Equipment and Utensils

The most important aspect of Japanese cooking is preparation, cutting in particular, so Japanese kitchens are equipped with a battery of delicate utensils to ensure fresh ingredients will not be spoilt or damaged. Natural materials such as wood, bamboo or earthenware and stoneware are preferred for Japanese cooking to modern stainless steel or plastic versions since they provide a gentle touch on fresh ingredients and absorb extra moisture.

If your kitchen is well equipped with a few basic essential tools, such as a variety of sharp knives and a cutting board, along with a good selection of Western utensils, you really do not need to add anything special to cook Japanese food. Nevertheless, some traditional Japanese utensils, such as the grater, would be useful additions. Many of the utensils shown here are now available at high-quality kitchenware shops, as well as at specialist Japanese shops.