Japanese Cuisine

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.