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Abura kiri: drainer tray for oils. Agemono nabe: deep frying pot. Donabe: ceramic pot for use on an open flame. Hangiri: rice barrel. Makiyakinabe: rectangular pan for tamagoyaki. Mushiki and seiro: steamers. Otoshi buta: drop lid. Suihanki/rice cooker: electric appliance for cooking rice. suribachi and surikogi: grinding mortar and pestle.
Generally speaking, traditional Japanese cuisine is prepared with little cooking oil. A major exception is the deep-frying of foods. This cooking method was introduced during the Edo period due to influence from Western (formerly called nanban-ryōri ( 南蛮料理 ) ) and Chinese cuisine, [ 47 ] and became commonplace with the availability of ...
Usuba bōchō. An usuba knife. Usuba bōchō (薄刃包丁, lit. thin blade kitchen knife) is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a bevel on the front side, and have a hollow ground urasuki on the back side. Usuba characteristically have a ...
The mushikamado is a round clay pot with a removable domed clay lid and is typically found in Southern Japan. The kanji character for kamado is 竈. The kanji character may be the best name to use when searching for information about traditional unmovable kamados. Elsewhere, the word kamado has become a generic term for ceramic or unfired-clay ...
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel , or hagane , which is the same kind of steel used to make Japanese swords . [ 1 ]
Teriyaki duck. Teriyaki[a] is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. [1][2][3] Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese, Indonesian and Thai. Fish – yellowtail, marlin, skipjack tuna ...
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house.
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁, thin knife) are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. [ 1 ]
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