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
- 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
- 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
Other kitchen tools
- Ami shakushi: 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