The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils.
Knives
Deba bōchō: kitchen carver for meat and fish Fugu hiki, Tako hiki, and yanagi ba: sashimi slicers Nakiri bōchō and usuba bōchō: vegetable knives for vegetables Oroshi hocho and hancho hocho: extremely long knives to fillet tuna Santoku: general purpose knife influenced by European styles Udon kiri and soba kiri: knife to make udon and soba Unagisaki hōchō: eel knife
Pots, pans, and bowls Abura kiri: drainer tray for oils Agemono nabe: deep frying pot Donabe: ceramic pot for use on an open flame Hangiri: rice barrel Makiyakinabe: rectangular pan for tamagoyaki Mushiki and seiro: steamers Otoshi buta: drop lid Suihanki/rice cooker: electric appliance for cooking rice Suribachi and surikogi: grinding mortar and pestle Takoyaki pan: frying pan for takoyaki Tetsubin: cast iron kettle Tetsunabe: cast iron pot (common for sukiyaki) Usu and kine: large mortar and pestle for pounding rice
Other kitchen tools
Ami jakushi: scoop with a net bottom Iki jime: awl or spike, used on fish's brain Katsuobushi kezuriki: mandoline-like device traditionally used to shave katsuobushi Kushi: skewers Makisu: bamboo mat for sushi rolls Oroshigane: graters Oshizushihako: boxes for pressed sushi Saibashi: Japanese kitchen chopsticks Shamoji: rice paddle Tsukemonoki and tsukemonoishi: Japanese-style pickle press Urokotori: fish scaler Zaru: bamboo draining basket
Serving tools Jūbako: tiered boxes Shokado bento: bento box
See also List of Japanese ingredients List of Japanese dishes List of Japanese condiments List of food preparation utensils