|
| |
| | Asian Knives |
 | | Made in Japan and measuring 13 by 1-1/2 by 3/4 inches overall, this bread knife is dishwasher-safe but hand washing is recommended. | | | Made in Japan and measuring 11-1/4 by 2 by 3/4 inches overall, this vegetable knife is dishwasher-safe but hand washing is recommended. | | | Made in Japan and measuring 11-1/2 by 2 by 3/4 inches overall, this Chef’s knife is dishwasher-safe but hand washing is recommended. |
|
http://www.unleash.com/picks/kitchen/kitchenasianknives.asp
|
|
| |
| | Japanese cuisine - Wikipedia, the free encyclopedia |
| | Tempura came to Japan from Portuguese sailors in the 16th century as a technique for cooking fish. | | | In a constant quest to adopt and expand Japanese cuisine, Japanese have made hundreds of recipes that are distinctly different from the original recipes but still retain the "air" (and basic taste) of their origins. | | | As in most countries, Japan incorporates imported favorites from across the world (mostly from Asia, Europe and to a lesser extent the Americas). |
|
http://en.wikipedia.org/wiki/Cuisine_of_Japan
|
|
| |
| | Global-Online-Store (United Kindom) Kitchen - Cutlery & Knives |
| | The set has a knife for most general kitchen needs - bread knife, slicing knife, paring knife, multi purpose serrated knife and large cooks knife. | | | They're ultra sharp and are great to use at speed, the range is good and the blades are as flexible as they are sharp, so they're good for filleting fish and meat. | | | Very high quality, extremely affordable, you will not be disappointed. |
|
http://uk.kitchen-online-store.com/best/kitchen/cutlery-and-knives/6307307.html
|
|
| |
| | Geometry.Net - Basic H Books: Holiday Cooking |
| | A full range of dishes are explored, from purandeacute;ed soups, sandwiches, and barbecue fare to holiday dinners, seafood classics, and sweets such as apple pie, bar cookies, and chocolate desserts. | | | Certainly for those new to the kitchen, serious consideration should be given to this cookbook. | | | Organized by episode like its predecessors, Inside America's Test Kitchen goes down home with pan-roasted chicken and a quickie ragu bolognese, revisits Chinatown with beef and broccoli (a followup to last year's Kung Pao shrimp), and has fun with ethnic home cooking like cassoulet (trimmed down for weeknight use) and pollo fra diavolo. |
|
http://www.geometry.net/basic_h_bk/holiday_cooking.html
|
|
| |
| | The Red Panda Restaurant Group |
| | Japan is a small country, but each region or even a city has own specials: miso-katsu (deep fried pork with miso sauce) in Nagoya; okonomiyaki (a kind of mixed pancake) in Hiroshima; sanuki udon noodles in Shikoku island; Jingisukan (mutton BBQ) in Hokkaido; and more. | | | Seaweed, fish, and other seafood are main ingredients in Japanese cuisine as soup stocks in Japanese-style meals is made from katsuobushi (dried bonito flakes) or konbu (kelp). | | | Chinese dishes are called "Chuuka." Chuuka dishes in Japan are arranged in the Japanese-style and are often cooked at home. |
|
http://www.theredpanda.com/japanese.htm
|
|
| |
| | All Shop's Collectibles : Kitchenware : LILAC VINTAGE Jewelry Antiques Collectibles |
| | Our vintage Majolica corn-on-the-cob creamer would be perfect for a country kitchen for milk or melted butter when serving fresh corn. | | | Perfect for your Retro kitchen or if you decorate in a fruit motif ~ pitcher and glasses all feature great vintage fruit graphics of oranges, lemons, limes and grapes. | | | Perfect to decorate a fruit-motif kitchen ~ or cheerful way to serve juice at a breakfast table ~ our vintage pottery juice pitcher resembling an orange. |
|
http://www.rubylane.com/shops/lilacvintage/,cs=Collectibles%3aKitchenware,id=11
|
|
| |
| | Culture of Japan - Wikipedia, the free encyclopedia |
| | Japanese cuisine is a product of its environment and people; the ease of acquiring fresh ingredients led to sushi, high temperature and humidity led to varieties of pickled and fermented food like natto and soy sauce, and an adaptation of foreign cuisines led to ramen. | | | Modern Japanese enjoy a variety of traditional Japanese food, including many seafood dishes (sushi and sashimi for instance), as well as a multitude of foreign cuisine. | | | Through virtue of a long culinary past, highly influenced by Korean and Chinese practices, the Japanese have developed a sophisticated, yet simple cuisine highly customized to the change of seasons. |
|
http://en.wikipedia.org/wiki/Culture_of_Japan
|
|
| |
| | Kitchen Cutlery at Knife Outlet |
| | is a Swedish company whose knives are imported from Japan. | | | They are at the forefront of employing very high tech steels in their sharp, thin bladed Western style knives from Japan. | | | The company isn't well known to consumers because they market primarily to chef's and professional cooks who value the hsitory and quality the brand represents. |
|
http://www.knifeoutlet.com/kitchen.htm
|
|
| |
| | Kitchen Products and Accessories : Kershaw Shun Classic 3 1/2-Inch Paring Knife |
| | KAI Corporation has been Japan's premier blade producer for more than 90 years, but their tradition of blade manufacturing goes back more than 700 years. | | | Each piece features wine grapes with swirly vines and soft muted neutral tones in the background. | | | Also available are the terry towel, item 61013; the pot holder, item 61014; and oven mitt, item 61015 for a truly beautiful kitchen. |
|
http://www.chefsconnection.com/Quality-Dinnerware/index981.html
|
|
| |
| | Taiyaki - Wikipedia, the free encyclopedia |
| | Taiyaki(鯛焼き) is a Japanese waffle-like cake traditionally filled with sweet azuki bean paste (although it can be filled with other things such as sweet custard), fried and molded into the shape of a fish; as Tai means sea bream in Japanese. | | | Taiyaki is often sold in smaller towns of Japan in taiyaki shops or stands. | | | This is similar to Daibanyaki which is a thick round cake also filled with sweet bean paste or sweet custard. |
|
http://en.wikipedia.org/wiki/Taiyaki
|
|
| |
| | Amazon.co.jpF m: On Food And Cooking: The Science and Lore of the Kitchen |
| | A unique mix of culinary lore, food history, and scientific investigation, McGee's compellingly readable book explores every aspect of the food we eat: where it comes from, what it's made of, and how and why it behaves as it does when we bake, broil, steam, or otherwise ready it for the table. | | | These and other food mysteries are conclusively solved in Harold McGee's On Food and Cooking: The Science and Lore of the Kitchen. | | | Amazon.co.jpF m: On Food And Cooking: The Science and Lore of the Kitchen |
|
http://www.amazon.co.jp/exec/obidos/ASIN/0684800012/geometrynet-22/ref=nosim
|
|
| |
| | Book : The Japanese Kitchen |
| | When I get done cooking recipies from this book, my food tastes like the foods I ate in Japan. | | | Have tried some new eating experiences from this book and have heard raves of diners who enjoyed the likes of: Japanese Stuffed Pancakes (Okonomiyaki); Swordfish in Yuan Style; Chicken Breast Fillets in a Crust of Mung-Bean Noodles. | | | I am an American who lived in Japan for several years. |
|
http://www.chef2chef.net/cgi-bin/xml/feed.cgi?input_item=1558321772&input_search_type=AsinSearch
|
|
| |
| | Collectible and Antique Kitchen on CYBERATTIC. |
| | Here is a tall set of Cera-Stone Salt and Pepper Shakers made in Japan by the Mikasa Co. circa 1950's. | | | Here is a vintage Tea Kettle Salt and Pepper Shaker set circa 1950's, possibly Japan. | | | Made in Taiwan circa the 1980's, these wood Mushroom Salt and Pepper Shakers measure 4.5" tall and are 3 5/8" wide. |
|
http://www.cyberattic.com/directory/Kitchen2140.html
|
|
| |
| | Japanese Cuisine-Nabemono Article |
| | Japanese cuisine -- nabemono (quick-cooked stews) Nabemono dishes are a hearty wintertime specialty, prepared from fish, seafood, chicken, meat and/or vegetables in a bubbling cauldron right at your table. | | | Chanko-nabe, a variety made with chicken, seafood, potatoes, and other vegetables, is the staple diet of Japan's sumo wrestlers. | | | Nabemono are also served in pub-style izakaya restaurants, in places specializing in regional cuisines, and in private homes. |
|
http://www.masterstech-home.com/The_Kitchen/Articles/NabemonoArticle.html
|
|
| |
| | Ethnic Cuisine |
| | The essence of Japanese cuisine is based on various elements of taste, cooking techniques, and the use of the freshest seasonal ingredients. | | | It is a cuisine that first and foremost delights the senses -- in Japan, the eyes, nose, and palate feast along with the stomach. | | | This is a reference book-cum-recipe (200 in all) book on fifty traditional foods of Japan, including sake, mirin (sweet sake), vegetables, various condiments, grains, umeboshi (pickled plums), and so on. |
|
http://www.sallys-place.com/food/ethnic_cusine/japan.htm
|
|
| |
| | Digital Kitchen Kicks Off 'Spirited' Campaign for Kirin in Japan |
| | The fully animated, 3D commercial, to be broadcast exclusively on Japanese television, spotlights Kirin Pure Blue, a sophisticated, distilled liquor in the shochu family. | | | Continuing to expand its artistic reach into international markets, Digital Kitchen delivered a dazzling :15 television spot for Japanese beverage company Kirin Brewery Co. Ltd. | | | With close attention to details such as color and pacing, the DK spot skillfully highlights three salient attributes of Pure Blue: its crystal clear properties (symbolized by water from the Fuji region), the rich Southern Island barley and the product's distinctive bottle. |
|
http://www.uemedia.com/CPC/designinmotion/printer_9070.shtml
|
|
| |
| | Hexapedia - Kamaboko |
| | Although the Japanese name for kamaboko is becoming increasingly common outside of Japan (c.f., sushi), some extant English names for kamaboko are fish paste, fish loaf, fish cake, and fish sausage (Tsuji, 1980). | | | Kamaboko has been made in Japan since the 14th century C.E. and is now available nearly worldwide. | | | Red skinned kamaboko and white kamaboko are typically served at celebratory and holiday meals as the red and white colors are considered to bring good luck. |
|
http://www.hexafind.com/encyclopedia/Kamaboko
|
|
| |
| | Japan cuisine guide - by a food authority |
| | The roots of Japanese cuisine are largely sixth-to-eighth century Chinese. | | | In Tokyo the fish is pressed onto two-inch oblong rice balls (the style followed by virtually all sushi bars outside Japan), but in Osaka the fish is pressed onto rice in a mold, then usually cut into squares or rectangles. | | | Famous dishes include Tempura, Kagiage (a batter dipped, deep fried patty of vegetables and shrimp), and Tonkatsu (a breaded, deep-fried pork cutlet). |
|
http://www.hillmanwonders.com/cuisines/japan.htm
|
|
| |
| | Kyoko's Kitchen - European and Japanese Recipes with Comments for Each Recipe |
| | Feel free to add your own comments for each recipe or read some of the articles about Japanese cooking and food in Japan... | | | Kyoko's Kitchen - European and Japanese Recipes with Comments for Each Recipe | | | Here you'll find original recipes that are a mix of Asian (mostly Japanese), European and other influences. |
|
http://www.kyokoskitchen.com
|
|
| |
| | CuisineNet Digest: Japanese Cuisine Introduction |
| | Clear broth with three cubes of tofu, shiitake mushrooms and two rings of scallion green; a few slices of raw fish beautifully garnished and standing alone on a plate; a small dish of pickled cabbage, spare and clean to the palate; this is the uncluttered art of Japanese cooking. | | | Though red meat is a relative newcomer to the cuisine and outrageously expensive, beef, and the more reasonably priced pork, has been integrated creatively into Japanese cuisine. | | | The Japanese diet gets the bulk of its protein from soybeans and seafood, and so is perhaps one of the healthiest of national cuisines. |
|
http://www.cuisinenet.com/digest/region/japan/index.shtml
|
|
| |
| | Japanese Cookbooks - Best Sellers - cookbooks of the world |
| | The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and how a meal is composed. | | | Shirley Booth, who lived in Japan for many years and has taught Japanese cooking to both Japanese and foreigners, gives us a wonderful, engaging history of Japanese food, its styles and traditions-from Imperial cooking to temple cooking and the food of the Yatai or street vendors. | | | She explains every aspect of this great cuisine, the ingredients, the techniques, the essential equipment, the importance of color and presentation. |
|
http://www.ethnicfoodsco.com/Books/JapanBestSellers.html
|
|
| |
| | Melissa's World Variety Produce - Organic, Specialty & Recipes |
| | Japanese cuisine has never included an excessive amount of protein from animal sources, although meat and, of course fish for sushi and sashimi, are definitely present. | | | Japan's healthful way of eating fresh foods, in smaller portions, with limited amounts of fat and protein, have helped the Japanese to control their weight and extend their lives. | | | The country of Japan consists of a group of islands; a country combining the old world charm of the small towns with the modern skyscrapers and fast pace of the cities. |
|
http://www.melissas.com/Magazine/index.cfm?article_id=179
|
|
| |
| | Teacups & Saucers - My Kitchen Store |
| | Fine China of Japan Christmas Holly is a versatile pattern that will work with a wide range of decors. | | | Fine China of Japan FCJ5 is a versatile pattern that will work with a wide range of decors. | | | Other serving and accessory pieces may be available, complete (or start) your pattern today! |
|
http://mykitchenstore.com/r-13413281/m-Kitchen/b-13413791/k-/p-7/Default.aspx
|
|
| |
| | Food.3Yen.com - Food in Japan - Japanese Cuisine Recipes |
| | Note: Hokkaido is the big northern island of Japan where winter is very harsh and summer nice and mild, and it is well known in Japan for its milk (and dairy products) and its potatoes. | | | Even if you are craving for a short black, when getting canned coffee in Japan, from a convenience store or a vending machine, hot or cold, well, in every circumstances, NEVER get the ones without milk in them. | | | Japan is famous for its cute/strange characters which have been developped mainly for the purpose of merchandising. |
|
http://food.3yen.com
|
|
| |
| | Japan: Editor Selected ResultsAbout Japan |
| | Recipe Source - Japan - A collection of over 100 user-submitted recipes for udon, miso, tempura, teriyaki, sukiyaki, and much more. | | | Japan Zone - Mixing the traditional with the modern, Japan Zone covers all aspects of Japanese culture with a humorous and knowledgeable editorial voice. | | | Sumo - The official Web site of the Japan Sumo Association (Nihon Sumo Kyokai) provides ticket information on upcoming tournaments and bouts, a who’s who of current and past competitors (rikishi) and grand champions (yokozuna), and a detailed overview of the sport. |
|
http://results.about.com/japan
|
|
| |
| | Tempura, Caroline's Web Page |
| | The origins of tempura go way back to the 15th Century when Portuguese traders first introduced their cuisine & later combined it with Japanese& Chinese dishes, creating Tempura. | | | Now it is considered as one of the national dishes of Japan. | | | Tempura is fresh fish, shellfish or vegetables dipped in a batter (koromo) of flour mixed with egg& water and then deep-fried. |
|
http://www.geocities.com/Tokyo/Teahouse/5555/tempura.htm
|
|
| |
| | Netfood Digest |
| | Japan is famous for extravagant, expensive, and exotic dishes. | | | The Tokyo Food Page is a complete guide to Japanese cuisine and eating in Tokyo with recipes, articles on Japanese cooking, restaurant listings, culinary travel tips, and more. | | | In Japanese Specialty Cuisines you'll find articles introducing Japan's favorite specialty cuisine, along with the restaurants that serve them. |
|
http://www.globalgourmet.com/netfood/digest/nf0398/nf033098.html
|
|
| |
| | Cuisine of Japan (It's Not Just Sushi) |
| | Nowadays there are many sweet sauces in Japanese cuisine, but sugar itself was brought in by Europeans. | | | When Japan became a primarily-Buddhist nation in the 6th century, meat was eschewed and even banned. | | | Due to the lack of needing to cook these items, cooking with oils was unheard of in traditional earlier Japanese cuisines. |
|
http://www.ancientsites.com/aw/Article/552774
|
|
|
A cook's best friend