Kezuriki: Difference between revisions
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A {{nihongo||鰹節削り器; かつおぶしけずりき|'''katsuobushi kezuriki'''}} is a traditional [[Japan]]ese kitchen utensil, similar to a [[Plane (tool)|wood plane]] or [[mandoline]]. It is used to shave {{transliteration|ja|[[katsuobushi]]}}, dried blocks of [[skipjack tuna]] ({{transliteration|ja|katsuo}}).<ref>{{Cite journal |last=Albala |first=Ken |date=2019-11-01 |title=A Katsuobushi Story: Preserving Fish and Preserving Tradition |url=https://online.ucpress.edu/gastronomica/article/19/4/42/109174/A-Katsuobushi-Story-Preserving-Fish-and-Preserving |journal=Gastronomica |language=en |volume=19 |issue=4 |pages=42–48 |doi=10.1525/gfc.2019.19.4.42 |s2cid=210462092 |issn=1529-3262}}</ref> |
A {{nihongo||鰹節削り器; かつおぶしけずりき|'''katsuobushi kezuriki'''}} is a traditional [[Japan]]ese kitchen utensil, similar to a [[Plane (tool)|wood plane]] or [[mandoline]]. It is used to shave {{transliteration|ja|[[katsuobushi]]}}, dried blocks of [[skipjack tuna]] ({{transliteration|ja|katsuo}}).<ref>{{Cite journal |last=Albala |first=Ken |date=2019-11-01 |title=A Katsuobushi Story: Preserving Fish and Preserving Tradition |url=https://online.ucpress.edu/gastronomica/article/19/4/42/109174/A-Katsuobushi-Story-Preserving-Fish-and-Preserving |journal=Gastronomica |language=en |volume=19 |issue=4 |pages=42–48 |doi=10.1525/gfc.2019.19.4.42 |s2cid=210462092 |issn=1529-3262}}</ref> |
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The technique used to prepare the cooking ingredient is pulling and pushing a block of {{transliteration|ja|katsuobushi}} across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. |
The technique used to prepare the cooking ingredient is pulling and pushing a block of {{transliteration|ja|katsuobushi}} across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a [[Drawer|wooden drawer]] at the bottom of the instrument, and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses. |
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The shavings are a staple of [[Japanese cuisine]].<ref>{{Cite book |last=Hachisu |first=Nancy Singleton |url=https://books.google.com/books?id=FUKBik7ONf8C&dq=%22Kezuriki%22&pg=PR5 |title=Japanese Farm Food |date=2012-09-04 |publisher=Andrews McMeel Publishing |isbn=978-1-4494-1829-8 |language=en}}</ref> Larger, thicker shavings, called {{nihongo||削り鰹; けずりかつお|kezurikatsuo}}, are boiled with {{transliteration|ja|[[kombu]]}} to make {{transliteration|ja|[[dashi]]}}. Smaller, thinner shavings, called {{nihongo||花鰹; はなかつお|hanakatsuo}}, are used as a flavoring and as a topping for many Japanese dishes, such as {{transliteration|ja|[[okonomiyaki]]}}. |
The shavings are a staple of [[Japanese cuisine]].<ref>{{Cite book |last=Hachisu |first=Nancy Singleton |url=https://books.google.com/books?id=FUKBik7ONf8C&dq=%22Kezuriki%22&pg=PR5 |title=Japanese Farm Food |date=2012-09-04 |publisher=Andrews McMeel Publishing |isbn=978-1-4494-1829-8 |language=en}}</ref> Larger, thicker shavings, called {{nihongo||削り鰹; けずりかつお|kezurikatsuo}}, are boiled with {{transliteration|ja|[[kombu]]}} to make {{transliteration|ja|[[dashi]]}}. Smaller, thinner shavings, called {{nihongo||花鰹; はなかつお|hanakatsuo}}, are used as a flavoring and as a topping for many Japanese dishes, such as {{transliteration|ja|[[okonomiyaki]]}}. |
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Latest revision as of 08:37, 19 July 2024
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A katsuobushi kezuriki (鰹節削り器; かつおぶしけずりき) is a traditional Japanese kitchen utensil, similar to a wood plane or mandoline. It is used to shave katsuobushi, dried blocks of skipjack tuna (katsuo).[1]
The technique used to prepare the cooking ingredient is pulling and pushing a block of katsuobushi across the blade in the device in a back-and-forth movement. The resulting shavings are captured in a wooden drawer at the bottom of the instrument, and retrieved by opening and emptying the shavings that are roughly sorted into two sizes for different uses.
The shavings are a staple of Japanese cuisine.[2] Larger, thicker shavings, called kezurikatsuo (削り鰹; けずりかつお), are boiled with kombu to make dashi. Smaller, thinner shavings, called hanakatsuo (花鰹; はなかつお), are used as a flavoring and as a topping for many Japanese dishes, such as okonomiyaki.
Today, many Japanese households no longer use the katsuobushi kezuriki, opting instead to buy packages of already-shaved hanakatsuo or kezurikikatsuo at supermarkets.
See also
[edit]- Mandoline
- Oroshigane, the category of graters used in Japanese cooking
References
[edit]- ^ Albala, Ken (2019-11-01). "A Katsuobushi Story: Preserving Fish and Preserving Tradition". Gastronomica. 19 (4): 42–48. doi:10.1525/gfc.2019.19.4.42. ISSN 1529-3262. S2CID 210462092.
- ^ Hachisu, Nancy Singleton (2012-09-04). Japanese Farm Food. Andrews McMeel Publishing. ISBN 978-1-4494-1829-8.
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