Wok
A round bowl of carbon steel: one pan for fire, steam, fry, and the toss that keeps a weeknight honest.
Japanese cuisine · Cookware
Japanese hearths
The pots, disks, and ovens that make Japanese food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Japanese cooking · Open the Japanese pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Rice cooker
A pot that knows when the rice is done: the weekday hearth of Japanese, Korean, and Vietnamese houses in the series.
Bamboo steamer
Stacked bamboo trays over a wok of water: dumplings, fish, and rice that cook in perfume instead of fat.
Donabe
A lidded earthenware pot: nabe, rice, and winter meals that stay on the table while they cook.
Suribachi
A ridged ceramic bowl and a wooden pestle: sesame, miso, and dressings that still taste of the grooves.
Tamagoyaki pan
A rectangular omelette pan: rolled layers of egg that become a sweet-savory brick in a bento.
Keep cooking
The Japanese pantry, pots, and table
The spices, mixes, and hearths that belong to Japanese cooking — then the people around them, and the kitchens still joining the table.
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