How Do the Japanese Cut Cheese?

Cheese Cutting by the Japanese

Cheese is a product that has managed to conquer kitchens all over the world, and Japan is no exception. If you're wondering how the Japanese cut cheese, this article will provide a detailed answer, discussing the various cutting techniques used, the specific knives used, and the role of cheese in Japanese cuisine.

Japanese Cutting Techniques

In Japan, the technique of cutting cheese largely depends on the type of cheese and its intended use. Thus, there are various techniques suitable for different kinds of cheese and various recipes in Japanese cuisine.

Cutting Soft Cheese

Soft cheeses, such as camembert or brie, are generally cut into triangular portions. For this, the Japanese use a specific cheese knife with a narrow and slightly curved blade.

To cut soft cheese, start by positioning the tip of the knife at the center of the cheese, then cut straight to the edge of the cheese. Repeat the process to get as many triangular portions as desired.

Cutting Hard Cheese

Hard cheeses, such as parmesan or comté, are generally cut into smaller pieces to be snacked on during appetizers or incorporated into cooking recipes. To cut hard cheese, use a chef's knife, whose blade is thicker and rigid.

Position the tip of the knife on the cheese and apply light pressure to start scoring the crust. Then, slide the knife along the desired portion, ensuring uniform pressure along the entire length of the blade. Once the cut is completed, you can enjoy the cheese as it is or use it in various Japanese cooking recipes.

The Knives Used for Cheese Cutting

The Japanese are renowned for their expertise in kitchen knives. Therefore, there are Japanese knives specifically designed for cheese cutting. Here are the main models you might come across:

The Japanese Cheese Knife

This type of knife is specially designed to cut soft cheeses. Its narrow and slightly curved blade allows for easy slicing of the cheese without it sticking to the blade.

The Japanese Chef's Knife

The chef's knife, or Gyuto, is a versatile knife that can be used to cut all types of food, including hard cheeses. Its thick and rigid blade allows for easy slicing of the hardest cheeses.

The Nakiri Knife

The Nakiri knife is a Japanese knife ideal for cutting vegetables, but it can also be used for slicing hard cheeses. Its wide and rectangular blade allows for clean and precise cuts.

Knife Sharpening

To ensure perfect cutting, it's essential to regularly sharpen your knives with a sharpening stone. Japanese sharpening stones are renowned for their quality and durability.

The Role of Cheese in Japanese Cuisine

Cheese is not a traditional ingredient in Japanese cuisine, but it has gradually been incorporated into local recipes. Here are a few examples of Japanese dishes that highlight cheese:

Cheese Sushi

There are various variants of cheese sushi, such as the salmon and cheese sushi or the vegetable and cheese sushi. To make cheese sushi, you simply need to cut thin slices of cheese, place them on the sushi rice, and roll it in a norisheet.

Beef with Cheese

Beef with cheese is a Japanese dish that combines thin slices of beef and melted cheese. To make this dish, cut thin slices of beef and cheese, then cook the beef in a hot pan with some soy sauce. Once the beef is cooked to your liking, place the cheese slices on the beef and let them melt slightly before serving.

In Conclusion

Japanese cheese cutting relies on precise techniques and specific knives, tailored to the different types of cheeses and recipes of Japanese cuisine. To succeed in cutting cheese like the Japanese, you will need some practice, as well as quality and well-sharpened knives. Don't hesitate to get Japanese knives and familiarize yourself with the cutting techniques described in this article, to fully enjoy the gastronomical experience of cheese in your kitchen.

FAQ

What type of cheese is cut by the Japanese?

The Japanese mainly cut hard cheeses such as cheddar, gouda, and parmesan.

What does Japanese cheese cutting look like?

The Japanese practice a cutting method called "flying fish" which consists of cutting pieces of cheese into squares with rounded edges.

What is the typical size of a piece of cheese cut by the Japanese?

The typical piece of cheese cut by the Japanese measures about 3 cm by 3 cm.

What tools are used to cut Japanese cheese?

The Japanese typically use a special knife called a flying fish knife to cut their cheeses.

What are the benefits of the "flying fish" cut?

The main benefit of the "flying fish" cutting method is that it allows foods, especially cheese, to be easily sprinkled and grated. It also allows the pieces to retain their shape longer than pieces cut randomly.

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