What are the Traditional Utensils Used In Japan?

Question

I also need help with this for my Food Tech Assignment due tomorrow. Help please :)

Answer 1

Chopsticks, primarily. For chawamushi or sometimes soups, they use a traditional Chinese spoon. Lots of plates and bowls. Basically each item has it's own serving dish, arranged by appearance and color. For cooking/prep, they use a knife just like anyone else, a wok, often with steamer insert. MOST JAPANESE DO NOT USE/OWN OVENS. Pots, for soups, etc. More recently, rice cookers, microplane slicers for thinly sliced garlic, ginger, daikon, etc.

Answer 2

I eat in Japanese restaurants quite a bit and it's usually just chopsticks and then a deep, Chinese style spoon for soup and any dish with sauce.  I don't think they've ever offered any other type of eating utensil (sadly........as despite eating with chopsticks quite often, I'm still useless with them!!!)

Answer 3

Chopsticks

Answer 4

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

1. Knives

Main article: Japanese kitchen knives

Deba bocho: Kitchen carver

Santoku: General purpose knife influenced by European styles

Nakiri bocho and usuba bocho: Japanese vegetable knives

Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna

Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers

Unagisaki hocho: Japanese eel knife

Udon kiri and soba kiri: Knife to make udon and soba

2. Pots, pans, and bowls

Abura kiri: Drainer tray for oil

Agemono nabe: Deep frying pot

Donabe: Ceramic pot for use on an open flame

Hangiri: Rice barrel

Makiyakinabe: Rectangular pan for omelets

Mushiki and seiro: Steamers

Otoshi buta: Drop lid

Rice cooker: Electric appliance for cooking rice

Suribachi and surikogi: Grinding mortar and pestle

Takoyaki pan: Frying pan for takoyaki

Tetsubin: Cast iron teapot.

Tetsunabe:Cast iron pot (common for sukiyaki)

Usu and Kine: Large mortar and pestle for pounding rice

See also: Cooking pan

3. Other kitchen tools



A katsuobushi kezuriki, with its blade cover removed a and drawer slightly open.Ami shakushi: Scoop with a net bottom

Katsuobushi kezuriki: Mandoline-like device traditionally used to shave katsuobushi.

Kushi: Skewers

Makisu: Bamboo mat for sushi rolls

Oroshigane: Graters

Oshizushihako: Box for pressed sushi

Saibashi: Japanese kitchen chopsticks

Shamoji: Rice paddle

Tsukemonoki and tsukemonoishi: Japanese-style pickle press

Urokotori: Fish scaler

Zaru: Bamboo draining basket

Iki jime: Awl or spike, used on fish's brain.

4. Bentō Box (弁当 or べんとう, Bentō) is a single-portion takeout or home-packed meal common in Japanese cuisine. A traditional bento consists of rice, fish or meat, and one or more pickled or cooked vegetables as a side dish. Containers range from disposable mass produced to hand crafted lacquerware. Although bento are easily available in many places throughout Japan, including convenience stores, bento shops (弁当屋, bentō-ya?), train stations, and department stores, it is still common for Japanese homemakers to spend considerable time and energy producing an appealing boxed lunch.

Bento can be very elaborately arranged. Contests are often held where homemakers can compete for the most aesthetically pleasing arrangements. The food is often decorated to look like people, animals, or characters and items such as flowers and plants. This style of elaborate bento is called kyaraben.