Japanese cuisine fascinates with its finesse, precision and authentic flavours. But to make a success of your Japanese dishes at home, it's essential to have the right utensils. At Kozumi, we've selected the 5 essential tools that will turn your kitchen into a real Japanese chef's workshop. This carefully selected equipment will enable you to master traditional culinary techniques and create dishes worthy of the best Japanese restaurants.

1. Santoku knife

The Santoku knife is the most important utensil in Japanese cuisine. Its name, which literally means "3 virtues", corresponds to the three ways and techniques of using this knife: slicing, mincing and chopping. It is ideal for preparing vegetables, fish and meat with finesse, thanks to its wide, slightly curved blade. The cut is clean and precise.

And why this knife rather than another? There are many types of Japanese knife, each with its own advantages. The Santoku knife is versatile and perfectly balanced. Its shape facilitates the rocking movement when cutting, reducing errors and increasing precision. It is fast becoming indispensable for making sushi and sashimi.

Its unique design makes cutting intuitive, even for novice cooks. The width of its blade also offers excellent control when transferring ingredients from the board to the pan or serving dish.

2. The chopping board

The chopping board is the essential complement to your knife. A cutting board of poor quality or unsuitable material will damage the blade of your knife. It should therefore be chosen with particular care.

Although traditional wood remains one of the most popular materials, at Kozumi we offer Hasegawa chopping boards with a soft surface and a wooden core. These boards are distinguished by their surface, which preserves the sharpness of your knives while ensuring impeccable hygiene and easy maintenance. The wooden core is thick enough to withstand high temperatures, so it can be put in the dishwasher without warping.

Hasegawa boards represent Japanese innovation at the service of culinary tradition. Their exceptional durability and ease of maintenance make them a professional choice that's accessible to private enthusiasts.

3. The rice cooker

It's impossible to talk about Japanese gastronomy without mentioning its rice, the central ingredient of this cuisine whose every stage of preparation must be perfectly executed.

The rice cooker is therefore an essential piece of equipment for ideal cooking. Depending on the model, it can automatically adjust both the temperature and the cooking time according to the quantity of rice.

At Kozumi, we offer the Tiger JNO-B36W rice cooker, featuring cutting-edge Japanese technology that guarantees even, precise cooking every time. This revolutionary piece of equipment makes rice preparation an art accessible to everyone. No more sticky or over-dried rice: every grain will be perfectly cooked, with that soft texture that characterises authentic Japanese rice.

Investing in a quality rice cooker literally changes your approach to Japanese cuisine, because perfect rice is the basis of many great Japanese dishes.

4. Makisu

This is the emblematic tool for making Sushi and Makizushi. Originally made from bamboo, the makisu we offer is made from resin for easier use and maintenance.

The smooth surface makes it easier to roll and prevents the rice from sticking, so even beginners can make even, well-formed sushi. The resin makisu is a piece of equipment that doesn't require much maintenance to keep it in good condition. A simple rinse after each use is all that's needed, and it resists stains and odours, looking as good as new and as flexible to use as it did on the first day.

5. The hangiri spatula

The hangiri spatula, also known as shamoji, is the secret utensil used by Sushi masters to prepare traditional vinegared rice. This wide wooden spatula gently mixes the cooked rice with the vinegar seasoning without crushing the grains. This is a traditional technique for obtaining the perfect texture of shari (sushi rice).

Its unique design, with its wide, slightly curved shape, makes it easy to mix and aerate the rice. This technique, known as 'shari-kiri', involves cutting and turning the rice as it cools, creating a slightly shiny texture and perfect grain cohesion.

Why choose Kozumi for your Japanese utensils?

At Kozumi, we understand that every utensil tells a story and carries with it centuries of Japanese culinary tradition. Our rigorous selection focuses on authenticity and quality, working directly with recognised Japanese craftsmen and manufacturers.

Whether you're a curious novice or an experienced enthusiast, these tools will transform your approach to Japanese gastronomy. Discover our complete collection on the Kozumi shop and start your culinary journey towards authentic Japanese cuisine.