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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; Takoyaki pan: frying pan for takoyaki
Agemono nabe (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. [1] They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot.
Sufuria – a flat based, deep sided, lipped and handleless cooking pot or container. [35] [36] It is ubiquitous in Kenya, Tanzania and other Great Lakes nations. [37] Tajine – a North African Berber dish which is named after the earthenware pot in which it is cooked. Tangia – an urn-shaped terra cotta cooking vessel [38]
Third, the pot should never be left over the flame while empty. Donabe is a traditional cooking vessel. [4] [5] It is made from a clay that is porous and coarse. [4] [5]: 7 In the area around Iga, Iga-yaki (Iga-style) donabe, have been made since 1832; [5]: xiii Iga-yaki pottery in general dates back to the 7th century and is highly valued.
Deep-fried insects for human consumption sold at food stall in Bangkok, Thailand. Japanese tempura is a popular deep-fried food [42] that generally consists of battered and fried seafood and vegetables. Japanese deep-fried dishes, or Agemono, include other styles besides tempura, such as Karaage, Korokke, Kushikatsu, and Tonkatsu.
Tempura (天ぷら): deep-fried vegetables or seafood in a light, distinctive batter. Kakiage (かき揚げ) Tonkatsu (豚カツ): deep-fried breaded cutlet of pork (chicken versions are called chicken katsu). Furai (フライ): deep-fried breaded seafood and vegetables; Agedashi dōfu (揚げ出し豆腐): cubes of deep-fried silken tofu ...
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