Although the cuisine of different races and countries varies when it comes to style of meal preparation, utilization of equipment, and incorporation of flavors, they are similar in many ways. In Japan for instance, some of its original dishes such as sushi, ramen and tempura are already known around the world. Passed on from generation to generation, the different yet unique ways of Japanese cooking are preserved until this day. This includes the use of their specialized cooking utensils.

While it is true that the Japanese culture and tradition have embraced modernization, it has managed to uphold its strong background especially in terms of preparing dishes. Japanese cooking equipment are now contemporary but are still convenient and have a taste of the past.

The following are some of the Japanese cooking implements that are very essential when it comes to food preparation.

 

Name of Cooking Equipment Description and Uses
Shamoji or Rice PaddleShamoji
  • Shamojisi have thin, elongated handles for easy gripping and are flat-surfaced on the other end
  • Rice paddles are utilized to fluff rice that is freshly steamed and for mixing ingredients with rice
Shakushi or Wire Mesh Ladleshakushi
  • used for scooping and straining food particles from liquid sources
  • similar to strainers, but a shakushi has fine wire mesh bowl attached to the handle, mostly made from a bamboo, which is heat-resistant
Deba Bocho or Pointed Carving KnifeDeba Bocho
  • it comes in different sizes, designed to debone and fillet fishes and pare meat
  • has pointed tips and thick-beveled blade
Usuba Bocho or Vegetable KnifeUsuba Bocho
  • having knuckles rested against tall edge of the its thin, flat blade as the guide, usuba bocho helps in speedy chopping which is most important for chefs who are in action in the kitchen
Makisu or Bamboo Rolling MatRolling Mat
  • used for making sushi rolls, but it can also be used in forming rolled omelets and norimaki (deep-fried nori-wrapped meat rolls)
Tamagoyaki/Makiyakinabe or Rectangle Omelet PanMakiyakinabe

 

Saibashi or Cooking Chopstickscooking chopsticks

 

  • long handled chopsticks made from bamboo or wood for heat resistant purposes
  • ideal for protecting the hands from hot oil
  • sometimes made from metal on the cooking end; we know metal does not absorb seasonings and oil
Yakiami or Wire Fish BasketYakiami

 

  • flat and two-sided wire basket with a long handle
  • allows convenient flipping when grilling soft-fleshed fish

 

These are the most common utensils found in Japanese kitchens. Given that Japan, as a whole, has influenced the globe in a great way, it will not be wrong to acquire some of these in your home as well.

 

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