- Tempura- coating clean meat with batter
- Sauce is made from trimmings or entrails
- Sashimi- preparing thinly sliced rawfish
- Fugu Sashimi- The difficult preparation of raw blowish
- Sukiyaki- food cooked infront of guests on a hibachi grill
- 3 Main Methods of steaming food
- ingredients are steamed in individual bowls called dobins
- foods are steamed in an unglazed dish called a horoku
- foods are steamed in one large platter
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