Travel for Change: Japanese Traditional Cooking Misc Utensil Noun Videos

Added: Dec 5, 2008

From: mueslijunkie

Duration: 3:9

Japanese Traditional Cooking Misc Utensil NounPlease visit http://mobile.wholefoodsdiet-jp.com/ Uragoshi Ki/うらごしき/裏濾し器Sieve StrainerUsed for making dressing or straining eggs. The better mesh is made by horse hair.Zaru/ざるBamboo DrainerUsed for draining cooked ingredients or salted fishes.Tsukemono Tsubo/つけものつぼ/漬物壺Container for PicklesHandai/はんだい/飯台Wooden Tub for Sushi RiceUsed for preparing Sushi Rice and excluding surplus moisture from rice.Masu/ます/枡square wooden box used to measure riceShamoji/しゃもじRice PaddleUsed for serving rice or mixingHera/へらSpatulaAnajyakushi/あなじゃくし/穴杓子Perforated LadleThe ladle is used for pouring soup liquids. The perforated ladle is used for draining.Saibashi/さいばし/菜箸Cooking ChopsticksLong is used for deep fat frying recipe. Short is used for simmered recipe and serving.Makisu/まきすBamboo Mat For Sushi RollKusi/くし/串Bamboo SkewersUsed for checking cooked or uncooked. YChyakoshi/ちゃこしTea Leaf Draining Basket

Channel: Howto

Tags: cooking  japanese  misc  noun  traditional  utensil 

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