Collection: Utensils

Among the Japanese kitchen utensils Indispensable, several tools stand out for their usefulness and quality. THE Japanese chef knife (gyuto) is versatile, perfect for various cutting tasks. THE Santoku knife, with its shorter blade, is excellent for cutting and chopping. THE Roll in Maki (Makisu) is also essential to prepare maki and sushi. This bamboo accessory allows the ingredients to be wrapped precisely. THE wok Japanese, lighter than the Chinese wok, is ideal for fast junk. Finally, a Japanese mandolin For fine cuts and a superibachi (striated mortar) with his superikogi (pestle) are essential for grinding spices and condiments.

THE Japanese kitchen utensils are made from various materials, chosen for their sustainability and their performance. Carbon steel is commonly used for Japanese knives, offering an extremely sharp and easy to sharpen blade. The handles of the knives are often in Magnolia wood or in pakka, a water -resistant composite wood. THE woks and stoves can be in carbon steel or in cast iron, promoting uniform cooking. For them superibachi, we usually use ceramic robust, and chasen (Matcha whips) are traditionally made in bamboo. As for Roll in Maki (Makisu), it is also traditionally made from bamboo natural, a material that is both flexible and resistant. Bamboo is ideal for this utensil because it does not stick to food and allows easy cleaning, while offering the rigidity necessary to form very tight sushi rolls.

THE superibachi is a Japanese mortar Used to grind and mix ingredients such as sesame seeds, spices, or condiments. Unlike Western mortars, Suribachi has a striated inner surface, which allows the ingredients to grind better. It is often used with a superikogi, a wooden pestle, which helps preserve the flavors of the ingredients without heating them. Suribachi is essential in the preparation of sauces, pasta, or spice mixtures in Japanese cuisine.

There Japanese mandolin is an extremely practical cutting tool for making thin and regular slices of vegetables, fruit, or even cheese. To use it, adjust the thickness of the cut according to your needs using the adjustment under the blade. Keep the food firmly with the hand protector supplied and slide it on the blade in a fluid movement. Always pay attention to the position of your fingers, because the blade is very sharp. This utensil is perfect for salad preparations, sushi trim, or sautéed vegetables.

THE Japanese chopper, often called Nakiri For vegetables or Deba For fish, is designed for specific tasks in the kitchen. The Nakiri, with its wide and rectangular blade, is perfect for finely choping vegetables. It allows a precise cut without crushing the ingredients, thus preserving their texture. The heavier and robust Deba is used to cut and prepare the fish, including boning. These choppers are designed to provide exceptional control and a clear cut, facilitating the preparation of ingredients in Japanese cuisine.

THE chasen is a traditional bamboo whip used to prepare the matcha (Green powdered tea). To use it, start by sampling the matcha in a bowl to avoid the brights. Add hot water (but not boiling) and use the Chasen to vigorously whisk the matcha in a quick movement in the shape of a "W". The objective is to create a light and creamy foam on the surface of the tea. The Chasen allows you to mix matcha well with water, creating a soft texture and a homogeneous flavor, essential to fully appreciate this traditional tea.