Ad
related to: traditional japanese kitchens designs photos and names free pdf
Search results
Results From The WOW.Com Content Network
The Japanese kitchen (Japanese: 台所, romanized: Daidokoro, lit. 'kitchen') is the place where food is prepared in a Japanese house. Until the Meiji era, a kitchen was also called kamado (かまど; lit. stove) [1] and there are many sayings in the Japanese language that involve kamado as it was considered the symbol of a house. The term ...
The word washoku (和食) is now the common word for traditional Japanese cooking. Washi, craftsmanship of traditional Japanese hand-made paper 2014 01001: Washi (和紙) is traditional Japanese paper processed by hand using fibers from the inner bark of the gampi tree, the mitsumata shrub, or the paper mulberry (kōzo) bush.
A traditional kamado in a Japanese museum The 18th century Merchant's kitchen, Stove boiler or kamado made of copper (Fukagawa Edo Museum) A kamado (竈, 竃 or 灶) is a traditional Japanese wood- or charcoal-fueled cook stove.
Japanese design is based strongly on craftsmanship, beauty, elaboration, and delicacy. The design of interiors is very simple but made with attention to detail and intricacy. This sense of intricacy and simplicity in Japanese designs is still valued in modern Japan as it was in traditional Japan. [90]
Ichijū-sansai (Japanese: 一汁三菜) is a traditional Japanese dining format that typically consists of one bowl of rice, one soup, and three side dishes (one main dish and two side dishes). [1] It is a key component of kaiseki cuisine and reflects the aesthetic and nutritional principles of Japanese meals .
Irori. An irori (囲炉裏, 居炉裏) is a traditional Japanese sunken hearth fired with charcoal. Used for heating the home and for cooking food, it is essentially a square, stone-lined pit in the floor, equipped with an adjustable pothook – called a jizaikagi (自在鉤) and generally consisting of an iron rod within a bamboo tube – used for raising or lowering a suspended pot or kettle ...
The design of a machiya was also well-suited for the climate of Kyoto; with cold winters and often exceedingly-hot, humid summers, multiple layers of sliding doors (fusuma and shōji) could be added or removed to moderate the temperature inside; closing all the screens in the winter would offer some protection from the cold, while opening them ...
A kitchen of one tatami in area on the left, a floor covered with four tatami and a second door with tiny engawa stoop on the right. Munewari nagaya (back-to-backs) had only a kitchen door. Plan of an Edo nagaya neighbourhood; houses range from 4.5 to 16 tatami in area (visible in full-scale view) Old depiction of a nagaya. Nagaya (長屋, lit.