GN.16.0001
Aburi Flame-Searing Technique in Sushi and Sashimi
Aburi (炙り, 'flame-seared') describes the technique of briefly applying a small gas torch or open fla…
Japan (traditional open f
GN.16.0002
Aburi Torching Flame Searing Technique
Aburi (炙り, to sear by fire) is the Japanese technique of lightly torching or flame-searing the surfa…
Osaka — aburi-style sushi
GN.16.0003
Dengaku Miso Grilled Skewered Dishes
Dengaku (田楽) is a Japanese preparation method and dish category where tofu, vegetables, or fish are …
Japan — dengaku preparati
GN.16.0004
Kakiage Tempura Mixed Vegetable Fritter Technique
Kakiage (かき揚げ, scraped up fry) is the tempura technique for mixed vegetables, tiny shrimp, or combin…
Japan — kakiage as tempur
GN.16.0005
Mentori Chamfering and Presentation Knife Technique
Mentori (面取り — literally 'face-taking') is the Japanese culinary knife technique of chamfering or be…
Japan — mentori technique
GN.16.0006
Seiro Steaming Basket Technique Japanese
Seiro (蒸籠, steaming basket) is Japan's traditional bamboo steaming equipment — stacked bamboo basket…
Japan and East Asia — bam
GN.16.0007
Tataki and Aburi Flame-Searing Techniques in Japanese Cooking
The techniques of tataki and aburi — two distinct Japanese fire-searing methods applied to raw fish …
Japan — tataki technique
GN.16.0008
Tempura Ebi Shrimp Technique Stretching
Ebi (shrimp) tempura is Japan's signature tempura — and its proper preparation reveals technique sop…
Japan — ebi tempura as th
GN.16.0009
Teppanyaki Iron Plate Cooking Technique
Teppanyaki (鉄板焼き, iron plate grilling) is the cooking technique and restaurant format where chefs co…
Japan — teppanyaki popula
GN.16.0010
Teppanyaki Iron Plate Cooking Technique and Wagyu Applications
Teppanyaki — cooking on a flat iron plate (teppan = iron plate, yaki = grilled/cooked) — is one of J…
Japan — Misono restaurant
GN.16.0011
Yakimono Philosophy Japanese Grilled Dishes
Yakimono (焼き物, grilled/seared things) represents one of Japanese cuisine's fundamental cooking categ…
Japan — yakimono as kaise