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Teppanyaki
, often called in the United States and Canada, is a post-World War II style of Japanese cuisine that uses an iron griddle to cook food. The word is derived from , the metal plate on which it is cooked, and , which means grilled, broiled, or pan-fried. In Japan, refers to dishes cooked using a , including steak, shrimp, , , and . are typically propane-heated, flat-surfaced, and are widely used to cook food in front of guests at restaurants. They are commonly confused with the barbecue grill, which is called 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 is capable of cooking small or semisolid ingredients such as rice, egg and finely chopped vegetables. Origin The originator of the -style steakhouse is believed to be Shigeji Fujioka of the Japanese restaurant chain Misono. The restaurant claims to be the first to introduce the concept of cooking Western-influenced food on a in Japan, in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Mongolian Barbecue
Mongolian barbecue () is a method of preparing Stir frying, stir-fried noodle dishes. Despite its name, the dish is not Mongolian cuisine, Mongolian, nor was it influenced by Mongolian cuisine. It was developed in Taiwan by a waishengren during the 1950s. Furthermore, it is also unrelated to actual barbecue traditions (such as American barbecue, American or Korean barbecue), since it is not cooked on a perforated grill above the smoke of an open flame, but rather a specialized flatiron grill. The kind of grill used to cook it is in the shape of a circle, and an upside-down wok was, in 1979, used to cook the dish in Taiwanese establishments. It has more in common with Teppanyaki. Origin Mongolian barbecue was created by Taiwanese comedian and restaurateur Wu Zhaonan, who fled to Taiwan after the outbreak of the Chinese Civil War, and opened a street food stall in , Downtown Taipei in 1951. While he initially wished to name the dish "Peking barbecue" after his hometown, due to p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Okonomiyaki
is a Japanese ''teppanyaki'' 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. It is also called by an abbreviated name, "okonomi", where the is a politeness prefix and means 'favorite'. A liquid-based ''okonomiyaki'', popular in Tokyo, is called '' monjayaki'' (also wri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
火鉢
The is a traditional Japanese heating device. It is a brazier which is a 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 dates back to the Heian period (794 to 1185). They are filled with incombustible ash with charcoal sitting 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 originally used for heating, not for cooking. It heats by radiation, (bibliographic data and is too weak to warm a whole room. 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, such risks do exist, and proper handling ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hibachi
The is a traditional Japanese heating device. It is a brazier which is a 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 dates back to the Heian period (794 to 1185). They are filled with incombustible ash with charcoal sitting 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 originally used for heating, not for cooking. It heats by radiation, (bibliographic data and is too weak to warm a whole room. 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, such risks do exist, and proper handli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Benihana
is a chain of Japanese restaurants. Originally founded by Yunosuke Aoki as a cafe in Tokyo in 1945, Benihana spread to the United States in 1964 when his son Hiroaki "Rocky" Aoki opened its first restaurant in New York City. Benihana Inc., based in Aventura, Florida, owns 68 Japanese teppanyaki restaurants, including its flagship Benihana Teppanyaki brand, and 12 more franchises in the United States, Caribbean and Central and South America. Additionally, it owns one Samurai restaurant and 19 RA Sushi restaurants in the United States. It is one of the largest Asian restaurant chains in the United States by sales. Benihana was acquired by One Group, parent company of the STK and Kona Grill chains, in February 2024 for $365 million. Benihana introduced the teppanyaki restaurant concept which originated in Japan in the late 1940s to the United States, and later to other countries. The original Benihana location in Tokyo is part of Benihana Inc. (株式会社 紅花), a Japanese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Griddle
A griddle, in the UK also called a girdle, is a cooking device consisting mainly of a broad, usually flat cooking surface. Nowadays it can be either a movable metal pan- or plate-like utensil, a flat heated cooking surface built onto a stove as a kitchen range, or a compact cooking machine with its own heating system attached to an integrated griddle acting as a cooktop. A traditional griddle can either be a brick slab or tablet, or a flat or curved metal disc, while in industrialized countries, a griddle is most commonly a flat metal plate. A griddle can have both residential and commercial applications and can be heated directly or indirectly. The heating can be supplied either by a flame fuelled by wood, coal or gas; or by electrical elements. Commercial griddles run on electricity, natural gas or propane. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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, toas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Yakisoba
(, , ) is a Japanese noodle Stir frying, stir-fried dish. Usually, soba noodles are made from buckwheat flour, but soba in are Chinese-style noodles () made from wheat flour, typically flavored with a condiment similar to Worcestershire sauce. The dish first appeared in food stalls in Japan around the 1930s. Preparation is prepared by frying ramen-style wheat noodles with bite-sized pork and finely chopped vegetables like cabbage, onions, bean sprouts, and carrots. It is then flavored with Worcestershire sauce#Japan, Japanese-style Worcestershire sauce, salt, and pepper. It can be served with a variety of Garnish (food), garnishes, such as ''aonori'' (seaweed powder), ''beni shōga'' (shredded pickled ginger), ''katsuobushi'' (bonito fish flakes), or Mayonnaise#Japan, Japanese-style mayonnaise. Serving can be served on a plate either as a main dish or a side dish. In Japan, noodles piled into a bun sliced down the middle and garnished with mayonnaise and shreds of red pic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Monjayaki
is a type of Japanese pan-fried batter (cooking), batter, popular in the Kantō region, similar to okonomiyaki, but using different liquid ingredients. Ingredients Like okonomiyaki, the base of monjayaki is wheat flour and cabbage, with additional ingredients like meat, seafood or mentaiko added according to the diner's preference. However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki. The ingredients are finely chopped and mixed into the batter before frying. The consistency of cooked monjayaki is comparable to melted cheese. Diners eat directly from the grill using a small spatula. Monjayaki diners also participate in the cooking by spreading raw monja on the grill so that crispy bits form and caramelize. Many monjayaki restaurants can be found in the Tsukishima district of Tokyo where the dish is said to have originated. Most of these restaurants also serve regular okonomiyaki. See also * Japanese cuisine * Teppanya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Wagyu
Wagyu (, Hepburn romanization, Hepburn: ''wagyū'', ) is the collective name for the four principal List of Japanese cattle breeds, Japanese breeds of beef cattle. All wagyū cattle originate from early twentieth-century cross-breeding between native Japanese cattle and imported stock, mostly from Europe. Wagyu beef is among the most expensive meats in the world. It features Marbled meat, marbling, meaning that streaks of fat exist within the red meat that make it Meat tenderness, tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin. In several Prefectures of Japan, Japanese prefectures, Wagyu beef is shipped with an area name; examples include Matsusaka beef, Kobe beef from the Japanese Black#Tajima cattle, Tajima cattle, Yonezawa beef and Ōmi beef. In recent years, Wagyu beef has increased in fat percentage due to a decrease in grazing and an increase in the use of Animal feed, feed, resulting in larger, fattier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
