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Japanese Cuisine
Special Utensils
Katsuoboshi Kezuriki
A plane contained in a box used to prepare katsuobushi (dried smoked bonito) shavings.
Oroshigane (graters)
There are two kinds of Japanese graters, and both grate much finer than is usual in most Western cooking. The grater for giant white raddish or daikon gives a somewhat coarser result than the grater used for ginger or wasabi horseradish.
Suribachi
A special bowl with a textured surface designed to crush and grind seeds such as sesame.
Knives
Japanese knives are very different to Western knives in that the blade is only along one side - important for cutting fish for sashimi and sushi as sharp cuts leave less surface area to oxidize.
Featured Food & Recipes
Hot Tips
Roasting/toasting spices
Whole or ground spices can be toasted. While the toasting process is the same for both, ground spices may toast slightly faster than whole. Simply place a dry skillet over medium heat. When the pan gets hot, pour in the desired amount of spice.
Glossary
Herring
An oil-rich fish usually sold whole. Herring can be poached, fried or grilled as well as pickled, marinated, salted and smoked.
