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Katsuobushi Kezuriki
A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna (). The technique used to prepare the cooking ingredient is pulling and pushing a block of across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, called , are boiled with to make . Smaller, thinner shavings, called , are used as a flavoring and as a topping for many Japanese dishes, such as . Today, many Japanese households no longer use the , opting instead to buy packages of already-shaved or at supermarkets. See also *Mandoline file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi Kezuriki
A is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave , dried blocks of skipjack tuna (). The technique used to prepare the cooking ingredient is pulling and pushing a block of across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. The shavings are a staple of Japanese cuisine. Larger, thicker shavings, called , are boiled with to make . Smaller, thinner shavings, called , are used as a flavoring and as a topping for many Japanese dishes, such as . Today, many Japanese households no longer use the , opting instead to buy packages of already-shaved or at supermarkets. See also *Mandoline file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plane (tool)
A hand plane is a tool for shaping wood using muscle power to force the cutting blade over the wood surface. Some rotary power planers are motorized power tools used for the same types of larger tasks, but are unsuitable for fine-scale planing, where a miniature hand plane is used. Generally, all planes are used to flatten, reduce the thickness of, and impart a smooth surface to a rough piece of lumber or timber. Planing is also used to produce horizontal, vertical, or inclined flat surfaces on workpieces usually too large for shaping, where the integrity of the whole requires the same smooth surface. Special types of planes are designed to cut joints or decorative mouldings. Hand planes are generally the combination of a cutting edge, such as a sharpened metal plate, attached to a firm body, that when moved over a wood surface, take up relatively uniform shavings, by nature of the body riding on the 'high spots' in the wood, and also by providing a relatively constant angle t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandoline
file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting Julienning, juliennes; with suitable attachments, it can make crinkle-cuts. Design A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Katsuobushi
is simmered, smoked and fermented skipjack tuna (''Katsuwonus pelamis'', sometimes referred to as bonito). It is also known as bonito flakes. ''Katsuobushi'' or similarly prepared fish is also known as . Shaved ''katsuobushi'' and dried kelp—''kombu''—are the main ingredients of ''dashi'', a broth that forms the basis of many soups (such as miso) and sauces (e.g., ''soba no tsukejiru'') in Japanese cuisine. ''Katsuobushi''s distinct umami taste comes from its high inosinic acid content. Traditionally made ''katsuobushi'', known as ''karebushi'', is deliberately fermented with ''Aspergillus glaucus'' fungus in order to reduce moisture. ''Katsuobushi'' has also been shown to impart "kokumi" (i.e. enhances flavor). Traditional production process The fish is beheaded, gutted, and filleted, with the fatty belly, which does not lend well to being preserved, trimmed off. The fillets are then arranged in a basket and simmered just below boiling for an hour to an hour and a h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skipjack Tuna
The skipjack tuna (''Katsuwonus pelamis'') is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the balaya (Sri Lanka), bakulan/kayu (North Borneo), tongkol/aya (Malay Peninsula/Indonesia), aku (Hawaii), cakalang (Indonesia), katsuo, arctic bonito, mushmouth, oceanic bonito, striped tuna or victor fish. It grows up to 1 m (3 ft) in length. It is a cosmopolitan pelagic fish found in tropical and warm-temperate waters. It is a very important species for fisheries. Description It is a streamlined, fast-swimming pelagic fish, common in tropical waters throughout the world, where it inhabits surface waters in large shoals (up to 50,000 fish), feeding on fish, crustaceans, cephalopods, and mollusks. It is an important prey species for sharks and large pelagic fishes and is often used as live bait when fishing for marlin. It has no scales, except on the lateral line and the corselet (a band of large, thick scales forming a circle around 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 Japanes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombu
''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), * ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), * ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l * ''Saccharina japonica'' var. ''ochotensis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and ''kezurikatsuo'' (shavings of '' katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okonomiyaki
is a Japanese savory pancake dish consisting of wheat flour batter and other ingredients (mixed, or as toppings) cooked on a '' teppan'' (flat griddle). Common additions include cabbage, meat, and seafood, and toppings include ''okonomiyaki'' sauce (made with Worcestershire sauce), ''aonori'' (dried seaweed flakes), '' katsuobushi'' (bonito flakes), Japanese mayonnaise, and pickled ginger. ''Okonomiyaki'' is mainly associated with two distinct variants from Hiroshima or the Kansai region of Japan, but is widely available throughout the country, with toppings and batters varying by area. The name is derived from the word , meaning "how you like" or "what you like", and , meaning "grilled". It is an example of ( in the Kansai dialect), or flour-based Japanese cuisine. A liquid-based ''okonomiyaki'', popular in Tokyo, is called ''monjayaki''. Outside of Japan, it can also be found served in Manila, Taipei, Bangkok, and Jakarta by street vendors. History A thin crêpe-li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandoline
file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting Julienning, juliennes; with suitable attachments, it can make crinkle-cuts. Design A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oroshigane
, also known as , are graters used in Japanese cooking. differ significantly from Western-style graters, as they produce a much finer grating. Traditionally, these graters were tin-coated copper plates with many small spikes gouged out of the metal, but no actual perforations through the metal. These graters are still considered the best and are used by professional chefs. For preparing wasabi and , graters with the surface made from shark skin were exclusively used. These have an even finer grating surface than a metal one; much closer to a sanding paper. However, nowadays non-professional cooks usually use much less expensive graters made from other metals, plastic, or ceramics. A modern variation of these graters also has perforations and may come with a matching box so that the grated material drops through the grater into the box. There are two versions of the grater in common use with different coarseness. The coarse grater is used to grate and similar foodstuffs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
