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

Main article: Japanese kitchen knives

• Deba bōchō: Kitchen carver for meat
• Fugu hiki, Tako hiki, and yanagi ba: Sashimi slicers
• Nakiri bocho and usuba bocho: Japanese vegetable knives for Japanese 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: Japanese eel knife

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
• Suihanki/Rice cooker: Electric appliance for cooking rice
• Suribachi and surikogi: Grinding mortar and pestle
• Takoyaki pan: Frying pan for takoyaki
• Tetsubin: Cast iron teapot.
• Tetsunabe:Cast iron pot (common for sukiyaki)
• Usu and Kine: Large mortar and pestle for pounding rice

See also: Cooking pan

Other kitchen tools

A katsuobushi kezuriki, with its blade cover removed a and drawer slightly open.

Two urokotori of slightly different sizes

• Ami jakushi: Scoop with a net bottom
• Katsuobushi kezuriki: Mandoline-like device traditionally used to shave katsuobushi.
• Kushi: Skewers
• Makisu: Bamboo mat for sushi rolls
• Oroshigane: Graters
• Oshizushihako: Boxes for pressed sushi
• Saibashi: Japanese kitchen chopsticks
• Shamoji: Rice paddle
• Tsukemonoki and tsukemonoishi: Japanese-style pickle press
• Urokotori: Fish scaler
• Zaru: Bamboo draining basket
• Iki jime: Awl or spike, used on fish's brain.

Serving tools

• Shokado bento: Bento box

See also

• List of Japanese ingredients
• List of Japanese dishes
• List of Japanese condiments
• List of food preparation utensils