ⓘ Japanese cooking tools ..

Agemono nabe

Agemono nabe 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 oil inside of the pot. Thin pots cannot maintain an even temperature of the oil, possibly allowing food to slightly under- or overcook. The agemono nabe is usually used in combination with metal-ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a tool to drain the oil after frying abura kiri.

Hangiri

In Japanese cuisine, a hangiri, also known as handai or 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 bands. They range in diameter from about 30 cm for use at home, to 1 meter for use in a restaurant. The hangiri and a shamoji wooden paddle are used to dress and to cool the rice. After cooking, the rice is transferred to the hangiri where it is tossed with a dressing made of rice vinegar, sugar, and salt. When the mixing is complete, it is covered with a cl ...

Kezuriki

Katsuobushi kezuriki is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave katsuobushi, dried blocks of skipjack tuna. The technique used to prepare the cooking ingredient is pulling and pushing a block of katsuobushi across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, ...

Makiyakinabe

Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes or tamagoyaki. 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 vary among regions of Japan, but it is always rectangular. Rolled omelettes made with makiyakinabe are commonly used as a side dish in sushi and bentō.

Oroshigane

Oroshigane, also known as oroshiki are graters used in Japanese cooking. These oroshigane 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 the metal, but no actual perforations through the metal. These graters are still considered the best and are used by professional chefs. For preparing wasabi and yamaimo, graters with the surface made from shark skin were exclusively used. These have an even finer grating surface than a metal one; much closer to a sanding ...

Oshizushihako

An oshizushihako is a box or mold used to make oshizushi. The box is traditionally made from wood, but nowadays often made from plastic. It can be disassembled into three parts: a bottom part, the rectangular walls, and a top part. Before use, the wooden box should be put in water to reduce sticking of the rice. The bottom and top parts can be covered with a layer of plastic foil for easier cleaning. The bottom part and the walls are assembled before the rice and the topping is added. Next, the top part is used to press down on the sushi, hence the name "pressed sushi". For disassembly, th ...

Otoshi buta

Otoshi buta 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 of liquid to boil with large bubbles. This reduces the mechanical stress on the food and keeps fragile ingredients in their original shape. Otoshi buta are almost always made from wood, so they have to be soaked in water for a few minutes before use to avoid absorbing the flavor of the dish and disturbing the flavor of the next dish cooked using the otoshi buta. After use, th ...

Shamoji

A shamoji 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 plastic. The shamoji is dipped in water frequently during use to prevent rice from sticking to it. Some expensive plastic shamoji have non-stick surfaces. Metal is rarely used, as this is more likely to cut rice grains or to damage the hangiri wooden tub traditionally used for mixing. It is said to have been first devised by a monk on Itsukushima, Hir ...

Usu (mortar)

An usu is a large Japanese stamp mill with a pestle called kine, used to pound rice or millet. While the function of an usu is similar to the smaller suribachi and surikogi mortars, the shape is very different, as the usu usually lacks the rough pattern in the bowl, and has a differently shaped pestle which is used in a different manner.

                                     

Ami jakushi

Ami jakushi is a skimmer used in the Japanese kitchen. The skimmer is made from a fine wire mesh and is used to remove small pieces of unwanted food or foam from a liquid. For example, in deep frying, the ami jakushi is used to remove small drops of batter during the frying of tempura. Another example would be the removal of foam from a miso soup to achieve a more pleasing aesthetic.

                                     

Urokotori

A urokotori is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Alternatively, it is possible to remove the scales with a knife, but this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes, knife-scaling also risks cutting ones own hand. The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.