Just Sushi

Hocho

Hocho (Japanese knives) are known for their high quality finish and supreme sharpness. A sashimi hocho is a particularly large and sharp knife used for slicing raw fish. When cutting makizushi, a sharp hocho is needed to make sure the nori doesn’t tear and the sushi roll keeps its shape.

Uchiwa

Japanese paper fans (or uchiwa) aren’t just used for attractive cooling purposes on hot Japanese days, they have a more practical function in the sushi making process. Because of their size, sushi makers use the fans to cool rice down rapidly to stop it from becoming sticky.

Handai

The handai is a large dish that cooked rice is placed in and somewhere the rice can cool quickly due to its large surface area. Vinegar is usually added when the rice is in the handai and as it’s made from cypress wood, the rice won’t stick to it.

Suihanki

You’ll find a suihanki (rice cooker) in every Japanese kitchen. Because rice is such an important ingredient in many Japanese recipes , it’s essential that rice is cooked consistently, ensuring that the amounts of water and rice are perfect.