Overview

Cooking Methods

Cooking methods are techniques for heating ingredients to make them edible and enhance their flavor and texture. Centered around the five methods of Japanese cuisine (raw, simmering, grilling, steaming, and deep-frying), there are also methods such as boiling, stir-frying, and searing. Classified by heating method into wet heating (below 100°C) and dry heating (above 100°C), each technique maximizes the umami of ingredients according to their characteristics.

cooking cuisine heating Japanese cuisine five methods cooking techniques

code	slug	name	description	examples	heatingType	temperature
01	raw	Raw (Cutting)	The technique of cutting ingredients. A cooking method where food is eaten without heating.	["Sashimi","Sliced raw fish","Carpaccio","Vegetable garnish"]	No heating	Room temperature
02	simmer	Simmering	A cooking method where ingredients are heated together with water, broth, and seasonings.	["Simmered dishes","Curry","Meat and potato stew","Braised dishes","Tsukudani"]	Wet heating	Approximately 100°C
03	grill	Grilling	A cooking method where ingredients are heated directly or indirectly by fire.	["Grilled fish","Steak","Skewers","Salt-grilled","Teriyaki"]	Dry heating	150-280°C
04	steam	Steaming	A cooking method where ingredients are heated by steam.	["Chawanmushi","Shumai","Steamed vegetables","Steamed chicken"]	Wet heating	Below 100°C (80-100°C)
05	deep-fry	Deep-frying	A cooking method where ingredients are heated in high-temperature oil.	["Tempura","Karaage","Fried foods","Plain deep-frying","Croquette"]	Dry heating	140-190°C
06	boil	Boiling	A cooking method where ingredients are heated in boiling water.	["Boiled eggs","Pasta","Pork shabu-shabu","Boiled vegetables"]	Wet heating	Approximately 100°C
07	stir-fry	Stir-frying	A cooking method where ingredients are quickly heated at high temperature for a short time with a small amount of oil.	["Stir-fried meat and vegetables","Fried rice","Yakisoba","Scrambled eggs"]	Dry heating	160-200°C+
08	sear	Searing	A cooking method where the surface is quickly cooked over high heat.	["Seared sushi","Seared fatty tuna","Tataki","Seared vegetables"]	Dry heating	200°C+
09	cook-rice	Cooking (Rice/Grains)	A cooking method where ingredients are heated with water to absorb moisture.	["Rice","Simmered beans","Rice porridge","Okayu"]	Wet heating	Approximately 100°C

A list of basic techniques for heating and cooking ingredients.