Cool Tools: Cooking Utensils from the Japanese Kitchen (Hardcover)

by Kate Klippensteen (Author), Ori Koyama (Author), Yasuo Konishi (Photographer) "Is Japanese cuisine intimidating to make?..." (more)
Key Phrases: Edo Period, Meiji Period

Editorial Reviews

From Publishers Weekly
Japanese cooking is no longer considered an exotic cuisine, available only in big cities with large Asian popula- tions. Today, many of us can buy ready-made sushi at our local supermarkets along with wasabi-covered peas and frozen edamame. What are not so familiar to us are the traditional tools used to prepare authentic Japanese dishes. Klippensteen, a freelance writer living in Japan, fills this void with a beautiful guide to Japanese cooking utensils. Enamored with the organic quality of these handmade instruments, she considers them works of art. Vibrant photos by Konishi dominate the book and reinforce this belief. Not surprisingly, Klippensteen pays particular attention to Japanese knives: their history, specific functions, and production. Along the way, she explores the less familiar, such as the versatile suribachi (mortar) and the oroshigane (wasabi grater). Kuminabe—stackable, handle-less metal cooking pots—double as measuring cups; the okama, precursor to the electric rice cooker, is made of heavy cast iron to retain heat and make fluffy rice. From the recognizable, such as the makisu sushi mat, to the unusual, such as the oni oroshi, used to grate daikon radish, Klippensteen provides an enjoyable and informative journey through the Japanese kitchen. (June)
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Review
"I cannot think where you could find a more beautiful collection of products than the Japanese cooking utensils illustrated and described in this book. If there was ever an example of the form and beauty following function this is it. They make you want to slice, grind, sieve, strain, cook and eat." - Terence Conran "These kitchen tools - like the dishes they are used to make and serve - are windows into the heart of Japanese culture. They are made by dedicated artisans for very specific uses, and only come to life in the hands of a chef who honors and respects them." - Nobu Matsuhisa

A beautiful guide to Japanese cooking utensils…Klippensteen provides an enjoyable and informative journey through the Japanese kitchen. -- Publishers Weekly

Enthusiastically recommended as a beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen. -- The Midwest Book Review

The esthetics of Japanese food, so evident on the plate, start with often hand-crafted kitchen implements. -- The New York Times

This book is a winner and will surely engage many readers. -- Library Journal

…A neat package of useful information, elegantly presented. -- The Associated Press

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Product Details

• Hardcover: 112 pages
• Publisher: Kodansha International (April 7, 2006)
• Language: English
• ISBN-10: 4770030169
• ISBN-13: 978-4770030160
• Product Dimensions: 9.9 x 7.5 x 0.7 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars See all reviews (4 customer reviews)
• Amazon.com Sales Rank: #170,834 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Even if you are allergic to cooking, this is a hip book, June 17, 2006

By	Yukari Sakamoto "Tsukiji Fishmonger's Wife" (Tokyo, Japan) - See all my reviews

In a Japanese kitchen, form follows function, and in essence, Cool Tools is a tribute to kitchen design. Kate Klippensteen's book is more than a catalog of utensils: the featured items are handcrafted works of art. Yasuo Konishi's vivid photos highlight each piece so that the reader can feel the cool touch of the knife blades and the textures of the different graters. There are also revealing photos of old shamoji (rice servers), saibashi (cooking chopsticks) and yukihira nabe (pots) from a variety of households showing that, despite the wear and tear, these tools still have plenty of life left in them.

Klippenstein deftly guides the reader through the use of each tool, sprinkling each entry with interesting details. For example, the kogi (pestle) made from pepper trees, "which adds a hint of fragrance to the food being processed," and the ceramic clay suribachi (mortar) on which, "traditionally, the grooves... were made with pine needles."

If you're motivated to restock your kitchen arsenal, you won't want to miss "Five Basic Knives Every Household Should Stock." The indispensable shop guide and list of Japanese terms make Cool Tools the ideal companion for a trip to Kappabashi. And even if you're allergic to cooking, this handsome book will look smart on any coffee table.

3 of 3 people found the following review helpful:

5.0 out of 5 stars An informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture, May 6, 2006

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

Superbly enhanced with full color photographs from Yasuo Konishi, Cool Tools: Cooking Utensils From The Japanese Kitchen by Kate Klippensteen is an impressively informative introductory exploration of the kitchen cookware and tools employed in the culinary aspects of Japanese culture. Presenting readers with a stunning collection of photographs and knowledgeable explanations for Japanese utensils ranging from the oni oroshi or "devil grater" (which is a useful grating tool for the daikon radish), the saibashi or cooking chopsticks, and the yanagi-ba (which is a long sashimi knife), to the yukihira-nabe (which is a hand made and highly crafted aluminum cooking pot), Cool Tools deftly details a complete selection of the beautifully shaped and functional tools of the Japanese kitchen. A welcome addition to any personal or community library reference collection, Cool Tools is enthusiastically recommended as a simply beautiful compilation of photographs and informative briefings for the many decorative particulars of the Japanese kitchen.

5.0 out of 5 stars It's all in the tools, June 27, 2009

By	coach philip (DC) - See all my reviews

It's all in the tools!. That is what my grandfather said in his workshop, and in this case I feel like it's an aunt whose taken me to her kitchen. The parallel works in that I know about as much about Japanese cooking and its techniques as I did about woodworking at the age of 4, but unfortunately I do not have a Japanese Aunt. No matter, it still feels the same.

Just opening this book you find wonderful photographs. [I have got to find one of turtle shaped graters!] Even before reading any of the text you realize that Japanese cooking is lke most everything else that is connected to Japanese culture, very refined,and to be done in very specialized ways. Tools become an aspect of ritual. But then read the text and the real learning begins. I am still wary of the sharp knives but this book will convince you that the novice needs to explore. Enjoy!