List of Japanese cooking utensils

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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 bōchō: kitchen carver for meat and fish
  • Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers
  • Nakiri bocho and usuba bocho: vegetable knives for vegetables
  • Oroshi hocho and hancho hocho: extremely long knives to fillet tuna
  • Santoku: general purpose knife influenced by European styles
  • Udon kiri and soba kiri: knife to make udon and soba
  • Unagisaki hocho: eel knife

Pots, pans, and bowls[]

Other kitchen tools[]

A katsuobushi kezuriki, with its blade cover removed and drawer slightly open
Two urokotori of slightly different sizes

Serving tools[]

See also[]

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