JC Unit-tec: The Sake Tradition

From JC Uni-Tec

JC Uni-Tec’s kitchen products include a line of Taiji and Kanzen creations made of the highest quality and durable materials designed to bring the art of Japanese cuisine in the convenience of your home. Included in their collection are the TSK and FSW Series of Taiji Sake Warmers.

A Japanese Tradition

Unlike most alcoholic beverages, the sake plays a significant role in the Japanese culture. In fact, this beverage is served to everyone including children. During the Heian Era, sake was primarily used for religious ceremonies that people seldom drank this beverage for other occasions. Sake barrels were secured by traditionally garbed men at shrines and temples. Today, the Japanese Shinto religion still uses the sake in purification rituals.

From JC Uni-Tec

Serving Sake

JC Uni-Tec remarks that while tradition carries sake as a religious symbol, the Japanese enjoy sake drinking even at the comforts of their homes. This alcoholic beverage has also gained popularity among other nationalities.

From JC Uni-Tec

Sake can be served either warmed or chilled depending on the drinker's preference. Usually, it is drunk using a cup (ochoko), saucer (sakazuki), or “the box” (masu) . Although the masu was originally designed for measuring rice, it remains to be one of the most popular vessels in the traditional ways of drinking sake. And now, with the sake warmer within reach, sake drinkers and their guests can enjoy this warm brew without having to get up each time to refill an empty cup.

Find the right sake warmer for your home at www.jcuni-tec.com.

The Art of Japanese Cutting with JC Uni-Tec

From JC Uni-Tec

The Japanese consider food as one of the integral parts of the rhythm of life, and that its presentation is of essence. JC Uni-Tec has created some of the most cunning devices for your culinary convenience to replicate the art of Japanese embellishments to enhance your home-cooked meals.

Though simplistic in design and easy to the eye and palate, Japanese culinary requires a lot of skill that only seasoned master chefs around the world have exclusively reproduced the artistic food presentation of the Japanese. And cutting is one of the most basic and fundamental requirement of Japanese culinary techniques. Mastering the art of cutting is so important that the Tsuji school judges how well entering students perform the task of peeling a giant white radish into a single continuous sheet to measure one's skill and control of the knife.

From JC Uni-Tec

From JC Uni-Tec

The JC Uni-Tec Vegg-Q attempts to mimic the most difficult of these cutting techniques: the tsuma and the katsura. The tsuma refers to angel hair slices while the katsura refers to paper thin slices. Used in exquisite and delicate-looking garnishes, it takes a lot of mastery in the use of the usuba, yanagiba or gyuto knives that lack of skill can cause a lot of strain on your hands. With the Vegg-Q, you can create ornate tsuma and katsura garnishes to accompany homemade sashimi dish or an elegant kaeseki dinner.

Learn various tsuma and katsura aesthetic arrangements and techniques to enhance and compliment your home cooking at www.jcuni-tec.com.

From JC Uni-Tec