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Japanese Knives
A Japanese kitchen knife is a type of a 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. Most knives are referred to as or the variation ''-bōchō'' in compound words (because of rendaku) but can have other names including . There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese), blade grind (single bevel vs. double bevel), steel (stainless vs. carbon), and construction (laminated vs. monosteel). Handles Western handles have a bolster and a full or partial tang. These handles are often heavier but are smaller in volume and surface area than most Japanese handles. The scale materials are often synthetic or resin-cured wood and are non-porous. Chefs who prefer the feel of a Western handle enjoy a more hand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakka Wood
Engineered wood, also called mass timber, composite wood, man-made wood, or manufactured board, includes a range of derivative wood products which are manufactured by binding or fixing the strands, particles, fibres, or veneers or boards of wood, together with adhesives, or other methods of fixation to form composite material. The panels vary in size but can range upwards of and in the case of cross-laminated timber (CLT) can be of any thickness from a few inches to or more. These products are engineered to precise design specifications, which are tested to meet national or international standards and provide uniformity and predictability in their structural performance. Engineered wood products are used in a variety of applications, from home construction to commercial buildings to industrial products. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deba Bōchō
Deba may refer to: Geography * Deba (crater), a crater on Mars * Deba (river), a river in the Basque Country * Deba, Gipuzkoa, a town in the Basque Country * Deba, Gombe, a town in the Yamaltu/Deba Local Government Area of Gombe State, Nigeria People * Deba Prasad Das (1932–1986), Indian dancer * Deba Gupta (1911–1930), Bengali revolutionary * Deba Wieland Deba Wieland (25 March 1916 – 16 December 1992) was a left-wing German journalist. Between 1952 and 1977 she was in charge at the (East) German News Service (''Allgemeiner Deutscher Nachrichtendienst''). Life Deba Wieland was born at the h ... (1916–1992), German journalist * Bizunesh Deba (born 1987), Ethiopian long-distance runner * Melvine Deba (born 1998), French handballer Other * Deba (moth), a genus of moths of the family Crambidae * Deba bōchō, a Japanese-style kitchen knife See also * Dęba (other) * Deva (other) {{disambiguation, geo, given name, surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi Bocho
is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. "刺身" = ''sashimi'', where 刺 し = ''sashi'' (pierced, stuck) and 身 = ''mi'' (body, meat). This word dates from the Muromachi period and was possibly coined when the word " 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it is placed in slurried ice. This spiking is called the ikejime process, and the instantaneous death means that the fish's flesh contains a minimal amount ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yanagiba
''Yanagi-ba-bōchō'' (柳刃包丁, literally willow blade knife), y''anagi ba,'' or y''anagi'', is a long and thin knife used in the Japanese cuisine. It is the typical example of the ''sashimi bōchō'' (Japanese: 刺身包丁, sashimi aw fishbōchō nife used to slice fish for ''sashimi'' and '' nigiri sushi.'' When preparing ''sashimi'' and ''nigiri sushi'', the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of a ''yanagi ba'' is designed for this purpose. * Length: The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section. * Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh. * Nonstick properties: The back face (''urasuki'') is concave to easily detach the blade from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Usuba Bōchō
''Usuba bōchō'' ( 薄刃包丁, lit. thin 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 flat edge, with little or no curve, and are tall, to allow knuckle clearance when chopping on a cutting board. Usuba literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet. The ''Usuba bōchō'' is used by professionals and differs from the related Nakiri bōchō, which is preferred for home use. While the ''nakiri bōchō's'' cutting blade is sharpened from both sides, the ''usuba bōchō's'' blade is sharpened only from one side, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yanagi Ba
''Yanagi'' (柳) ("willow") can refer to: * Yanagi (surname), a Japanese surname * Yanagi missions The , or more formally the , were a series of submarine voyages undertaken by the Imperial Japanese Navy (IJN) during the Second World War, to exchange technology, skills and materials with Japan's Axis partners, principally Nazi Germany. Thes ..., a series of long-distance submarine voyages during the Second World War * Yanagi Station, a railway station of Japan's Suzuka Line * '' Yanagi ba'', a long thin knife used in Japanese cuisine * '' Salix koriyanagi'', a species of willow used for making baskets and furniture * Japanese destroyer ''Yanagi'' {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nakiri Bōchō
''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. These knives are also much thinner. While the ''deba bōchō'' is a heavy blade for easy cutting through thin bones, the blade is not suitable for chopping vegetables, as the thicker blade can break the vegetable slice. The ''nakiri bōchō'' and the ''usuba bōchō'' have a much thinner blade. This does not help with cutting small bones in fish or meat, but is useful for cutting vegetables. ''Nakiri bōchō'' are knives for home use, and sometimes have a black finished, or Kurouchi, blade. The cutting edge is angled from both sides, called '' ryōba'' in Japanese. This makes it easier to cut straight slices. '' Usuba bōchō' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santoku
The Santoku bōchō (Japanese: 三徳包丁; "three virtues" or "three uses") or Bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point. The term may refer to the wide variety of ingredients that the knife can handle: meat, fish and vegetables, or to the tasks it can perform: slicing, chopping and dicing, either interpretation indicating a multi-use, general-purpose kitchen knife. The Santoku's blade and handle are designed to work in harmony by matching the blade's width and weight to the weight of the tang and the handle. History The Santoku knife design originated in Japan, where traditionally a Gyuto knife is used to cut meat, a Nakiri knife is used to cut vegetables and a Deba knife is used to cut fish. The Santoku knife was created in the 1940s. General usage As a gener ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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