William Dalrymple (historian)

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.

• 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

• 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

• 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

• Jūbako: tiered boxes
• Shokado bento: bento box

• List of Japanese ingredients
• List of Japanese dishes
• List of Japanese condiments
• List of food preparation utensils