|
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] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour. In Japan, soba noodles can be found in a variety of settings, from "fast food" places to expensive specialty restaurants. Markets sell dried noodles and '' men-tsuyu'', or instant noodle broth, to make home preparation easy. A wide variety of dishes, both hot for winter and cold for summer, uses these noodles. The amino acid balance of the protein in buckwheat, and therefore in soba, is well matched to the needs of humans and can complement the amino acid deficiencies of other staples such as rice and wheat (see protein combining). The tradition of eating soba arose in the Edo period. History of soba in Japan, development of eateries The tradition of eating soba originates from the Tokugawa period, also called the Edo period, from 1603 to 1868. In the Tokugawa period, eve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suribachi And Surikogi
''Suribachi'' () and ''Surikogi'' () are a Japanese mortar and pestle. These mortars are used in Japanese cooking to crush different ingredients such as sesame seeds. The ''suribachi'' is a pottery bowl, glazed on the outside and with a rough pattern called ''kushi-no-me'' on the unglazed inside. This surface is somewhat similar to the surface of the ''oroshigane'' (grater). The ''surikogi'' pestle is made from wood to avoid excessive wear on the ''suribachi''. Traditionally, the wood from the sanshō tree (Japanese prickly ash) was used, which adds a slight flavor to the food, although nowadays other woods are more common. The bowls have a diameter from 10 cm to 30 cm. To use the ''suribachi'' the bowl is set on a non-slip surface, such as a rubber mat or a damp towel, and the ''surikogi'' is used to grind the material. Recently, plastic versions of the ''suribachi'' have also become popular, but they have a much shorter lifespan. The ''suribachi'' and ''surikogi' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Cooker
A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and other components, and may be multipurpose. Naming The term ''rice cooker'' formerly applied to non-automated dedicated rice-cooking utensils, which have an ancient history (a ceramic rice steamer dated to 1250 BC is on display in the British Museum). It now applies mostly to automated cookers. Electric rice cookers were developed in Japan, where they are known as '' suihanki'' (炊飯器, literally, "boil-rice-device"). Principle of operation A basic rice cooker has a main body (pot), an inner cooking container which holds the rice, an electric heating element, and a thermostat. The bowl is filled with rice and water and heated at full power; the water reaches and stays at b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otoshi Buta
''Otoshi buta'' (, literally: drop-lid) are Japanese-style drop-lids for use in Japanese cooking. These round lids float on top of the liquid in a pot while simmering foods. They ensure that the heat is evenly distributed and reduce the tendency of liquid to boil with large bubbles. This reduces the mechanical stress on the food and keeps fragile ingredients in their original shape. Otoshi buta are almost always made from wood, so they have to be soaked in water for a few minutes before use to avoid absorbing the flavor of the dish and disturbing the flavor of the next dish cooked using the ''otoshi buta''. After use, the ''otoshi buta'' is washed and dried completely before storing. Though it depends on the recipe and food being cooked, ''otoshi buta'' may be substituted with a sheet of tough cooking paper or aluminum foil. See also *List of Japanese cooking utensils The following items are common Japanese cooking tools used in preparing Japanese cuisine. For a list of genera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seiro (steamer)
Bamboo steamers, called ''zhēnglóng'' () in Chinese,it originated in Han Dynasty． The most famous kind of bamboo steamers are used in Chinese cuisine and date back to 5,000 years in Southern China. They are produced by removing the skin from the bamboo, soaking it in water, shaping it into a circle, and hammering it in with nails. The base is made up of woven bamboo strips, and production can take anywhere from 15 minutes to several hours depending on its size. Bamboo steamers have become prominent to the Western world for its role in cooking and serving dim sum, particularly during the practice of ''yum cha''. They are designed to be stacked on top of each other so that the steam can cook many different servings simultaneously, as well as fit on the table (often on a Lazy Susan) while being served. In recent years, alternatives to the traditional bamboo material have been developed, including silicone.{{cite news , last1=Chan , first1=Candy , title=Humble bamboo basket tak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushiki
Bamboo steamers, called ''zhēnglóng'' () in Chinese,it originated in Han Dynasty． The most famous kind of bamboo steamers are used in Chinese cuisine and date back to 5,000 years in Southern China. They are produced by removing the skin from the bamboo, soaking it in water, shaping it into a circle, and hammering it in with nails. The base is made up of woven bamboo strips, and production can take anywhere from 15 minutes to several hours depending on its size. Bamboo steamers have become prominent to the Western world for its role in cooking and serving dim sum, particularly during the practice of ''yum cha''. They are designed to be stacked on top of each other so that the steam can cook many different servings simultaneously, as well as fit on the table (often on a Lazy Susan) while being served. In recent years, alternatives to the traditional bamboo material have been developed, including silicone.{{cite news , last1=Chan , first1=Candy , title=Humble bamboo basket takes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamagoyaki
is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of tamagoyaki. It is made by combining eggs, sugar, and soy sauce. Additionally, sake and mirin are used in some recipes. Alternative versions include "''dashimaki tamago''" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake. Serving options In Japan, tamagoyaki is commonly served as a breakfast dish. Sushi Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as ''gyoku'' in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makiyakinabe
are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō. Etymology Several names are used to refer to the pan, such as , , and . Occasionally, the implement is simply referred to as a Japanese omelette pan. The term derives from the Japanese words , meaning "roll", , which is an umbrella term for "cooking over heat", and , which means "pan". The terms and both refer to the rolled omelettes that are typically made with the pan, with meaning "implement" in the former phrase. Design and use The rectangular shape of the pan facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled. Most professional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hangiri
In Japanese cuisine, a , also known a sushi oke, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi. Traditional ''hangiri'' are made from cypress wood bound with two copper bands. They range in diameter from about for use at home, to for use in a restaurant. A ''shamoji'' wooden paddle is used with a ''hangiri'' to dress and to cool the rice. After cooking, the rice is transferred to the ''hangiri'' where it is tossed with a dressing made of rice vinegar Rice vinegar is a vinegar made from fermented rice in East Asia (China, Japan and Korea), as well as in Vietnam in Southeast Asia. It is used as a seasoning, dressing, and dipping in many dishes, including sushi, jiaozi, and banchans. Some of its ..., sugar, and salt. When the mixing is complete, it is covered with a cloth and allowed to cool. A typical ''hangiri'' may cost two or three times as much as an expensive steel cooking pot. References {{Sushi Japanese food pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donabe
''Donabe'' (Japanese: wikt:土鍋, 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Cuisine of Japan, Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various ''nabemono'' dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by Cun (unit), ''sun'', one of the Japanese units of measurement#Length, Japanese units of measurement. The ''donabe'' is usually glazed on the inside and porous on the outside. While the material is similar to earthenware or stoneware, donabe can be used over an open flame as well as in an oven if three precautions are taken. First, the outside of the donabe should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot. Secondly, the pot should be heated gradually to reduce the possibility of cracks due to heat stress. Thi ... [...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] |
.jpg "Click for more on -> Makiyakinabe")