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Hibachi Style Grill
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] |
:Category:Japanese Words And Phrases ...
{{Commons Words and phrases by language Words Words Words A word is a basic element of language that carries 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 consensus among linguists on its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbon Monoxide Poisoning
Carbon monoxide poisoning typically occurs from breathing in carbon monoxide (CO) at excessive levels. Symptoms are often described as " flu-like" and commonly include headache, dizziness, weakness, vomiting, chest pain, and confusion. Large exposures can result in loss of consciousness, arrhythmias, seizures, or death. The classically described "cherry red skin" rarely occurs. Long-term complications may include chronic fatigue, trouble with memory, and movement problems. CO is a colorless and odorless gas which is initially non-irritating. It is produced during incomplete burning of organic matter. This can occur from motor vehicles, heaters, or cooking equipment that run on carbon-based fuels. Carbon monoxide primarily causes adverse effects by combining with hemoglobin to form carboxyhemoglobin (symbol COHb or HbCO) preventing the blood from carrying oxygen and expelling carbon dioxide as carbaminohemoglobin. Additionally, many other hemoproteins such as myoglob ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kotatsu
A is a low, wooden table frame covered by a ''futon'', or heavy blanket, upon which a table top sits. Underneath is a heat source, formerly a charcoal brazier but now Electricity, electric, often built into the table itself. ''Kotatsu'' are used almost exclusively in Japan, although #Other countries, similar devices for the same purpose of heating are used elsewhere, e.g. the Spanish Brasero (heater), ''brasero'' or Iranian ''korsi''. History The history of the ''kotatsu'' begins in the Muromachi period or Ashikaga shogunate during the fourteenth century. Its origins begin with the Japanese cooking hearth, known as the ''irori''. Charcoal was the primary method of cooking and heating in the traditional Japanese household and was used to heat the ''irori''. By the fourteenth century in Japan, a seating platform was introduced to the ''irori'' and its cooking function became separated from its seating function. On top of the wooden platform a quilt was placed, known as an ''ok ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabako-bon
A is a Japanese smoking pipe, traditionally used for smoking ''kizami'', a finely shredded tobacco product resembling hair. History The word ''kiseru'' is said to have originated from the Khmer word ''khsier'' around the 16th century, while it is also said that the word originated from the Portuguese ("which is drawn"). It is believed that pipe smoking was introduced to Japanese high society, such as the samurai, the Buddhist priest classes and rich merchants. Tobacco has been known in Japan since the 1570s at the earliest. By the early 17th century, ''kiseru'' had become popular enough to even be mentioned in some Buddhist textbooks for children. The ''kiseru'' evolved along with the equipment and use of incense associated with the Japanese incense ceremony, ''kōdō'': * The ''kō-bon'', an incense tray, became the ''tabako-bon'', a tobacco tray. * The ''kōro'', an incense burner, became the ''hi-ire'', a tobacco embers pot. * The incense pot became the ''hai-otoshi'' or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shichirin
''Shichirin'' (; , literally "seven wheels") is a small Japanese 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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kamado
A is a traditional Japanese wood- or charcoal-fueled cook stove. Etymology and history The precursor of the Kamado was introduced to Japan by Yayoi immigrants from the Korean peninsula during the Kofun period.Farrispp. 83–87./ref> The name kamado is the Japanese word for "stove" or "cooking range". It means a "place for the cauldron". A movable kamado called "mushikamado" came to the attention of Americans after World War II. It is now found in the US as a Kamado-style cooker or barbecue grill. The mushikamado is a round clay pot with a removable domed clay lid and is typically found in Southern Japan. The kanji character for kamado is . The kanji character may be the best name to use when searching for information about traditional unmovable kamados. Elsewhere, the word kamado has become a generic term for ceramic or unfired-clay cookstoves. Mushikamado Construction Mushikamado are made from a variety of materials including high fire ceramics, refractory materi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazier
A brazier () is a container used to burn charcoal or other solid fuel for cooking, heating or rituals. It often takes the form of a metal box or bowl with feet, but in some places it is made of terracotta. Its elevation helps circulate air, feeding oxygen to the fire. Braziers have been used since ancient times; the Nimrud brazier dates to at least 824 BC. History The word brazier is mentioned in the Bible. The Hebrew word for brazier is believed to be of Egyptian origin, suggesting that it was imported from Egypt. The lone reference to it in the Bible being the following verse: The king was sitting in the winter-house in the ninth month; and the brazier () was burning before him. Roman Emperor Jovian was poisoned by the fumes from a brazier in his tent in 364, ending the line of Constantine. In Arabic, the brazier is called ''kanoun''. Uses Heating Despite risks in burning charcoal on open fires, braziers were widely adopted for domestic heating, particularly and somewh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fukagawa, Tokyo
is a district in Kōtō, Tokyo. It is traditionally part of the area of Tokyo. Formerly, it was a ward of the historical Tokyo City. In 1947, Fukagawa was incorporated into the ward of Kōtō, together with Suginami. Fukagawa has a large South Asian population, mainly consisting of Pakistanis and Bangladeshis. History The Fukagawa neighbourhood is named after its founder, Fukagawa Hachirozaemon. Originally, parts of the Fukagawa district below the Eitai river (excluding Etchujima) had been part of the adjoining Pacific Ocean coastline; Hachirouemon developed these areas into viable land through the use of landfills. After the loss of roughly 60 percent of the city to the Great Fire of Meireki in 1657, the local shogunate ordered Buddhist temples on the north and west banks of the Onagi River and the east bank of the Sumida River to be relocated. During this time, the area had been mainly occupied by fishermen, with a population of just over 1000; as of 1695, the area became o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edo Period
The , also known as the , is the period between 1600 or 1603 and 1868 in the history of Japan, when the country was under the rule of the Tokugawa shogunate and some 300 regional ''daimyo'', or feudal lords. Emerging from the chaos of the Sengoku period, the Edo period was characterized by prolonged peace and stability, urbanization and economic growth, strict social order, Isolationism, isolationist foreign policies, and popular enjoyment of Japanese art, arts and Culture of Japan, culture. In 1600, Tokugawa Ieyasu prevailed at the Battle of Sekigahara and established hegemony over most of Japan, and in 1603 was given the title ''shogun'' by Emperor Go-Yōzei. Ieyasu resigned two years later in favor of his son Tokugawa Hidetada, Hidetada, but maintained power, and defeated the primary rival to his authority, Toyotomi Hideyori, at the Siege of Osaka in 1615 before his death the next year. Peace generally prevailed from this point on, making samurai largely redundant. Tokugawa sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Hot Plate
A hot plate or hotplate is a heated flat surface on a stove or electric cooker on which food may be cooked, either built into an electric cooker or kitchen stove, or portable, plugged into an electric outlet. Hot plates can also be used as a heat source in laboratories. Description A hot plate or hotplate is a heated flat surface on a stove or electric cooker on which food may be cooked. It comprises a heated top which is flat and usually circular, and may be made of metal, ceramic, or heat-resistant glass, with resistive wire forming a heating element fitted underneath and a thermostat to control the temperature. An electric current is passed through the wire, heating it; the thermostat controls the temperature the top reaches. A hotplate may be a portable self-contained tabletop small appliance cooktop, or incorporated into an electric cooker or kitchen stove. Portable hot plates are often used for food preparation, generally in locations where a full kitchen stove would no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shichirin
''Shichirin'' (; , literally "seven wheels") is a small Japanese 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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
