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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 ...
Japanese design is based strongly on craftsmanship, beauty, elaboration, and delicacy. The design of interiors is very simple but made with attention to detail and intricacy. This sense of intricacy and simplicity in Japanese designs is still valued in modern Japan as it was in traditional Japan. [90]
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 .
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 ...
more images: Lintel-mounted curtain, with ties Made of narrow-loom cloth . Similar to a kichō, which however is free-standing. Coloured streamers are called nosuji (野筋), and are ties for tying it up. [10] Archaic Zejyō (軟障) more images: Tab-top flat-panel curtains Made from narrow-loom cloth (tanmono). May be illustrated or plain ...
The design of a machiya was also well-suited for the climate of Kyoto; with cold winters and often exceedingly-hot, humid summers, multiple layers of sliding doors (fusuma and shōji) could be added or removed to moderate the temperature inside; closing all the screens in the winter would offer some protection from the cold, while opening them ...
Misono in Kobe—the first restaurant to offer teppanyaki A teppanyaki chef cooking at a gas-powered teppan in a Japanese steakhouse Chef preparing a flaming onion volcano Teppanyaki ( 鉄板焼き , teppan-yaki ) , often called hibachi ( 火鉢 , "fire bowl") in the United States and Canada, [ 1 ] is a post-World War II style [ 2 ] of Japanese ...
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.