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Japanese Kitchen Knives
A Japanese kitchen knife is a type of kitchen knife used for Outline of food preparation, food preparation. These knives come in many different varieties and are often made using traditional Japanese swordsmithing, Japanese blacksmithing techniques. They can be made from stainless steel, or Tamahagane, ''hagane'', which is the same kind of steel used to make Japanese swords. Most knives are referred to as or the variation ''-bōchō'' in compound words (because of rendaku) but can have other names including . There are four general categories used to distinguish the Japanese knife designs: handle (Western vs. Japanese); blade grind (single bevel, ''kataba'' v. double bevel, ''ryōba''); steel (stainless v. carbon); and construction (laminated v. mono-steel). Handles Western handles have a Bolster (knife), bolster and a full or partial Tang (tools), tang. These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cherry
A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet '' Prunus avium'' and the sour '' Prunus cerasus''. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus ''Prunus'', as in " ornamental cherry" or " cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although ''Prunus avium'' is often referred to specifically by the name "wild cherry" in the British Isles. Botany True cherries ''Prunus'' subg. ''Cerasus'' contains species that are typically called cherries. They are known as true cherries and distinguished by having a single winter bud per axil, by having the flowers in small corymbs or umbels of several together (occasionally solitary, e.g. ''P. serrula''; some species with short racemes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native to tributary, tributaries of the North Atlantic (''Salmo'') and North Pacific (''Oncorhynchus'') basins. ''Salmon'' is a colloquial or common name used for fish in this group, but is not a scientific name. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia. Salmon are typically fish migration, anadromous: they hatch in the shallow gravel stream bed, beds of freshwater headstreams and spend their juvenile fish, juvenile years in rivers, lakes and freshwater wetlands, migrate to the ocean as adults and live like sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yanagiba
''Yanagi-ba-bōchō'' (柳刃包丁, literally willow blade knife), ''Yanagiba'', or ''yanagi'', is a long and thin Japanese kitchen knife, knife used in the Japanese cuisine. It is the typical example of the ''sashimi bōchō, sashimibōchō'' (Japanese: 刺身包丁, sashimi [raw fish] bōchō [knife]) used to slice fish for ''sashimi'' and ''Sushi#Nigirizushi, nigirizushi.'' When preparing ''sashimi'' and ''nigirizushi'', the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of a ''yanagiba'' is designed for this purpose. * Length: The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section. * Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh. * Nonstick properties: The back face ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi
is a Japanese cuisine, Japanese delicacy consisting of fresh raw fish or Raw meat, meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means 'pierced body', i.e., "wikt:刺身, 刺身" = ''sashimi'', where wikt:刺, 刺 wikt:し, し = ''sashi'' (pierced, stuck) and wikt:身, 身 = ''mi'' (body, meat). This word dates from the Muromachi period (1336-1573) and there are multiple theories as to its etymology: The term was possibly coined when the word "wikt:切る, 切る" = ''kiru'' (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai. This word may derive from the culinary practice of sticking the fish's tail and fin to the slices for the purpose of identifying the fish being eaten. Another possibility for the name is the traditional method of harvesting. "''Sashimi''-grade" fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike, and it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sashimi Bōchō
is a type of long, thin kitchen knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Similar to the '' nakiri bōchō'', the style differs slightly between Tokyo and Osaka. Types of ''sashimi bōchō'' include: * from Osaka has a pointed tip. * from Tokyo is shorter with a square or flat tip and is usually used to prepare octopus and squid. * is similar to the ''yanagi-ba'', except that the blade is thinner and more flexible. As the name indicates, it is traditionally used to slice very thin fugu pufferfish sashimi and is stored separately from the other knives, due to the very poisonous nature of some of the fish's internal organs, particularly the liver containing high levels of tetrodotoxin. Following the traditional practice of Japanese kitchen knives, the ''Sashimi bōchō'' are sharpened with only a single-bevelled edge to the blade, a style known as ''kataba''. The highest quality ''kataba'' blades have a slight depression — ''ura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Usuba Bōchō
''Usuba bōchō'' ( 薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, ''usuba'' are chisel ground, and have a single bevel on the front side, and have a hollow ground ''urasuki'' on the back side. ''Usuba'' characteristically have a straight edge, with little or no curve, and are wide or tall blade in height, to allow knuckle clearance when chopping on a cutting board. A ''usubas'' is relatively thin compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, they are also used for specialized cuts such as ''katsuramuki'', shaving a vegetable cylinder into a thin sheet. The ''usuba'' blade is generally between long. The ''usuba bōchō'' is used by professionals and differs from the related nakiri bōchō, which is preferred for home use. While the blade of a ''nakiri'' has a double bevel, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deba Bōchō
— "fish-preparer" — are a style of Japanese kitchen knives primarily used to cut fish, though are also used occasionally in cutting meat. ''Debas'' have wide blades and are the thickest of all Japanese kitchen knives and come in different sizes — sometimes up to in length and thick — but usually considerably shorter, normally between long with a blade between thick. The larger form of knife is called an ''hon-deba'', ("true deba") whereas the smaller form is a ''ko-deba''. The ''deba bōchō'' first appeared during the Edo period in Sakai. Following the traditions of Japanese knives, they have just a single bevel to the edge — with an urasuki hollow back on premium blades — so generally come in just right-handed versions, but left-handed ones can be found in specialist shops. It is designed to behead and fillet fish. A deba's thickness, and often a more obtuse angle on the back of the heel allow it to cut off the heads of fish without damage. The rest of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yanagi Ba
''Yanagi-ba-bōchō'' (柳刃包丁, literally willow blade knife), ''Yanagiba'', or ''yanagi'', is a long and thin knife used in the Japanese cuisine. It is the typical example of the '' sashimibōchō'' (Japanese: 刺身包丁, sashimi aw fishbōchō nife used to slice fish for ''sashimi'' and '' nigirizushi.'' When preparing ''sashimi'' and ''nigirizushi'', the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of a ''yanagiba'' is designed for this purpose. * Length: The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section. * Thinness: The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh. * Nonstick properties: The back face (''urasuki'') is concave to easily detach the blade from the su ... [...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 language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as 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 European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kansai
The or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropolitan region of Osaka, Kobe and Kyoto (Keihanshin region) is the second-most populated in Japan after the Greater Tokyo Area. Name The terms , , and have their roots during the Asuka period. When the old provinces of Japan were established, several provinces in the area around the then-capital Yamato Province were collectively named Kinai and Kinki, both roughly meaning "the neighbourhood of the capital". Kansai (literally ''west of the tollgate'') in its original usage refers to the land west of the Osaka Tollgate (), the border between Yamashiro Province and Ōmi Province (present-day Kyoto and Shiga prefectures).Entry for . Kōjien, fifth edition, 1998, During the Kamakura period, this border was redefined to include Ōmi and I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Knife Indentation
Knife indentation is done away from the edge of a kitchen knife A kitchen knife is any knife that is intended to be used in food preparation. While much of this work can be accomplished with a few general-purpose knives — notably a large chef's knife and a smaller serrated blade utility knife — there .... A knife most simply has either a rectangular or wedge-shaped cross-section ( sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables. These indentations take several forms: * Granton knives have gently rounded flutings ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. This design was developed and patented in 192 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
