A set of good knives is a sound investment for any kitchen, bu the only essential piece of equipment for which there is no substitute is a bamboo rolling mat for making rolled sushi. For a keen cook, it is always a pleasure adding to your kitchen equipment and most of the traditional equipment is inexpensive and has the advantage of having been designed specially for sushi preparation.
Specialised Equipment
These utensils will make sushi preparation easier and most are available from kitchen sections in large department stores. It is always preferable to have the best tool for the job but wherever possible , I have suggested good substitutes that can be found in any well-equipped kitchen. The only essential is a bamboo rolling mat for making rolled sushi.
Wooden rice tub[hangiri]
Made of cypress wood and bound with copper wire, this broad low-sided tub is specially designed for preparing sushi rice. It shape speeds the cooling process and makes it easier to hold in the vinegar mixture.The wood absorbs the excess moisture and helps give the rice its characteristic glossiness. The tub should be soaked in cold water and then wiped dry before use. After use, wash it in cold water and do not use washing-up liquid. Dry it will to prevent it from going mouldy, and store it upside-down in a cool dark place. A non-metallic salad bowl makes a good alternative.
Cloth[fukin]
Simple but very useful-damp cotton or linen cloths are used o clean fish, utensils or to wipe the chef's hands.
Rice Paddle [shamoji]
A flat round shaped paddle is traditionally used to serve rice and is made of bamboo or wood. Soak it in cold water before use to prevent rice from sticking to it.
Bamboo strainer [zaru]
This traditional bamboo strainer is indispensable in the Japanese kitchen.It is used in many different cooking processes, from draining water from cooked foods to tenderising fish skin and marinating mackerel. It must be fried thoroughly and aired well after use, or it will quickly turn musty and mouldy.A plastic or metal colander does the same job, but a real bamboo one is inexpensive and more pleasing to handle.
Cooking chopsticks [sai bashi]
The chopsticks used for cooking are two or three times the length of ordinary chopsticks.They are long to protect your hands from the heat of cooking.Mental chopsticks are best for handling raw fish. Once you have mastered the technique, chopsticks become the most useful and versatile kitchen implements-an extension of your fingers, they enable you to manipulate food with just one hand. For Japanese they can not cook without them.
Knives [hocho]
A sushi chef's knife is as precious to hm as a sword to a samurai worrier. The ancient craft of Japanese sword making is still practised today, only it is used to forge kitchen knives made of superior quality carbon steel. These knives need to be properly looked after to maintain their hair-splitting sharpness. They should be sharpened by hand with a whetstone, never witha steel knife sharpener or grinding wheel.
You are more likely to injure yourself with a blunt knife, so look after your knife and it will serve you well. Do not put it in the dishwasher, wash it by hand. Do not store it in a drawer with other kitchen tools that might chip the blade. If you have a knife bock, slide the knife into a slot on its back, not on the sharp blade.If you cannot sharpen it yourself, have it done professionally; good kitchen shops should offer the service.
Japanese knives are sharpened on once side of the blade, the cutting edge, which is always on the right side. A sushi chef normally has are least three different types of knife.
A sushi chef's knife is as precious to hm as a sword to a samurai worrier. The ancient craft of Japanese sword making is still practised today, only it is used to forge kitchen knives made of superior quality carbon steel. These knives need to be properly looked after to maintain their hair-splitting sharpness. They should be sharpened by hand with a whetstone, never witha steel knife sharpener or grinding wheel.
You are more likely to injure yourself with a blunt knife, so look after your knife and it will serve you well. Do not put it in the dishwasher, wash it by hand. Do not store it in a drawer with other kitchen tools that might chip the blade. If you have a knife bock, slide the knife into a slot on its back, not on the sharp blade.If you cannot sharpen it yourself, have it done professionally; good kitchen shops should offer the service.
Japanese knives are sharpened on once side of the blade, the cutting edge, which is always on the right side. A sushi chef normally has are least three different types of knife.
Cleaver [deba bocho]
This knife's heavy, curved blade is ideal for cutting through fish bones.
Vegetables knife[usuba bocho]
in the hands of a sushi chef, this knife peels , cuts and chops faster and finer than a food processor.
Fish knife[yanagi bocho]
This long, slender blade is used for slicing fish fillets, cutting sushi rolls and making decorative garnishes.
Shellfish Tools
Shellfish and crustaceans such as crab and lobster are poplar sushi ingredients, but often it is difficult to get to their meat.The specialised utensils below are not traditional sushi tools ,but you will find them indispensable.
Shellfish and crustaceans such as crab and lobster are poplar sushi ingredients, but often it is difficult to get to their meat.The specialised utensils below are not traditional sushi tools ,but you will find them indispensable.
Claw cracker
Crabs and lobsters have hard outer shells and some of their meat is found in their even harder claws.Although you can use a hammer or even the balde of a heavy kitchen knife to crack the shells open and get at the meat , it is easier to control the force-and also avoid unnecessary damage t the meat-if you use a claw cracker. If you have not got a claw cracker, a nut cracker is just as effective.
Crabs and lobsters have hard outer shells and some of their meat is found in their even harder claws.Although you can use a hammer or even the balde of a heavy kitchen knife to crack the shells open and get at the meat , it is easier to control the force-and also avoid unnecessary damage t the meat-if you use a claw cracker. If you have not got a claw cracker, a nut cracker is just as effective.
Crab pick
This is for reaching the more inaccessible meat in the recesses of the crab shell. A cocktail fork ar skewer is a good substitute, but he correct tool will make your work much easier.
Oyster knife
This is for opening oyster and scallop shells.You can use a screwdriver or the blade of small kitchen knife instead, but they are more likely to damage the oyster inside or worse still cut your hand.To open an oyster,hold it steady with a tea towel wrapped around ,then insert the tip of the oyster knife blade and twist.
This is for reaching the more inaccessible meat in the recesses of the crab shell. A cocktail fork ar skewer is a good substitute, but he correct tool will make your work much easier.
Oyster knife
This is for opening oyster and scallop shells.You can use a screwdriver or the blade of small kitchen knife instead, but they are more likely to damage the oyster inside or worse still cut your hand.To open an oyster,hold it steady with a tea towel wrapped around ,then insert the tip of the oyster knife blade and twist.
Fish scaler
a fish scaler simply removes the scales of the fish without damaging the flesh.The back of a kitchen knife or even a scallop shell make effective substitutes, but again, having the right tool will make the job much easier.With scaling fish, a useful tip is to place it inside a large plastic bag to catch flying fish scales.
a fish scaler simply removes the scales of the fish without damaging the flesh.The back of a kitchen knife or even a scallop shell make effective substitutes, but again, having the right tool will make the job much easier.With scaling fish, a useful tip is to place it inside a large plastic bag to catch flying fish scales.
Japanese square omelette pan
The thick Japanese omelette is traditionally made in a square pan with a depth of 2cm(1 inch).This type of omelette pan is usually made from thick,heat-retaining metal and has a good solid feel to it.I is possible to use a conventional round skilled or frying pan of about 20cm(10inch) in diameter instead; simply trim off the round edges of the finished omelette to make it square.
Bamboo rolling mat [makisu]
Essential for making any type of rolled sushi, the bamboo rolling mat is made of bamboo sticks woven together with cotton string. This is no real substitute for it, but the mats are not expensive and are easily available form any good kitchen shop. Choose a large tightly woven one. Wash and clean it with cold water and wipe dry immediately after use otherwise water will sock into the bamboo slats and attract mould.
Pressed sushi mould[oshibako]
Traditionally made from cypress wood,which is the same wood usually used for the sushi counter, pressed sushi moulds have removable bottoms and lids.They come in various sizes and may be square or rectangular in shape. To prevent the rice from sticking they need to be socked in cold water before use and the excess water wiped away with a damp cloth. Care for it in the same as the rice tub as above. A rectangular springform cake tin or a plastic box lined with cling film are good substitues.
Essential for making any type of rolled sushi, the bamboo rolling mat is made of bamboo sticks woven together with cotton string. This is no real substitute for it, but the mats are not expensive and are easily available form any good kitchen shop. Choose a large tightly woven one. Wash and clean it with cold water and wipe dry immediately after use otherwise water will sock into the bamboo slats and attract mould.
Pressed sushi mould[oshibako]
Traditionally made from cypress wood,which is the same wood usually used for the sushi counter, pressed sushi moulds have removable bottoms and lids.They come in various sizes and may be square or rectangular in shape. To prevent the rice from sticking they need to be socked in cold water before use and the excess water wiped away with a damp cloth. Care for it in the same as the rice tub as above. A rectangular springform cake tin or a plastic box lined with cling film are good substitues.
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