Harumi’s Japanese Kitchen by Harumi Kurihara

Author:Harumi Kurihara
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-04-13T00:00:00+00:00

Donabe (Japanese clay pot)

This is a ceramic pot that is often used for making hot pot dishes, but because of its excellent heat retention, it is quite versatile. I use it for cooking rice, simmering dishes and so on.

Mushiki (steamer)

Many Japanese dishes involve steaming, so the steamer is an important cooking tool. The steamer enhances the flavour of vegetables and gives dishes a mild taste.

Mortar

Mortars vary in size, from small to large. My mother often made dishes with sesame seeds in, so I have been grinding sesame seeds in a mortar since I was little. This mortar is the one my mother used. It has been in use for such a long time that it has cracks in it.

There are ready-made sesame pastes available in stores, but nothing compares to a homemade paste using a mortar. I intend to pass this mortar to my children one day, just as my mother passed it on to me. I hope it will remind them of me when they use it someday.

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