Tyson Cole shook up the food world six years ago when he introduced his modern take on Japanese cuisine at his chic South Austin restaurant, Uchi. A second location is due early next year, in North Austin, and at the end of 2010 he’ll take a break from sashimi when his Spanish restaurant, Canteen, opens in the Capital City’s new W Hotel. Yet at home with his wife, Rebekkah, and their two daughters, five-year-old Aubrie and one-year-old Larkin, the 38-year-old chef is surprisingly low-key. Easy-to-prepare dinners like steelhead trout cooked in foil and kid-friendly favorites like macaroni and cheese are always on the menu. A tour of his kitchen cabinet reveals a democratic blend of all-American, ready-to-eat snacks and Asian pantry staples.

Top Shelf

• My oldest girl loves mac and cheese.

• I use golden raisins to balance out savory dishes.

• Maldon sea salt is a coarse but flaky finishing salt, and it adds texture to dishes.

Maldonsalt.co.uk has everything you want to know about this foodie favorite, including a list of retail spots worldwide, descriptions of different Maldon salts, and the history of salt.

Visit one-stop shop Penzeys.com for hundreds of alphabetically listed spices and in-depth descriptions of each.

Middle Shelf

• We have a good selection of teas, including Treleela spearmint.

Austin-based Zhitea.com specializes in organic loose leaf teas. The Web site has super-comprehensive descriptions of various categories of tea, close-up shots of the leaves, and brewing tips

Switch up your tea drinking on a monthly basis at teaofthemonthclub.com. Members order by flavor and frequency of delivery or they can order individual tins of tea, including Treleela, one of Cole’s favorite brands.

• Rebekkah usually mixes yogurt with diced peaches as a snack for the girls.

Bottom Shelf

• I’m a texture guy, and me and my girls snack on these dehydrated fruits all day.

• White balsamic vinegar has a clean and slightly sweet taste. It’s great on meats and fish.

• I put this Le Mas des Abeilles acacia honey on French toast, pancakes, in my tea, and sometimes I just eat it as is.

Chopping Board

• My Japanese Nenox blades with Corian handles are the best. I use them at home for everything.

• Needle-nose pliers are great for pulling bones out of fish before cooking.

Despite its incorrect spelling of knives, sushi-knifes.com has a stellar stock of Japanese-made cutlery, including Nenox, Masamoto, and Suisin. Also check out accessories such as sake warmers and bento boxes.