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These are some of the necessary utensils in Japanese cuisine. In reality, there is more kind of things, but we only mention some of these.    

1. We think that having good Japanese knives is essential when it comes to preparing delicious Japanese dishes. The cutting of food is crucial, sometimes depends on the taste, and the food retains. On the other hand, it would be perfect if you could have a sashimi knife, another chopper and some to tear apart.  

2. When preparing soups, stews, or cooking, the Japanese will use some special pots called a Yukihira nabe. These aluminum pots molded by hand hammer and the aluminum with the surface of these pots conduct heat more efficiently. It is ideal for the preparation of noodles and dashi broth.

3. When cooking tempura, or some fried dish, a spider skimmer will be great.

4. The donabe is a type of pot made of a unique clay to be used directly on the flame in Japanese cuisine. Frequently food is applied directly on the table of a gas burner to make various Nabemon dishes like shabu-shabu.

5. In Japanese cuisine, a hangiri is a source of wood or barrel used in the final steps as well as the preparation of rice for sushi. Traditional hangiri made of cypress wood with two copper legs.

They can have a diameter between 30 cm for home use or a meter for use in restaurants. The cook uses the hangiri and a wooden paddle called shamoji for cleaning and cooling the rice.

After being boiled, the rice passed to the hangiri, where it stirred with a dressing of rice vinegar, sugar, and salt. When the mixture is complete, it is covered with a fukin and put to cold.

6. The kitchen brush will be used to glaze some dishes such as yakitori skewers or some other recipes that covered with a thick sauce, the yaki onigiri soybeans, or the nigiri.

7. Bamboo strainers are used to strain the noodles and tea. These are smaller than those used for noodles. On the other hand, it is a practical, hygienic, and sustainable kitchen utensil, which also does not alter the flavor of ingredients.

8. The wooden paddle for rice called shamoji. It used to stir and mix the rice with the vinegar to make the rice for sushi. Besides, it traditionally made of bamboo, wood, lacquer, or plastic. The shamoji should be soaked in water frequently to prevent the rice from sticking to it.

9. Oroshiki is a traditional grater of Japanese cuisine. It is one of the characteristics that have no holes. The primary function of graters obtaining a paste of classic ingredients in your kitchen, such as ginger and wasabi. As for vegetables, it advised that when making food grates, you need to make circular movements.   

10. The chopsticks for cooking are three times larger than standard and thicker to help it not burn when we cook with them.

11. The pan for tamagoyaki is a standard nonstick skillet and has a unique rectangular shape.

12. The Suribachi is a Japanese mortar that differs little from the tradition. The Suribachi made of ceramics. However, its interior is not smooth and owns stretch marks that facilitate the task of grinding or crushing. The mortar hand of this Japanese utensil is called surikogi and usually made of cypress or ash wood. The most expensive models are made with sansho pepper tree wood so that you can add a special touch to the chopped.

13. The electric rice cooker is one of the most useful utensils of Japanese cuisine. The first thing you need to do is to wash the rice, put it with the necessary amount of water and takes care of the rest until it finished.    

14. Sushi mats are essential. They usually made of bamboo, but you can find more modern silicone ones. Bamboo can be with round or flat rods. They are used to making the makizushi and rolled sushi.

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