Essential Kitchen Equipment

Must-have:

Pressure cooker — For grains and beans. Stainless steel preferred. 5–6 quart.

Suribachi — Grooved mortar for gomasio. Japanese ceramic.

Good knife — A sharp vegetable knife changes everything. Japanese usuba or santoku.

Cast iron or stainless skillet — For sautéing. No Teflon/non-stick.

Flame diffuser — Prevents burning on low heat. Essential for pressure cooking.

Nice to have: Bamboo steamer, pickle press, ceramic bowls, wooden rice paddle, tea strainer.

Avoid: Microwave (destroys food energy in the macrobiotic view), aluminum cookware, non-stick coatings.

Reference:

Wikipedia: Pressure Cooking

https://en.wikipedia.org/wiki/Pressure_cooking