Japanese Cooking Utensils

Japanese Cooking Utensils

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Deba bocho: Kitchen carver, Santoku: General purpose knife influenced by European styles, Nakiri bocho and usuba bocho: Japanese vegetable knives, Oroshi hocho and hancho hocho: Extremely long knives to fillet tuna, Tako hiki, yanagi ba, and fugu hiki: Sashimi slicers, Unagisaki hocho: Japanese eel knife, Udon kiri and soba kiri: Knife to make udon and sobashow more

Product details

  • Paperback | 76 pages
  • 152 x 229 x 5mm | 122g
  • Fec Publishing
  • United States
  • English
  • 6136643979
  • 9786136643977