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Abura Kiri
is a shallow tray used in the Japanese kitchen to place food on after deep frying. The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, as for example in ''tempura''. The ''Abura kiri'' is usually used in combination with metal ended Japanese kitchen chopsticks, a net ladle or scoop ''ami shakushi'', and a heavy frying pot '' agemono nabe''. See also *List of Japanese cooking utensils The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Knives *''Deba bōchō'': kitchen carver for meat and fish *'' Fugu hiki'', ... Japanese food preparation utensils {{Japan-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries an objective or practical meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura Nabe With Abura Kiri
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in the place of plain water makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Japan
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods like spaghetti, curry and hamburgers, have been adapted to Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in the place of plain water makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Kitchen Chopsticks
Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of China, Chinese origin that have been used as Kitchen utensil, kitchen and List of eating utensils, eating utensils in most of East Asia, East and Southeast Asia for over three millennia. They are held in the dominant hand, secured by fingers, and wielded as extensions of the hand, to pick up food. First used by the Han Chinese, Chinese, chopsticks later spread to Tibet and other parts of Asia. Chopsticks have become more accepted in connection with Asian food in the Western world, West, especially in cities with significant Asian diaspora communities. Chopsticks are smoothed, and frequently tapered. They are traditionally made of wood, bamboo, metal, ivory, and ceramics, and in modern days, increasingly available in non-traditional materials such as plastic, stainless steel, and even titanium. Chopsticks are often seen as requiring practice and skill to master to be used as an eating ute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ami Shakushi
AMI or Ami may refer to: Arts, entertainment and media *AMI-tv, a Canadian TV channel **AMI-télé, the French-language version *AMI-audio, a Canadian audio broadcast TV service *''Ami Magazine'', an Orthodox Jewish news magazine Businesses and organizations * AMI Insurance, in New Zealand * AMI Semiconductor, acquired by Onsemi * Accessible Media Inc., a Canadian media company for the visually impaired * African Minerals Limited (AMI.L) * Alternative Miss Ireland, a Dublin beauty pageant * Amazon Malaria Initiative * American Meat Institute, a trade association * American Media, Inc., now A360media, a publisher * American Megatrends Inc., a computer company * American Monetary Institute, a non-profit * American Mustache Institute, an advocacy organization * Anugerah Musik Indonesia, an annual Indonesian music award ceremony * ''Armes-Militaria-Informations'', a Belgian magazine, later Fire (magazine), ''Fire'' * ''Associació de Municipis per la Independència'' (Associati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agemono Nabe
''Agemono nabe'' (Japanese: 揚げ物鍋, literally: pot for fried things) are very thick pots used for deep frying in the Japanese kitchen. They are made usually of either cast iron or heavy brass. The thickness ensures an even temperature of the oil inside of the pot. The ''agemono nabe'' is usually used in combination with metal-ended Japanese kitchen chopsticks, a net ladle or scoop ''ami shakushi'', and a tool to drain the oil after frying '' abura kiri''. See also * List of Japanese cooking utensils The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Knives *''Deba bōchō'': kitchen carver for meat and fish *'' Fugu hiki'', ... References {{reflist Japanese food preparation utensils ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Japanese Cooking Utensils
The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of general cooking tools see the list of food preparation utensils. Knives *''Deba bōchō'': kitchen carver for meat and fish *'' Fugu hiki'', ''Tako hiki'', and ''yanagi ba'': ''sashimi'' slicers *'' Nakiri bocho'' and '' usuba bocho'': vegetable knives for vegetables *'' Oroshi hocho'' and '' hancho hocho'': extremely long knives to fillet tuna *''Santoku'': general purpose knife influenced by European styles *''Udon kiri'' and '' soba kiri'': knife to make udon and soba *'' Unagisaki hocho'': eel knife Pots, pans, and bowls *''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 ''s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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