| History of teppanyaki cooking methods
post-template-default,single,single-post,postid-17,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,columns-3,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12,vc_responsive

History of teppanyaki cooking methods

History of teppanyaki cooking methods

Japanese cuisine hides many secrets and traditions. One of these traditions is the technique of the tepavani cook. Fans of traditional Japanese cuisine know that this technique is practiced in real Japanese restaurants and is not easy.

The Beginning of the Tea Method of Cooks

Tepanaya is a way of preparing food on a heated metal plate. The important thing in this technique is the preparation of the food in front of the customers’ eyes. The technique first appeared in 1945. in a large chain restaurant. The original idea of ​​tepanakia is to prepare a typical Western food as a stack, for example, in a typical Japanese way. The word tepanaya itself comes from two words – “tepan” – iron sheet and “collar” – grill. In this way, the traditional teapot blends with the tastes of the West and gives it a unique flavor, which is now popular all over the world.

There are two more versions of the tepaniya technique, but they are controversial and mysterious. One is that the first tepaniaki was prepared more than 200 years ago by cooks trying to cook meat and vegetables at the same time on a small grill. The other version is much closer to the early 20th century, with the Japanese port city of Kobe being the birthplace of the tepanyakit.

What is cooking for tepanovi

The popular Japanese fish are cooked less often than not. At the base of Tepavanyas they are much more laid on non – traditional meats: beef and chicken. But can also be prepared mussels, shrimps, crabs. Teaspoon cooking uses soybean oil – a typical Eastern product made from pressed soy beans.

Typical Japanese style of teapots is the use of different types of nudes, thinly sliced ​​cabbage and seafood.

Tepanyaki kitchen moved to North America

Tepanaya’s cooking method moved to North America and more precisely to the United States in 1964. Since its arrival in Japan, this method of preparing delicious food in front of customers has gained tremendous popularity. Not only locals, but also many tourists like to try the tepavaki cuisine and so it logically came to the United States. For the first time, tepanovia is available in New York’s megapolis, in the first restaurant of a famous chain.

The essence of tepanaya

The Heart of Heatburn Method of Cooking is very simple and easy. But real tepavki can hardly get ready at home. On the one hand, because it is difficult to achieve the maximum temperature and uniform heat of the teapot mass. On the other hand, the time to prepare the products. The basis, however, is always one – meat and vegetables or meat and rice. Thin slices of the finest meat are mixed with finely chopped vegetables or pre – cooked rice to get a unique flavor.

No Comments

Sorry, the comment form is closed at this time.