"Boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish. Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as ""thick"" as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife"
"the many iconic recipes from the Bahia region of Brazil, which is known for its heavy Afro-Brazilian characteristics. Bobó de camarão Bobó de camarão, sometimes referred to as shrimp bobó in English, is a chowder-like Brazilian dish of shrimp in a purée of manioc (or cassava) meal with coconut milk and other ingredients. Like many similar dishes, it is flavored with palm oil, called ""dendê"" in Brazilian Portuguese and is traditionally served with white rice, but may also be treated as a standalone side dish. On the state of Espirito Santo due to Italian influences olive oil is used instead"
"deep frying of meat, potatoes, sweets, and snacks such as ""samosa"" and fish and also for Indian ""papadums"", but are most noted for the simmering of stews or ""posola"", which are often named ""karahi"" dishes after the utensil. Stews prepared in a ""karahi"" include chicken karahi, beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and ""dumba karahi"" (made with lamb meat) and also ""karahi paneer"" (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a ""karahi"" is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram"
"Sara udon , literally ""plate noodles"" is a dish native to Nagasaki prefecture, Japan. Consisting of a base of noodles, and a topping of fried cabbage, bean sprouts and other vegetables, as well as squid, prawns, pork, kamaboko etc. There are two main varieties of noodles, thinner crispy noodles fried in oil (called pari pari, bari bari, or bari men); as a result this variation is reminiscent of Cantonese-style Chow Mein. Another variation uses thicker Chinese noodles (called chanpon noodles). The style and thickness of noodles varies between restaurants. Many restaurants outside Nagasaki prefecture serve only thin noodles which has"
"Soba. Okinawa soba The noodles tend to have a circular cross section in the Yaeyama Islands, and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs), and usually garnished with ""beni shōga"" (pickled ginger). For extra spice, diners can add a few drops of ""kōrēgūsu"", which consists of chile peppers soaked in awamori rice liquor. Varieties include: Today the word ""soba"" means buckwheat, in"
"Soki Soki ( ""sooki"") is a specialty of the cuisine of Okinawa Prefecture, Japan. Soki are (usually boneless) stewed pork spare ribs, with the cartilage still attached. They are often served with Okinawa soba. Okinawa soba with stewed soki on top. The soki are prepared by first boiling to remove excess fat, then stewing in a mixture of awamori (to soften the meat), soy sauce, and sugar for three to four hours. They are then placed in a bowl of Okinawa soba. Soup containing soki, konbu (edible seaweed), and daikon (Japanese radish), with salt and soy sauce for flavoring. The"
"Sashimi bōchō Sashimi bōchō, literally ""sashimi knife"" is a type of long, thin knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Types of ""sashimi bōchō"" include , , and . Similar to the ""nakiri bōchō"", the style differs slightly between Tokyo and Osaka. In Osaka, the ""yanagi ba"" has a pointed end, whereas in Tokyo the ""tako hiki"" has a rectangular end. The ""tako hiki"" is usually used to prepare octopus. A ""fugu hiki"" is similar to the ""yanagi ba"", except that the blade is thinner and more flexible. As the name indicates, the"
"poke may consist of cubed raw fish, maui onions, Inamona (a condiment made of roasted, salted candlenut), Limu (algae), soy sauce, green onions, or sesame oil. Raw fish dishes similar to poke that are often served in Europe are fish carpaccio and fish tartare. Also similar to poke are Korean hoedeopbap, marinated raw tuna served over rice, and Peruvian ceviche. Japanese sashimi also consists of raw seafood; other similar Japanese dishes are zuke don, a donburi dish topped with cured fish (usually tuna or salmon) along with avocado topped with furikake, and kaisendon, a more elaborate version served with additional"
"Okinawa soba The noodles tend to have a circular cross section in the Yaeyama Islands, and tend to be slightly flat in the rest of Okinawa Prefecture. It is served in a broth flavored with konbu (edible seaweed), katsuobushi flakes and pork. Standard toppings are kamaboko (fish cake), sliced scallion and a thick slice of stewed or soki (boneless pork ribs), and usually garnished with ""beni shōga"" (pickled ginger). For extra spice, diners can add a few drops of ""kōrēgūsu"", which consists of chile peppers soaked in awamori rice liquor. Varieties include: Today the word ""soba"" means buckwheat, in particular"
"chopping vegetables. Both the spine and edge are straight, making them resemble cleavers, though they are much lighter. Deba knives are Japanese knives used primarily for cutting fish. They have blades that are 18 cm to 30 cm (7 to 12 inches) long with a curved spine. A Chinese chef's knife — sometimes referred to as a Caidao, which literally mean ""vegetable knife"", ""Chinese cleaver"" or ""chopper""— is the rectangular-bladed, all-purpose knife traditionally used in China, Vietnam, Cambodia, and many other Asian countries to prepare a variety of meats, fish, and vegetables. The popularity of this style of knife has"
"Bobó de camarão Bobó de camarão, sometimes referred to as shrimp bobó in English, is a chowder-like Brazilian dish of shrimp in a purée of manioc (or cassava) meal with coconut milk and other ingredients. Like many similar dishes, it is flavored with palm oil, called ""dendê"" in Brazilian Portuguese and is traditionally served with white rice, but may also be treated as a standalone side dish. On the state of Espirito Santo due to Italian influences olive oil is used instead of palm oil. Shrimp bobó is nearly identical to the West African dish ""Ipetê"", and is one of"
"etc. similarly prepared). One types are where usually vegetables such as green beans are tossed with white or black sesame seeds ground in a suribachi mortar bowl, flavored additionally with sugar and soy sauce. adds tofu (bean curd) in the mix. An ""aemono"" is tossed with vinegar-white miso mix and uses ""wakegi"" scallion and as standard. Different cooking techniques are applied to each of the three ""okazu""; they may be raw (sashimi), grilled, simmered (sometimes called boiled), steamed, deep-fried, vinegared, or dressed. Below are listed some of the most common dishes: ""Kaiseki"", closely associated with tea ceremony (""chanoyu""), is a"
"offer only one sort of dish, cuisine is focused primarily on dishes found within three distinct types of restaurants: Ramen restaurants, Dim sum houses, and standard Chinese-style restaurants. Ramen (ラーメン) a dish of noodles in broth, usually with meat and vegetable toppings, is occasionally referred to as Chuka Soba (中華そば, lit. ""Chinese noodles."") In Japan, ramen is one of the most popular fast-food options. Though every Japanese city has numerous inexpensive ramen restaurants specializing in these noodles, numerous varieties of instant ramen (much like the Japanese equivalent of the frozen TV dinner) are available. These noodles have changed much since"
"the brass sheets, the basic shape of the product. Two dies are used for making the three basic pieces of tokni and dekchi; and one for making the only piece for parati. Heavy wood hammers are used in the initial stage and later on detailed finish is given by smaller metal hammers. Craftsmen wear hand and toe leather caps for protection. 2. Joining the joints: Borax powder, commonly known as suhaaga mixed in lukewarm water, for making a thick paste. The pieces to be joined are then placed edge to edge touching each other and this paste is applied on"
"composes the main ingredient is typically draped over a garnish. The typical garnish is Asian white radish, ""daikon"", shredded into long thin strands, or single leaves of the shiso (perilla) herb. Sashimi is popularly served with a dipping sauce (soy sauce) and condiments such as wasabi paste, grated fresh ginger, grated fresh garlic, or ponzu for meat sashimi, and such garnishes as shiso and shredded daikon radish. Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi. Another way to flavor soy sauce with wasabi is to place the"
"Shizuoka oden Shizuoka oden is a variation of ""oden"", a stew-like Japanese food consisting of fish paste cakes, boiled eggs, ""daikon"", potatoes, kelp rolls, ""konnyaku"", and other ingredients that are first boiled then kept simmering in a broth until consumption. Shizuoka oden differs from other types of oden in two ways: the preparation of the broth and the way every ingredient is skewered on a stick. The broth is made with beef sinew (instead of the dried skipjack flakes used in other types of oden) and seasoned with strong soy sauce. Because the simmering broth is only replenished rather than"
"""curry ramen"". Shirataki are clear noodles made from ""konnyaku"". These noodles are chewy or rubbery. ""Shirataki"" are used to add texture to dishes such as ""sukiyaki"" and ""oden"". Soba is a noodle made from buckwheat and wheat flour. ""Soba"" noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce. Examples of ""soba"" dishes are ""zaru soba"" (chilled), ""kake soba"", ""tempura soba"", ""kitsune soba"", and ""tororo soba"". Although the popular Japanese dish ""Yakisoba"" includes """"soba"""" in its name, the dish is made with Chinese-style noodles (""chūkamen""). Sōmen noodles are a very thin, white,"
"pork/bacon with optional items (mayonnaise, fried squid, octopus, cheese, mochi, kimchi, etc.), and noodles (soba, udon) topped with another layer of egg and a generous dollop of okonomiyaki sauce (Carp and Otafuku are two popular brands). The amount of cabbage used is usually 3 to 4 times the amount used in the Osaka style. It starts out piled very high and is generally pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients will vary depending on the preference of the customer. Hiroshima has several professional sports"
"the variety of perilla normally used in Japanese cuisine (""Perilla frutescens"" var. ""crispa"") is . This name is already commonplace in US mass media's coverage of Japanese restaurants and cuisine. The Japanese call the green type , or ""ooba"" (""big leaf""), and often eat the fresh leaves with sashimi (sliced raw fish) or cut them into thin strips in salads, spaghetti, and meat and fish dishes. It is also used as a savory herb in a variety of dishes, even as a pizza topping (initially it was used in place of basil). In the summer of 2009, Pepsi Japan released"
"is more expensive than other ingredients. So, shrimp-tempura-soba is also called 'Jo-tempura soba' (lit. upper class tempura-soba) or 'Ebiten-soba'. And just like Tendon, tensoba uses many kind of vegetable or seafood tempura, or kakiage (lit. scratch tempura, using plural ingredients mixture of vegetable bits and/or seafood bits). There are some regional varieties for tensoba toppings. In Kanto and Kyushu, the soba shops often use satsuma age (fried fish cake) or chikuwa as tempura. And those two fish cakes are sometimes batter-fried. Tensoba Tensoba, or Tempura Soba is a Japanese dish of soba noodles and tempura. There are two varieties of"
"Niboshi Niboshi (煮干し), often called Iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods. In Japan, ""niboshi dashi"" is one of the more common forms of dashi. It is especially popular as the base stock when making miso soup. Niboshi dashi is made by soaking niboshi in plain water. If left overnight or brought nearly to a boil, the flavor of the small sardines permeates the water and makes a"
"with Western and Asian cultures, scallions, chili peppers, and soy sauce have become common additions to it. Poke is different from sashimi, since the former is usually rough-cut and piled onto a plate, and can be made with less expensive pieces of fish. During the early 1970s, poke became an appetizer to have with beer or to bring to a party. Showing the island's Asian influence, teriyaki has become the most popular way of treating meats, including Spam. Other common Asian spices include five-spice powder from China, wasabi and Shoyu (soy sauce) from Japan, and bagoong from the Philippines. Types"
"blades. In poorer agrarian economies, the ""tenbin"" remains a traditional farm work implement. In styles such as Yamanni-ryū or ""Kenshin-ryū"", many of the strikes are the same as those used for ""yari"" (""spear"") or ""naginata"" (""glaive""). There are stick fighting techniques native to just about every country on every continent. Bō A bō (棒: ぼう), ""joong bong"" (Korean), bang (Chinese), or ""kun"" (Okinawan), is a piece of wood of varying lengths staff weapon used in Okinawa and feudal Japan. ""Bō"" are typically around and used in Okinawan martial arts, while being adopted into Japanese arts such particular bōjutsu. Other staff-related"
"""sanma-zushi"" is a regional delicacy along parts of the Kii Peninsula, especially along the coast of southern Mie Prefecture. It is prepared by pickling the saury in salt and vinegar (depending on the region, bitter orange or citron vinegar may be used), and then placing it on top of vinegared rice to create the finished sushi. The fish can also be pan-fried or canned kabayaki. Gwamegi is a Korean dish of half-dried Pacific saury made during winter. It is mostly eaten in the region of North Gyeongsang Province in places such as Pohang, Uljin, and Yeongdeok, where a large amount"
"with a soy-based dashi broth. Extra toppings can be added to both hot and cold soba. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Most of these dishes may also be prepared with udon. Chilled soba is often served on a sieve-like bamboo tray called a zaru, sometimes garnished with bits of dried nori seaweed, with a dipping sauce known as ""soba tsuyu"" on the side. The ""tsuyu"" is made of a strong mixture of dashi, sweetened soy sauce (also called ""satōjōyu"") and mirin."
"led to an array of dishes. Most dishes are made of reindeer meat, although some also are made of moose or sheep. Smoking and drying have historically been used to preserve meat and fish. Fishes in the mountains and forest areas of Sápmi include Salmon, Common whitefish, Perch, Roach, and Char. Fishes of the coastal areas of Sápmi include Cod. In the last decades new influences have been introduced in traditional Sami cooking. A well-known dish of this cross-cooking is the Suovaskebab, which consists of sliced suovasbierggo, cucumber, salad and garlic dressing in a pita bread. The Suovaskebab can be"
"""fugu hiki"" is traditionally used to slice very thin fugu sashimi. The length of the knife is suitable to fillet medium-sized fish. Specialized knives exist for processing longer fish, such as American tuna. Such knives include the almost two-meter-long ""oroshi hōchō"", or the slightly shorter hancho hōchō. Sashimi bōchō Sashimi bōchō, literally ""sashimi knife"" is a type of long, thin knife used in Japanese cuisine to prepare sashimi (sliced raw fish or other seafood). Types of ""sashimi bōchō"" include , , and . Similar to the ""nakiri bōchō"", the style differs slightly between Tokyo and Osaka. In Osaka, the ""yanagi"
"popular stock. Niboshi are also cooked and served as snacks and as one of the symbolic foods making up the Japanese osechi during New Year. Tazukuri (fried sweet and savory sardines for New Year) are made by frying the dried sardines and then adding a mixture of soy sauce, sugar, mirin, and roasted white sesame seeds. Niboshi Niboshi (煮干し), often called Iriko (炒り子) in Western Japan, are Japanese dried infant sardines (sometimes incorrectly translated as anchovies). They are one of many varieties of small dried fish used throughout Asia in snacks and as seasoning for soup stocks and other foods."
"the world, especially in the countries with coastal areas. In the Japanese cuisine, chefs often use shellfish and their roe in different dishes. Sushi (vinegared rice, topped with other ingredients, including shellfish, fish, meat and vegetables) features both raw and cooked shellfish. Sashimi primarily consists of very fresh raw seafood, sliced into thin pieces. Both sushi and sashimi are served with soy sauce and wasabi paste (a Japanese horseradish root, a spice with extremely strong, hot flavor), thinly sliced pickled ginger root, and a simple garnish such as shiso (a kitchen herb, member of the mint family) or finely shredded"
"Japan on salmon, pork and other sushi cuts. True wasabi has anti-microbial properties and may reduce the risk of food poisoning. The traditional grating tool for wasabi is a sharkskin grater or ""samegawa oroshi"". An imitation wasabi (""seiyo-wasabi""), made from horseradish, mustard powder and green dye is common. It is found at lower-end ""kaiten-zushi"" restaurants, in bento box sushi and at most restaurants outside Japan. If manufactured in Japan, it may be labelled ""Japanese Horseradish"". Gari (sweet, pickled ginger) is eaten in between sushi courses to both cleanse the palate and aid in digestion. In Japan, green tea (""ocha"") is"
"refer to a type of Japanese pilaf cooked with various types of meat, seafood, and vegetables, and flavored with soy sauce, sake, or mirin. By cooking the rice and various ingredients in an iron pot, the rice gets slightly burned at the bottom which adds a desirable flavor to the rice. ""Kama"" designed specifically to prepare kamameshi appeared on the market as the dish became popular across Japan, and the prepared kamameshi is placed directly on the table in its pot for the meal. A small-scale replica of the ""kame"" is used to create an individual serving of kamameshi, and"
"Suribachi Suribachi (literally: grinding-bowl) and surikogi (literally: grind-powder-wood) are a Japanese mortar and pestle. These mortars are used in Japanese cooking to crush different ingredients such as sesame seeds. The ""suribachi"" is a pottery bowl, glazed on the outside and with a rough pattern called ""kushi-no-me"" on the unglazed inside. This surface is somewhat similar to the surface of the ""oroshigane"" (grater). The ""surikogi"" pestle is made from wood to avoid excessive wear on the ""suribachi"". Traditionally, the wood from the sanshō tree (Japanese prickly ash) was used, which adds a slight flavor to the food, although nowadays other woods"
"Yanagi ba Yanagi-ba-bōchō (柳刃包丁, literally willow blade knife), Yanagi-ba, or to Yanagi, is a long and thin knife used in the Japanese cuisine. It is the typical example of the ""sashimi bōchō"" (Japanese: 刺身包丁, Sashimi [raw fish] bōchō [knife]) that are used to prepare ""sashimi"" and ""nigiri sushi."" When preparing ""sashimi"" and ""nigiri sushi"", the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of the yanagiba is designed for this purpose. The first two characteristics are particularly for ""yanagi-ba-bocho"", and its name 'yanagi' is from long and"