on fish's brain *''

Katsuobushi kezuriki A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna (). The technique used to prepare the cooking ingredient is pulling and pushing a block of across the blad ...

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mandoline file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting Julienning, juliennes ...

-like device traditionally used to shave ''

katsuobushi is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried ke ...

'' *'' Kushi'': skewers *'' Makisu'':

bamboo Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, bu ...

mat for

sushi is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is " ...

rolls *''

Oroshigane , also known as , are graters used in Japanese cooking. differ significantly from Western-style graters, as they produce a much finer grating. Traditionally, these graters were tin-coated copper plates with many small spikes gouged out of th ...

'': graters *'' Oshizushihako'': boxes for pressed sushi *'' Saibashi'': Japanese kitchen

chopsticks Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southe ...

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Shamoji A or rice paddle is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, and to mix vinegar into the rice for sushi. ''Shamoji'' are traditionally made from bamboo, wood, or lacquer, and nowadays often from ...

'': rice paddle *''

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

ki'' and '' tsukemonoishi'': Japanese-style pickle press *'' Urokotori'':

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li ...

scaler *''

Zaru A is generally a flat or shallow basket made from bamboo used in the preparation and presentation of Japanese cuisine. It also has variations made of plastic or metal similar to a strainer, sieve or colander. ''Zaru'' are air dried after use ...

'': bamboo draining basket

Serving tools

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Jūbako are tiered boxes used to hold and present food in Japan. The boxes are often used to hold ''osechi'', foods traditional to the Japanese New Year, or to hold takeaway lunches, or bento A is the Japanese iteration of a single-portion take-ou ...

'': tiered boxes *'' Shokado bento'':

bento A is the Japanese cuisine, Japanese iteration of a single-portion take-out or home-packed meal, often for lunch. Outside Japan, it is common in other East and Southeast Asian culinary styles, especially within Chinese cuisine, Chinese, Korean c ...

box

Knives

Pots, pans, and bowls

Other kitchen tools

Serving tools

See also