Japanese Restaurant Kitchen Tools

Japanese cuisine uses some specialized tools to create authentic dishes. Whether you are preparing sushi, hibatchi, or specialty entrees, the tools are different from what is found in a normal American kitchen. These specialty tools include knives, grinders, graters, and rice cookers.

Japanese knives

• Vegetable knives are shaped like a
  cleaver but are lightweight and allows very delicate cutting. The
  “Nakiro-bocho” vegetable knife is easy to use and the wide shape
  provides straight line cutting.


• A fish knife is thicker than the
  vegetable knife, sharpened on one side, and has a pointed end.
  “Deba-bocho” fish knife can be used on meat and chicken.


• Sashimi knives are long bladed
  knives. “Tako-biki hocho” knife is used to make Sashimi, and is a
  very expensive knife.

Drop Lids

• Used in Japanese cooking to
  cover a pot that is filled with oil or water.


• Placing the lid over the pot will
  keep the liquid at an even temperature and deter boiling.


• These lids are used for cooking
  vegetables and are lightweight.

Graters

• A good quality grader is essential
  in a Japanese kitchen.


• Graters are used to grate spices,
  herbs, and vegetables for use in cooking.


• Graters are lightweight and
  usually made from metal or ceramic.

Rolling Mats

• Bamboo rolling mats are used to
  make sushi.


• Stacking several ingredients on
  the mat and rolling the mat up in a circle will create the perfect
  roll.

Assorted Kitchen Tools

• A wok is a frying pan that is
  shaped like a bowl.


• A grinder is a small bowl with a
  hard wooden or metal stick that can crush seeds, and herbs for
  cooking.


• Rice cookers are important to
  creating Japanese cuisine. The cooker will make perfect rice every
  time.