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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] |
Tako Hiki
Tako may refer to: * Tako, Chiba, a town in Japan * Tako (band), a Yugoslav progressive rock band * Ibrahim Tako, Nigerian frontier politician * Ido Tako, Israeli actor * Tako hiki, a Japanese knife used to prepare sashimi * Takoyaki, a type of dumpling * Tako, women's name commonly used in Georgia (country), Georgia * ''Tako'', Japanese for octopus See also *Taco (other) {{disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Swordsmithing
Japanese swordsmithing is the labour-intensive bladesmithing process developed in Japan beginning in the sixth century for forging traditionally made bladed weapons ( ''nihonto'') including ''katana'', ''wakizashi'', '' tantō'', ''yari'', '' naginata'', ''nagamaki'', '' tachi'', '' nodachi'', '' ōdachi'', '' kodachi'', and ''ya'' (arrow). Japanese sword blades were often forged with different profiles, different blade thicknesses, and varying amounts of grind. ''Wakizashi'' and ''tantō'' were not simply scaled-down ''katana'' but were often forged without a ridge (''hira-zukuri'') or other such forms which were very rare on ''katana''. Traditional methods Steel production The steel used in sword production is known as , or "jewel steel" (''tama'' – ball or jewel, ''hagane'' – steel). ''Tamahagane'' is produced from iron sand, a source of iron ore, and mainly used to make samurai swords, such as the ''katana'', and some tools. The smelting process used is different ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
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] |
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] |
Hitachi
() is a Japanese Multinational corporation, multinational Conglomerate (company), conglomerate founded in 1910 and headquartered in Chiyoda, Tokyo. The company is active in various industries, including digital systems, power and renewable energy, railway systems, Health care, healthcare products, and Financial system, financial systems. The company was founded as an electrical machinery manufacturing subsidiary of the Kuhara Mining Plant in Hitachi, Ibaraki by engineer Namihei Odaira in 1910. It began operating as an independent company under its current name in 1920. Hitachi is listed on the Tokyo Stock Exchange and is a key component of the Nikkei 225 and TOPIX Core30 indices. As of June 2024, it has a market capitalisation of 16.9 trillion yen, making it the fourth largest Japanese company by market value. In terms of global recognition, Hitachi was ranked 38th in the 2012 Fortune Global 500 and 129th in the 2012 Forbes Global 2000. Hitachi is a highly globalised conglomerat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steel
Steel is an alloy of iron and carbon that demonstrates improved mechanical properties compared to the pure form of iron. Due to steel's high Young's modulus, elastic modulus, Yield (engineering), yield strength, Fracture, fracture strength and low raw material cost, steel is one of the most commonly manufactured materials in the world. Steel is used in structures (as concrete Rebar, reinforcing rods), in Bridge, bridges, infrastructure, Tool, tools, Ship, ships, Train, trains, Car, cars, Bicycle, bicycles, Machine, machines, Home appliance, electrical appliances, furniture, and Weapon, weapons. Iron is always the main element in steel, but other elements are used to produce various grades of steel demonstrating altered material, mechanical, and microstructural properties. Stainless steels, for example, typically contain 18% chromium and exhibit improved corrosion and Redox, oxidation resistance versus its carbon steel counterpart. Under atmospheric pressures, steels generally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Sword
A is one of several types of traditionally made swords from Japan. Bronze swords were made as early as the Yayoi period (1,000 BC – 300 AD), though most people generally refer to the curved blades made from the Heian period (794–1185) to the present day when speaking of "Japanese swords". There are many types of Japanese swords that differ by size, shape, field of application, and method of manufacture. Some of the more commonly known types of Japanese swords are the ''uchigatana'', ''tachi'', ''ōdachi'', ''wakizashi'', and ''tantō''. Etymology The word ''katana'' was used in ancient Japan and is still used today, whereas the old usage of the word ''nihontō'' is found in the poem the Song of ''Nihontō'', by the Song dynasty poet Ouyang Xiu. The word ''nihontō'' became more common in Japan in the late Tokugawa shogunate. Due to importation of Western swords, the word ''nihontō'' was adopted to distinguish it from the . ''Meibutsu'' (noted swords) is a special designat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred 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, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...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] |
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] |
