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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. 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 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. 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 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.
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Brewing is one of the easiest and quickest methods, requiring only water and a pinch of salt. The problem, however, is not only the high temperature but also the large amount of water that dissolves and rinses the water-soluble vitamins. Moreover, according to scientists at the Kyoto University, Japan, between 60 and 70% of the food minerals are also destroyed. This is particularly relevant for vegetables. You can cook almost everything by letting it chok in its own sauce and preserving all its valuable substances. With this method you also do not need fat, which is great. It is always good to add some spices, whether a pinch of salt or a few drops of lemon juice. If it’s important for broccoli to conserve their cancer-fighting glucosinolates, some studies suggest that it’s best to make them steamed. In the body, glucosinolates are converted to compounds called isothiocyanates that inhibit the development of cancer cells.
The idea of ​​baking is to expose the food to a high temperature for a limited period of time. This is an excellent way to prepare your meat, but it is not such a good option for vegetables. If you want to keep nutrients without sacrificing taste, then a pretty good option is grilling. This will keep the meat and vegetables fresh, but keep in mind that not everything around the grill is as perfect as it sounds. Some studies suggest that regular consumption of highly fed foods increases the risk of breast cancer and pancreatic cancer. And high temperatures can cause a chemical reaction between fats and proteins in the meat, creating toxins that lead to inflammation and imbalance of antioxidants in the body. And this may increase the risk of diabetes and heart disease. However, the barbecue is not forbidden. Just stick to drier meat, which requires less cooking time, and leave excessively baked (ie blackened) greens aside.