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This onioroshi is a bamboo grater used for vegetables such as daikon, carrot, and onion.
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This is a suribachi and surikogi, the traditional Japanese mortar and pestle. The surikogi is a rounded wooden stick used to grind ingredients against the rough inner surface of the suribachi bowl. They’ve been used for centuries to grind sesame seeds, mountain yam, and tofu.To be honest, I don’t use them very often these days- the rough surface makes them a little tricky to clean!
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Tamagoyaki, a Japanese omelette, gets its beautiful shape from a special square frying pan. The seasoned egg mixture is poured into the pan in layers, rolled carefully each time. You can achieve a perfectly square, rolled omelette, but it takes practice to handle the pan well.
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A bamboo mat, called makisu, is a traditional Japanese cooking tool.
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Daikon-oroshi, or grated daikon, is finely grated white Japanese radish. It is commonly used as a garnish for grilled fish, grille tofu, steak and Japanese omelet. It is believed to aid digestion and is rich in vitamin C. I usually use daikon skin to make pickles or dried vegetables.
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Mame-zara are small plates, 9cm or less in diameter, used mainly for kaiseki and other Japanese dishes. When serving, they prevent the flavour from transferring to other ingredients.