It is known that there are scales for this purpose, but a skilled cooker do this by eye, and the Japanese cooker uses fingers for these purposes.

1. Friable products
   A pinch from 3 fingers = ¼ teaspoon
   A pinch from 2 fingers = 1/8 teaspoon
   Handful = 2 tablespoons
   
   


2. Handful
   Sliced vegetables in hand = 100 g
   4 eggs in hand = 200 g
   A fish in hand supported by 3 fingers = 70-90 g
   


3. 50 g weight
   50 g = 1 egg
   50 g = 1/5 onions
   50 g = 2 pieces ham
   50 g = ½ mid cucumber
   50 g = minced meat 3 eggs length
   
   


4. 100 g weight
   100 g = 2 peppers
   100 g = 1 tomato
   100 g = 1 potato
   100 g = 1 pinch of spaghetti
   100 g = 1 medium cucumber
   100 g = 3 cabbage leaves
   100 g= 2/3 carrot
   100 g = small noodles in both hands
   100 g= 2 pieces of fish
   100 g = 1 piece of iwashi
   
   

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