Kappabashi, while famous for its plastic food models, is where chefs and restaurateurs come to set up shop. One street compactly packs everything for anyone who has a passion for being in the kitchen including knives, pottery, lacquer, pots, pans and much more.
Many of my friends admit they don’t like to cook. And to tell the truth, when I see the knives and other kitchen gadgets they are using, I’m not surprised. Having the right equipment can make a world of difference—you’ll actually be excited to get your hands dirty while whipping up a meal. Here’s my list of essential tools for the Japanese kitchen.
Knives. I do most of my work with two knives—a petit knife for cutting fruits and vegetables and a bigger debabocho for working with seafood and meat. When purchasing a knife in Japan, ask for one that is sharpened on both sides; single-sided blades can be hard to maintain.
Cutting board. Japanese wooden cutting boards are fantastic to work on and, most importantly, are gentle on the knives.
Oroshigane. These sharp graters are ideal for mincing daikon and ginger.
Cooking chopsticks. I do most of my sautéing, frying and flipping with these long o-hash, which are durable and easy to clean.
Benriner mandolin. This very affordable tool is perfect for slicing vegetables thinly. You can easily adjust the thickness, and there are also attachments for julienning.
Otoshibuta. A small wooden disk that’s used in lieu of a lid, the otoshibuta lets steam escape from the sides of a pot while allowing heat to be evenly distributed to the ingredients inside.
Fine strainer. For anyone who cooks soups or vegetables, it’s hard to miss the scum that comes up to the top of the water. This bitter guck should be skimmed off or your dish will also be bitter. Japanese skimmers have a fine mesh that actually makes it fun to skim the scum.
Rice washer. If you cook rice on a regular basis, then invest ¥100 on one of these plastic bowls that have small bumps on the bottom to help you wash and rinse the grains.
Misokoshi. A misokoshi is a strainer that’s used to quickly add thick miso into a stock while holding back the chunks and larger pieces.
Suribachi. You’ll use this Japanese-style mortar and pestle several times a week to crush up sesame seeds.
Donabe. These earthen pots are particularly useful for making hearty nabe in the cold of winter.
Pickle pot. Making your own tsukemono is a snap with this tool, which applies pressure onto your veggies.
To get into gear, the best neighborhood is Kappabashi, which lies within walking distance of Asakusa. Though famous for its plastic food models, Kappabashi is where chefs and restaurateurs go to set up shop. Try megastores Kajiwara (2-13-13 Matsugaya, Taito-ku; www.kajiwara.gr.jp), Propack (3-7-5 Nishi-Asakusa, Taito-
The closest station is Tawaramachi on the Ginza line, or a very short walk from Asakusa.
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