Kezuriki: Difference between revisions
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[[Image:Katsuobushi kezuriki.jpg|right|thumb|A [[Kezuriki|katsuobushi kezuriki]], with its blade cover removed and the collection drawer ajar]]{{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]]. It is used to shave ''[[katsuobushi]]'', dried blocks of [[skipjack tuna]] (''katsuo''). |
[[Image:Katsuobushi kezuriki.jpg|right|thumb|A [[Kezuriki|katsuobushi kezuriki]], with its blade cover removed and the collection drawer ajar]]{{nihongo|'''Katsuobushi kezuriki'''|鰹節削り器; かつおぶしけずりき}} is a traditional [[Japanese people|Japanese]] kitchen utensil, similar to a [[Plane (tool)|wood plane]] or [[mandoline]]. It is used to shave ''[[katsuobushi]]'', dried blocks of [[skipjack tuna]] (''katsuo''). |
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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 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. |
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Revision as of 07:56, 20 January 2009
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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).
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. Larger, thicker shavings, called kezurikatsuo (削り鰹; はなかつお), are boiled with kombu to make dashi stock. 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.