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Kinpira: Revision history

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25 November 2023

  • curprev 11:4811:48, 25 November 2023‎ FoodBookSysop talk contribs‎ 870 bytes +870‎ Created page with "A Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root vegetables and other foods. Kinpira (金平) is a Japanese cooking style that can be summarized as a technique of sauté and simmer.[1] The most common dish made with this technique is Kinpira Gobo, braised burdock root.[2] Kinpira is commonly used to cook root vegetables such as carrots, burdock root, and lotus root;[1][2] skins of squash such as Kabo..."
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