Why Master Chef's Use Panasonic Cooktops
Fresh fish, rice and vegetables as well as tender beef are typical ingredients in Japanese cuisine. It's unbelievable how much effort is spent on raising Kobe cattle, for example. The animals from the region around Kobe grow up in the open air. They get beer to drink and are massaged to obtain as tender and juicy as possible meat. This effort continues with the preparation in Japanese kitchens. Here chefs do not just work with sharp kitchen knives, but with Hōchō. The expression stands for the special blade shape of the cutting tools. About a dozen different cuts are offered, depending on what is to be cut with the knife. The blades are so sharp that they slide with little force through food.
Precision is another element of Japanese cuisine. Just think of the pufferfish. The fugu in the intestine and liver contains a deadly poison for humans. Only the muscle meat is suitable for consumption. In addition to the right knife, the chefs need a special license to prepare this delicacy. But sushi, the rolls of raw fish, algae leaves and rice, also demand accuracy. The appetizers should not only look appetizing, but should not fall apart when serving.
