Many different utensils are used in the Japanese kitchen. In the ‘Kitchen Utensils: Part I’ episode of the ‘Essentials of the Japanese Kitchen’ series, chef Shimizu Akira of AKIRA restaurant introduced chopping boards, fish bone tweezers, and pots and pans. In this follow-on episode, Akira talks about the usefulness of zaru (sieves, strainers and colanders) and what to look for when choosing a pestle and mortar.
