火加減 (Hi Kagen): The Japanese Heat Control Vocabulary
I
Origin
Japanese professional cooking has a more nuanced vocabulary for heat control than any other culinary tradition — not because Japanese cooking requires more heat management (though it does) but because the explicit naming of heat levels is a teaching tool that forces precision. The three primary levels (tōbi, chūbi, teika) are taught as distinct states, not points on a continuous scale.
II
Description
The Japanese professional heat vocabulary — three named heat levels with specific visual cues and applications.
III
The Thread
—French "feu vif / feu moyen / feu doux" (same three-level vocabulary — French classical parallel), Chinese fire control (wok fire language — same named levels, different applications), Indian heat tra
IV
Flavour Context
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Pillars V — VII
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