| |
 |
Module Three: THE KITCHEN |
| Chopsticks In Japanese, these are called o-hashi. One or two pairs of long, kitchen chopsticks, a package of disposable cedar or pine chopsticks, and a few pairs of somewhat more elegant lacquered chopsticks are good to keep on hand. |
 |
 |
 |
 |
 hashioki (chopstick
rest) |
| Graters Japanese graters produce a very fine grate of a pulp like consistency rather than little shreds as do western graters. Most kitchens have two graters, one rough and one fine. The traditional grater is a flat surface punctuated by raised spikes. A certain amount of food remains caught in the spikes of the traditional grater. Be sure to clean the grater to nothing remains between the spikes. Wash in water, with a bit of salt and vinegar. |
 |
| Grinding bowl The mortar and pestle, called suribachi in Japanese. The mortar is a sturdy, high-fired potters bowl, textured with a combed pattern on the unglazed inside. The outside is usually glazed in a rich, warm brown. The textured interior of the "mortar" acts like the surface of a grater, making the suribachi more efficient and easier to use than a conventional mortar. They come in various sizes. |
 |
| Knives Three knives do most of the work: kitchen cleaver, vegetable knives, and sashimi slicers. |
 |
  |
 |
 |
| Plates, Dishes & Bowls |
 |
 |
 |
| chawanmushi (custard) bowl | chokaku oosara plate | donabe go daikoku |
 |
 |
 |
antique covered bowls |
morikomiwan bowl |
taicha bowl |
lacquer bowl |
| Table of Contents Cover PIER home page |