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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 ...
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 ...
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.
more images: A free-standing folding screen. Paper on frame. In Japan, these are rarely left plain; they are usually painted. [15] Kichō (几帳) more images: T-shaped stand with curtain, with ties Made from parallel lengths of narrow-loom cloth (tanmono). Used in Heian Japan; [16] all but obsolete by the Edo Period [13] Chōdai (帳台) more ...
Charcoal was the primary method of cooking and heating in the traditional Japanese household and was used to heat the irori. [2] By the fourteenth century in Japan, a seating platform was introduced to the irori and its cooking function became separated from its seating function.
The Traditional Crafts of Japan (伝統的工芸品, dentōteki kōgeihin) is a series of Japanese crafts specially recognized and designated as such by the Minister of Economy, Trade and Industry (formerly, the Minister of International Trade and Industry) in accordance with the 1974 Act on the Promotion of Traditional Craft Industries .
Kaiseki (懐石) or kaiseki-ryōri (懐石料理) is a traditional multi-course Japanese dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals and is analogous to Western haute cuisine. [1] There are two kinds of traditional Japanese meal styles called kaiseki or kaiseki-ryōri.
This uses mainly decoration in traditional Japanese styles, often drawing from textiles, rather than the Chinese-derived styles of most Arita ware. [18] Hirado ware was another kind of porcelain initially reserved for presentation as political gifts among the elite, concentrating on very fine painting in blue on an unusually fine white body ...