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- Q649317 subject Q7015942.
- Q649317 abstract "Tako hiki (タコ引, literally, octopus-puller), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bōchō (Japanese: 刺身包丁Sashimi [raw fish] bōchō [knife]) to prepare sashimi, sliced raw fish and seafood.Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner and more flexible. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi.The length of the knife is suitable to fillet medium-sized fish. Specialized knives exist for processing longer fish, such as American tuna. Such knives include the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.".
- Q649317 thumbnail TakoBiki.YanagiBa.jpg?width=300.
- Q649317 wikiPageWikiLink Q134385.
- Q649317 wikiPageWikiLink Q1421416.
- Q649317 wikiPageWikiLink Q1490.
- Q649317 wikiPageWikiLink Q152.
- Q649317 wikiPageWikiLink Q1566385.
- Q649317 wikiPageWikiLink Q17061421.
- Q649317 wikiPageWikiLink Q190715.
- Q649317 wikiPageWikiLink Q192935.
- Q649317 wikiPageWikiLink Q201701.
- Q649317 wikiPageWikiLink Q234138.
- Q649317 wikiPageWikiLink Q23752.
- Q649317 wikiPageWikiLink Q23764.
- Q649317 wikiPageWikiLink Q289005.
- Q649317 wikiPageWikiLink Q32489.
- Q649317 wikiPageWikiLink Q35765.
- Q649317 wikiPageWikiLink Q40152.
- Q649317 wikiPageWikiLink Q5984607.
- Q649317 wikiPageWikiLink Q599312.
- Q649317 wikiPageWikiLink Q6575075.
- Q649317 wikiPageWikiLink Q7015942.
- Q649317 comment "Tako hiki (タコ引, literally, octopus-puller), yanagi ba (柳刃, literally, willow blade), and fugu hiki (ふぐ引き, literally, pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi bōchō (Japanese: 刺身包丁Sashimi [raw fish] bōchō [knife]) to prepare sashimi, sliced raw fish and seafood.Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka.".
- Q649317 label "Sashimi bōchō".
- Q649317 depiction TakoBiki.YanagiBa.jpg.