Kobo Aizawa - Fish scaler (Urokotori)

Kobo Aizawa

$25.00




The urokotori is used in Japanese cuisine to remove scales from the skin of fish before cooking. It's much easier than using a knife, and minimises the risk of cutting the skin of the fish, as well as your own hand. The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.

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