![]() ![]() It is said that Kaga had "realised his dream in a form never seen before" and specially constructed a cooking arena called "Kitchen Stadium" in his castle. The supposed "story" behind Iron Chef is recounted at the beginning of every episode. The commentary covers ingredients, history of contenders, and other background information to give viewers context for what is happening in the kitchen. The show has two regular commentators and one or two guest commentators (who also serve as judges). ![]() The host is the flamboyant Takeshi Kaga, known on the show as Chairman Kaga ( 鹿賀主宰, Kaga Shusai ?). ![]() Repeats are regularly aired on the Cooking Channel in the United States and on Special Broadcasting Service in Australia. The series ended on September 24, 1999, although occasional specials were produced until 2002. The series, which premiered on October 10, 1992, is a stylized cook-off featuring guest chefs challenging one of the show's resident "Iron Chefs" in a timed cooking battle built around a specific theme ingredient. Iron Chef ( 料理の鉄人, Ryōri no Tetsujin ?, literally "Ironmen of Cooking") is a Japanese television cooking show produced by Fuji Television. Left to right: Sakai, Ishinabe, Morimoto, Michiba, Chen, Nakamura, Kobe The seven Iron Chefs and Chairman Kaga in Kitchen Stadium. It has been nominated to be checked for its neutrality.It may be written from a fan's point of view, rather than a neutral point of view.It may require cleanup to meet Wikipedia's quality standards.It needs additional citations for verification.Please help improve it or discuss these issues on the talk page. These homestyle dishes are often cooked in a frying pan or skillet I’ve written my recipe for ebichiri to work in both a carbon-steel wok or skillet to straddle that Chinese-Japanese line.This article has multiple issues. However, while true wok hei is rare in Japanese home cooking, the composition of homestyle chuuka dishes like ebichiri and the equally popular chinjao rōsi (sliced pork fried with green peppers) tend to be in line with traditional Chinese stir-fries, which combine a few ingredients with a light seasoning, as opposed to the heavily-sauced, deep-fried meats popular in the West, like General Tso's chicken. Woks used in homes tend to be hybrid varieties more suitable for use on domestic stoves―single-handled, flat-bottomed, and often non-stick―rather than true Chinese-style woks for achieving wok hei. However, true round-bottom woks remain a rarity in Japanese home kitchens. In Japan, Chinese restaurants (as well as many ramen restaurants) use woks, which are generally of excellent quality (like most carbon steel cookware in Japan). Versions of “tobanjan” (the Japanese romanization used for Sichuan chile-bean pastes) available in Japan tend to be sweeter, smoother, and less spicy than the Sichuanese varieties, but I prefer using Sichuan's Pixian doubanjiang, which is a spicy and often chunky paste made from broad beans and erjingtiao chiles. It uses ketchup to temper the heat from the Sichuan chile-bean paste (doubanjiang) and incorporating prawns (an ingredient not particularly common in landlocked Sichuan). While Sichuanese cuisine is known for its distinctive combination of numbing Sichuan pepper (má) and hot chile (là), ebichiri has been adapted to suit local tastes and a lower tolerance for spicy heat. You can see that influence clearly in ebichiri. Sichuan, where Chen trained, has long been a source of inspiration for Chinese chefs working in large international ports like Shanghai and Hong Kong. In Slurp!: A Social and Culinary History of Ramen-Japan's Favorite Noodle Soup, Barak Kushner writes that other dishes with Chinese origins, like ramen and gyoza, have more relatively recently become popular in Japan, having been introduced to the general population after the return of Japanese soldiers from military campaigns in Chinese provinces, like Jiangsu, during the 1930s.Ĭhen’s dishes pull not just from his Sichuanese roots, but also from his experiences with Shanghainese and Cantonese cuisines. As a direct result of the influence of Chinese sailors and merchants from Guangdong and Fujian, you’ll find a mix of Cantonese and Hokkien cuisine in dishes like gua bao, sweet and sour pork, and siu mai (dishes that are commonplace in Chinatowns in the West) around those areas. Consequently, Chinese cuisine became largely centralized around trading ports like Nagasaki (and, to a lesser extent, Yokohama and Kobe), which remained open to Chinese trade. However, between 16, an isolationist foreign policy known as sakoku, or "locked country," was enacted that heavily restricted Japan's interaction with the outside world. Japan’s history with Chinese cuisine stretches back into antiquity. ![]()
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