#ishiyaki

[perthfoodreview]

Delicious eats from Kanpai Yakiniku @kanpaiyakinikuperth in Victoria Park. Ordered the following: - Uni Wagyu Aburi Ngiri $30 - Ishiyaki Stone Rice $25 - Wagyu Harami Skirt $34 - Pork Jowl $19 - Gyu Tan Finger cut $26 - Wagyu rib finger $34 - M9 Karubi Plate $34 - Tebasaki Wings $16 - Shishamo Fish $16 - Japanese imported rice $5 - Karuizawa beer (350ml) x 2 $15 each - Suntory Premium Malts (350ml) $12 Favourites were the bbq meats, uni wagyu aburi ngiri, stone rice and tebasaki wings. Shishamo fish is a deep-fried snack with fish roe that goes well with beer but too fishy for my liking as I’m not used to it. Let me know if you’ve tried it and like it. 😆 #KanpaiYakiniku #Japanese #JapanesebbQ #PerthJapanese #VicPark #Uni #Wagyu #Japanesefood #PerthFood #PFR_Japanese #PFR_KanpaiYakiniku (at Kanpai Yakiniku) https://www.instagram.com/p/Co06A2jvIFj/?igshid=NGJjMDIxMWI=

[ramenhaven]

Nissin Cup Noodle Ishiyaki Bibimbap Review (sold in Japan)

[wilsonaron]

The Role of Natural Stone Cooking Pot in Global Culinary Traditions

Cooking has always been more than just preparing food; it’s a cultural expression, a ritual, and a tradition passed down through generations. Among the various cookware used worldwide, natural stone cooking pots hold a unique place, embodying centuries of culinary heritage. These pots, made from stones like granite, soapstone, and clay, have been utilized across different cultures, each bringing its own flavors, techniques, and traditions. This article delves into the role of natural stone cooking pot in global culinary traditions, exploring their historical significance, benefits, and continued relevance in modern kitchens.

Historical Significance

Natural stone cooking pots have a long history, dating back to ancient civilizations. In many cultures, these pots were not only cooking tools but also symbolized the ingenuity and resourcefulness of early societies. For instance, in ancient Egypt, stone pots were commonly used for cooking due to their durability and heat retention properties. Similarly, in ancient China and Korea, stoneware was an integral part of everyday cooking, known for enhancing the flavors of food.

In the Mediterranean region, particularly in Greece and Italy, stone cooking pots were used to prepare stews and slow-cooked dishes, allowing flavors to meld together beautifully over time. Native American tribes also relied on soapstone pots for cooking, which were prized for their ability to withstand high temperatures and evenly distribute heat.

Benefits of Natural Stone Cooking Pots

The use of natural stone cooking pots is not just a nod to tradition but also a testament to their practical benefits. These pots are known for their excellent heat retention and distribution, which ensures even cooking. The porous nature of some stones, like clay, allows for moisture to circulate within the pot, keeping food tender and flavorful.

Natural stone pots are also non-reactive, meaning they do not leach chemicals or metallic tastes into the food, preserving its natural flavors. This quality makes them ideal for slow-cooking dishes where the integrity of the ingredients is paramount.

Cultural Significance and Culinary Techniques

Natural stone cooking pots have played a pivotal role in shaping culinary techniques and traditions in various cultures. Here are a few notable examples:

East Asia

In Korean cuisine, the dolsot (stone pot) is widely used for making bibimbap (mixed rice with vegetables) and jjigae (stews). The dolsot is heated until it is scorching hot, creating a crispy layer of rice at the bottom, a beloved texture known as nurungji. The stone pot’s heat retention keeps the food warm throughout the meal, enhancing the dining experience.

In Japan, stone cookware is used for dishes like ishiyaki (stone-grilled) where meat and vegetables are cooked on a hot stone, imparting a unique flavor and texture. The use of hot stones in cooking extends to grilling techniques in traditional Japanese barbecues.

Middle East and North Africa

In Moroccan cuisine, the tagine, a type of earthenware pot with a conical lid, is used for slow-cooking stews and braises. The unique shape of the tagine allows steam to circulate, condense, and return to the dish, creating moist and flavorful meals. Tagines are often used to prepare dishes with complex spice blends, such as lamb with prunes or chicken with preserved lemons and olives.

South Asia

In Indian cuisine, stone pots, particularly those made from black stone, are used for making traditional dishes like biryani and kurma. The slow and even cooking process provided by stone pots is essential for developing the rich and intricate flavors characteristic of these dishes. Additionally, the porous nature of stone allows for better absorption of spices, enhancing the overall taste.

Latin America

In Mexican cuisine, the molcajete, a stone mortar and pestle, is used not only for grinding spices but also for cooking dishes like molcajete stew. The stone pot is heated and used to cook meats and vegetables, which are then served directly from the pot, maintaining their heat and flavor.

Modern Relevance

Despite the advent of modern cookware, natural stone cooking pots remain relevant today. Their ability to enhance flavors, retain heat, and provide even cooking makes them a favorite among chefs and home cooks alike. Furthermore, the cultural and historical significance of these pots adds a unique dimension to culinary practices, connecting us to our roots and traditions.

In contemporary kitchens, natural stone cooking pot are valued for their aesthetic appeal and functionality. They are often used for presenting dishes, as their rustic and artisanal look adds charm to any table setting. Additionally, with the growing interest in sustainable and eco-friendly cooking practices, natural stone pots offer a viable alternative to synthetic and non-stick cookware.

Conclusion

The role of natural stone cooking pots in global culinary traditions is a testament to their enduring appeal and practicality. From ancient civilizations to modern kitchens, these pots have been instrumental in shaping culinary techniques and enhancing the flavors of countless dishes. As we continue to explore and appreciate diverse culinary traditions, the natural stone cooking pot stands as a symbol of our shared heritage, innovation, and love for good food.

For more information visit:

https://www.soapstonecookwares.com/

[hanamaruko3]

Ishiyaki-imo (stone-roasted sweet potato) is a food product made by heating sweet potatoes. It is a type of baked sweet potato dish and utilizes heated stones.

My favorite snack.

[cozeydaily]

On the Menu - Ishiyaki Steak

On the Menu - Ishiyaki Steak #secondlife #virtualworlds

Dinner is served yahhhsss! (more…)

[paulpingminho]

[sweetiekelly]

#late upload #dinner#yakiniku#kalbi #shrimp #hormone#wagyu#ishiyaki#soup#foodie #foodtrip#foodporn #foodlover #happytummy #itadaikimasu 😋😋😋😋😋😄😄😄😄 https://www.instagram.com/p/CFOY4YchjdJeAyH2LPS1_YQyUHtWCLMbi1aSMo0/?igshid=1mqqy3m9ecv9s

[namsienghi]

#Flashback #Repost @morimotoasiawaikiki ・・・ A lion dance, great food and drinks, and an appearance by Iron Chef Morimoto made for a fantastic Chinese New Year celebration! @namsienghi #namsieng #namsienghi #liondance #hawaii . . . #morimotoasiawaikiki #chefmorimoto #waikikidining #oahudining #waikikieats #waikikibeach #alohilaniresort #oahuvacation #waikikivacation #alohilanivacation #ishiyaki #oahuramen #sushiwaikiki #ironchefmorimoto (at Morimoto Asia Waikiki) https://www.instagram.com/p/BxwcQQhlalJ/?igshid=ca7265s2k5yh

[minaasikter]

Interesting #ishiyaki experience (using #lava #rock from #mtfuji to cook meat) today in #Hakone #japan🇯🇵 #foodporn🍴

[keitaistyle]

Bibimbap on a hot stone really is comfort food - it's hot, it's savory, it's crispy (if you let it) and just yummy #ishiyaki #bibimbap #lunch #yummy #comfortfood #hotstone (hier: Osaka, Japan)

[holespoles]

Jiro Takidaira "Ishiyaki-Imo (Stone-roasted sweet potato)"

滝平二郎 「石やきいも」 1971年 きりえ／和紙・洋紙、墨・水彩

[mcnypieces]

𝖎.            15     ASSOCIATIONS .

repost  & fill   in   the   words   you   most   associate   with   your   character.

animal.  rhinoceros.

color.    purple / gold.

month.   december.

song.  natural - imagine dragons.

number.  forty.

day or night.   night.

plant.     yellow alyssum.

smell.    cobblestone, rubble, earthy undertones

season.   winter.

food.   bibimbap. ( ishiyaki prepared )

astrological sign.   saggitarius.

element.    earth.

drink.   black coffee.

tagged by. @acherys ( and hoh boy am I LATE with it ) ♥

[heather27410]

Surprise from owner of Don Japanese Restaurant in Greensboro. #greatfood #authetic #japanesefood #ishiyaki #bibimbap #ramen #awesomecompany (at Don Japanese Restaurant)

[mocaasianbistro-blog]

#ishiyaki #filetmignon @mocaasianbistro #woodbury #hewlett #foresthills #newyork #longisland #nyc #queens #asianfusion photo credit: @juliancho_photographer (at MoCA Asian Bistro)

[hi-technique]

Ishiyaki Risotto by Geoff Peters 604 on Flickr

[darklightsworld]

Some Kyoto pics, although I didn’t really have the opportunity to take much, and well, I wasn’t really there for sightseeing either. Kyoto had a bit of snow before I arrived, and the surrounding mountains were still a bit snowy, like my beloved Hieizan in the third pic.

The first pic is from Kyoto Station, where I had lunch when I arrived. I left with the earliest train and that meant waking up at 4 in the morning. You could torture people with that, really >< But due to that I was in Kyoto already at 12:17~ I had lunch at a Korean restaurant that was supposed to have vegetarian menu, although the selection was more limited that written on HappyCow. I had vegetarian bibimbap  and it was nice, but it was “ishiyaki“, served in hot stoneware, and I cannot eat hot food XD; After this I had an appointment at the university, and in the evening I went shopping.

No pics of the second day, I had my exam till the afternoon, then lunch and the Psycho-Pass movie+shopping.

From the forth pic onward it’s my last day, when I went to the National Museum of Modern Art to see an exhibition with graphics of Vienna artists from around 1900. It’s around Heian Jingu, and from the museum there is a great view of the torii.I really wanted to walk around there more, and I also wanted to buy bread at the German bakery near Okazaki jinja, but there was no time :( I had to go back to town, get omiyage, one more round of shopping and lunch as Omen. I love their vegetarian udon soup and together with the tempura it’s a meal to fill my stomach till the next day XD

It was so good to be back in Kyoto and I already miss it - just like having the opportunity to eat out. I will be back in March for the graduation ceremony next, but after that who knows, and that pains me a bit...