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Just as Japanese cuisine differs from European cuisine, so too do the accompanying cooking utensils. They are always made of noble materials, have first-class quality and are based on a long tradition.
Some of the best-known Japanese cooking utensils include:
Rice Cooker
Rice cookers essentially resemble a large, standalone cooking pot. In addition to the outer pot, there is a rice pot inside the appliance. Below this is a heat source or hotplate and a temperature measuring device.
Hôcho
A knife that is traditionally made of a wooden handle and a carbon steel blade. The blade can also be made of ceramic or stainless steel to make it easier to clean.
Manaita
This is a cutting board that is associated with the Japanese knives. Manaita is made of Japanese cypress wood, as it is an antibacterial material.
Saibashi
These are 30 cm long chopsticks made of bamboo or untreated wood. They are used for eating but also for cooking, as they are used for example to beat eggs or for frying and deep-frying.
Shamoji
Shamoji is a spatula that is used for mixing or serving rice. It is made of bamboo, today also available in plastic.
Koshiki
Koshiki is a sieve in the shape of a ladle and is used, among other things, for preparing miso soup.
Oroshi gane
This is a Japanese grater.
Takezaru
Takezaru is a flat basket made of woven bamboo and is used to drain water from food.
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