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A Japan Kitchen
A Japanese Kitchen
The Japanese kitchen, originated from "Pit Houses" in which they had a pit and this would later turn into the tradition Japanese sunken hearth that was shaped like a square and had a pot hook or "Jizaikagi" that would hang above the cooking area. Known as a "Irori Fire Pit" that was used for heating tea and cooking food it was where family members would gather for warmth as well as to eat. Western kitchens wouldn't arrive in Japan until after the war in the 1960s and would represent the nuclear family as a place of communication, wisdom, and dietary education. This was evident when families would jointly assist in the cooking process, dining process, and clean-up process. Japan Food as Seen on Media
Contrasting with its very modern and opposite direction of food being very traditional creates a landscape of foods that have a strong historical context. The cuisine has been seen as "A Top 10 of must eats" when really it has so much more to offer as those who are home-cooks or eat their meals at their break times may say. There are a few shows that cover this to some greater extents like: Japanology Plus: w/Peter Barakan and NHK Dining with the Chef. Answering some of the basics are a good with "What is the daily diet of a typical Japanese resident?" or "What sorts of ettiquette is done around family and friends?". Many Japanese have to work long hours that are way above and beyond while having a limited time to eat. So, many foods that have become popular among the local population has been: donburis, bentos, and onigiri. There are so many versions of these items that the list is usually minimized for streams, so it is interesting to take a closer look at some of these foods to see what the locals go and eat. Japanese Cuisine is based on the starch and then has multiple sides that accompany the starch as a sort of set meal. The foundation is based on the criteria of a diet of what they would like to eat and it usually creates a menu that reflects back to "Seasonal" foods that are great to eat in a particular season. There is a large amount of detail of awareness and understanding of how food tastes in certain times of the year is important. Traditional Japanese dishes always had a rice with a main dish comes from ancient times and the cuisine developed around it as more rice dishes would pop up as it was included with all sorts of dishes. Japanese Meals called Teishoku
Teishoku is the Japanese word for a set meal, it is of course based around the white rice and is apart of a balanced meal that is served as a set. It is based on the practice of having one soup to accompany one side which is called "Ichiju-issai" as it is called at Zen Temples. Many common foods would be: Rice varieties, Soup varieties, Pickles varieties, Side dish, and a Main dish. There are many different types of Teishoku sets depending on the type of food: Katsu Teishoku, Tempura Teishoku, Donburi Teishoku, Grilled Teishoku, Nabe Teishoku, Noodle Teishoku, and more. In the Meiji era, it is said it originated from Western Restaurants from as early as 1902 that there were full set meals as said from Edo Period Literature. While a set meal is referred to as a personal banquet it has become normalized within cafeterias, restaurants, and multi-course eateries with the complimentary serving of tea. If treating it formally with eating etiquette it is to show thanks by saying "I humbly receive" or "Itadakimasu" いただきます. Japanese Kitchen Equipment (Japan)
A typical modern Japanese Kitchen includes: Santoku Knife, Paring Knife, Serrated Knife, Grater, Cutting Board, Dish Rack, Storage Containers, Measuring Cup, Measuring Spoons, and Pouring Dispenser Bottles Japan Traditional Modern (Japan Set Up) Countertop, Large Sink, Cabinets, Refrigerator, Dedicated Freezer, Electric Rice Cooker, Fish Oven, Microwave Oven, Toaster Oven, Electric Water Boiler, and Extractor or Fan. |
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