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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 ...
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Afrikaans; العربية; Azərbaycanca; বাংলা; 閩南語 / Bân-lâm-gú; Башҡортса; Беларуская; Беларуская ...
An itamae (板前, a cook, chef [1]) is a cook in a Japanese kitchen or a chef of a large restaurant. The term can be translated literally as "in front of the board," referring to a cutting board . Itamae as sushi chef
Tempura nabe with abura kiri. Abura kiri (油きり) is a shallow tray used in Japanese cooking to place food on after deep frying. [1] The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, for example in tempura.
Animal milk like cow milk was despised and abhorred and meat eating was avoided by the Japanese in the 19th century. When one Japanese, Marsukara wanted to feed cow milk to babies after he was told western babies were fed it, he imported from Shanghai milking equipment at the French consul's advice and purchased Nagasaki cows.
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 .