COOKING WITH JAPANESE KITCHEN UTENSILS

The author Shibani Miyamoto, a lover of Japanese kitchen utensils, has selected 16 utensils that make cooking enjoyable and delicious, and introduces essays on them and recipes that make the most of their characteristics.

*English translation is included.

Table of Contents
Introduction
Essay & Explanation of the tools
Earthenware Pot/Hagama/Ohitsu/Nambu Ironware Frying Pan/Yaki Net/Round Net/Suribachi/Iron Jar/Earthenware Bottle/Roban/Jar/ Salt Jar/Oni-Grater/Grater Plate/Cutting Board/Wooden Spatula, Ladle, and Hand
Recipe
Monastery Soup (earthenware pot)/Rice Gratin (earthenware pot)/Korean Hot Pot (earthenware pot)/Sour and Sour Fried Noodles (earthenware pot)/Salted Musubi (Hagama)/Hagama Soup (Hagama)/Ethnic Hand Rolled Sushi (Ohitsu)/Spicy Fried Mushrooms (Nanbu Iron Fry Pan)/Oven-Baked Vegetables and Bread (Nanbu Iron Fry Pan)/Okonomiyaki Style Tofu ( Japanese marinated grilled vegetables (Nambu iron frying pan) / Grilled vegetables with Japanese marinade (grilled net) / Vegetables and deep-fried tofu in a small bowl (grilled net) / Steamed egg custard with tofu (earthenware pot, round net) / Japanese Caesar salad (mortar) / Falafel with soy beans and avocado (mortar) / Soup in a earthenware pot (earthenware pot) / Hojicha (roasting pan) / Soy sauce soy beans (roasting pan) / Konnyaku and hijiki mushrooms simmered in soy sauce in a jar / Vegetables with masala sauce in a jar / Cold grated soba noodles (grated radish) / Vegetable hamburger steak (grated radish) / Aromatic sauce (grated plate) / Open sandwich with eggplant dip (cutting board, round net)
Conclusion