In a Tokyo kitchen, a chef shaves a daikon radish into translucent ribbons. The blade is thinner than a credit card. Each ribbon holds its shape. Across the room, rice steams in a clay pot whose form has not changed in four hundred years. Japanese cooking is a discipline of precision. Its tools carry that discipline into the home kitchen. The 33 Japanese cooking tools below cover the categories that shape almost every traditional dish. Each was chosen for what it does that nothing else can.
This guide is organised by purpose, not popularity. Knives come first. Then the surfaces that protect them. Then pots, steamers, grinders, rice tools, everyday workhorses, and finishing equipment. Skip to the category that matters to you, or read straight through to see how a Japanese kitchen builds itself.
The Japanese Approach to Tools — Why Each One Earns Its Place
Japanese cooking tools are single-purpose utensils built around one centuries-old principle. The right tool for the right job, kept sharp, used with care. The 33 essentials below cover knives, knife care, pots and pans, and steaming. They also cover grinding, rice preparation, everyday tools, and pickling or bread equipment. Together they handle almost every traditional Japanese dish a home cook will attempt.
Western kitchens often centre on a single chef’s knife that does everything passably. Japanese kitchens take the opposite view. A blade for fish is not a blade for vegetables. A pot for rice is not a pot for stew. This is not maximalism. It is the opposite — each tool earns its place because nothing else does that one job as well.
The principle has a name: shokunin, the lifelong dedication of a craftsperson to a single craft. The chef who shapes a sushi rice ball with one hand has trained for years. So has the blacksmith who forged her blade. The same precision that shapes a calligraphy brush shapes a chef’s blade. When you bring these tools into your kitchen, you are inheriting that lineage in a small, daily way.
Japanese Kitchen Starter Kits — Three Ways to Begin
Thirty-three tools is a library. Most home cooks do not need a library on day one. The three tiers below show how to start at three distinct price points. Each tier is self-contained. You can build upward as your cooking deepens, or stop where the kit serves you.
Essentials
Approximately $100
For the curious home cook testing a Japanese kitchen for the first time. A precision knife and a board that protects it. The smallest kit that teaches the discipline.
Weeknight Kit
Approximately $500
- Tojiro gyuto chef’s knife ($80)
- Hinoki cutting board ($50)
- Double-sided whetstone ($50)
- Entry donabe clay pot ($120)
- Zojirushi rice cooker ($130)
- Suribachi and surikogi ($40)
For the cook who already makes Japanese food at home weekly. This kit covers most weeknight dishes with tools that will last a decade or more.
The Full Kit
Approximately $2,500
- JOC Goods hand-forged knife set ($800)
- JOC Goods artisan donabe ($250)
- JOC Goods copper-bound hangiri ($180)
- Iwachu tetsubin cast iron kettle ($150)
- Iwachu nambu tekki skillet ($120)
- Copper oroshigane grater ($80)
- Plus the remainder of the 33-tool collection
For the cook who wants the full Japanese kitchen at artisan quality. Curated across JOC Goods (knives, donabe, hangiri) and Amazon (everything else). A lifetime kit.
Each tier builds on the last. Start with the Two-Tool Starter and every upgrade is additive. Full details on each tool sit in the sections below. Skip to the category that matters, or read straight through.
| Category | Tools Included | Starting Price |
|---|---|---|
| Knives | Gyuto, santoku, nakiri, petty, yanagiba, deba | $50–$289 |
| Knife care | Hinoki board, whetstone, magnetic strip | $20–$120 |
| Pots & pans | Donabe, yukihira, tamagoyaki, nambu tekki, takoyaki | $25–$350 |
| Steaming | Bamboo steamer, otoshibuta, oyakodon pan | $15–$60 |
| Grinding | Suribachi, oroshigane, misokoshi, kona furui | $10–$80 |
| Rice & sushi | Hangiri, shamoji, makisu, onigiri mold, rice cooker | $5–$250 |
| Workhorses | Saibashi, yakimi-ami, tofu mold, kushi | $5–$45 |
| Pickling & bread | Tsukemono press, tetsubin, shokupan pan | $20–$150 |
Knives
Three to six knives cover almost everything a Japanese home cook prepares. Each handles a job the others cannot. Together they replace the cluttered drawer of single-purpose Western blades.
1. Gyuto — the Japanese chef’s knife
The gyuto is the workhorse. Its name translates literally to “cow blade.” Meiji-era smiths developed the form as Japan’s answer to the Western chef’s knife. Compared with a German chef’s knife, a gyuto is lighter, thinner, and harder. The steel sits at 60–62 HRC instead of 56–58. The edge stays sharp longer but rewards gentler treatment. For most home cooks, an 8-inch (210mm) gyuto is the right starting point. For a premium pick, the Nagomi Damascus Gyuto from JOC Goods is hand-forged in Japan and starts at $289.
2. Santoku — the three virtues
Santoku means “three virtues,” referring to its competence with meat, fish, and vegetables. The blade is shorter than a gyuto, with a flatter profile and a rounded tip. The flatness rewards a straight up-and-down chopping motion. That suits the way many home cooks already work. A santoku is forgiving. If you have never used a Japanese knife before, this is often the first one to buy. The Nagomi Damascus Santoku from JOC Goods is the curated premium pick, starting at $277.
3. Nakiri — the vegetable specialist
The nakiri is a vegetable cleaver. It looks dramatic — rectangular, double-bevelled, completely flat — and it does one thing exceptionally well. Whole cabbages, daikon, lotus root, kabocha squash all yield to the nakiri’s straight edge. A curved blade fights the same vegetables. If you cook a lot of vegetables, the nakiri earns its drawer space quickly. A solid home-use nakiri sits in the $70 to $150 range.
4. Petty — the small precision blade
The petty is the small utility knife in a Japanese kitchen, equivalent to a Western paring knife but slightly longer. It handles the work too small for a gyuto: trimming garnishes, shaping fruit, deveining shrimp, segmenting citrus. Most cooks find a 4-inch (120mm) or 6-inch (150mm) petty the right size. The Sakon Cloud Damascus Petty from JOC Goods is a premium hand-forged option at $223. For a budget version, a stainless petty from Tojiro starts around $50.
5. Yanagiba — the slicer for sashimi
The yanagiba is the long, thin, single-bevelled knife traditionally used for slicing sashimi. The single bevel allows for perfectly clean cuts that do not bruise delicate fish. Length matters: 240mm is the home-cook standard, 270mm or 300mm for ambitious sushi work. A right-handed yanagiba is the default; left-handed versions exist but cost more. Our guide to sushi and sashimi covers the cuts and cultural context. A solid yanagiba sashimi knife starts around $90 and rises sharply with the steel and craftsmanship.
6. Deba — the heavyweight for fish
The deba is the heavy, single-bevelled fish knife built for breaking down whole fish. It handles the hard work other knives cannot — cutting through the spine, removing the head, separating the collar. The blade is thick at the spine and tapers to a sharp edge. A 165mm or 180mm deba is the standard for home cooks who buy whole fish. A reliable deba fish knife starts at $80.
Knife Care
Japanese knives are harder than European blades. They reward sharpening on the right stone. They punish dishwashers, glass cutting boards, and twisting motions. Three care items keep them at their best.
7. Hinoki cypress cutting board
The most expensive knife in the world is undone by the wrong cutting board. Glass and ceramic boards roll the edge after a few uses. Hard plastic dulls it within months. Hinoki — Japanese cypress — is the traditional answer. The wood is soft enough to flex under a blade. Its surface heals as it absorbs moisture and re-expands. Natural antibacterial oils make it the standard for sushi counters. A quality hinoki cutting board, 14 by 10 inches, runs $50 to $120. It outlasts three plastic boards.
8. Japanese whetstone (#1000/#4000)
A Japanese knife sharpened on a whetstone keeps its edge for months. Sharpened on a Western pull-through, it dies in weeks. Most home cooks need only one stone: a double-sided #1000/#4000 grit. The 1000 side resets a dull edge. The 4000 side polishes it. Ten minutes of practice makes the technique workable. A reliable double-sided whetstone costs $35 to $80.
9. Magnetic strip or wooden saya
Storage matters as much as sharpening. A drawer dulls and damages blades through contact. The two correct options: a magnetic wall strip (visible, accessible) or a wooden saya. A saya is a fitted sheath, sized for each knife. Both protect the edge. The magnetic strip is cheaper and faster to use. The saya is the traditional choice and protects the blade in transport. A magnetic knife strip costs $20 to $50.
Pots and Pans
A Japanese kitchen rarely owns a single all-purpose pan. Each vessel is shaped for a specific cooking method. The five below cover most of what comes out of a traditional kitchen.
10. Donabe — the clay pot
A donabe is a lidded earthenware pot, fired from porous clay, used in Japan for over four centuries. It is the reason a bowl of rice at a Kyoto ryokan tastes different. Nothing you have made at home compares. The clay heats slowly and evenly. As the temperature climbs through the 40–50°C range, the rice’s amylase enzyme converts starch into sugar. The conversion runs more thoroughly than a metal pot allows. The result is rice that tastes sweeter, with a delicate crust at the bottom called okoge. Donabe also makes shabu-shabu, sukiyaki, slow stews, and even artisanal bread. The JOC Goods donabe collection curates 20+ artisan-made pieces; entry models start around $120.
11. Yukihira nabe — the all-purpose saucepan
The yukihira nabe is a hammered aluminum saucepan with dual pouring spouts and a wooden handle. It heats up faster than any other vessel in a Japanese kitchen. Soup, dashi, simmered vegetables, blanched greens, sweet bean paste — all start in a yukihira. The hammered surface adds strength to thin metal, so the pan stays light. Sizes stack inside one another, saving cupboard space. A yukihira nabe set of three sizes starts at $40.
12. Tamagoyaki pan — the rectangular omelet pan
The tamagoyaki pan is rectangular for one reason. The Japanese rolled omelet — tamagoyaki — comes together in thin layers. Each one rolls into the previous, building a small striped log of egg. A round pan cannot do this geometry. Once you own a tamagoyaki pan, the door opens to dashimaki, atsuyaki, neatly rolled crepes, and even small flatbreads. A respected nonstick tamagoyaki pan runs $25 to $50. Copper begins at $120.
13. Nambu tekki cast iron skillet
Nambu tekki is the cast ironware of Iwate Prefecture, made for over 400 years. The skillets are heavier than their European counterparts and hold heat exceptionally well. A nambu tekki skillet sears fish, finishes steaks, bakes cornbread, and roasts vegetables with even results across the surface. The cast iron requires seasoning and care, but the lifespan is generational. The Iwachu 9.5-inch cast iron frying pan is the authoritative pick and starts around $90. Iwachu has made nambu tekki in Iwate since 1902.
14. Takoyaki pan — for street-food octopus balls
Takoyaki is the Osaka street food: small spherical batter balls stuffed with octopus, scallion, pickled ginger, and tempura crumbs. The pan is dimpled with hemispherical wells. Stovetop versions sit on a single burner; electric versions plug in. The same pan also makes ebelskiver, Dutch pancake puffs, and small sweet-bean cakes. A stovetop takoyaki pan starts at $25.
The Japanese Kitchen Starter Checklist
A printable one-page guide to the five essential tools every home kitchen needs to begin cooking Japanese food. Includes current prices, recommended brands, and trusted sources for each.
Steaming and Specialty Cooking
Three tools below cover techniques that are central to Japanese cooking but invisible to most Western kitchens.
15. Mushiki — the bamboo steamer
The mushiki is the stacking bamboo steamer used for shumai, dumplings, fish, vegetables, and rice cakes. Bamboo absorbs excess moisture, so steamed food does not turn soggy the way it can in a metal steamer. The natural fragrance of warm bamboo subtly perfumes the food. Two stacked baskets cook two dishes at once. A 10-inch bamboo steamer set costs $20 to $40.
16. Otoshibuta — the drop lid
The otoshibuta is a wooden disc that sits directly on the food inside a simmering pot, below the rim. Its purpose is to keep ingredients submerged in liquid while letting steam escape around the edges. The result: braised dishes that cook evenly without losing texture. Modern silicone versions exist, but cedar wood remains the traditional standard. A cedar otoshibuta costs $15 to $30.
17. Oyakodon pan — for single-serving egg dishes
The oyakodon pan is small, round, and shallow, with a long wooden handle. It is sized for a single serving of oyakodon — chicken, onion, and egg over rice — or katsudon and tanindon. The shape lets the egg set gently over the ingredients before sliding cleanly onto a bowl of rice. It only handles one portion at a time. That is a feature, not a flaw — the dish is built for the moment. Many of these small rice-bowl dishes belong to the wider category explored in our Japanese food guide. A traditional oyakodon pan costs $25 to $60.
Grinding, Grating, and Straining
Four tools handle the small, careful work of breaking ingredients down by hand. Each does it differently from any electric appliance.
18. Suribachi and surikogi — the ridged mortar and pestle
A suribachi is a Japanese mortar with a finely ridged interior pattern called kushime. The ridges create thousands of tiny friction points. Seeds, miso, herbs, and nuts break open more thoroughly than any electric grinder achieves. Sesame seeds ground in a suribachi smell different — toasty, alive, floral — for about ten minutes after grinding. Then the volatile compounds dissipate. Pre-ground sesame from a jar is a different ingredient entirely. A standard 7-inch ceramic suribachi with surikogi costs $30 to $60.
19. Oroshigane — copper grater
An oroshigane is a Japanese grater, traditionally hand-punched copper. Compared with a microplane, it shreds rather than slices. A copper oroshigane breaks ginger fibre apart so the juice releases without bitter pulp. The same applies to daikon — the cool, fluffy oroshi served beside grilled fish. Real wasabi, ground against ridged copper or sharkskin, releases a fragrance true horseradish cannot reach. A Sakai Takumi Ajimasa hand-punched copper oroshigane starts around $80 and rises with craftsmanship.
20. Misokoshi — miso strainer
The misokoshi is a small fine-mesh strainer with a bamboo handle, used to dissolve miso paste smoothly into hot dashi. Without it, miso clumps. With it, the paste pushes through the mesh into a silky, integrated soup base. The same strainer also rinses small grains, sieves yuzu juice, and strains tea. A misokoshi miso strainer costs $10 to $20.
21. Kona furui — the fine sieve
Kona furui is the wooden-rimmed fine-mesh sieve used to sift flour, matcha, and powdered ingredients to a uniform fineness. Japanese baking and confectionery rely on it for texture. Western fine-mesh strainers work, but the wooden-rimmed kona furui is gentler on delicate powders and lasts decades with care. A fine-mesh sieve costs $15 to $35.
Rice and Sushi
Rice is the centre of a Japanese kitchen. Five tools handle its preparation, from cooking to serving to shaping.
22. Hangiri — the wooden sushi rice tub
The hangiri is a wide, shallow wooden tub used to cool and season sushi rice. Cypress wood absorbs excess moisture as you fold rice vinegar into hot rice. The result is rice grains that stay separate, glossy, and at the right texture for sushi. A plastic bowl traps moisture and turns the rice gummy. The hangiri is the upgrade that makes home sushi possible. The JOC Goods curated hangiri is hand-bound with copper, starting around $180; budget cypress versions begin around $50.
23. Shamoji — the rice paddle
Shamoji is the flat wooden or plastic paddle used to scoop and serve rice. The shape is engineered to lift cooked rice without crushing the grains. Wooden versions are traditional and look beautiful; plastic versions are dishwasher-tolerant and easier for daily use. The shamoji is a small purchase that changes the way every bowl of rice presents at the table. A classic wooden shamoji costs $5 to $15.
24. Makisu — the bamboo rolling mat
The makisu is the rolled bamboo mat used to shape sushi. It also presses water from blanched spinach, shapes oblong tamagoyaki cleanly, and rolls a chilled omelet for a bento box. The cost is low and the lifetime is long. A standard 9-inch makisu costs $8 to $15. Wash with cold water, dry flat, store rolled.
25. Onigiri mold — for triangle rice balls
Onigiri are the triangular rice balls that fill bento boxes across Japan. Hand-shaping is traditional but takes practice. A plastic onigiri mold makes uniform triangles in seconds, with a hollow centre for fillings. Try pickled plum, salmon, kombu, or tuna mayo. Wooden molds exist but plastic is easier to clean and the cost is negligible. A classic plastic onigiri mold costs $8 to $15.
26. Electric rice cooker — the modern essential
A donabe makes the best rice in the world. An electric rice cooker makes great rice, every time, with no attention. For a home kitchen that cooks rice four nights a week, the electric cooker is the realistic backbone. Japanese brands — Zojirushi, Tiger, Cuckoo — dominate for a reason. Look for fuzzy logic models with multiple grain settings. A respected electric rice cooker starts at $130 and rises sharply with capacity and features.
Everyday Workhorses
Four small, inexpensive tools see daily use in a Japanese kitchen. Each is so unassuming it is easy to overlook. Together they shape the rhythm of cooking.
27. Saibashi — long cooking chopsticks
Saibashi are long wooden chopsticks used for cooking, plating, and serving. They are longer than table chopsticks for a reason. The length keeps your hand at a safe distance from hot oil, simmering broth, and grill flames. A Japanese cook reaches for saibashi instead of tongs for almost every task. They turn frying tempura. The same chopsticks lift noodles from boiling water. They plate single grains of rice. A pair of bamboo saibashi costs $5 to $15.
28. Yakimi-ami — the grilling net
The yakimi-ami is a flat wire grilling net designed to sit directly over a gas burner. It holds nori sheets to crisp them and toasts mochi to puff. It also blisters shishito peppers and chars green onions for soup garnish. The same tool replaces a bulky toaster oven for many small jobs. A yakimi-ami grilling net costs $10 to $25.
29. Tofu mold — for homemade tofu
Homemade tofu is markedly better than supermarket tofu, and the difference is mostly the freshness. A wooden or plastic tofu mold with cheesecloth lets soy milk and nigari coagulate into a clean block. The technique is simple: soy milk, coagulant, drainage time. The result is tofu so silky and clean-tasting that it changes how you think about the ingredient. A home tofu mold kit costs $20 to $45.
30. Kushi — bamboo skewers
Kushi are thin bamboo skewers in multiple lengths. They handle yakitori grilled chicken, kushikatsu deep-fried skewers, dango sweet rice dumplings, and most grilled small foods. Yakitori features prominently in our guide to izakaya culture. Soak before grilling so they do not burn. Buy a large pack — they are single-use and you will use them constantly. A variety pack of bamboo kushi skewers costs $5 to $15.
Pickling, Brewing, and Bread
Three final tools cover the corners of a Japanese kitchen that Western lists rarely include. Each opens a category of cooking that is foundational in Japan. The tsukemono tradition, for instance, connects to the wider pickled-and-preserved culture explored in our guide to osechi ryori.
31. Tsukemono press — for quick Japanese pickles
Tsukemono are the pickled vegetables served at almost every Japanese meal. A tsukemono press uses a screw mechanism to compress salted vegetables under steady pressure for a few hours. Cucumber, daikon, cabbage, and eggplant all work. The result is bright, crisp, lightly salted asazuke pickles that complement any meal. Western cooks underestimate how much a small dish of fresh pickles changes a plate. A home tsukemono press costs $20 to $40.
32. Tetsubin — the cast iron kettle
The tetsubin is a heavy cast iron kettle used to boil water for tea. The iron interacts with the water, softening it and adding a faint mineral character that improves green tea. Tetsubin are made in Iwate Prefecture. They follow the same Nambu tekki tradition as the cast iron skillets and are objects of considerable craftsmanship. The Iwachu Arare unlined tetsubin kettle has 0.8L capacity with no enamel for direct-fire use. It starts around $150 and represents the authoritative pick from Iwate’s oldest working nambu tekki house.
33. Shokupan pan — for Japanese milk bread
Shokupan is the soft, square white bread that has become a global staple. The pan is a pullman-style loaf tin with a sliding lid. That lid forces the dough to rise into a perfect rectangle with no domed top. The shape lets you slice clean uniform pieces for sandwiches, French toast, and tea-time toast. A shokupan loaf pan costs $25 to $50.
Where to Buy Authentic Japanese Cooking Tools
Three sources cover most home-cook needs without travel to Japan.
The first is curated specialty retailers. JOC Goods is curated by Nami Hirasawa Chen of Just One Cookbook. The shop brings hand-forged knives, donabe, and artisan kitchenware from small Japanese kilns and workshops directly to your door. For donabe specifically, Toiro Kitchen is the English-language donabe authority. Naoko Takei Moore’s shop in Los Angeles is the US distributor for Nagatani-en, the Iga-yaki donabe maker working since 1832.
The second is the broader online marketplace. Quality Japanese makers — Tojiro, Shun, Iwachu, Iga-yaki donabe makers — distribute internationally and are accessible without a Japanese-language search. Reviews are dense and shipping is fast. The trade-off: listings can mix authentic Japanese-made items with Japan-style replicas. Check the country of origin in the listing detail.
The third source is travel itself. Tokyo’s Kappabashi Street is a mile of restaurant-supply shops where chefs and home cooks browse alongside one another. A morning at Kappabashi rewards anyone interested in cooking. Visit a knife shop. Walk among the ceramics. If a trip is on your horizon, you can plan a trip to taste this in Japan. We can build Kappabashi into the itinerary.
Japanese Kitchenware from Our Editorial Partners
Curated pieces for gifting and special occasions, drawn from luxury retailers including Harrods, Bergdorf Goodman, Bloomingdale’s, and Saks.
Frequently Asked Questions
What are the essential Japanese cooking tools for beginners?
The two-tool starter is a Tojiro petty knife and a hinoki cypress cutting board. Together they cost about $100 and teach the core discipline of Japanese knife work. From there, three more pieces build a weeknight kitchen for under $300: yukihira saucepan, bamboo steamer, rice cooker. Our three-tier Starter Kits section above breaks down what to add at $100, $500, and $2,500 price points.
What makes Japanese knives different from Western knives?
Japanese knives are harder, thinner, and lighter than Western equivalents. The steel sits at 60–62 HRC rather than the Western 56–58. This gives a sharper, longer-lasting edge that cuts cleanly through delicate foods. The trade-off is that Japanese knives reward gentler treatment. No dishwasher, no bone, no twisting motions, and a whetstone rather than a pull-through sharpener. The hardness rewards the care.
How do you care for a Japanese knife?
Hand-wash with warm water and a soft sponge. Dry immediately. Never put a Japanese knife in the dishwasher. Use a hinoki cypress or soft wood cutting board — not glass, ceramic, or hard plastic. Sharpen on a double-sided #1000/#4000 whetstone every few months. Store on a magnetic strip or in a wooden saya sheath, never loose in a drawer. Ten minutes of technique practice makes the whole routine easy.
What is a donabe pot used for?
A donabe is a lidded earthenware clay pot used for many Japanese dishes. It handles rice, hot pots like shabu-shabu and sukiyaki, slow stews, and even artisanal bread. The porous clay heats slowly and evenly. This gives rice a distinctive sweetness and creates a delicate crust at the bottom called okoge. A good entry donabe starts around $120; artisan pieces from Iga-yaki kilns run $250 to $500 or more.
What is the difference between a tetsubin and a Japanese teapot?
A tetsubin is a heavy cast iron kettle used to boil water directly over a heat source. The interior is unlined cast iron, which softens the water and adds faint mineral character. A Japanese teapot (called a kyusu) is smaller and typically ceramic. It brews tea but does not boil water. Modern enamel-lined cast iron teapots exist, but they are brewing vessels, not true tetsubin.
Where can you buy authentic Japanese cooking tools?
Three reliable routes exist. First, curated specialty retailers like JOC Goods and Toiro Kitchen carry artisan-made pieces with provenance. Second, Amazon carries many authentic Japanese brands including Tojiro, Iwachu, and Zojirushi. Always check country of origin on the listing. Third, travel to Kappabashi Street in Tokyo for direct purchase from restaurant-supply shops. Each route trades convenience, price, and provenance differently.
Are Japanese cooking tools worth the investment?
For the cook who uses them, yes. Japanese knives hold an edge for months with correct care; Western pull-through sharpeners destroy edges in weeks. A hinoki cutting board outlasts three plastic boards. A cast iron tetsubin is a generational heirloom. The initial cost is higher, but the per-year cost is often lower because the tools last. For the cook who might use them twice a year, a Western kit serves better.
What is shokunin and why does it matter in Japanese cookware?
Shokunin is the lifelong dedication of a craftsperson to a single craft. A nambu tekki blacksmith spends 15 years as an apprentice before becoming a master caster. An Iga-yaki donabe maker refines one clay body across generations. When you buy an artisan Japanese kitchen tool, you are buying the accumulated discipline of that lineage. It is also why the best pieces last as long as they do.
A small kitchen, a long lineage
The 33 Japanese cooking tools above will not turn a home cook into a Tokyo chef. What they will do is open a door. They open it onto a different relationship with cooking, where each utensil has a purpose, honoured in the design. Start with one. The gyuto and the hinoki board together cost less than a single Western chef’s knife. They will change how you handle vegetables within a week. The donabe, when it arrives, will change the way you think about rice. From there, the kitchen builds itself.
For more on the cultural lineage these tools belong to, our Japan culture guide is the place to start. For the drinks that complete a Japanese meal, our sake beginner’s guide covers the basics.
See These Tools Where They Are Made
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