Urokotori
{{Italic title, reason= :Japanese words and phrases A ''urokotori'' (Japanese: 鱗取 or うろことり, literally: Scale Remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Alternatively, it is possible to remove the scales with a knife, but this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's own hand. The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales. 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 ...
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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 ...
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Urokotori
{{Italic title, reason= :Japanese words and phrases A ''urokotori'' (Japanese: 鱗取 or うろことり, literally: Scale Remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. Alternatively, it is possible to remove the scales with a knife, but this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's own hand. The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales. 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 ...
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: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 ...

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 ...
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Scale (anatomy)
In most biological nomenclature, a scale ( grc, λεπίς, lepís; la, squāma) is a small rigid plate that grows out of an animal's skin to provide protection. In lepidopteran (butterfly and moth) species, scales are plates on the surface of the insect wing, and provide coloration. Scales are quite common and have evolved multiple times through convergent evolution, with varying structure and function. Scales are generally classified as part of an organism's integumentary system. There are various types of scales according to shape and to class of animal. Fish scales File:Ganoid scales.png, Ganoid scales on a carboniferous fish ''Amblypterus striatus'' File:Denticules cutanés du requin citron Negaprion brevirostris vus au microscope électronique à balayage.jpg, Placoid scales on a lemon shark (''Negaprion brevirostris'') File:RutilusRutilusScalesLateralLine.JPG, Cycloid scales on a common roach (''Rutilus rutilus'') Fish scales are dermally derived, specifically i ...
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