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Makiyakinabe
are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō. Etymology Several names are used to refer to the pan, such as , , and . Occasionally, the implement is simply referred to as a Japanese omelette pan. The term derives from the Japanese words , meaning "roll", , which is an umbrella term for "cooking over heat", and , which means "pan". The terms and both refer to the rolled omelettes that are typically made with the pan, with meaning "implement" in the former phrase. Design and use The rectangular shape of the pan facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled. Most profession ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Makiyakinabe
are square or rectangular cooking pans used to make Japanese-style rolled omelettes (). The pans are commonly made from metals such as copper and tin, and can also be coated with a non-stick surface. Dimensions and proportions of the pan vary among regions of Japan, but it is always rectangular. Rolled omelettes made with are commonly used as a side dish in sushi and bentō. Etymology Several names are used to refer to the pan, such as , , and . Occasionally, the implement is simply referred to as a Japanese omelette pan. The term derives from the Japanese words , meaning "roll", , which is an umbrella term for "cooking over heat", and , which means "pan". The terms and both refer to the rolled omelettes that are typically made with the pan, with meaning "implement" in the former phrase. Design and use The rectangular shape of the pan facilitates a constant diameter over the length of the omelette, giving the omelette its bar-like shape once rolled. Most profession ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelettes
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamagoyaki
is a type of Japanese omelette which is made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a ''makiyakinabe'' or ''tamagoyakiki''. Preparation There are several types of tamagoyaki. It is made by combining eggs, sugar, and soy sauce. Additionally, sake and mirin are used in some recipes. Alternative versions include "''dashimaki tamago''" which adds dashi to the egg mix, a stock of dried bonito and kelp, or a version including a mix of shrimp puree, grated mountain yam, sake, and egg, turned into a custard-like cake. Serving options In Japan, tamagoyaki is commonly served as a breakfast dish. Sushi Tamagoyaki is served around the world in the form of nigiri, and also appears in many types of sushi rolls. In the days when most sushi establishments made their own tamagoyaki, known as ''gyoku'' in sushi parlance, connoisseur customers would order the tamago sushi prior to starting their meal to assess ... [...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'' an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chirashizushi
is a 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 medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a 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 medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigirizushi
is a 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 medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Many types of sushi are vegetarian. It is often served with , wasabi, and soy sauce. Daikon radish or are popular garnishes for the dish. Sushi is sometimes confused with sashimi, a similar dis ... [...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 conse ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails ( abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukiji Market
is a major tourist attraction for both domestic and overseas visitors in Tokyo. The area contains retail markets, restaurants, and associated restaurant supply stores. Before 2018, it was the largest wholesale fish and seafood market in the world. The market opened on 11 February 1935 as a replacement for an older market that was destroyed in the 1923 Great Kantō earthquake. It was closed on 6 October 2018, with wholesale operations moving to the new Toyosu Market. Located in Tsukiji in central Tokyo between the Sumida River and the upmarket Ginza shopping district, the inner wholesale market was only open to the trade and did not allow access to visitors. The market is supervised by the of the Tokyo Metropolitan Bureau of Industrial and Labor Affairs. Location The market is located near the Tsukijishijō Station on the Toei Ōedo Line and Tsukiji Station on the Tokyo Metro Hibiya Line. There were two distinct sections of the market as a whole, but after the tra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kodansha USA
Kodansha USA Publishing, LLC is a publishing company based in New York, USA, and a subsidiary of Japan's largest publishing company Kodansha. Established in July 2008, Kodansha USA publishes books relating to Japan, Japanese culture, and manga, the latter under their Kodansha Manga imprint (formerly Kodansha Comics). In 2020, Kodansha announced that it had consolidated Kodansha Advanced Media and Vertical into Kodansha USA Publishing, with Kodansha Advanced Media general manager Alvin Lu becoming the President and CEO of Kodansha USA Publishing. On March 9, 2021, Kodansha USA Publishing announced it had rebranded and relaunched its website, and unified Kodansha Comics, Kodansha USA International, and Vertical under the Kodansha name, and Kodansha Comics being renamed Kodansha Manga. Kodansha Comics Kodansha Comics is an imprint of Kodansha USA Publishing who are responsible for the localization and publication of Kodansha manga. Established in 2009, the imprint was established ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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