Find out which special utensils you’ll need on hand during cooking.
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14 May 2013 - 12:34 PM  UPDATED 6 Sep 2013 - 9:31 AM

Tsuoboshi 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 (grinder) and surikogi (pestle)

A special bowl with a textured surface designed to crush and grind seeds such as sesame. The Japanese grinder and pestle grind to a much finer paste than their western counterpart, the mortar and pestle.

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.

Skewers

Metal and bamboo skewers made grilling easier and prevent food from breaking into bits while cooking.

Sushi mat

A bamboo matt that is essential for rolling nori-maki – hand rolled sushi.

Bento boxes

In the West, Bento is known as a dish, but in Japan it really just means a take-out meal, typically used as an easy way to transport lunch or for a picnic, with bento boxes having individual compartments to keep food separate.