On my quest to cook food outside of my comfort zone, I realized that I’m a bit under prepared. I borrowed a cookbook from the library thinking, all I need is the ingredients and directions. To my surprise, there’s a few kitchen tools that I needed to make these home cooked Japanese meals. Although the cookbook offered quick alternatives to those tools, I still see the value in purchasing my own. Also, I’m a sucker for kitchenware.
I used to have a rice cooker. It’s my preferred method for cooking rice, because it takes practice to make good stovetop rice. Growing up I had a hard time eyeballing cooked rice. I hated undercooking it. The top would seem fine. Then you’d dig deeper only to find the rest of the family was stuck with semi crunchy rice. Burnt rice takes forever to clean. You better hope to God that it doesn’t ruin your nonstick pot. Just like pasta, there are different types of rice that require specific cook time and liquid. Unless you’re rice cooker is approaching deaths door, it’ll make fully cooked rice every time.
Large Mesh Strainer
Although I have a few strainers, none of them are mesh. I see the benefit of various sized mesh strainers. If your making your own broth, it’s difficult to get impurities out with a regular strainer. There were several recipes within the cookbook that required homemade broths. Plus, a friend of mind told me she uses mesh strainers to make jam. It keeps the seeds out. I pay more than I’d like for store bought seedless jam, because my family and I don’t like chunky jam. That being said, the mesh strainer would be a game changer for me.
Bamboo Sushi Mat (Makisu)
I love sushi. If a grocery store has a Sushi Bar, I’m getting a little platter just for me. Same goes for buffets. I’m grabbing an assortment of Sushi. Truth be told, it’s fairly simple to make at home. All you need are the right ingredients and a Sushi Mat. I’m assuming preparing my own Sushi will be cheaper in the long run. Plus, the mat can be used to shape other foods.
I like Ramen. It’s warm, savory, and filling. Since I don’t have Donabe Pots, I make Instant Ramen on the stove. Honestly, I’d love boil water and use the Dobin Tea Pots to finish the job. Sort of like, the Ramen scene in Ponyo, a Studio Ghibli Film. Different types of Donabe dPots can be used on the stove. Since they’re so pretty, you can serve food directly out of the pot at the table. Just make sure you’ve got a heat mat protecting your table.
It’s a rectangle pan used to make a rectangle shaped soft omelette. It’s a standard breakfast dish that can be cut up and added to a Bento (Japanese Style Lunch). I watch Imamu make them all the time. I’d love to make my own. When eggs are reasonably priced, I eat them for breakfast on a daily basis. To me, it’s another way to prepare eggs.
This drop lid is a useful cooking tool for recipes that have to simmer for an extended period of time. Unlike a glass, ceramic, or medal lid, the wooden lid doesn’t completely cover the pan or pot. Air must escape to prevent the dish from sticking to the bottom of the pan. Plus it gives the steam less areas to escape. You can make a disposable one with aluminum, but I’d rather buy a Wooden Otoshibuta.
If you’re interested in finding more Japanese Cookware checkout korin.com. This company does ship goods to Western Countries. Have a great weekend and see you next week for Motivational Mondays with Trisha!
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