Kitchen

Which Hasami ware bowl should you buy? We compared the Saikai Common rice bowl, a light rice bowl plus the Hakusan noodle bowl on size, weight plus price.

Iwachu tetsubin or cast iron teapot? We compared two $140 Iwachu teapots with an uncoated Nambu tetsubin kettle on specs, stovetop use plus Amazon.com ratings.

Inomata rice washer, Sori Yanagi punched strainer or Shimomura Kihan mesh zaru? We compared three Made-in-Japan rice tools on specs plus Amazon.com ratings.

Kai Select 100, Shimomura Pro Grade or Kyocera ceramic? We compared three Made-in-Japan vegetable peelers on blade, handle, care and Amazon.com ratings.

Why Japanese cooking chopsticks (saibashi) are 33 cm long, plus three Made-in-Japan pairs on Amazon.com compared: Tanaka Hashi bamboo, hinoki and Kai stainless.

Three Made-in-Japan onigiri molds and rice tools on Amazon.com compared: Akebono WE-961, Skater 3-piece press and the Marna standing paddle, with prices.

Best yukihira pan 2026: Yoshikawa vs TIKUSAN vs Kourikka. We compared three Japan-made stainless Japanese saucepans on size, weight, steel and price.

Japanese bamboo steamer (seiro) guide 2026: wa-seiro vs Chinese-style baskets, three Japan-made picks on Amazon, plus how to use, clean and store one.

Suribachi guide: we compared three made-in-Japan mortar and pestle sets from Motoshige, TIKUSAN and Helen’s Asian Kitchen on size, ridges, price and care.

Noda Horo enamelware guide: we compared the White Series containers, the handled stocker and the Nukazuke Bijin pickle box on specs, price and care.

Kiritsuke vs gyuto explained: we compared the Shun Classic kiritsuke with the same-line Shun chef’s knife plus Kai’s Kaname kiritsuke on shape, specs and price.

Sori Yanagi kitchenware guide: we compared the matte stainless kettle, one-piece tongs plus the 5-bowl set on specs, price and Amazon ratings.

Three Seki-made Japanese bread knives compared: Kai Seki Magoroku Shoso 210 mm, Seki Magoroku Damascus 240 mm plus Misono No.696 at 300 mm.

Iwatani cassette stoves are the standard for Japanese hot pot at the table. We compared the 35FW, the Tatsujin Slim III plus the Tough Maru Jr. for 2026.

We compared three Japanese graters for 2026: a Kyocera ceramic plate, a Made-in-Japan stainless oroshigane plus a tin-plated Tsuboe copper grater.

We compared three Japanese tamagoyaki pans for 2026: River Light nitrided iron, Iwachu Nambu cast iron plus a hand-tinned Nakamura Douki copper pan.

We compared the best Japanese woks for 2026: Yamada Kogyosho hammered iron vs River Light Kiwame nitrided iron, with the Craft Wok as a benchmark.

Japanese pros cut on synthetic rubber, not wood. We compared the Asahi Cookin’ Cut rubber board with a YAMASAN hinoki board plus an OXO plastic board for 2026.

We compared three Japanese hinoki cutting boards for 2026: YAMASAN, Yoshihiro and WASHO on size, thickness, warping risk and why you must never oil hinoki.

We compared Japan’s Ginpo Banko ware donabe against the Staub cast iron Dutch oven for 2026: heat source, cooking style plus which heavy pot suits your kitchen.