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- Q17037245 subject Q8562449.
- Q17037245 abstract "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; けずりかつお), 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.".
- Q17037245 thumbnail Katsuobushi_kezuriki.jpg?width=300.
- Q17037245 wikiPageWikiLink Q11261547.
- Q17037245 wikiPageWikiLink Q113739.
- Q17037245 wikiPageWikiLink Q1501252.
- Q17037245 wikiPageWikiLink Q17.
- Q17037245 wikiPageWikiLink Q204260.
- Q17037245 wikiPageWikiLink Q234138.
- Q17037245 wikiPageWikiLink Q633957.
- Q17037245 wikiPageWikiLink Q701075.
- Q17037245 wikiPageWikiLink Q851746.
- Q17037245 wikiPageWikiLink Q8562449.
- Q17037245 comment "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.".
- Q17037245 label "Kezuriki".
- Q17037245 depiction Katsuobushi_kezuriki.jpg.