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In Japanese cuisine, a sushi oke (寿司桶), also known as a hangiri, is a round, flat-bottomed wooden tub or barrel used in the final steps of preparing rice for sushi. [1] Traditional hangiri are made from cypress [citation needed] wood bound with two copper bands. They range in diameter from about 30 cm (12 in) for use at home, to 1 m (3 ft ...
To make sushi, you’ll need a rice cooker, a hangiri (a wooden vessel used in mixing and cooling the sushi rice), a spatula and a fan. The wood used in a hangiri absorbs moisture from the ...
Ochazuke, a Japanese rice bowl dish made by pouring hot green tea over cooked rice with a handful of toppings is a masterclass in simple cooking. The word "ocha" means green tea and "zuke" means ...
Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]
It is a slow-growing coniferous tree growing to 35–50 m tall with a trunk up to 2 m in diameter. The bark is red-brown, vertically fissured and with a stringy texture. The foliage is arranged in flat sprays; adult leaves are scale-like, 1.5–2 mm long, with pointed tips (unlike the blunt tips of the leaves of the related Chamaecyparis obtusa (hinoki cypress), green above, green below with a ...
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The heart of Southeast Asia during the 4th century BC witnessed the emergence of the earliest type of sushi: salted fish kept in fermented rice for a couple of months before consumption of the ...
In the 14th century, the process of making wooden tabs/barrels were developed. Tubs were also used in the production of funazushi, but the date of their initiation is unknown. [5] New wood was preferred for sake barrels, while old wood was preferred for funazushi. Because funazushi tubs were small, sake barrels were disassembled and reassembled ...