|
Shamoji
A or rice paddle is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, and to mix vinegar into the rice for sushi. ''Shamoji'' are traditionally made from bamboo, wood, or lacquer, and nowadays often from plastic. The ''shamoji'' is dipped in water frequently during use to prevent rice from sticking to it. Some expensive plastic ''shamoji'' have non-stick surfaces. Metal is rarely used, as this is more likely to cut rice grains or to damage the ''hangiri'' wooden tub traditionally used for mixing. It is said to have been first devised by a monk on Itsukushima, Hiroshima Prefecture. The word is an example of nyōbō kotoba, being derived from the first part of , plus the suffix. Modern rice cookers may include a ''shamoji'' in the box, usually made of white plastic. ''Shamoji'' are also used to crush vegetables, such as garlic and cucumbers, as cleavers are used in Western cuisine. The ''shamoji'' has also been a symbol of unity betwee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shamoji
A or rice paddle is a large flat spoon used in East Asian cuisine. It is used to stir and to serve rice, and to mix vinegar into the rice for sushi. ''Shamoji'' are traditionally made from bamboo, wood, or lacquer, and nowadays often from plastic. The ''shamoji'' is dipped in water frequently during use to prevent rice from sticking to it. Some expensive plastic ''shamoji'' have non-stick surfaces. Metal is rarely used, as this is more likely to cut rice grains or to damage the ''hangiri'' wooden tub traditionally used for mixing. It is said to have been first devised by a monk on Itsukushima, Hiroshima Prefecture. The word is an example of nyōbō kotoba, being derived from the first part of , plus the suffix. Modern rice cookers may include a ''shamoji'' in the box, usually made of white plastic. ''Shamoji'' are also used to crush vegetables, such as garlic and cucumbers, as cleavers are used in Western cuisine. The ''shamoji'' has also been a symbol of unity betwee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Itsukushima
is an island in the western part of the Inland Sea of Japan, located in the northwest of Hiroshima Bay. It is popularly known as , which in Japanese means "Shrine Island". The island is one of Hayashi Gahō's Three Views of Japan specified in 1643. Itsukushima is part of the city of Hatsukaichi in Hiroshima Prefecture. The island was part of the former town of Miyajima before the 2005 merger with Hatsukaichi. Itsukushima is famous for the Itsukushima Shrine, a UNESCO World Heritage Site.Itsukushima Shinto Shrine UNESCO According to records, the shrine was established in the time of . The warrior-courtier |
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] |
Nyōbō Kotoba
was a cant that was originally used by Japanese court ladies during the Muromachi era, and subsequently spread and came to be thought of as a general women's language. It consisted primarily of a special vocabulary of words for food, clothing, and other household items. Many of the created words were descriptions of the thing they were naming, whether that was a description of a characteristic, shape, color, or usage. Many nyōbō kotoba words were formed by adding the prefix ''o-'', which indicates politeness, or by dropping part of a word and adding ''-moji'', meaning "character, letter". Some nyōbō kotoba words passed into general usage, and are today part of the standard Japanese language. Examples See also * Gender differences in spoken Japanese * Japanese honorifics The Japanese language makes use of a system of honorific speech, called , which includes honorific suffixes and prefixes when referring to others in a conversation. Suffixes are often gender-specific ... [...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] |
: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] |
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] |
Cleaver (knife)
A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and slashing through thick pieces of meat. The knife's broad side can also be used for crushing in food preparation (such as garlic) and can also be used to scoop up chopped items. Tools described as cleavers have been in use since the Acheulean period. "Cleaver" was commonly spelled ''clever'' in the late 17th century. Design In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat, dense cartilage, bone, and the cutting board below. This resilience is accomplished by using a softer, tougher steel and a thicker blade, because a harder steel or thinner blade might fracture or buckle under hard use. In use, it is swung like a meat tenderizer or hammer the knife's design relies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ladle (spoon)
A ladle is a type of cooking implement used for soup, stew, or other foods. Although designs vary, a typical ladle has a long handle terminating in a deep bowl, frequently with the bowl oriented at an angle to the handle to facilitate lifting liquid out of a pot or other vessel and conveying it to a bowl. Some ladles involve a point on the side of the basin to allow for finer stream when pouring the liquid; however, this can create difficulty for left handed users, as it is easier to pour towards oneself. Thus, many of these ladles feature such pinches on both sides. In modern times ladles are usually made of the same stainless steel alloys as other kitchen utensils; however, they can be made of aluminium, silver, plastics, melamine resin, wood, bamboo or other materials. Ladles are made in a variety of sizes depending upon use; for example, the smaller sizes of less than in length are used for sauces or condiments, while extra large sizes of more than in length are used for so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lacquer
Lacquer is a type of hard and usually shiny coating or finish applied to materials such as wood or metal. It is most often made from resin extracted from trees and waxes and has been in use since antiquity. Asian lacquerware, which may be called "true lacquer", are objects coated with the treated, dyed and dried sap of ''Toxicodendron vernicifluum'' or related trees, applied in several coats to a base that is usually wood. This dries to a very hard and smooth surface layer which is durable, waterproof, and attractive in feel and look. Asian lacquer is sometimes painted with pictures, inlaid with shell and other materials, or carved, as well as dusted with gold and given other further decorative treatments. In modern techniques, lacquer means a range of clear or pigmented coatings that dry by solvent evaporation to produce a hard, durable finish. The finish can be of any sheen level from ultra matte to high gloss, and it can be further polished as required. Lacquer finishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
