The following items are common Japanese

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

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 oth ...

. For a list of general cooking tools see the list of food preparation utensils.

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'', 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 ex ...

'': ''

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, stu ...

'' slicers *'' Nakiri bocho'' and '' usuba bocho'': vegetable knives for vegetables *''

Oroshi hocho is the Japanese term for a wind blowing strong down the slope of a mountain, occasionally as strong gusts of wind which can cause damage. ''Oroshi'' is a strong local wind across the Kanto Plain on the Pacific Ocean side of central Honshu. This t ...

'' 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: ...

*'' Santoku'': general purpose knife influenced by European styles *'' Udon kiri'' 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 ...

*'' 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 evid ...

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 is a typical Ja ...

'': drainer tray for oils *''

Agemono nabe ''Agemono nabe'' (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the ...

'': deep frying pot *'' Donabe'': 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'': 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 ...

'' *'' Mushiki'' 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 tenden ...

'': 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 (''tako''), tempura scraps (''tenkasu''), pickled ginger (''beni shoga''), and green o ...

*'' Tetsubin'':

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 impuri ...

kettle *''Tetsunabe'': cast iron pot (common for sukiyaki) *'' 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'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

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 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 ...

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

Makisu In Japanese cooking, a ''makisu'' (巻き簾) is a small mat woven from bamboo and cotton string that is used in food preparation. Makisu are most commonly used to make a kind of rolled sushi called ''makizushi is a Japanese cuisine, ...

'':

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, ...

mat for

sushi is a 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 "sushi rice," also ...

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 t ...

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

chopsticks Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of Chinese origin that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the ...

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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 fro ...

'': rice paddle *'' Tsukemonoki'' and '' tsukemonoishi'': Japanese-style pickle press *'' Urokotori'':

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

scaler *'' Zaru'': bamboo draining basket

Serving tools

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

bento A is the 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, Korean, Singaporean cuisines and more, ...

box

Knives

Pots, pans, and bowls

Other kitchen tools

Serving tools

See also