Japanese Ladle Name: What Is It Called?

If you’ve ever watched a Japanese cooking show and wondered what that deep, long‑handled spoon is called, you’re not alone. The utensil you’re thinking of is a Japanese ladle that plays a starring role in soups, stews, and hot‑pot dishes.

suki is the Japanese term for the traditional ladle used to serve broth‑based dishes such as miso soup, sukiyaki, and nabe. It is typically made from wood, bamboo, or metal and features a deep, rounded bowl that easily scoops up liquids without splashing. While many people mistakenly call it a "shamoji" (the flat rice paddle), the suki is specifically designed for liquid handling.

Why the suki matters in Japanese cooking

Japanese cuisine places a premium on broth clarity and temperature. A well‑designed suki helps you pour soup into bowls without breaking the delicate balance of flavors. Because the ladle’s bowl is shallow and wide, it allows steam to escape, keeping the soup hot but not over‑boiling.

Beyond function, the suki carries cultural weight. Historically, it was a symbol of hospitality-presenting a steaming bowl of broth to guests signaled welcome and respect. In tea‑house settings, a polished wooden suki was often displayed as a decorative piece, showcasing the host’s attention to detail.

Common materials and their characteristics

Different materials give the suki distinct properties. Below is a quick comparison of the most popular options.

How to choose the right suki for your kitchen

• Cooking style: If you mainly make light soups, a wooden or bamboo suki is ideal because it doesn’t conduct heat quickly, preventing burns.
• Frequency of use: Heavy‑duty stainless‑steel or cast‑iron ladles stand up to daily use and dishwasher cycles.
• Aesthetic preference: Traditional Japanese interiors often feature polished cypress ladles that double as décor.
• Maintenance willingness: Wooden suki need periodic oiling; if you prefer low‑maintenance, go metal.

Proper care to keep your suki lasting generations

Every material has its own care routine. Follow these guidelines to avoid warping, rust, or odor buildup.

1. Wood and bamboo: Rinse with warm water, wipe dry, then rub a thin layer of neutral oil (such as tung or mineral oil) once a week. Never soak.
2. Stainless steel: Dishwasher safe, but place on the top rack to avoid scratching the surface. Dry promptly.
3. Cast iron: Hand‑wash with a soft brush, rinse, dry immediately, and re‑season with a light coat of oil to prevent rust.

Where to buy authentic suki in 2025

Authentic Japanese ladles are now easier to source thanks to online marketplaces and specialty importers. Look for these reputable sources:

• Japan Hands - offers hand‑carved cypress suki shipped worldwide.
• Muji - sells minimalist bamboo and stainless‑steel versions at reasonable prices.
• Local Japanese supermarkets in major UK cities (London, Manchester) often have a small kitchenware section with cast‑iron suki for hot‑pot.

When buying, check the length of the handle (standard is about 30cm) and the bowl diameter (about 10‑12cm) to ensure it fits comfortably in typical Japanese soup bowls.

Fun facts and culinary tips

• The word sukiyaki actually comes from the verb “suki,” meaning “to like,” reflecting the dish’s beloved status.
• In some regions of Japan, a decorative metal suki is displayed in the kitchen as a "kodusui" (good‑fortune) charm.
• When serving miso soup, gently tilt the suki so the broth slides into the bowl in a thin, continuous stream-this keeps the foam intact.