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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] |
Wasabi
Wasabi (Japanese: , , or , ; ''Eutrema japonicum'' or ''Wasabia japonica'') or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan and the Russian Far East including Sakhalin, also the Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan. It is grown for its rhizomes which are ground into a paste as a pungent condiment for ''sushi'' and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. However, most common wasabi flavorings are ersatz, and are made of horseradish and food coloring. The two main cultivars in the marketplace are ''E. japonicum'' 'Daruma' and 'Mazuma', but there are many others. The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-sp ... [...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] |
Dermal Denticle
A fish scale is a small rigid plate that grows out of the skin of a fish. The skin of most jawed fishes is covered with these protective scales, which can also provide effective camouflage through the use of reflection and colouration, as well as possible hydrodynamic advantages. The term ''scale'' derives from the Old French , meaning a shell pod or husk. Scales vary enormously in size, shape, structure, and extent, ranging from strong and rigid armour plates in fishes such as shrimpfishes and boxfishes, to microscopic or absent in fishes such as eels and anglerfishes. The morphology of a scale can be used to identify the species of fish it came from. Scales originated within the jawless ostracoderms, ancestors to all jawed fishes today. Most bony fishes are covered with the cycloid scales of salmon and carp, or the ctenoid scales of perch, or the ganoid scales of sturgeons and gars. Cartilaginous fishes (sharks and rays) are covered with placoid scales. Some species ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
Grater
A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces. Uses Food preparation Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of foods. They are commonly used to grate vegetables, cheese and lemon or orange peel (to create zest), spices, such as ginger and nutmeg, and can also be used to grate other soft foods. They are commonly used in the preparation of toasted cheese, Welsh rarebit, egg salad, and dishes which contain cheese sauce such as macaroni and cheese, cauliflower cheese. In Slavic cuisine, graters are commonly used to grate potatoes for preparation of dishes, including draniki, bramborak or potato babka. In tropical countries graters are also used to grate coconut meat. In the Indian subcontinent, the grater is used for preparation of a popular dessert, Gajar Ka Halwa. Graters produce shreds that are thinner at the ends than the middle. This allow ... [...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] |
Sandpaper
upright=1.35, Sheets of sandpaper with different grit sizes (40 (coarse), 80, 150, 240, 600 (fine)). Sandpaper and glasspaper are names used for a type of coated abrasive that consists of sheets of paper or cloth with abrasive material glued to one face. There are many varieties of sandpaper, with variations in the paper or backing, the material used for the grit, grit size, and the bond. In the modern manufacture of these products, sand and glass have been replaced by other abrasives such as aluminium oxide or silicon carbide. It is common to use the name of the abrasive when describing the paper, e.g. "aluminium oxide paper", or "silicon carbide paper". Sandpaper is produced in a range of grit sizes and is used to remove material from surfaces, whether to make them smoother (for example, in painting and wood finishing), to remove a layer of material (such as old paint), or sometimes to make the surface rougher (for example, as a preparation for gluing). The grit size of san ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ... and a folk medicine. It is a herbaceous perennial plant, perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family (taxonomy), family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients, but is not harvested. Names In culinary contexts, ''daikon'' ( ja, 大根, lit=big root) or are the most common names in all forms of English. British India, Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe #Varieties, regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
