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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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1.The history of Japanese cooking tools
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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.

Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.

Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.

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11.The history of Japanese cooking tools
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12.The history of Japanese cooking tools
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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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apanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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19.The history of Japanese cooking tools
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21.The history of Japanese cooking tools
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Japanese cuisine is known for its precision. Maki, sashimi and bento are just a few preparation that exhibit the unique Japanese aesthetic — an aesthetic that requires specific tools to create. Here are a few of the most commonly used tools and utensils in Japanese cuisine.Precise preparation earns Japanese food a reverence rarely seen in other styles of cuisine. The delicacy of simmered dishes like chanko-nabe (sumo stew), saba nitsuke (mackerel) and kinmedai nitsuke (splendid Alfonso), for example, get their delightfully light texture with the help of an otoshibuta, an ultra-lightweight wooden drop-lid.(edited)

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1.The history of Japanese cooking tools
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