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Cooking techniques. 調ç�†æ³•。

There are five techniques of applying heat to Japanese dishes. These techniques are considered so important that traditionally cooking books are based on these techniques, rather than on ingredients.

The basic techniques are:

• Niru: Simmering.
• Yuderu: Cooking.
• Yaku: Grilling.
• Itameru: Sauteing.
• Ageru: Deep-frying.
• Musu: Steaming.
• Aeru: Dressing a Japanese-style salad.

Three other techniques are: the preparation of sashimi (raw fish); the preparation of suimono (clear soups); and the preparation of appetizers (zensai).