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While the title suggests the scope is limited to simple cooking instructions, Ekiho Miyazaki, an abbot of the Sōtō school's head temple Eihei-ji, summarizes the work's importance when he writes, "Instructions for the Cook are instructions for life". [1] The work was written in 1237, ten years after Dōgen's return from his time in Song ...
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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Peel potatoes, rinse then slice into 1/4" rounds. Place in a pot, cover with water then allow to soften; approximately 15-20 minutes. Heat oil in a large frying pan then add onions. Drain potatoes ...
In Japanese elementary schools, there used to be a set rotation of eating each bite. Triangular eating, Triangle eating (Japanese: sankakutabe, 三角食べ) is a Japanese custom popularized after World War II in which soup, rice, and side dishes are eaten in order. The custom initially started with school lunches, and at that time, the method ...
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The four types of food present at a banquet consisted of dried foods (himono), fresh foods (namamono), fermented or dressed food (kubotsuki), and desserts (kashi). Dried fish and fowl were thinly sliced (e.g. salted salmon , pheasant , steamed and dried abalone , dried and grilled octopus ), while fresh fish, shellfish and fowl were sliced raw ...