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Cooking Methods - JSON

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