Bentō Essentials: From Tamagoyaki Pans to Nonslip Chopsticks

The beaten egg mix is poured into the pan in several small batches, and the egg is folded over as it cooks to form a roll. (© PhotoAC)

The side farthest from the handle is sloped, making it easier to fold the egg over into a roll. (© Nomura Kazuyuki)

An originally designed Iidaya copper tamagoyaki pan, suitable for making a roll using four eggs. (© Nomura Kazuyuki)

The center section is for making tamagoyaki. It’s just the right size for making a one-egg roll, perfect for fitting into a bentō box. (© Nomura Kazuyuki)

Three separate dishes can be prepared at the same time in one pan, letting you prepare a rolled egg, sausages, and mini hamburgers all at once for the lunch box. (© Pixta)

Long saibashi chopsticks for cooking. Chopsticks used for eating also come for every hand size, from children to adults. (© Nomura Kazuyuki)

Iida firmly holds a notoriously slippery piece of konnyaku to showcase the grip. (© Nomura Kazuyuki)

Customers can compare for themselves how the nonslip chopsticks compare to ordinary ones. (© Nomura Kazuyuki)