Your first tired visit to the ramen restaurant around the corner from your hotel on the evening of your arrival in Japan? It never tastes better. The crispy gyōza, the steaming bowl of noodles, watching the chef dip one strainer after another into the bubbling hot water and quickly stir the broth with chopsticks in the long-handled yukihira pot... hello, nostalgia.
If you're thinking of trying your hand at a few Japanese recipes, but don't know what you need besides the basic ingredients, don't worry—you don't have to completely overhaul your kitchen equipment to cook authentic Japanese food. For your first steps in this culinary adventure, a few normal pots and pans, bowls, a sieve, and a sharp knife are all you need.
However, if you enjoy it and want to incorporate Japanese recipes into your everyday life more often, you will quickly come to appreciate practical, high-quality Japanese kitchen gadgets. Not only do they make cooking easier, they also add a touch of authentic flair to your kitchen. That's why we're going to show you which tools are worth investing in – and why.
Step 1: Basic Equipment – Japanese Kitchen Gadgets for Newbies
Want to try out Japanese cuisine to see if it's for you? All you need are a few tools – but they'll make a big difference.
Cooking Chopsticks – The Everyday All-Rounders
Saibashi are the larger version of chopsticks. These longer wooden sticks make many things easier. They can be used for stirring, mixing, tasting, turning, and rolling. They are just as suitable for quick wok dishes as they are for making the perfect tamagoyaki omelet in a pan. (The latter does require a little practice, however.)
The big advantage: they are all-rounders. You can work roughly or precisely with them without burning yourself. Since they are usually made of bamboo, they won't scratch your pot or pan. Once you've tried them, you won't want to be without them – even for European dishes.
Our tip: If you're still struggling with normal chopsticks, there are special chopstick helpers that hold the ends of the chopsticks together. With these, even absolute beginners can get the hang of it very quickly.
Sushi Mat – Not Just for Sushi
A bamboo sushi mat is a must-have in any Japanese kitchen, and not just for sushi. Sure, it's indispensable for making maki rolls, but it also helps you roll tamagoyaki perfectly and even creates a beautiful surface pattern.
Your First Real Mortar – Suribachi
A Japanese suribachi is very different from European mortars. The fine grinding grooves inside ensure that sesame seeds, nuts, and spices are not just crushed, but ground really finely. You will taste the difference immediately – freshly ground sesame seeds for your ramen or homemade gomashio (sesame salt) have a completely different aroma than ready-made powder.
Bonus: You can also use our suribachi for pestos, sauces, or guacamole. The glazed grooves are super easy to clean after use.
Step 2: You’ve Acquired a Taste for It – Time to Specialize
Japanese cuisine has captured your imagination. You cook Japanese food regularly and want to take your dishes to the next level. Now it's time to invest in your first specialized tools.
Graters for Fresh Flavors – Wasabi and Ginger
When you're in a hurry, wasabi or ginger from a tube will do the trick. But it only becomes truly authentic when you do it yourself. A special oroshi grater with sharp ceramic tips produces a fine, aromatic paste that really tastes like Japan.
The investment is not only worthwhile for authentic sushi – fresh ginger also makes your miso soup, yakitori, or even a simple salad something special. And once you've tasted real, freshly grated wasabi, you'll understand why Japanese people spend a fortune on it.
Sesame Grater – The Secret of Noodle Soup Stalls
No ramen restaurant in Japan is complete without them: the small sesame graters that sit on every table. Freshly ground sesame takes the soup to a whole new level. The best-known version is Slicky: a combination of grater and storage container – a little old school, but very Japanese.
Our tip: try roasted black sesame seeds on a simple chirashi bowl.
Special Peelers for Precision Work
They may look unassuming, but Japanese peelers are particularly sharp and cut with precision. Thin, even vegetable strips for kinpira gobō or wafer-thin cucumber slices for sunomono—with the right tool, you can save yourself a lot of work.
A small investment that brings Japan right into your home is a cabbage peeler. With this gadget, you can prepare shredded white cabbage in a few minutes, just like it is typically served with tonkatsu or yakitori in Japan. (Or what is often referred to as “salad” in Japan.)
Level 3: You’re on Your Way to Becoming a Japanese Cooking Pro – Here Are the Kitchen Tools You Need
Are you cooking Japanese food several times a week, do your friends come over especially to eat your food, and do you dream of perfect kaiseki menus at night? Then you're ready for the premier league of Japanese kitchen tools.
Wooden Rice Paddle – For Perfect Rice
A genuine wooden shamoji rice paddle is indispensable for short-grain rice. Not only does the material look beautiful, but unlike a metal spoon, it does not damage the delicate rice grains. If you make sushi regularly or simply want to serve perfect rice, a shamoji is an absolute must-have.
Miso Stirring Spoon – For Your Daily Soup
At first glance, the Iroha whisk looks like a normal, small whisk. However, it was specially developed for miso soup. The fine bristles dissolve the miso paste perfectly without leaving any lumps floating in the broth. You can also use it to portion the paste directly from the container and add it to the broth.
Katsuobushi Shaver – For the Ultimate Dashi
Now it's getting really traditional: with a katsuobushi slicer (kezuriki), you can shave fresh, fragrant bonito flakes from a whole block of katsuobushi. The dashi you prepare with it has an even more intense flavor than one made from ready-made flakes. Admittedly, this is definitely only for true enthusiasts. But there's nothing cooler than sprinkling freshly shaved bonito flakes on your okonomiyaki.
Wooden Container for Aromatic Rice – The Traditional Hangiri
A hangiri, a traditional wooden container, is the secret behind shiny sushi rice. You can use it to mix your rice with vinegar, salt, and sugar and let it cool. Not only does your rice get that special shine, but the wood also imparts a very subtle flavor to the grains, giving them that unmistakable Japanese taste.
Special Tools for Real Professionals
Ramen Noodle Strainer – Just Like in a Restaurant
With a real ramen noodle strainer, you can bring that restaurant feeling into your own kitchen. It's functional too: the noodles are perfectly portioned, cook evenly, and can be lifted directly out of the water to drain. You can also use it for soba or udon noodles.
Fish Bone Tweezers – Pure Precision
If you like working with fresh fish, you know the problem: removing bones is tedious and often incomplete. Japanese fish bone tweezers with perfectly coordinated ends don't make this task any less tedious, but they do make it easier. Even the smallest bones can be precisely grasped and removed without turning your work surface into a battlefield.
Your Path to Becoming a Japanese Chef – Step by Step
The beauty of Japanese kitchen utensils lies not only in their functionality, but also in their quality and durability. It is better to invest in high-quality tools gradually than to buy everything at once. Each new tool will enrich your cooking experience and open up new possibilities.
Start with the basics – chopsticks, a sushi mat, and a mortar are the perfect introduction. Once you realize that Japanese cuisine is becoming your passion, you can gradually add more specialized tools.
And don't forget: the most important tools in any kitchen are and always will be your curiosity and willingness to experiment. Just give it a try! And if your first tamagoyaki doesn't turn out right, it will still taste good.
