A ''urokotori'' is a utensil used in
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with m ...
to remove the
scales from the skin of fish before cooking.
Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's hand.
The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.
See also
*
List of Japanese cooking utensils
The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils.
Knives
*'' Deba bōchō'': kitchen carver for meat and fish
*'' Fugu hiki'', ...
References
{{Reflist
Japanese food preparation utensils
Integumentary system
Fish as food