Kezuriki: Difference between revisions
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[[Image:Katsuobushi kezuriki.jpg|right|thumb|A katsuobushi kezuriki, with its blade cover removed and drawer slightly open.]]{{nihongo|'''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 [[Plane (tool)|wood plane]] or [[mandoline]], used to shave dried blocks of [[skipjack tuna]] (''katsuo''). A block of katsuo is pulled across the blade in a back-and-forth movement, and the resulting thin shavings are captured in a wooden drawer at the bottom of the instrument. The shavings, called ''[[katsuobushi]]'', are a staple of [[Japanese cuisine]], frequently used as a flavoring and as the basis of [[dashi|dashi stock]]. Today, many Japanese households no longer use the kezuriki, opting instead to buy already-shaved packages of katsuobushi at supermarkets. |
[[Image:Katsuobushi kezuriki.jpg|right|thumb|A [[Kezuriki|katsuobushi kezuriki]], with its blade cover removed and drawer slightly open.]]{{nihongo|'''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 [[Plane (tool)|wood plane]] or [[mandoline]], used to shave dried blocks of [[skipjack tuna]] (''katsuo''). A block of katsuo is pulled across the blade in a back-and-forth movement, and the resulting thin shavings are captured in a wooden drawer at the bottom of the instrument. The shavings, called ''[[katsuobushi]]'', are a staple of [[Japanese cuisine]], frequently used as a flavoring and as the basis of [[dashi|dashi stock]]. Today, many Japanese households no longer use the kezuriki, opting instead to buy already-shaved packages of katsuobushi at supermarkets. |
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[[Category:Japanese cooking tools]] |
[[Category:Japanese cooking tools]] |
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Revision as of 10:47, 12 March 2007
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, used to shave dried blocks of skipjack tuna (katsuo). A block of katsuo is pulled across the blade in a back-and-forth movement, and the resulting thin shavings are captured in a wooden drawer at the bottom of the instrument. The shavings, called katsuobushi, are a staple of Japanese cuisine, frequently used as a flavoring and as the basis of dashi stock. Today, many Japanese households no longer use the kezuriki, opting instead to buy already-shaved packages of katsuobushi at supermarkets.