What is Japan
Full of fun things(⋈◍＞◡＜◍)。✧♡
I want you to know Japan from manga
Pop Culture “Manga” -Cooking (1)-
To get to know and enjoy Japan
First, from the “manga”
Come on, this time
Introducing the story of Itamae working at a Japanese restaurant
〈1〉”Aji Ichimonme” restaurant, the world of Itamae Manga (Cooking version )
“Aji Ichimonme”
Original author
Zenta Abe
Drawing in charge
Yoshimi Kurata
Magazine Initially
“Big Comic Original Special Issue” (Shogakukan)
From 1987, “Big Comic Superior” (Shogakukan)
All 33 volumes
What is Itamae!
Itamae refers to Japanese cooks,
cooks, and craftsmen at Japanese restaurants such as restaurants, cooking, small restaurants, and various Japanese restaurants.
By reading this manga
You can know the depth of Japanese restaurants!
Know the itamae
In the world of Itamae, there is a strict upper and lower hierarchy commensurate with the stage of training.
The titles and meanings of these positions vary widely depending on the region and each store.
Itamae training stage
親方 Master (Oyakata)
He is the general manager of all of Itaba.
Depending on the store, it is called Itacyou or Hanaita.
The work of the master (Oyakata)
Supervise Itamae and apprentices.
Set the menu in general and direct the cooking work.
When you stand at the counter, it becomes the center of customer service.
If the master / father is dedicated to management only
The person in the next position is called Itacho or Hanaita or Tateita and becomes the site manager of Itaba.
二番（Niban）
Deputy Chief of Itaba.
There is also a store called Tsugiita or Wakiita.
A person who stands at the counter with Oyakata.
煮方（Nikata）
In charge of simmered dishes and hot pot dishes.
I’m also in charge of making dashi and sauce
Will finish the dishes made by the people below
From Nikata, it is sometimes called the true Itamae.
An important role in determining the flavor of the entire menu.
At a store that is divided into a counter (sarashiba) and a kitchen (shikomiba), you will be in charge of the preparation area.
Some stores call it “Tatenabe“
Depending on the store, there may be an assistant called Wakinabe.
椀方（Wankata）
Responsible for the bowl that will be the flower of the menu.
Usually is a position second only to Nigata, it often synonymous with the Wakinabe.
焼方（Yakikata） or 焼き場（Yakiba）
I am in charge of grilling food. Grilled fish etc.
向板（Mukouita）
In charge of handling with a kitchen knife
To put it simply, the person who makes sashimi
揚げ場（Ageba）
In charge of fried food.
Tempura etc.
As much as the rank of the Yakikata
蒸し場（Mushiba）
In charge of steamed dishes.
八寸場（Hassunba）
Responsible for presenting food
洗い方（Araikata）
Responsible for the preparation of fish and shellfish and other ingredients.
追い回し（Oimawashi）
Apprenticeship during training.
Responsible for various miscellaneous tasks such as preparation and cleaning.
The lowest rank.
Itamae training begins here.
summary
After all these steps
Become an itamae
I was able to know each role
Behind the scenes of deep Japanese cuisine,
Growth story as the people of the hero through the cuisine
Know Japan from the world of「Ajiichimonme」
The author, Zenta Abe, died suddenly on March 14, 1999.
Aji Ichimonme Volume 33 This work ended in the middle.
However, Yukie Fukuda participated in the scenario cooperation and the serialization has started.
“New ajiichi monnme”
