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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 Kitchen 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 handle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Kitchen Knife
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 handle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tako Hiki
Tako may refer to: * Tako, Chiba, a town in Japan * Tako (band), a Yugoslav progressive rock band * ''Tako'', Japanese for octopus * Ibrahim Tako, Nigerian frontier politician * Tako hiki, a Japanese knife used to prepare sashimi * Takoyaki, a type of dumpling * "Tako", women's name commonly used in Georgia See also *Taco (other) {{disambig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Swordsmithing
Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan for forging traditionally made bladed weapons ( ''nihonto'') including ''katana'', ''wakizashi'', ''tantō'', ''yari'', ''naginata'', ''nagamaki'', ''tachi'', '' nodachi'', ''ōdachi'', ''kodachi'', and ''ya'' (arrow). Japanese sword blades were often forged with different profiles, different blade thicknesses, and varying amounts of grind. ''Wakizashi'' and ''tantō'' were not simply scaled-down ''katana'' but were often forged without a ridge (''hira-zukuri'') or other such forms which were very rare on ''katana''. Traditional methods Steel production The steel used in sword production is known as , or "jewel steel" (''tama'' – ball or jewel, ''hagane'' – steel). ''Tamahagane'' is produced from iron sand, a source of iron ore, and mainly used to make samurai swords, such as the ''katana'', and some tools. The smelting process used is different from the modern mass production of st ... [...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] |
Japanese Cutlery
Japanese may refer to: * Something from or related to Japan, an island country in East Asia * Japanese language, spoken mainly in Japan * Japanese people, the ethnic group that identifies with Japan through ancestry or culture ** Japanese diaspora, Japanese emigrants and their descendants around the world * Japanese citizens, nationals of Japan under Japanese nationality law ** Foreign-born Japanese, naturalized citizens of Japan * Japanese writing system, consisting of kanji and kana * Japanese cuisine, the food and food culture of Japan See also * List of Japanese people * * Japonica (other) * Japonicum * Japonicus * Japanese studies {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hitachi
() is a Japanese multinational corporation, multinational Conglomerate (company), conglomerate corporation headquartered in Chiyoda, Tokyo, Japan. It is the parent company of the Hitachi Group (''Hitachi Gurūpu'') and had formed part of the Nissan Group, Nissan ''zaibatsu'' and later DKB Group and Fuyo Group of companies before DKB and Fuji Bank (the core Fuyo Group company) merged into the Mizuho Financial Group. As of 2020, Hitachi conducts business ranging from Information technology, IT, including Artificial intelligence, AI, the Internet of things, Internet of Things, and big data, to infrastructure. Hitachi is listed on the Tokyo Stock Exchange and Nagoya Stock Exchange and its Tokyo listing is a constituent of the Nikkei 225 and TOPIX Core30 indices. It is ranked 38th in the 2012 Fortune Global 500 and 129th in the 2012 Forbes Global 2000. History Hitachi was founded in 1910 by electrical engineer Namihei Odaira (1874–1951) in Ibaraki Prefecture. The company's firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steel
Steel is an alloy made up of iron with added carbon to improve its strength and fracture resistance compared to other forms of iron. Many other elements may be present or added. Stainless steels that are corrosion- and oxidation-resistant typically need an additional 11% chromium. Because of its high tensile strength and low cost, steel is used in buildings, infrastructure, tools, ships, trains, cars, machines, electrical appliances, weapons, and rockets. Iron is the base metal of steel. Depending on the temperature, it can take two crystalline forms (allotropic forms): body-centred cubic and face-centred cubic. The interaction of the allotropes of iron with the alloying elements, primarily carbon, gives steel and cast iron their range of unique properties. In pure iron, the crystal structure has relatively little resistance to the iron atoms slipping past one another, and so pure iron is quite ductile, or soft and easily formed. In steel, small amounts of carbon, other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Sword
A is one of several types of traditionally made swords from Japan. Bronze swords were made as early as the Yayoi period (1000 BC – 300 AD), though most people generally refer to the curved blades made from the Heian period (794 – 1185) to the present day when speaking of "Japanese swords". There are many types of Japanese swords that differ by size, shape, field of application and method of manufacture. Some of the more commonly known types of Japanese swords are the ''katana'', ''tachi'', '' odachi'', ''wakizashi'', and ''tantō''. Classification Classification by shape and usage In modern times the most commonly known type of Japanese sword is the ''Shinogi-Zukuri'' ''katana'', which is a single-edged and usually curved longsword traditionally worn by samurai from the 15th century onwards. Western historians have said that Japanese katana were among the finest cutting weapons in world military history, for their intended use. Other types of Japanese swords include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a Japanese cuisine, Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also referred to as , or . The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with white rice, medium-grain white rice, though it can be prepared with brown rice or Short grain rice, short-grain rice. It is very often prepared with seafood, such as Squid as food, squid, eel, Japanese amberjack, yellowtail, salmon, tuna or Crab stick, imitation crab meat. Many types of sushi are Vegetarian cuisine, vegetarian. It is often served with , wasabi, and soy sauce. Daiko ... [...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] |
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 amount o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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