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The naginata (なぎなた, 薙刀) is a polearm and one of several varieties of traditionally made Japanese blades (). [1] [2] Naginata were originally used by the samurai class of feudal Japan, as well as by ashigaru (foot soldiers) and sōhei (warrior monks). [3]
Jingisukan. Jingisukan (ジンギスカン, "Genghis Khan") is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake.
Edo-style knives are typically shorter with a square tip used for horizontal cuts, rendering a more robust working knife. The standard Japanese knife set, essential to Washoku (和食 Japanese cuisine), includes the yanagi-ba, deba bōchō, and usuba bōchō. Single-bevelled knives include: Shobu-bōchō — 刺身 — three main sashimi knifes:
Modern jūkendō uses a mokujū (木銃), a wooden replica of a rifle with an attached and blunted bayonet at the end, in place of an actual rifle. [5] The art is practised by both Japanese military personnel and civilians. [7] Training incorporates kata (patterns), two-person drills, and competitive matches using mokujū and protective armor. [7]
Usuba bōchō (薄刃包丁 — lit. "thin blade kitchen knife") is the traditional vegetable knife for the professional Japanese chef. Like other Japanese professional knives, usuba are chisel ground, and have a single bevel on the front side, and have a hollow ground urasuki on the back side.
Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁 — lit. "thin knife") are Japanese-style vegetable knives. They differ from the deba bōchō in their shape, as they have a straight blade edge, with no or virtually no curve, suitable for cutting all the way to the cutting board without the ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife