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Sashimi on a Shigaraki ware plate. Sashimi combo served on a wooden plate consists of slices of assorted fish flesh. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. [1]
Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes. [ 4 ] [ 3 ] Temaki (手巻き, hand roll ) is a cone-shaped maki sushi [ 4 ] [ 1 ] [ 2 ] [ 3 ]
Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish , but octopus , shrimp , and lobster may also be used. [ 2 ]
Cut into the ripe avocado stem to stern until you hit the seed. Repeat to cut the ’cado into quarters. Step 2: Give It a Twist
She shows us how to prepare seared salmon fillets and spring vegetables with green curry and a snap pea and asparagus salad with peanuts, crispy shallots and a sesame-chili dressing. Green Curry ...
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a traditional Japanese dish made with vinegared rice (鮨飯, sushi-meshi), typically seasoned with sugar and salt, and combined with a variety of ingredients (ねた, neta), such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked.
Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.
Cutting direction: While almost all western knives are used to push and cut, the yanagiba is used pull and cut instead. [1] The first two characteristics are particularly for yanagi-ba-bocho, and its name 'yanagi' is from long and pliant characteristics of a willow branch. The other characteristics are shared by all knives in Japanese cuisine.