|
Teppanyaki
, often confused with , is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word ''teppanyaki'' is derived from ''teppan'' ( 鉄板), the metal plate on which it is cooked, and ''yaki'' ( 焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, '' okonomiyaki'', '' yakisoba'' and '' monjayaki''. The ''teppanyaki'' grills are called teppan and are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. Teppan are commonly confused with the '' hibachi'' barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the ''teppan'' is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. Origin The originator of the ''teppanyaki''-style steakhouse is believed t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Teppanyaki Chef Cooking At A Hibachi In A Japanese Steakhouse
, often confused with , is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word ''teppanyaki'' is derived from ''teppan'' ( 鉄板), the metal plate on which it is cooked, and ''yaki'' ( 焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, ''okonomiyaki'', '' yakisoba'' and ''monjayaki''. The ''teppanyaki'' grills are called teppan and are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. Teppan are commonly confused with the '' hibachi'' barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the ''teppan'' is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. Origin The originator of the ''teppanyaki''-style steakhouse is believed t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
鉄板焼き
, often confused with , is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word ''teppanyaki'' is derived from ''teppan'' ( 鉄板), the metal plate on which it is cooked, and ''yaki'' ( 焼き), which means grilled, broiled, or pan-fried. In Japan, teppanyaki refers to dishes cooked using a teppan, including steak, shrimp, ''okonomiyaki'', '' yakisoba'' and ''monjayaki''. The ''teppanyaki'' grills are called teppan and are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. Teppan are commonly confused with the '' hibachi'' barbecue grill, which is called shichirin in Japanese, and has a charcoal or gas flame and is made with an open grate design. With a solid griddle-type cook surface, the ''teppan'' is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. Origin The originator of the ''teppanyaki''-style steakhouse is believed t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Benihana
is an American restaurant company founded by Hiroaki Aoki in New York City in 1964 and currently based in Aventura, Florida. It owns or franchises 116 Japanese-influenced restaurants around the world, including its flagship Benihana Teppanyaki brand, as well as the Haru (fusion cuisine) and RA Sushi restaurants. Benihana introduced the teppanyaki (colloquially known as '' hibachi'') restaurant concept, which had originated in Japan in the late 1940s, to the United States, and later to other countries. History The company was founded in 1964 on West 56th Street in New York City by 25-year-old Hiroaki Aoki, the father of Steve Aoki and Devon Aoki. Aoki, a wrestler who had qualified for but did not attend the 1960 Summer Olympics, started the restaurant with earned from driving an ice cream truck in Harlem. The first restaurant, Benihana of Tokyo, was named for the red safflower that was the name for the coffee shop owned by his parents in Tokyo. Aoki's concept was for ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shichirin
] The ''shichirin'' (; , literally "seven wheels") is a small charcoal grill. Etymology ''Shichirin'' being a compound word made up of the characters 七 (''shichi'' or ''nana'', "seven") and 輪 (''rin'' or ''wa'', "wheel," "loop," or "ring"), its coinage can be suggested through the individual ''kanji''. A popular story links the ''"rin"'' of ''shichirin'' to the Edo period currency denomination, the one-''rin'' coin (albeit a different character, 厘). It is said that the ''shichirin'' was an affordable way to cook a meal because the amount of charcoal needed for each lighting only cost seven ''rin.'' Description The ''shichirin'' is a lightweight, compact, and easy-to-move cooking stove. Most modern ''shichirin'' are produced from rigid blocks of diatomaceous earth mined from deposits. These blocks of earth were then carved by hand or turned by machine before being fired in a kiln and affixed with metal hardware. Some ''shichirin'' are made with a double inside and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kobe Beef
is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. The meat is a delicacy, valued for its flavor, tenderness, and fatty, well- marbled texture. Kobe beef can be prepared as steak, '' sukiyaki'', ''shabu-shabu'', ''sashimi'', and '' teppanyaki''. Kobe beef is generally considered one of the three top brands (known as Sandai Wagyu, "the three big beefs"), along with Matsusaka beef and Ōmi beef or Yonezawa beef. Kobe beef is also called , ''Kōbe-gyū'' or in Japanese. History Cattle were brought to Japan from China in about the second century AD, in the Yayoi period. Until about the time of the Meiji Restoration in 1868, they were used only as draught animals, in agriculture, forestry, mining and for transport, and as a source of fertiliser. Milk consumption was unknown, and – for cultural and religious reasons – meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hibachi
The is a traditional Japanese heating device. It is a brazier which is either round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed date back to the Heian period (794 to 1185). It is filled with incombustible ash, and charcoal sits in the center of the ash. To handle the charcoal, a pair of metal chopsticks called is used, in a way similar to Western fire irons or tongs. were used for heating, not for cooking. It heats by radiation, (bibliographic dat and is too weak to warm a whole room, often disappointing foreigners who expected such power. Sometimes, people placed a over the to boil water for Japanese tea, tea. Later, by the 1900s, some cooking was also done over the . Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern. Nevertheless, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
火鉢
The is a traditional Japanese heating device. It is a brazier which is either round, cylindrical, or box-shaped, open-topped container, made from or lined with a heatproof material and designed to hold burning charcoal. It is believed date back to the Heian period (794 to 1185). It is filled with incombustible ash, and charcoal sits in the center of the ash. To handle the charcoal, a pair of metal chopsticks called is used, in a way similar to Western fire irons or tongs. were used for heating, not for cooking. It heats by radiation, (bibliographic dat and is too weak to warm a whole room, often disappointing foreigners who expected such power. Sometimes, people placed a over the to boil water for Japanese tea, tea. Later, by the 1900s, some cooking was also done over the . Traditional Japanese houses were well ventilated (or poorly sealed), so carbon monoxide poisoning or suffocation from carbon dioxide from burning charcoal were of lesser concern. Nevertheless, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flattop Grill
A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface. Flattop grills have been around for hundreds of years in various forms and evolved in a number of cultures. History The first flattop grills originated in the 19th century in Mexico and Central America for cooking corn dough. These flattop grills were made of clay. With the arrival of Spaniards, the griddles were manufactured of metal materials. Spaniards adopted these grills with the name ''plancha'', which means "metal plate". Food that is cooked ''a la plancha'' means “grilled on a metal plate”. For example, ''filetes a la plancha'' translates as “grilled beef fillets”. Description The flattop grill is a versatile platform for many cooking techniques such as sautéing, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Grill
A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Barbecue
Mongolian barbecue () is a stir fried dish that was developed by Wu Zhaonan in Taiwan in 1951. Meat and vegetables are cooked on large, round, solid iron griddles at temperatures of up to 300 °C (572 °F). Despite its name, the dish is not Mongolian and is only loosely related to barbecue. Origin Mongolian barbecue was created by the Taiwanese comedian and restaurateur Wu Zhaonan. A native of Beijing, Wu fled to Taiwan because of the Chinese Civil War, and opened a street food stall in , Taipei in 1951. He originally wanted to call the dish "Beijing barbecue", but because of political sensitivity with the city, which had just recently been designated as the capital of Communist China, he settled with "Mongolian barbecue" instead, even though it had no direct connection to Mongolia. Wu's food stall became very popular and even attracted foreign diplomats and wealthy business people despite being a cheap eatery. However, it was later destroyed by flooding caused by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean Oil
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (''Glycine max''). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. As a drying oil, processed soybean oil is also used as a base for printing inks ( soy ink) and oil paints. History Chinese records dating prior to 2000 BCE mention use of cultivated soybeans to produce edible soy oil. Ancient Chinese literature reveals that soybeans were extensively cultivated and highly valued as a use for the soybean oil production process before written records were kept. Production To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Benihana")
.jpg "Click for more on -> Soybean Oil")