Japanese cuisine is renowned for its delicacy, precision and attention to detail. Behind this rigor lies an array oftraditional utensils designed to sublimate the cook's gestures and the taste of the food. From saber-sharp knives to ceramic graters, discover the most important Japanese utensils and their essential role in Japanese culinary art.
Table of contents
- Japanese knives (包丁・Hōchō)
- Japanese mortar (すり鉢・Suribachi)
- The Japanese grater (おろし金・Oroshigane)
- The rice cooker (炊飯器・Suihanki)
- The tamagoyaki pan (卵焼き器)
- Makisu (巻き簾)
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The donabe (土鍋)
- Steam basket (蒸籠・Seiro)
- Chopsticks (菜箸・Saibashi)
- Complementary utensils
- Why adopt Japanese utensils?
1. Japanese knives (包丁・Hōchō)
At the heart of Japanese culinary art, Japanese knives embody age-old know-how inherited from the forging of samurai swords. Hand-forged by master cutlers, these exceptional tools combine precision, aesthetics and efficiency. Each knife is designed for a specific function, reflecting the attention paid to each gesture in the kitchen.
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Santoku (三徳包丁) Nicknamed the "three virtues" for its ability to slice meat, fish and vegetables, this is the all-purpose knife par excellence in Japanese homes.
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Gyuto (牛刀) Japanese equivalent of the Western chef's knife, it features a thinner blade and an agile grip, ideal for precise cutting.
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Yanagiba (柳刃包丁) Yanagiba: with a long, thin blade sharpened on one side only, it is designed to cut raw fish into clean slices without crushing it - an essential for sushi and sashimi.
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Deba (出刃包丁) Deba: robust and thick, this knife is perfect for lifting fish fillets or severing small bones and carcasses.
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Nakiri (菜切り包丁): with its straight, rectangular blade, it excels in the meticulous slicing of vegetables into thin, even slices.
Japanese blades are often made of carbon or damascus steel, renowned for their hardness and exceptional sharpness. Asymmetrical sharpening, typical of traditional knives, enables ultra-precise, almost surgical cutting, but requires rigorous maintenance. These tools are more than just utensils: they embody a relationship with gesture, material and time, at the heart of Japanese cuisine.
2. Japanese mortar (すり鉢・Suribachi)
The suribachi is a Japanese ceramic mortar, immediately recognizable by its spirally grooved inner walls. These grooves facilitate the grinding of ingredients, gently holding them under the pressure of the surikogi (the accompanying wooden pestle). Less brutal than a stone mortar, the whole unit enables fine grinding, without heating up or altering flavors.
Traditionally used to crush sesame seeds (goma) into a paste, it is also used to crush tofu, boiled vegetables, or to prepare thick sauces such as goma-dare (sesame sauce for shabu-shabu or salads). In family kitchens as in kaiseki gastronomy, the suribachi embodies the gentle, respectful approach to ingredients typical of Japanese cuisine.
Mortar Jukusa Katakuchi - 8€ Wooden mortar pestle - €8.50
3. The Japanese grater (おろし金・Oroshigane)
The oroshigane is a fine grater, used in particular for grating grated daikonginger gingeror wasabi. Traditionally made of copper, they grate very finely to obtain a paste-like texture ideal for sauces and condiments. Ceramic versions are also available, and are more common in households.
Rasp with aluminium handle - €3.90
4. The rice cooker (炊飯器・Suihanki)
A daily essential, the suihanki guarantees perfect cooking of Japanese rice: tender, soft and slightly sticky. It offers several modes depending on the type of rice - white, wholegrain, sushi, porridge - and automatically adjusts temperature and time. Top-of-the-range models, with induction or terracotta vats, reproduce traditional wood-fired cooking, for a deeper, more authentic taste. Compact and practical, it frees up time while respecting the quality of rice, the central food of Japanese cuisine.
Kakomi rice cooker - Kinto - 88€
5. The tamagoyaki pan (卵焼き器)
This small rectangular frying pan is used to cook Japanese omelettes in successive layers, rolled one on top of the other. There are versions adapted to the different regions of Japan: square for Kanto, elongated rectangular for Kansai. Tamagoyaki is a classic component of bentos, breakfasts and sushi platters.
6. Makisu (巻き簾)
The makisu is a woven bamboo mat used for rolling for rolling maki-sushi. It enables gentle, even pressure to be applied, resulting in a compact shape. It is also used to shape dishes such as rolled omelettes or vegetable rolls.
7. The donabe (土鍋)
The donabe is a Japanese earthenware casserole used since the Edo period for simmered dishes and convivial cooking. Its thick, slightly porous structure ensures slow, even heat diffusion. Placed directly on the fire (gas), it gradually stores heat, then releases it steadily, allowing ingredients to cook gently, without jarring textures or altering flavors.
Donabe is particularly appreciated for nabe (Japanese fondue), okayu (rice porridge), soups, or simmered dishes of vegetables, meat or fish. Thanks to its ability to retain heat, it's ideal for placing in the center of the table: the dish stays warm throughout the meal, encouraging warm, shared enjoyment.
Some models are specially designed for cooking rice, with a domed shape and a thick lid that mimics the effect of a pressure cooker, creating a gentle internal pressure for a fluffy, flavorful result.
Each donabe is a unique piece, often handcrafted with artisanal motifs.
Nabe black and white - Touga - €99
9. Chopsticks (菜箸・Saibashi)
Longer than conventional chopsticks (up to 30 cm), saibashi are designed for handling hot food during cooking, flipping tempura, beating eggs or stirring noodles. Their light weight makes them ideal for precise use.
Bamboo kitchen chopsticks - €5.50
10. Additional utensils
Beyond the great classics, Japanese cuisine relies on a multitude of small, specialized utensils, often discreet but essential for performing the precise gestures of the culinary tradition.
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Shamoji (しゃもじ) : flat wooden or plastic spatula, used to mix or serve rice without crushing it. Its slightly domed surface allows you to handle the grains gently, while preventing them from sticking. Indispensable for serving hot rice or mixing sushi rice.
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Otoshibuta (落し蓋): a small floating lid, usually made of wood or stainless steel, which is placed directly on the food in a saucepan. It keeps ingredients immersed in the broth, promotes even cooking and limits evaporation, ideal for simmered dishes such as nimono.
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Hangiri (飯切り): large, round wooden container (often made of cypress), used to season sushi rice. The wood absorbs excess moisture during mixing with vinegar, resulting in shiny, airy, well-balanced rice. It is traditionally used with a fan (uchiwa) to cool the rice.
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Urokotori : small metal scraper designed to easily remove fish scales. Its serrated surface cleans effectively without damaging the flesh, making it an invaluable tool for fish preparation in both everyday and precision cooking.
Why adopt Japanese utensils?
To use Japanese utensils is to enter a different way of cooking:
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Precise gestures to add value to the product.
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A refined aesthetic in keeping with the wabi-sabi philosophy.
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A more intuitive relationship with time and cooking.
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Noble materials (wood, bamboo, copper, terracotta), durable and often handmade.
They are ideal for both curious amateurs and gastronomic enthusiasts wishing to deepen their knowledge.
