FAQ(Only Japanese)

	Bob & Angie >> Recipe

	Recipe

Glossary of tools and words IaIbIcIdIeIfIgIhIiIjIkIlImInIoIpIqIrIsItIuIvIwIxIyIzI

A	Aburanuki: Pre- fried ingriedent like aburaage or satsumaage need to be drained excess oil. Boil lightly or rinse entirely with boiling water on strainer. Aeru: To mix dressings (tsuyu and tare) with ingriedents called aeru.
B C	Butsugiri: Cutting randomly into suitable sized pieces depending on dish. Chawanmushi-ki: see; mushi-ki Chawanmushi-wan: A small cup made of porcelain or china. It is deeper than a small cup and comes with a lid.
DE F G	Daikon oroshi: Grated daikon. Grate daikon's upper part diametrically opposite of fibers for a better taste. Grate just before serving to avoid excess water. Use tail part for nimono because of its harshness. Fry Goromo: Batter for frying cutlet. Ingriedent sould be lightly covered in the order of flour, egg and then bread crumbs. Ingriedent sould be lightly covered with batter .
HI	Hangiri: A shallow flat bottomed basin made of cedar wood. Also called Handai. It is used to cool down sushimeshi when mixing rice with vinegar. Sushimeshi will shines when it is cooled down in a short time. Place rice from cooker in this and cool by fanning. Houcho de tataku: To mince or to make a paste using a knife. The knife hitting the chopping board sounds like a drum.
J K	Kanagushi: There are several kinds of metal skewers used for different purposes when broiling fish or barbequeing. Kijakushi: Also called shamoji. A flat wooden serving spoon shaped like key hole. It is usually used for serving or mixing rice. Occasionally, it is used for mashing or pressing ingredients through a strainer.
L M	Makisu: Abbreviation of makisudare. Shape like small roll-up blind (27cm squre) made of bamboo sticks held together with cotton string. It is generally used for rolling sushi or other rolled dishes. It is also used for draining excess water by putting on top of a bowl or to firmly form ingriedents. Onisudare is the larger size, made of thick bamboo, used for making datemaki Misokoshi: A strainer used when making miso soup. Use together with a wooden stick. It is shaped like a single handle small deep strainer, with the handle attached diagonally so that it dips in soup easily. The part where miso goes is made of punched metal or net or bamboo net. Momijioroshi: Grated daikon with red hot pepper. The name comes from its color. Remove seeds from red pepper then cover the tip of a chopstick with it, insert the chopstick into daikon and leave the red pepper inside, grate them together. Flavorful momijioroshi is made this way. Mix pre-grated red pepper with grated daikon is an easy way to prepare this. Mushiki: Double boiler for steaming. They are usually made of aluminumn due to its light weight. There are lower and upper parts. Heat water in the lower part to create steam, place ingriedents on upper part. In between there is partition board with holes which allows steam to come through. When steaming up mochi rice like sekihan use wooden one called seiro. Chinese ones are shallower than Japanese and are called chonron.
N	Numeri: Sticky or starchy texture that appears on the surface of ingriedents while cooking. It makes soup murky and disturbs flavor.Remove numeri in the right way according to ingredients.
O	Oroshiki (oroshigane): Tool for grating daikon, shouga, wasabi etc. Made from metal, plastic, wood or shark skin. Copper seems to be the highest quality but different graters are used according to ingriedents. The same as any blade, it will wear out after using a while but high quality metal ones can be "metate" and can use for long time. Otoshibuta: The lid that is placed directly on ingriedents inside of the pot. Using it allows heat to circulate well and soup to evenly absorb. It effectively cooks ingriedents with little liquid.
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S	Sakana no sujime: Fish has fibers running through the flesh.Insert a metal stick against the direction of fibers so that the piece of fish doesn't break into smaller pieces. Sakanayaki ami: A net for broiling fish. There are single net types for broiling on and double net types for holding fish between nets. They are also available with oil draining trays that prevent fish from catching on fire. Shio hitotsumami: Inmeasureble quantity of salt, less than 1 teaspoon, about a pinch of salt. Shitayude: Preparing indigriedents, which need a longer time to cook, by boiling them to certain firmness before cooking together with other ingredients. Use microwave oven instead for covenience. Su ga tatsu: The spongy kind of texture not desired when cooking Chawanmushi, Tamagotofu or any kind of egg steamed dishes or egg added to soups. This occurs when egg mixture is heated too rapidly. Sujikiri: Score meat with tip of knife to cut its fibers of tissue so that meat does't shrink and remains soft when cooked.. Sukiyaki nabe: Special Skillet for sukiyaki. Usually made of casting iron. Suribachi: A conical earthenware mortar. It is used with a wooden pestle for chafing ingriedents like sesame or dressing Aemono. Fine texture of lines are inside of it for grinding or chafing ingriedents.
T	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 ingredient.
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V W	Warishita: Tsuyu (base soup) for sukiyaki is called this in the kanto region.
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