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Yakitori
is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for (grilled and skewered foods) in general. Preparation As it is designed for convenience and portability, is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by , however, restaurants may use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used. are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with ; after which t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori By MShades In Kujo, Kyoto
is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with sauce or salt. The term is sometimes used informally for (grilled and skewered foods) in general. Preparation As it is designed for convenience and portability, is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by , however, restaurants may use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used. are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into small, roughly uniform shapes and then skewered with ; after which th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakitori In Store By Sunday Driver In Kyoto
is a Japanese cuisine, Japanese type of skewered Chicken as food, chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce, sauce or salt. The term is sometimes used informally for (grilled and skewered foods) in general. Preparation As it is designed for convenience and portability, is typically cooked using step-by-step methods. Traditionally, it was accomplished using portable charcoal grills. That is the method most often employed by , however, restaurants may use stationary grills and, depending on the situation, higher quality charcoal. At home, appliances known as or are used. are small electrical appliances that use a heating element similar to that of a broiler or toaster to cook the food placed on top. To facilitate even cooking, the meat is cut into small, roughly uniform ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kushiyaki
is a formal term that encompasses both poultry and non-poultry items, skewered and grilled. At times, restaurants group them as and ''yakimono'' ( 焼き物). Yakitori and kushiyaki Muroran '' yakitori'' is actually pork, not chicken Both yakitori and kushiyaki are used interchangeably in Japanese society to refer to skewered meat collectively; however, when referring to a specific item, yakitori will not be used unless the primary meat is chicken. While using pork, grilled pork on skewers are cooked with the same sauce as yakitori, and that is why in some areas as Muroran, grilled pork on skewers are called "yakitori", instead of . While kabayaki is also skewered and grilled over charcoal, it is rarely categorized as kushiyaki since they are not served on skewers. Fish grilled whole on skewers with salt and served after pulling off the skewer including sea bream (''tai'') and sweetfish (''ayu'') is not called kushiyaki but shioyaki ("grilled with salt") at high-end restau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukune
is a Japanese chicken meatball most often cooked yakitori style (but also can be fried, baked, or boiled) and sometimes covered in a sweet soy or yakitori ''tare'', which is often mistaken for teriyaki sauce. Summary Thickeners are added to ground material, such as beef, pork, or fowl, and occasionally fish or lamb. The mixture is then kneaded and molded into a dumpling or skewered. It also refers to a fish meatball, which is added to hot soup and called , or fish ball soup. ''Tsukune ''is also enjoyed as ''tsukune nabe'', a Japanese steamboat dish with local varieties found in regions in Japan. Traditionally, a fish fillet was ground using grinding-bowl in Japan, but blenders are now typically used. Tsukune are traditionally placed on a bamboo skewer grilled over fire or charcoal but can also be prepared unskewered in a frying pan on the stove top. Preparation Thickeners, such as egg, crushed yam, and bread crumbs, are added after the meat is mashed or minced finely, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Izakaya
An () is a type of informal Japanese Bar (establishment), bar that serves alcoholic drinks and snacks. are casual places for after-work drinking, similar to a pub, a Spanish tapas bar, or an American saloon or tavern. Etymology The word entered the English language by 1987. It is a compound word consisting of ("to stay") and ("sake shop"), indicating that originated from sake shops that allowed customers to sit on the premises to drink. are sometimes called ('red lantern') in daily conversation, as such paper lanterns are traditionally found in front of them. History Anecdotes and songs that appear in the show that -style establishments existed in Japan at the early 700s. There is a record dating to 733 when rice was collected as a brewing fee tax under the jurisdiction of the government office called . In the , written in 797, there is a record of :ja:葦原王, King Ashihara who got drunk and was murdered in a tavern in 761. The full-scale development of bega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuzu Koshō
is a type of Japanese seasoning. It is a paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment.Ono, Tadashi and Salat, Harri''The Japanese Grill''Random House, 2011, p. 7 It is usually used as a condiment for '' nabemono'' dishes, miso soup, and sashimi. The most famous types of ''yuzu koshō'' come from Kyushu, where it is a local specialty. Characteristics The last pair of kanji in the name, koshō (胡椒), normally refers to black pepper; in the Kyushu dialects, however, they refer to chili peppers. Normally green chili peppers are used, but some versions use red peppers. ''Yuzu koshō'' made from green chilis is green, while using red chilis yields an orange paste. ''Yuzu koshō'' is described as being mildly spicy with acidic tones from the citrus fruit. History There are theories that ''yuzu koshō'' was originally made in Hita, Ōita Prefecture大分放送大分百科事典刊行本部編『大分百科事典』1980年、大分放送 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gizzard
The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (birds and other dinosaurs, crocodiles, alligators, pterosaurs), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. Etymology The word ''gizzard'' comes from the Middle English ''giser'', which derives from a similar word in Old French ''gésier'', which itself evolved from the Latin">-4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... ''gésier'', which itself evolved from the Latin ''gigeria'', meaning giblets. Structure In birds Birds swallow food and store it in their crop if necessary. Then the food passes into thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tare Sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for Ramen#Tare, ramen by combining it with Stock (food), stock and/or broth in order to add to the complex combination of Flavor (taste), flavors, and as a Braising, braising liquid for meat (e.g. Char siu#Japanese cuisine, chāshū). Due to its use in glazing grilled eel (unagi), it is often called or eel sauce. The sauce is best described as sweetened, thickened Soya sauce, soy sauce for grilling and flavored soy sauce with ''dashi'', vinegar, etc., for and ''nattō'' such as ''ponzu'' but every chef has their own variation. Ingredients for a ''tare'' sauce will also include soy sauce, sake and/or mirin, sugar and/or honey, and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasabi
Wasabi (Japanese language, Japanese: , , or , ) or Japanese horseradish (''Eutrema japonicum'' syn. ''Wasabia japonica'') is a plant of the family Brassicaceae, which also includes horseradish and Mustard plant, mustard in other genus, genera. The plant is Native species, native to Japan, the Russian Far East including Sakhalin, and the Korea, Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan. Wasabi is grown for its rhizomes, which are ground into a paste as a Pungency, pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than Chili pepper, chilli peppers, in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour. The main cultivars in the marketplace are ''E. japonicum'' 'Daruma' and 'Mazuma', but there are many others. The oldest record of wasabi as a food dates to the 8th century AD. The popularity of wasabi in English-speaking count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum Packing
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips ( crisps). On a more short-term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth. Vacuum packing greatly reduces the bulk of non-food ... [...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] |
Cartilage
Cartilage is a resilient and smooth type of connective tissue. Semi-transparent and non-porous, it is usually covered by a tough and fibrous membrane called perichondrium. In tetrapods, it covers and protects the ends of long bones at the joints as articular cartilage, and is a structural component of many body parts including the rib cage, the neck and the bronchial tubes, and the intervertebral discs. In other taxa, such as chondrichthyans and cyclostomes, it constitutes a much greater proportion of the skeleton. It is not as hard and rigid as bone, but it is much stiffer and much less flexible than muscle. The matrix of cartilage is made up of glycosaminoglycans, proteoglycans, collagen fibers and, sometimes, elastin. It usually grows quicker than bone. Because of its rigidity, cartilage often serves the purpose of holding tubes open in the body. Examples include the rings of the trachea, such as the cricoid cartilage and carina. Cartilage is composed of specialized c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
