List of Japanese cooking utensils - Definition and Overview

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)
• 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)
• Oroshi hocho and Hancho hocho (Extremely long knives to fillet tuna)

See also the general comments on japanese kitchen knives

Pots, Pans and Bowls

• Abura kiri (Drainer tray for oil)
• Agemono nabe (Deep frying pot)
• Donabe (Ceramic pot for use on the open flame)
• Makiyakinabe (Rectangular pan for omelets)
• Mushiki and seiro (Steamers)
• Otoshi buta (Drop lid)
• Suribachi and surikogi (Grinding mortar and pestle)
• Usu and Kine (Large mortar and pestle for pounding rice)
• Takoyakikado (Frying pan for takoyaki)
• Rice cooker

Other Tools

• Ami shakushi (Scoop with a net bottom)
• Kushi (Skewers)
• Makisu (Bamboo mat)
• 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)
• Shokado bento (Bento box)