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Unagisaki Hōchō
An is a knife specialized for filleting eel. The sharp tip of the knife is pushed into the eel near the head, and then slid along the body of the eel to open up the entire length of the fish. Besides the standard version as shown in the picture, there are many other local styles that differ significantly for different cities in Japan like Nagoya, Osaka, and Kyoto. See also *Japanese cutlery *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'', ... References {{DEFAULTSORT:Unagisaki Hocho Japanese kitchen knives ... [...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] |
Eel As Food
Eels are elongated fish, ranging in length from to . Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal fin, dorsal and anal fins are fused with the caudal fin, caudal or tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of the ocean and burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as . Only members of the family Anguillidae regularly inhabit fresh water, but they too return to the sea to breed. Eel blood is poisonous to humans and other mammals, but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used by Charles Richet in his Nobel Prize-winnin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nagoya
is the largest city in the Chūbu region of Japan. It is the list of cities in Japan, fourth-most populous city in Japan, with a population of 2.3million in 2020, and the principal city of the Chūkyō metropolitan area, which is the List of metropolitan areas in Japan, third-most populous metropolitan area in Japan with a population of 10.11million. Located on the Pacific Ocean, Pacific coast in central Honshu, it is the capital and most populous city of Aichi Prefecture, with the Port of Nagoya being Japan's largest seaport. In 1610, the warlord Tokugawa Ieyasu, a retainer of Oda Nobunaga, moved the capital of Owari Province from Kiyosu to Nagoya. This period saw the renovation of Nagoya Castle. The arrival of the 20th century brought a convergence of economic factors that fueled rapid growth in Nagoya during the Meiji Restoration, and it became a major industrial hub for Japan. The traditional manufactures of timepieces, bicycles, and sewing machines were followed by the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osaka
is a Cities designated by government ordinance of Japan, designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the List of cities in Japan, third-most populous city in Japan, following the special wards of Tokyo and Yokohama. With a population of 2.7 million in the 2020 census, it is also the largest component of the Keihanshin, Keihanshin Metropolitan Area, which is the List of metropolitan areas in Japan, second-largest metropolitan area in Japan and the 10th-List of urban areas by population, largest urban area in the world with more than 19 million inhabitants. Ōsaka was traditionally considered Japan's economic hub. By the Kofun period (300–538) it had developed into an important regional port, and in the 7th and 8th centuries, it served briefly as the imperial capital. Osaka continued to flourish during the Edo period (1603–1867) and became known as a center of Japanese culture. Following the M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyoto
Kyoto ( or ; Japanese language, Japanese: , ''Kyōto'' ), officially , is the capital city of Kyoto Prefecture in the Kansai region of Japan's largest and most populous island of Honshu. , the city had a population of 1.46 million, making it the List of cities in Japan, ninth-most populous city in Japan. More than half (56.8%) of Kyoto Prefecture's population resides in the city. The city is the cultural anchor of the substantially larger Greater Kyoto, a metropolitan statistical area (MSA) home to a census-estimated 3.8 million people. It is also part of the even larger Keihanshin, Keihanshin metropolitan area, along with Osaka and Kobe. Kyoto is one of the oldest municipalities in Japan, having been chosen in 794 as the new seat of Japan's imperial court by Emperor Kanmu. The original city, named Heian-kyō, was arranged in accordance with traditional Chinese feng shui following the model of the ancient Chinese capitals of Chang'an and Luoyang. The emperors of Japan ruled fro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cutlery
A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or ''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 and a full or partial tang. These handles are often heavier, but are smaller in volume and surface area than most Japanese handles. The scale materials are often synthetic or resin-cured wood and are non-porous. Chefs who prefer the feel of a W ... [...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 bōchō'' and '' usuba bōchō'': 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 hōchō'': 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 *'' ''su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
