Favorite Tools and the Time Spent Cooking
"I wonder when I first started loving to cook."
When I pause to think about it, the first thing that comes to mind isn't the cooking itself, but the cherished tools lined up in my kitchen.
I have always had a fondness for tableware; if a certain artisan caught my eye, I would visit their region, gradually welcoming the pieces I encountered on my travels into my daily life. As I visited various places and experienced the craftsmanship firsthand, my fascination naturally extended beyond tableware to the kind of beautifully made tools I knew I would want to use for a lifetime.
As I began incorporating these favorite tools into my kitchen one by one, the time I spent cooking slowly began to shift.
Chopping ingredients. Grilling. Steaming. Simmering.
What were once mere practical steps required to complete a dish had, before I knew it, transformed into distinct moments I genuinely enjoyed.
Looking back, it might not be that I carefully selected these tools because I loved cooking, but rather that discovering tools I loved taught me to love the act of cooking itself.
Today, I would like to introduce a few of my favorite tools that serve as faithful companions in my kitchen every day.
HATSU Santoku Walnut Octagonal Handle
For my knife, I lovingly use one crafted by Sharpening four[cite: 1].
This Santoku knife is simply exceptionally sharp. It slices cleanly through soft, ripe tomatoes without crushing their shape, and the smooth sensation of the blade gliding effortlessly into ingredients is profoundly satisfying. Being double-edged, it is highly practical, and the warm walnut handle fits perfectly in my hand, making it an incredibly reliable knife for daily meals.
Ever since this knife entered my life, I have been entirely captivated by its sharpness—to the point where I find myself wanting to chop everything in sight.
The crisp texture and fresh vibrancy of the vegetables when cut are a delight, reminding me how much a single cutting tool can completely change the culinary experience.
woodpecker Ginkgo Wood Cutting Board
The perfect companion to that brilliantly sharp knife is the ginkgo wood cutting board by woodpecker[cite: 1].
Ginkgo wood is characterized by its distinct softness and elasticity, which gently protects the delicate blade of the knife. The rhythmic, muffled "ton-ton" sound of the blade meeting the board is wonderfully soft, making the tactile experience of cutting an absolute pleasure.
Another of its great appeals is how well it drains and how quickly it dries. Being able to give it a quick wash and let it dry right after use means I can reach for it without hesitation in the flow of daily cooking.
Beyond its practical usability, its charming silhouette is another reason it holds a special place in my heart. Friends who visit sometimes compliment it, noting, "What a lovely shaped cutting board." It’s not just a highly functional tool, but a piece with a quiet presence that makes you want to leave it out on the kitchen counter.
NOKAJI YAMAGO Slightly Deep Frying Pan
I had been searching for quite some time for a frying pan that I could use for a lifetime. I didn't necessarily start out looking for iron; I tried Teflon pans and various others before finally arriving at the "Slightly Deep Frying Pan" by NOKAJI YAMAGO[cite: 1].
In an era overflowing with convenient modern items, I was deeply drawn to how this traditional tool has been thoughtfully refined to suit contemporary lifestyles. Born directly from the voices of homemakers wishing for "something just like this," its actual usability completely won me over upon first use.
I used to harbor the image that iron frying pans were heavy and cumbersome, but this one is surprisingly manageable and can be easily maneuvered with a single hand. The 22cm pan I use weighs about 800g. It maintains the proper, heat-retaining thickness you expect from an iron pan, yet offers a weight that feels just right for daily lifting.
True to its name, the slight depth gracefully prevents ingredients from spilling over during vigorous stir-frying and keeps oil splatters to a minimum. Because it is something I rely on almost every day, these subtle, thoughtful details bring a constant sense of relief.
The more I use it, the better the oil settles into the surface, slowly transforming it into a tool that is uniquely mine. I look forward to cherishing it for years to come, embracing these gradual, beautiful changes.
Yamaichi Hinoki Cypress Chinese Steamer
The wooden steamer has become an absolutely indispensable presence in my daily life.
There are various materials available, such as cedar and bamboo, but I deliberately chose hinoki (Japanese cypress) because I wanted to revel in its beautiful, forest-like fragrance.
My go-to is the hinoki Chinese steamer by Yamaichi[cite: 1]. It is robustly crafted, thoughtfully layering domestic Kiso hinoki. The upper part of the lid is also designed with a double-layered bamboo woven top, which perfectly releases excess steam and gently prevents water droplets from falling back onto the food.
The 21cm size I use is incredibly practical for a single-serving meal. I often steam bread, seasonal vegetables, and sausages together, bringing the warm steamer directly to the dining table. Saving the trouble of transferring food to another dish, it proves exceptionally handy for a quiet breakfast or a solo lunch.
Moreover, white rice reheated in this steamer is simply exquisite. Warmed gently by the enveloping steam, the rice takes on a plump, chewy texture quite different from when freshly cooked, allowing you to taste the inherent sweetness of the grains even more profoundly. On days when busyness continues, my favored style is to intentionally cook extra rice just to enjoy the comfort of reheating it in the steamer later.
KING Musui
And the tool that dramatically expanded my culinary repertoire is the "KING Musui"[cite: 1] pot.
Cooking rice, simmering rich stews. Stir-frying, steaming. Because a single pot can handle such a wide, beautiful variety of dishes, I naturally found myself reaching for it more and more often in the kitchen. I deeply appreciate how its versatility prevents the need to clutter the space with an excess of different pots and pans.
I once tried baking a carrot cake in this waterless pot. I had never considered baking a cake in a pot on the stove before, so when it baked up wonderfully fluffy and moist, I was genuinely moved.
I originally chose it to help cook my usual meals, yet it ended up becoming a canvas that gives me the inspiration to try entirely new recipes. I am captivated by how a classic, long-standing pot can still offer such fresh and exciting ways to be utilized in modern life.
There seem to be countless uses I have yet to explore, and dreaming up what to cook next has become one of my quiet joys.
Daisuke Tomimoto Suribachi (Mortar)
Grinding sesame seeds, grating mountain yam for tororo. I cherish the mindful, quiet moments spent working with my hands after pulling out the suribachi (mortar).
The suribachi by Daisuke Tomimoto[cite: 1] offers a comforting, beautifully earthy texture; as you grind sesame seeds, a rich, roasted aroma gently wafts through the kitchen air. It also produces incredibly smooth and fluffy grated yam, making it a frequent morning companion when I want a small, nourishing portion for breakfast.
This year, I even used it to roughly crush soybeans for my homemade miso. Carefully observing the state of the ingredients while thoughtfully finishing them by hand—that kind of intentional, unhurried time is one of the true pleasures of using a suribachi.
I also deeply love that you can serve what you've prepared directly to the table, using the mortar itself as a beautiful rustic bowl.
NODA HORO White Series
Though they may not take center stage like a beautifully forged knife or a heavy cast pot, the enamelware containers by NODA HORO[cite: 1] invariably make an appearance in my kitchen every single day. In our home, we affectionately use a unified set from their "White Series."
The enamel trays, in particular, see incredibly high rotation during prep work. Whether gently resting freshly chopped ingredients or marinating meat, they work tirelessly behind the scenes as the unsung heroes of the kitchen.
And of course, their storage containers are equally indispensable. Enamel is wonderfully resistant to lingering odors and color transfer, and its robust strength against salt and acids means I even use it to store my homemade miso. There is a profound sense of reassurance in knowing I can safely use it for long-term storage without a second thought.
Their pure white, elegantly simple aesthetic blends seamlessly when brought straight to the dining table. Because I've aligned everything with the White Series, they look neat, cohesive, and remarkably pleasing when neatly lined up in the refrigerator.
Their smooth, delightfully easy-to-wash surface and effortless everyday usability are surely why my hands naturally reach for them day after day.
Continuing the Journey with Favorite Tools
We live in an age beautifully abundant with convenient and affordable tools, offering a truly vast and sometimes overwhelming array of choices.
Even so, precisely because they are things I touch and use almost every day, I want to deliberately choose items I genuinely love and keep them by my side for a long time. The way they slowly adapt to my hands and my life with prolonged use is one of the greatest, quietest joys of owning good tools.
When you are surrounded by tools you love, even the simple time spent cooking becomes undeniably richer.
I hope to continue delighting in these encounters with wonderful tools, slowly and thoughtfully curating my own kitchen along the way.
