Japanese food preparation utensils

thumb|thumbtime=20|Takoyaki being made in Osaka, 2022 Takoyaki ( or ) is a ball-shaped Japanese snack made of a wheat flour–based batter and cooked in a special molded pan. It is typically filled with minced or diced octopus (), tempura scraps (), pickled ginger (), and green onion (). The balls are brushed with takoyaki sauce and mayonnaise, and then sprinkled with green laver () and shavings of dried bonito ().

thumb|upright=1.4|A modern wood-handled cleaver thumb|Chinese chef's knife (top) and old North American cleaver (bottom) thumb|A cleaver in use, being used to cut pork chops from a loin of pork

kitchen appliance

thumb|A selection of makisu mats with bamboo sticks of different thicknesses

thumb|upright|A hangiri. This example is in diameter. In Japanese cuisine, a , also known as a hangiri, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi. Traditional hangiri are made from cypress wood bound with two copper bands. They range in diameter from about for use at home, to for use in a restaurant.

thumb|255x255px|Makiyakinabe are used to make tamagoyaki, occasionally with the aid of a shaping board.|alt=Man in chef's whites at a stove, cooking in four rectangular pans are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō.

thumb|A tetsubin cast-iron kettle is suspended over an irori hearth in a traditional Japanese style farm house, at the Boso-no-Mura Museum thumb|alt=A video with the camera spinning around a tetsubin on a brasier (hibachi)|A tetsubin on a brazier (hibachi) are Japanese cast-iron kettles with a pouring spout, a lid, and a handle crossing over the top, used for boiling and pouring hot water for drinking purposes, such as for making tea.

A is generally a flat or shallow basket made from bamboo used in the preparation and presentation of Japanese cuisine. It also has variations made of plastic or metal similar to a strainer, sieve or colander.

vessel used for steaming in East Asian cuisine

thumb|right| grater made with shark skin , also known as , are graters used in Japanese cooking.

Japanese deep frying pan

thumb|Shichirin grill with Pacific saury (sanma)

thumb|A traditional kamado in a Japanese museum thumb|The 18th century Merchant's kitchen, Stove boiler or kamado made of copper (Fukagawa Edo Museum)

thumb|Small sized suribachi with black sesame seeds in it, and a medium-sized surikogi made out of wood

thumb|Two urokotori of slightly different sizes A urokotori is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's hand.

300px|thumb|Various ingredients in nabeyaki udon (pot-cooked noodle) using a donabe Donabe (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various nabemono dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by sun, one of the Japanese units of measurement.

Japanese kitchen utensil

right|thumb|A , with its blade cover removed and the collection drawer ajar A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna ().

pot used to cook agemono dishes

Japanese mortar used to pound rice or millet