Japanese Kitchenware

Japanese kitchenware typically refers to cookware and rice vessels used for core preparation tasks. That includes Japanese cooking pots and pans, and traditional rice tools such as hangiri and ohitsu. These pieces are designed around heat, steam, moisture, and texture, with each item intended to support a specific stage of cooking rather than being an all-purpose tool.

Japanese cookware is often used for tasks where controlled heat and moisture matter, such as cooking rice evenly, steaming ingredients gently, or keeping flavours clean and distinct. Clay and earthenware pots are valued for the way they build heat gradually and hold steam, while other pots are chosen for everyday practicality across Japanese-style cooking at home.

Japanese cooking pots are often designed around a specific outcome, such as stable steaming, gentle simmering, or rice cooked with consistent texture. Materials and shapes tend to support moisture control and steady heat rather than high-temperature searing. Western pots are more commonly built for broad, multipurpose use, with heavier construction designed to handle everything from rapid boiling to braising and roasting-style cooking.

A hangiri is a wide wooden tub used after rice is cooked, typically to cool it quickly and mix in seasoning evenly without crushing the grains. An ohitsu is a lidded wooden vessel used to hold cooked rice before serving, helping manage excess moisture while keeping the rice at a steady temperature and texture. In practice, hangiri is for the “finishing” step, while ohitsu is for holding and serving.

Japanese kitchenware commonly uses materials chosen for how they behave with heat and moisture. Cookware may be made from clay or earthenware, which helps retain heat and steam, or from other durable materials used for everyday cooking. Hangiri and ohitsu are typically made from wood, which can absorb a small amount of surface moisture and help protect rice texture. Exact materials and dimensions are listed on each product page.

Wooden rice vessels should be kept clean and dry between uses but not soaked for long periods. Rinse with water after use, avoid harsh detergents, and let the wood air-dry fully before storing. Store in a dry place and avoid sealing damp wood in cupboards. Product pages include any item-specific care notes, especially where wood type and finish affect cleaning.

Clay and earthenware pots should be handled gently and allowed to heat and cool gradually. Avoid sudden temperature changes and let the pot cool before washing. Clean with water and a soft brush or cloth, then dry thoroughly before storing.

Yes. We have Japanese kitchen knives, and a range of Japanese kitchen tools such as graters, miso muddlers, maki mats, skewers, and cutting boards.

Free UK delivery is automatically applied on orders over £75 (UK addresses only).   If you’re in the UK, we offer DHL Express delivery. Orders can also be sent via Royal Mail Special Delivery, or Royal Mail Tracked 24 for UK Highlands and Islands. Orders placed before 11am (Monday to Friday) are usually dispatched the same day.

We also ship to Canada and across the EU via our partners at Dutch Wasabi. Full delivery options, costs, and thresholds are shown at checkout and outlined in our delivery policy.

If you have questions about shipping or need a quote for a specific order, please contact us at hello@thewasabicompany.co.uk or call +44 (0)1929 463824.

We take great care to ensure your order arrives in perfect condition. If your item is damaged or faulty on arrival, please contact us as soon as possible so we can arrange a replacement or refund.

You have 14 days from receipt of your order to request a return. Returns are generally limited to unused items, with full details set out in our returns policy. If you’re unsure whether your order is eligible, our team is happy to help.

Yes. If you’re a retailer or trade customer, you can request access to our trade-specific pricing. You’ll find the details on our Wholesale & Retail page.