These are some of the basic utensils to look for in the Japanese Kitchenware. There are certainly more than these of course, but for now we will focus on the Japanese kitchen essentials.
Japanese Knives
Having good Japanese knives is a must when it comes to preparing delicious Japanese dishes. We’re not just referring to sushi: the cutting of rest of the food with a touch of culinary art in this kitchen is very important too.
Sometimes it depends on the type of food getting prepared and its properties. To begin with, it would be perfect if you can start with a sashimi knife.
Recommended: KYOKU 5-Knife Set with Block – 8” Chef Knife + 8” Bread Knife + 6.5” Carving Knife + 5” Utility Knife + 3.5” Paring Knife
Japanese Kitchenware Classic: Aluminum Pots
The Japanese use special pots when cooking soups and stews – a yukihira nabe. These aluminum pots are shaped by hand and are very thin. Their biggest quality is that they conduct heat very well. That is why they work perfectly with the Japanese noodles and soups.
When cooking tempura, or some kind of fried dish a spider skimmer will go great. These also work great as a green kitchenware solution for your everyday kitchen needs.
The donabe is a type of dish made of a specific clay. It is used directly on the flame in Japanese kitchens. The food is prepared directly on the table, and it gains a unique, delicious taste.
In Japanese gastronomy, a hangiri is a wooden bowl or barrel. Its main use is in the final steps of preparing rice for sushi. Traditional hangiri is made of cypress wood with two copper legs.
They can have a diameter between 30 cm for home use, or one meter for restaurant use. The cook uses the hangiri and a wooden pallet called a shamoji to clean and cool the rice.
You boil the rice and then pass it to the hangiri where it is stirred with a dressing of rice vinegar, sugar and salt. Cover it with a fukin and place it in the cold once the blend is complete.
The kitchen brush is used to glaze some dishes like yakitori skewers or some other dish that is covered with some thick sauce. You also use it to cover dishes with soy or nigiri.
Recommended: Rwm Basting Brush – Stainless Steel Brush with Back up Silicone Brush Head
Japanese Kitchenware Essential: Bamboo Strainer
A bamboo strainer is perfect for noodles or tea. It is a practical, hygienic and sustainable cooking utensil, which also does not alter the flavor of the ingredients (in the case of tea).
Recommended: Bamboo Round Zaru – for Soba, Udon and Noodles (30cm, Japan)
Shamoji Paddle
Shamoji is a wooden paddle used for cooking rice. You stir and mix the rice with the vinegar to elaborate the rice for sushi and also serve it. It is traditionally made out of bamboo, wood, lacquer, or plastic. You will soak the shamoji in water frequently as rice will not stick to it this way.
The chopsticks for cooking are three times bigger than the normal ones and also thicker. These longer sticks keep the hands safe from the intense heat during cooking.
The pan for tamagoyaki is a normal non-sticky frying pan but it has a special rectangular shape for this type of dish. A tamagoyaki is a very popular rolled up tortilla in Japan.
This is a Japanese mortar that differs little from the traditional one we all know. Suribachi is made of ceramic and its interior is not smooth while it also has a more concave shape. It comes with grooves that facilitate the task of grinding or crushing.
The hand of this Japanese utensil is called surikogi and it is elaborated generally with wood of cypress or ash. The most expensive models are made with wood from the sansho pepper tree and it is said that this material also adds a special touch to the mincing.
This is one of the most useful utensils in the Japanese kitchen. You have to wash the rice, put it in with the necessary amount of water and you’re done. The stove takes care of the rest, perfect to prepare steam dishes.