List of Japanese cooking utensils
Encyclopedia : L : LI : LIS : 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.
Knives
- Deba bocho: Kitchen carver
- Nakiri bocho and usuba bocho: Japanese vegetable knives
- Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna
- Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers
- Unagisaki hocho: Japanese eel knife
- Udon kiri and soba kiri: Knife to make udon and soba
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
- Rice cooker: Electric appliance for cooking rice
- Suribachi and surikogi: Grinding mortar and pestle
- Takoyaki pan: Frying pan for takoyaki
- Usu and Kine: Large mortar and pestle for pounding rice
Other kitchen tools
- Ami shakushi: Scoop with a net bottom
- Kushi: Skewers
- Makisu: Bamboo mat for sushi rolls
- Oroshigane: Graters
- Oshizushihako: Box 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
From Wikipedia, the Free Encyclopedia. Original article here. Support Wikipedia by contributing or donating.
All text is available under the terms of the GNU Free Documentation License See Wikipedia Copyrights for details.