Japanese Rice Knife
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Ordinary japanese rice or uruchimai is the staple of the japanese diet and consists of short translucent grains when cooked it has a sticky texture such that it can easily be picked up and eaten with chopsticks.
Japanese rice knife. The rice knife is hard to beat for this task. Haraguchi s go to is a gyuto knife from togiharu korin s house brand. Click the link below for one source. Udon kiri and soba kiri.
The one for weeding has heavier metal in the blade to stand the harder use. Japanese rice refers to a number of short grain cultivars of japonica rice including ordinary rice uruchimai and glutinous rice mochigome. Buy your japanese knife at my japanese home and get 10 off your first purchase. Keep the knife blade clean and coated with a light coat of oil stored out of the elements and the rice knife will serve you long and well.
Vegetable knives for vegetables. Enewell thats a weeder and not the rice knife or kama sickle. All traditional japanese knives are single edged and are straight strong and very sharp. These japanese chefs know how to handle a knife.
Takikomi gohan is a traditional japanese dish of seasoned and mixed rice where all of the ingredients are steamed along with the rice resulting in a dish that is packed full of delicious flavors. Often takikomi gohan is made with fresh seasonal ingredients such as vegetables mushrooms or seafood and this often opens the door for a variety. Nakiri boucho for cutting vegetables. Extremely long knives to fillet tuna.
I have both and use both of them often. Being able to flip an 8 chef s knife behind your back and catch it with your eyes closed is a neat trick but c mon we re making dinner here. High quality exclusive japanese knives sushi knives japanese handmade knives vegetables knife stainless steel knives and much more. The only real difference between the japanese fried rice at a teppanyaki spot and the simple fried rice you whip up at home is theater.
Being restaurants customers we might not know how functional a knife can become in the hands of a professio. The rice kama is thinner and straighter. Knife to make udon and soba. It also has a slight tilt to the blade.
Gyuto literally translates to beef sword and is the japanese term for a sturdy but nimble all purpose chef s knife. Fugu hiki tako hiki and yanagi ba. Quite a different tool brenda try putting a longer handle on one. Japanese sickle japanese.
Japanese knives are made to cut beautifully without damaging ingredients by japanese craftsmanship. Oroshi hocho and hancho hocho. Nakiri bocho and usuba bocho. General purpose knife influenced by european styles.
I dream that one day i own japanese knives waboucho.
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