Yakimono
Yakimono refers to "Grilled food" in Japanese. Also, Yakimono refers to broiling, pan-frying and baking in Japanese.
Yakimono or broiling in Japan is a very early form of cooking that dates from way back. Yakimono is broadly divided into two (2) categories based on how the food is cooked or the heating method: Direct broiling and Indirect broiling.
(1) Direct Broiling involves cooking food under or over a naked flame, using skewers or wire mesh.
(2) Indirect Broiling means that foods are cooked by putting a metal or stone between the heat source and the ingredients, or by wrapping in paper or foil prior to broiling.
Proper skewering techniques and controlling the heat are important elements for successful Yakimono.
Yakimono is also categorized based on Preparation Method:
(1) Salt-broiling: the basis of all other broiling
(2) Tare-Yaki: broiling while basting or brushing on a sauce. "Teriyaki " is a variety of Tare-yaki.
(3) Tsuke-Yaki: broiling foods that have been pickled in a sake paste or miso paste prior to broiling
(4) "Cosmetic" broiling: this broiling method affects the look of the dish, and involves the use of egg yolk, sea urchin roe, sesame seeds, etc.
Related Articles | |
Baking | ■■■■■■■ |
Baking is a food cooking method that uses prolonged dry heat by convection, rather than by thermal radiation, . . . Read More | |
Cook | ■■■■■■■ |
Cook or The Cook may refer to Cooking (the preparation of food) or the Chef, a professional proficient . . . Read More | |
Induction at top500.de | ■■■■■■ |
In the industrial context, induction refers to the process of using magnetic fields to generate heat . . . Read More | |
Fryer at top500.de | ■■■■■■ |
In an industrial context, a fryer is a piece of equipment used for frying food products in large quantities. . . . Read More | |
Nimono | ■■■■■■ |
Nimono refers to Japanese term that indicates dishes which are simmered in a soup stock. Nimono or simmered . . . Read More | |
Oven | ■■■■■■ |
Oven: An oven is a thermally insulated chamber used for the heating, baking or drying of a substance, . . . Read More | |
Milk | ■■■■■■ |
Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. It is the primary source . . . Read More | |
Sugar | ■■■■■■ |
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Table . . . Read More | |
Roasting | ■■■■■■ |
Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting . . . Read More | |
Slow-cooking | ■■■■■■ |
Slow-cooking, in the food context, refers to a cooking method that involves using low heat over an extended . . . Read More |