Cooking Japanese cuisine at home can be incredibly rewarding. From the artful presentation to the delicate balance of flavors, each dish tells a story steeped in tradition. But to create authentic meals, having the right tools is key.
“Japanese cooking often relies on specific utensils and equipment that make the process smoother and the results more satisfying,” says Ryan McCorvie, who produces and hosts a Japanese cooking show on YouTube. “Whether you’re rolling sushi or perfecting a bowl of steamed rice, the right tools help you cook with precision and confidence.”
If you’re just starting out or looking to upgrade your kitchen, this guide will walk you through essential tools for Japanese cooking. Each one has a unique role, and you’ll find tips on how to use them effectively. Here are some of McCorvie’s recommendations.
1. Japanese Knives: Precision and Versatility
Japanese knives are celebrated worldwide for their craftsmanship and sharpness. Unlike Western knives, they are designed with specialized tasks in mind, making them indispensable for authentic Japanese cooking. For example, the gyuto, a versatile chef’s knife, handles everything from slicing vegetables to cutting meat. The santoku, slightly shorter, is great for everyday tasks. For fish, the yanagiba is the go-to choice, perfect for sashimi and sushi preparation.
What sets Japanese knives apart is their razor-sharp edge, achieved through high-quality steel and meticulous sharpening. They allow for cleaner cuts, which is especially important in Japanese cuisine, where presentation matters as much as taste. A well-maintained Japanese knife can last decades, but it requires proper care. Always hand wash and dry your knives, and use a whetstone for sharpening to keep the edge in top condition.
When buying your first Japanese knife, look for one that feels balanced in your hand. Many beginner-friendly options are available that don’t break the bank.
2. Rice Cooker: The Backbone of Japanese Cuisine
Rice is the foundation of many Japanese meals, so a reliable rice cooker is a worthwhile investment. While you can cook rice on the stovetop, a high-quality rice cooker ensures perfect results every time. Modern models come with features like fuzzy logic, which adjusts the cooking process based on the type of rice you’re using, whether it’s short-grain, brown, or sushi rice.
The convenience of a rice cooker goes beyond just rice. Many models have additional settings for steaming vegetables, cooking porridge, or even making cakes. Look for features like a non-stick inner pot, timer settings, and a keep-warm function. Some of the best brands for Japanese cooking include Zojirushi and Tiger, both of which are known for their durability and consistent performance.
Steamed rice is more than a side dish in Japanese cuisine—it’s a staple that accompanies everything from grilled fish to curry. Ryan McCorvie’s channel offers a step-by-step guide to using rice cookers effectively, including tips on rinsing rice properly and measuring water for the ideal texture.
3. Bamboo Skewers: Perfect for Yakitori and More
Bamboo skewers might seem simple, but they’re essential for Japanese grilling, particularly yakitori. These skewers are sturdy yet lightweight, allowing you to cook small, evenly-sized pieces of meat or vegetables over a charcoal grill. The key to success with bamboo skewers is preparation. Soak them in water for 30 minutes before grilling to prevent burning, and use uniform cuts of ingredients to ensure even cooking.
Yakitori is one of Japan’s most beloved street foods, and making it at home is easier than you might think. The skewers allow for a hands-on cooking experience that’s perfect for entertaining. You can also use them for other dishes like kushikatsu (fried skewers) or tsukune (chicken meatballs). One of the secrets to preventing them from burning is to soak them in water for 10 minutes before making the skewers.
Ryan McCorvie’s channel features a detailed yakitori tutorial, guiding viewers through marinating, grilling, and achieving the perfect char on the meat. It’s an excellent starting point for anyone new to this cooking technique.
4. Donabe (Clay Pot): Traditional Japanese Cooking Vessel
The donabe is a traditional clay pot used in Japanese cooking for everything from steaming rice to simmering soups and stews. Its thick walls retain heat exceptionally well, making it ideal for slow-cooking dishes that require even temperatures. One popular dish made with a donabe is shabu-shabu, a communal hot pot meal where thinly sliced meat and vegetables are cooked at the table.
Using a donabe requires a bit of care. Before its first use, it needs to be seasoned by boiling rice water inside it to strengthen the clay and prevent cracking. Once seasoned, the donabe becomes a durable, versatile tool that adds an earthy flavor to your dishes. It’s also beautiful enough to serve directly from the pot, bringing a touch of authenticity to your dining table.
5. Sushi Rolling Mat (Makisu): Mastering Homemade Sushi
The sushi rolling mat, or makisu, is a simple tool that makes homemade sushi accessible. Made from bamboo, it’s used to shape rolls like maki or California rolls. The process involves spreading rice on a sheet of nori, layering your fillings, and using the mat to roll everything into a tight cylinder. It might sound intimidating, but with a little practice, it becomes second nature.
Cleaning the mat is straightforward. Wrap it in plastic before use to keep it clean, then wipe it down with a damp cloth. Sushi rolling mats are affordable and widely available, making them a great addition to your kitchen even if you’re new to Japanese cooking.
6. Other Useful Tools for Japanese Cooking
Beyond the basics, several other tools can enhance your Japanese cooking experience. Long cooking chopsticks, or saibashi, are perfect for flipping and stirring without getting too close to the heat. A mandoline slicer ensures consistent, paper-thin cuts for vegetables, essential for dishes like pickles or salads. And a mesh strainer is indispensable for rinsing rice or straining homemade dashi.
Each of these tools might seem minor, but they streamline the cooking process and improve the final results. For instance, a mandoline saves time and ensures uniformity, which is critical for visual appeal and even cooking.
Japanese cooking is as much about the process as it is about the final dish. With the right tools, you can create meals that honor the traditions and flavors of this rich cuisine. Whether you’re just starting or looking to refine your skills, investing in these tools will elevate your experience. And if you need guidance, Ryan McCorvie’s tutorials are an excellent resource, helping you bring authentic Japanese flavors to your home kitchen.