Takegushi: A thin and long bamboostick 15-18cm in length. One
end is pointed to inert through ingredients. Bamboo is a strong material
able to skew sinewy ingriedent like meat without spliting or breaking. Use
for Yakitori or insert ingriedents to check if done.
Tamagotoji nabe: A pot to make egg donburimono (rice with
topping ) like oyakodon in individual servings. It is a very shallow
pot with a single stick shaped handle attached slightly upwards. This dish
like design makes it easy to place topping on a rice in a bowl.
Tamagoyaki ki: A shallow squer pan for making tamagoyaki
(omlett). There are several different types, tefuron coated etc..but the
red copper metal with a tin coated inside is thought to be high quality.
This pan makes it easier to fry dashimakitamago into the right shape.
Tamajakushi: A big spoon to scoop or mix liquid. Generally, called
otama. Convenient to have both deep and shallow type. The shallow
one is suitable for skimming scum and for not breaking the forms of ingriedents.
Temizu: To avoid ingredients sticking on palm use water to damp
palm when shaping mochi or omusubi.
Tentsuyu: tsuyu (dipping soup) when eating tempura.
Lightly boiled dashi, soy sauce and mirin mixture. Add grated
daikon and ginger right before eating.
Tempuragoromo: Batter for tempura. Egg mixed with cold
water and flour. For a crispy taste combine batter but do not mix completely.
Use the same amount of liquid as flour.
Tenmori: Make a cone shape on plate of the dish being served.
It is essential in Japanese cuisine that food look good as well as good
taste. Having beautiful shapes and colors in dishes and 3 dimensional decoration
is important. This is used basically for sunomono dishes or when
garnishing grated daikon or other seasoning.
Tsukune: Balls of minced chicken or fish meat mixed with seasoned
vegetables. Used in yakitori with sweet soy sauce mix or as a soup