Donabe — clay rice pot, medium
Clay pot from Iga, for cooking rice the right way on a gas hob. The rice will ruin supermarket rice for you. Worth it.
Check on AmazonGalley kit, spice blends and the one pot that ruined supermarket rice
Japanese kitchen gear earns its reputation. Donabe, shichimi, the right whisk — these aren't status symbols, they're the boring correct tool for a specific job. Buy a foodie friend one piece and they'll mention it to you for years.
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Clay pot from Iga, for cooking rice the right way on a gas hob. The rice will ruin supermarket rice for you. Worth it.
Check on AmazonThe seven-spice blend, from the shop in Asakusa that's been making it since 1625. Put it on everything. Replace your chilli flakes with it.
Check on AmazonA proper one — thick bamboo, tight weave, not the flimsy one from the supermarket. You'll roll maki twice and then it lives in a drawer. Fine.
Check on AmazonHandwoven in Nara, Japan's ancient capital, from layered fine-mesh linen with binchotan charcoal fibres spun in. Wipes glassware and lacquerware without streaks, kills odours, gets softer every wash. Every Japanese kitchen has a stack of these; most Western ones have a disappointing microfibre square.
Check on AmazonReal Mino ware, handmade in Gifu, one of Japan's six ancient pottery regions. The deep Nishiki red with gold and sakura detailing is a classic — the kind of set you'd see in a proper ryotei restaurant in Kyoto, not a tourist one. Five pieces, under a tenner. Easily the most elegant thing on a dinner table per pound spent.
Check on AmazonKakinotane — literally 'persimmon seeds,' named for the curved shape — are Japan's default beer snack. Soy-glazed, crunchy, faintly spicy, impossible to stop eating. A pack of three 50g bags means you can open one, hide two, and still have the equivalent of what a Tokyo salaryman orders with his first pint.
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