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Topic: Japanese kitchen chopsticks

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	Kyoko's Kitchen - 10 Japanese Dining Tips (Site not responding. Last check: 2007-11-05)
		Japanese people always say words of gratitude before and after eating.
		Japanese families all tend to have dining tables and chairs in their homes but on more formal occasions meals are eaten on a low table around which people kneel.
		When taking food from a communal plate or dish, you can turn your chopsticks round and use the non-eating end to pick up the food and put it in your bowl.
	www.kyokoskitchen.com /essays/japanese-dining-tips.php?lang=en (322 words)

	The Kitchen
		One or two pairs of long, kitchen chopsticks, a package of disposable cedar or pine chopsticks, and a few pairs of somewhat more elegant lacquered chopsticks are good to keep on hand.
		Japanese graters produce a very fine grate of a pulp like consistency rather than little shreds as do western graters.
		The mortar is a sturdy, high-fired potters bowl, textured with a combed pattern on the unglazed inside.
	www.yale.edu /ycias/pier/resources/lessons/thekitchen.htm (184 words)

	Japanese Chopsticks
		Chopsticks were originally used exclusively for religious ceremonies in Japan.
		The earliest chopsticks used for eating looked like tweezers; they were made from one piece of bamboo that was joined at the top.
		By the 17th century the Japanese were using lacqueured wooden chopsticks - an innovation that gave the utensils an attractive gloss and made them easier to clean.
	www.jlifeinternational.com /chopsticks_e.html (83 words)

	Grab Your Chopsticks: Asian restaurants in Wheaton, Maryland (washingtonpost.com)
		The newer sibling of Hollywood East (#7) is highly regarded for its Hong Kong-style XO sauce dishes (made from a blend of spices, dried shellfish and cured pork) and chicken feet with fl bean sauce.
		This spacious restaurant specializes in hearty Chinese/Korean dishes that are wildly popular in South Korea, such as noodles with a salty fl bean sauce and a hot and spicy seafood noodle soup.
		This adorable little Japanese restaurant has good sushi, crisp tempura and flavorful udon noodle soups.
	www.washingtonpost.com /wp-srv/artsandliving/foodanddining/graphics/chopsticks/chopsticks_102506.html (778 words)

	The Manila Times Internet Edition \| LIFE & TIMES > Paper hot pot (Site not responding. Last check: 2007-11-05)
		He is also the bearer of an original Japanese cooking method, the concept of paper hot pot, which is new to the country.
		“Japanese food is as refined as any of the great cuisines of the world,” says Chef Furukawa, “in terms of fresh ingredients and the cooking technique command.
		The Japanese diet is no doubt one of the healthiest in the world and thankfully, Unsui Japanese Restaurant now offers a delightful business lunch menu featuring an array of authentic Japanese culinary creations weekly.
	www.manilatimes.net /national/2004/jul/21/yehey/life/20040721lif1.html (1339 words)

	Category:Japanese cooking tools - Wikipedia, the free encyclopedia
		The following items are common Japanese cooking tools used in preparing Japanese cuisine.
		Nakiri bocho and usuba bocho: Japanese vegetable knives
		See also the general comments on Japanese kitchen knives.
	en.wikipedia.org /wiki/List_of_Japanese_cooking_utensils (146 words)

	BLACK MOON - Japanese Food Recipes (Site not responding. Last check: 2007-11-05)
		Japanese food is as refined as any of the great cuisines of the world, but alongside the elegant fare is the humble bowl of rice and the heritage of simple country cooking.
		The traditional Japanese diet is no doubt one of the healthiest in the world and thankfully tofu, miso, sushi, green tea, and soba are now familiar to many people outside of Japan.
		Historically, Japanese cuisine has been one of the great Vegetarian cuisines of the world due to the influence of Buddhism.
	www.theblackmoon.com /Jfood/food1.html (143 words)

	"Japanese ""Take"" Cooking Chopsticks"
		Japanese Bamboo Cooking Chopsticks are shaped like regular bamboo chopsticks but are about 10-14 inches longer and are joined with a string at one end.
		Known as Saibashi, these long "cooking" chopsticks are commonly used during deep-frying to turn over foods in hot oil or transfer tempura to the draining rack.
		Japanese Bamboo Chopsticks-10 pack are individually wrapped in an attractive sleeve.
	www.simply-natural.biz /Cooking-Chopsticks.php (236 words)

	Japanese essentials - The Honolulu Advertiser - Hawaii's Newspaper
		So, for cooks taking up Japanese cuisine or wondering how their friends get the cucumber slices so thin or the ginger grated so fine, here are tools useful in everyday cooking.
		Peel the daikon and grate it, using a Japanese grater or the grating cassette on a slicer.
		Each diner picks up a small portion of noodles and other ingredients from the pot with chopsticks, transfers them to his or her bowl and, with a ladle, pours a generous amount of the broth over noodles.
	the.honoluluadvertiser.com /article/2004/Apr/14/il/il11ataste.html (2258 words)

	History of Chopsticks
		And he allows no knives on his table.” Confucius’ disdain for the presence of knives at the kitchen table, coupled with the popularity of his teachings no doubt contributed to the expanding use of chopsticks among the population.
		Japanese chopsticks originally resembled tweezers made from bamboo, with the two pieces joined together at one end.
		It has been said by using chopsticks it improves memory, increases finger dexterity and can be useful in learning and improving skills such as Chinese character printing and brush painting.
	www.asianartmall.com /chopstickshistory.htm (472 words)

	Eric's Kitchen (Site not responding. Last check: 2007-11-05)
		I’ll still use a spoon occasionally, when it’s called for (though I love that, in Thailand, the only time you’ll see chopsticks is when soup is served, for which they are perfect: you pluck out exactly what you want, when, and drink the broth from the bowl directly).
		All cutting, slicing, and carving takes place in the kitchen; I don’t want to pick up a big piece of meat with chopsticks and begin gnawing away at it—I cut it into bite-size pieces before serving it.
		Chopsticks can be intimidating to someone not well-versed in them, but we can rapidly dispel that fear in well under five minutes with an easily learned technique, explained at the bottom of this essay.*
	www.ericskitchen.com /selected_essays03.html (951 words)

	KKDiscount.com: Chopsticks (Site not responding. Last check: 2007-11-05)
		Japanese chopsticks differed from Chinese chopsticks in that they were rounded and came to a point.
		In a dim-sum restaurant, a waiter will cross your chopsticks to show that your bill has been settled, or you can do the same to show him that you have finished and are ready to pay the bill.
		Of course learning to use your chopsticks correctly is a whole separate story...
	www.kkdiscount.com /chopsticks.htm (461 words)

	Asian-inspired kitchen cabinets
		Including kitchen furniture designs, antique bedroom furniture, and living rooms with asian decor inspired by japanese design.
		Japanese Kitchen Cabinets and Korean Kitchen Chests have a rich history and are very adaptable to Western applications.
		This was meant to reflect nature as the Japanese understood nature was beautiful because of its imperfect aesthetic.
	www.greenteadesign.com /kitchen-cabinets.html (846 words)

	chopsticks as cooking utensils - Cookware - Chowhound
		There's a type of Japanese tongs made of bamboo that are also good for more delicate tasks: http://www.fantes.com/images/4482tong...
		The cooking chopsticks are all wood (mostly bamboo), tho...no plastic.
		Chopsticks are a staple cooking tool for me. I use bamboo - heat resistent, durable, and no slivers.
	www.chowhound.com /topics/359365 (1005 words)

	health-Cool Tools- Cooking Utensils from the Japanese Kitchen
		COOL TOOLS: Cooking Utensils from the Japanese Kitchen explores the Japanese kitchen, finding a treasure trove in the fascinating and practical items that are used by Japanese chefs in their daily culinary efforts.
		Japanese food was virtually unknown in many Western cities in the 1980s, when Shizuo Tsujii wrote Japanese Cooking: A Simple Art.
		There are also revealing photos of old shamoji (rice servers), saibashi (cooking chopsticks) and yukihira nabe (pots) from a variety of households showing that, despite the wear and tear, these tools still have plenty of life left in them.
	www.minihttpserver.net /z_health/A_cool_tools_cooking_u-4770030169.htm (878 words)

	The WELL: Eric Gower: "The Breakaway Japanese Kitchen"
		Japanese women tend to get very nervous when they're in the kitchen with me, mostly because they worry so much about measuring and "getting it right," not realizing that it's the subjective "right" that counts, not the objective right, as they've been taught.
		That said, Japanese tend to go for pretty bright flavors--creamy complex French will be admired in top restaurants, but it's not what Japanese home cooks reach for when they're faced with putting dinner on the table; light, bright, and airy is good, and heavy is not so good.
		Japanese also have what I call a kome fecchi (a rice fetish), and can’t understand how the world can eat its inferior, possibly dangerous rice, and that Japanese rice is so clearly superior in every way conceivable.
	www.well.com /conf/inkwell.vue/topics/197/Eric-Gower-The-Breakaway-Japanes-page02.html (2948 words)

	Grandma's Kitchen: A Diner's Guide to Chopsticks
		Chopsticks are required table service in many Asian restaurants and where they are not, all you have to do is ask for a pair.
		The goal is to keep the lower chopstick stable and move the upper one to meet the lower one but not to cross it.
		Consider the ceremony followed for the proper Japanese method to remove the lid from a bowl of rice: You lift the rice bowl lid with your right hand, place it in your left hand, then set it down on the left side of your tray or table.
	www.jadedragon.com /archives/cooking/chopstks2.html (1176 words)

	chopsticks - Japan Forum
		My favourite type of chopsticks are the raw wooden ones (not painted), with the little bevel at the end, because they snap apart so easy that they are "lucky"...
		Chopsticks are for picking up large objects like a chunk of meat/fish but I prefer the more sensible Thai way of Spoon and Fork when dealing with noodles or something wet and small.
		On the contrary, Japanese chopstick is shorter and has a more narrow end.
	www.jref.com /forum/showthread.php?mode=hybrid&t=12833 (1772 words)

	Amazon.com: At the Japanese Table: New and Traditional Recipes: Books: Lesley Downer (Site not responding. Last check: 2007-11-05)
		The acclaimed book that demystified Japanese cuisine for home cooks returns with a newly designed cover as lovely as the photo presentations within.
		Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners--the haute cuisine of Japan--to simply prepared noodle bowls for a casual family supper.
		Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land.
	www.amazon.com /exec/obidos/tg/detail/-/0811803198?v=glance (598 words)

	Orient Kitchen pleases with authentic dishes, fine cooking
		So when he told me the Orient Kitchen was their favorite restaurant, I was eager to try it.
		On a trip to the restroom another night at Orient Kitchen, I saw another reason the snow pea leaves are so expensive: A man was sitting at a back table, painstakingly removing by hand all the tender little leaves.
		The Orient Kitchen was on Semple Street from 1990 to 2000, when its lease expired.
	www.post-gazette.com /dining/20010126dine.asp (970 words)

	Abura kiri - TheBestLinks.com - Cuisine of Japan, Deep frying, Tempura, List of Japanese cooking utensils, ... (Site not responding. Last check: 2007-11-05)
		Abura kiri (Japanese: 油きり) is a shallow tray used to place food after deep frying in the Japanese kittchen.
		The shallow tray or pan has a rack and an absorbent paper towel to remove excess oil from the food after frying, as for example in tempura.
		The Abura kiri is usually used in combination with metal ended Japanese kitchen chopsticks, a net ladle or scoop ami shakushi, and a heavy frying pot agemono nabe.
	www.thebestlinks.com /Abura_kiri.html (148 words)

	Japanese bamboo chopsticks
		The use of chopsticks has become popular in the United States and Europe as an elegant alternative to forks and knives.
		Both Chinese and Japanese chopsticks are made in various materials such as wood, lacquer, plastic, enamel or bamboo.
		These bamboo chopsticks are etched with a scenic landscape in gold, cream, white and green, and come in sets of five.
	www.mrslinskitchen.com /JapaneseChopsticks.html (268 words)

	Book review: Japanese cooking vegetarian and healthy.
		A seemingly daunting task until you see this cookbook and realize that the Japanese have the longest life expectancy in the world, which has been largely attributed to their diet.
		Author Richfield, a non-Japanese native married to a Japanese man, intersperses her excellent recipes with verbal pictures of rural and urban Japan, today and in years past.
		The Japanese meal is thoughtfully and beautifully served in several individual bowls and dishes.
	www.cyberparent.com /eat/book/review1.htm (325 words)

	Amazon.co.uk: A Dictionary of Japanese Food: Books (Site not responding. Last check: 2007-11-05)
		It gives the Japanese names of food in Roman (which is always phonetically easy to track in Japn) and in Japanese and Chinese scripts, where appropriate.
		The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese.
		A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese center.
	www.amazon.co.uk /exec/obidos/ASIN/0804820422 (1205 words)

	Cuisine of Japan (Site not responding. Last check: 2007-11-05)
		Chopsticks are generally placed at the very front of the tray near the diner with pointed ends facing left and supported by a chopstick holder, or hashioki (箸置き).
		Japanese food, which had been quite exotic in the West as late as the 1970s, is now quite at home in parts of the continental United States, and has become an integral part of food culture in Hawaii.
		Many imported foods are made suitable for the Japanese palette by reducing the amount of spice used or changing a part of a recipe (Korean kimchi, originally fermented, was instead pickled minus fermented shrimp).
	www.worldhistory.com /wiki/C/Cuisine-of-Japan.htm (2604 words)

	The Daily News - Sushi por favor (Site not responding. Last check: 2007-11-05)
		And, there is sushi, the popular Japanese food made of fish and vinegar-sprinkled rice.
		She said that Hispanic owners of sushi restaurants tend to have backgrounds in a Japanese kitchen, where they have assisted sushi chefs.
		Recipes for the more unusual, non-traditional rolls such as the "Vegas roll," a deep-fried roll with salmon and cream cheese, were passed along in the kitchen, he said.
	www.tdn.com /articles/2005/03/22/area_news/news01.prt (585 words)

	Northwest Florida Daily News (Site not responding. Last check: 2007-11-05)
		Her 512-page book, "The Japanese Kitchen," published by the Harvard Common Press, recently received the Best of the Best award from Food and Wine Magazine and also was a finalist in the International Association of Culinary Professionals Julia Child Cookbook competition.
		Neophyte diners who've had enough trouble stumbling through chopstick usage may be quite surprised to learn that there also are "cooking chopsticks," 12 to 14-inch bamboo sticks that permit Shimbo to fine tune the preparation and check the temperature of the cooking oil more exactly than she could with metal implements.
		It was the custom, she said, for those patients who could not afford to pay her grandfather to bring him gifts of rice, live chicken, fresh fish and shellfish from the Sea of Japan, and fresh produce from the farms and gardens.
	www.nwfdailynews.com /archive/food/020327newsfud2.html (922 words)

	Business Spotlight: Korin Japanese Trading Corp.
		Little did she dream then that one day she would own a business that would be one of the top ten wholesale suppliers of tableware and knives to upscale restaurants in the nation (and, as of the last year, open to the public for retail sales).
		As she began to notice the escalating presence of Japanese restaurants, and as she heard her boss bemoan the fact that suitable and attractive Japanese tableware was not easy to find, she resolved to develop a little sideline.
		And, because Japanese and Western-style knives are sharpened differently (Japanese knives are sharpened on one side only), Sugai set about learning the tradition-steeped, Japanese methods for sharpening these razor-like implements.
	www.lowermanhattan.info /tools/news/print_story.asp?referrer=/news/business_spotlight__korin_89774.asp (1209 words)

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