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{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
Motoyaki is a style of cooking, involving baked food topped with a cheese-like sauce served in a oystershell. Typically available in Japanese restaurants on the pacific coast.
[[File:Oyster motoyaki.jpg|thumb|right|Oyster motoyaki]]
'''''Motoyaki''''' is a style of cooking, involving baked food topped with a [[mayonnaise]]-based sauce and served in an [[oyster]] shell.<ref name="BCSGA_Petkau">{{Cite web|url=https://www.eatbcoysters.ca/oysters-motoyaki/|title=Oysters motoyaki|date=2019-03-01|access-date=2021-07-20|website=#BeShellfish for BC Oysters|last=Petkau|first=Brent|archive-url=https://web.archive.org/web/20201130131259/https://www.eatbcoysters.ca/oysters-motoyaki/|archive-date=2020-11-30|url-status=live|publisher=BC shellfish growers association|location=Canada|language=en}} (a better photo [https://web.archive.org/web/20210720090502/https://www.eatbcoysters.ca/wp-content/uploads/2019/03/1-2.jpg])</ref> It is typically available in [[Japanese cuisine|Japanese restaurants]] on the [[British Columbia Coast|Pacific coast of Canada]].<ref>Examples: {{Cite web|url=https://www.tripadvisor.com/Search?q=motoyaki|title=snapshot of tripadvisor.com search "motoyaki" worldwide|access-date=2021-07-20|website=Tripadvisor|archive-url=https://archive.today/20210720084648/https://www.tripadvisor.com/Search?q=motoyaki&searchSessionId=85D44E7CB9B15091F25C91E246BDA6021626770671852ssid&sid=919B21A0B99B4551960C92F679C275551626770700036&blockRedirect=true&ssrc=a&rf=1|archive-date=2021-07-20}}</ref> Examples of motoyaki dishes are oyster motoyaki<ref name="BCSGA_Petkau" /> and lobster motoyaki.<ref>{{Cite web|url=https://www.bcliving.ca/lobster-motoyaki|title=Lobster Motoyaki Recipe|date=2015-06-10|access-date=2021-07-20|website=BCLiving|last=Yu|first=Jenice|archive-url=https://web.archive.org/web/20210720131841/https://www.bcliving.ca/lobster-motoyaki|archive-date=2021-07-20|url-status=live|publisher=|language=en}}</ref>


== In Japan ==
Examples of motoyaki dishes are oyster motoyaki and seafood motoyaki.
In Japanese cuisine, a sauce called {{nihongo3|literally:basis of egg|卵の素|''tamagonomoto''}}<ref name="Tsuji" /><ref name="Moto" group="upper-alpha">The sauce is egg-based, but its name means the opposite: "egg's base".</ref> (or {{nihongo3||玉子の素|''tamagonomoto''}}<ref>{{Cite web|url=http://sakura.tsukuba-g.ac.jp/~u1532020/renkon-recipe/|date=2019-01-17|access-date=2021-07-20|website=Chef Tamura's special lecture|last=Tamura|first=Takashi|archive-url=https://web.archive.org/web/20210720134750/http://sakura.tsukuba-g.ac.jp/~u1532020/renkon-recipe/|archive-date=2021-07-20|url-status=live|publisher=[[Tsukuba Gakuin University]]|language=ja|script-title=ja:レンコンの海老はさみ揚げ|trans-title=fried lotus roots with shrimp [[surimi]]}}</ref> / {{nihongo3||玉素|''tamamoto''}}<ref name="Nikkei_Kochert" />) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar.<ref name="Tsuji">{{Cite web|url=https://www.tsuji.ac.jp/oishii/recipe/kihon-n073_recipe.html?CID=TJONCS1001&RECIPE_CD=kihon-n073&RECIPE_TYPE=MAIN&&SEARCH_TYPE=|title=Tamagonomoto|script-title=ja:卵の素|access-date=2021-07-20|website=Tsuji Culinary Institute recipes|archive-url=https://web.archive.org/web/20210720130721/https://www.tsuji.ac.jp/oishii/recipe/kihon-n073_recipe.html?CID=TJONCS1001&RECIPE_CD=kihon-n073&RECIPE_TYPE=MAIN&SEARCH_TYPE=|language=ja|archive-date=2021-07-20|url-status=live|publisher=Tsuji Culinary Institute}}</ref> Some variants also have ''[[miso]]''<ref name="Aomorigyoren">{{Cite web|url=http://www.amgyoren.or.jp/hotate/recipe06.php|trans-title=Recipes for scallops|access-date=2021-07-20|website=青森県漁業協同組合連合会 (Aomori fishers' cooperations' association)|archive-url=https://web.archive.org/web/20210720140735/http://www.amgyoren.or.jp/hotate/recipe06.php|archive-date=2021-07-20|url-status=live|at=もと焼き (''motoyaki'')|language=ja|script-title=ja:ほたてのレシピ|quote=(rough translation) Ingredients of ''tamagonomoto'': 2 egg yolks; 1 tbsp miso; 1 tbsp sugar; salt; pepper}}</ref> or [[soy sauce]]<ref name="Nikkei_Kochert" /> added. Foods topped with this sauce and baked are {{nihongo3||もと焼き|''moto-yaki''}}<ref name="Aomorigyoren" /><ref group=upper-alpha>The first letters "も" and "と" both have [[Japanese particles]] using the same letters, a potential cause of confusion.</ref> (or {{nihongo3|literally:''tamamoto''ed-and-baked|玉素焼き|''tamamoto-yaki''}}<ref name="Robin">{{Cite web|url=https://www.robin-kyoto.com/fcblog/2019/07/19/%E7%8E%89%E7%B4%A0%E7%84%BC%E3%81%8D/|title=tamamoto-yaki|date=2019-07-19|access-date=2021-07-20|website=Official blog of Robin (a Japanese restaurant)|archive-url=https://web.archive.org/web/20210720140124/https://www.robin-kyoto.com/fcblog/2019/07/19/%E7%8E%89%E7%B4%A0%E7%84%BC%E3%81%8D/|archive-date=2021-07-20|url-status=live|language=ja|script-title=ja:玉素焼き}}</ref> / {{nihongo3||素焼き|''moto-yaki''}}<ref name="Nikkei_Kochert" /><ref group=upper-alpha>The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: {{Cite encyclopedia|script-title=ja:す‐やき【素焼】|encyclopedia=[[Nihon Kokugo Daijiten]], Concise edition|publisher=[[Shogakukan]]|location=Japan|url=https://kotobank.jp/word/%E7%B4%A0%E7%84%BC-85097|access-date=2021-07-20|language=ja|via=Kotobank}}
# 素焼き(すやき, ''suyaki''): unglazed [[earthenware]]
# 素焼き(すやき, ''suyaki''): unseasoned [[baking]]
</ref>). Although ''motoyaki'' is considered a traditional Japanese dish,<ref name="Nikkei_Kochert">{{Cite web|url=https://style.nikkei.com/article/DGXMZO57218600V20C20A3000000?channel=DF080420167219&k=201607310540&page=3|script-title=ja:山海の美味を納得の価格で味わう和食店　東京・浅草|date=2020-04-06|access-date=2021-07-20|website=NIKKEI STYLE|archive-url=https://web.archive.org/web/20210720133117/https://style.nikkei.com/article/DGXMZO57218600V20C20A3000000?channel=DF080420167219&k=201607310540&page=3|archive-date=2021-07-20|url-status=live|publisher=[[Nikkei, Inc.]]|page=3|language=ja|trans-title=A traditional Japanese restaurant where you can enjoy natural gourment in reasonable price – in Asakusa, Tokyo}} (No photos of motoyaki in this article.)</ref> the names ''motoyaki'', ''tamagonomoto'', and alike are not well known in Japan {{as of|2021|lc=y}}, while its variant using mayonnaise: {{nihongo3||マヨネーズ焼き|''mayonēzu-yaki''}} (or {{nihongo3||マヨ焼き|''mayo-yaki''}}) is far more popular.<ref name="LettuceClub">Snapshots of searches in {{Cite web|url=https://www.lettuceclub.net/recipe/|title=Recipes search|access-date=2021-07-20|website=LettuceClub|publisher=[[Kadokawa Corporation]]|language=ja}}, a Japanese recipe magazine.
* "もと焼き": 0 matches out of 4 hits [https://web.archive.org/web/20210720115457/https://www.lettuceclub.net/recipe/search/%E3%82%82%E3%81%A8%E7%84%BC%E3%81%8D/]
* "マヨネーズ焼き": 13 matches out of 13 hits [https://web.archive.org/web/20210720143817/https://www.lettuceclub.net/recipe/search/%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA%E7%84%BC%E3%81%8D/]
* "マヨ焼き": 42 matches out of 45 hits [https://web.archive.org/web/20210720115250/https://www.lettuceclub.net/recipe/search/%E3%83%9E%E3%83%A8%E7%84%BC%E3%81%8D/]
</ref>


Canadian motoyaki is similar to Japanese ''mayonēzuyaki'' in using mayonnaise, unlike Japanese "motoyaki".
⚫
==External links==
[http://www.pbase.com/biotherm/image/12242788 Photograph of oyster motoyaki]
[http://hkchub.multiply.com/recipes/item/1/Oyster_Motoyaki recipe for oyster motoyaki]


== Footnotes ==
{{Reflist|group=upper-alpha}}

== References ==
{{Reflist}}

⚫
==External links==
*[http://chowtown.wordpress.com/2009/05/06/oyster-motoyaki/?preview=true&preview_id=22&preview_nonce=6dcb053171 Oyster Motoyaki Recipe (blog)]


{{stub}}
[[Category:Cooking techniques
[[Category:Japanese seafood]]
[[Category:Japanese seafood]]
{{Japan-cuisine-stub}}

Latest revision as of 19:45, 1 June 2024

Oyster motoyaki

Motoyaki is a style of cooking, involving baked food topped with a mayonnaise-based sauce and served in an oyster shell.[1] It is typically available in Japanese restaurants on the Pacific coast of Canada.[2] Examples of motoyaki dishes are oyster motoyaki[1] and lobster motoyaki.[3]

In Japan

[edit]

In Japanese cuisine, a sauce called tamagonomoto (卵の素, literally:basis of egg)[4][A] (or tamagonomoto (玉子の素)[5] / tamamoto (玉素)[6]) is prepared by beating egg yolks and oil together just like mayonnaise, but without any vinegar.[4] Some variants also have miso[7] or soy sauce[6] added. Foods topped with this sauce and baked are moto-yaki (もと焼き)[7][B] (or tamamoto-yaki (玉素焼き, literally:tamamotoed-and-baked)[8] / moto-yaki (素焼き)[6][C]). Although motoyaki is considered a traditional Japanese dish,[6] the names motoyaki, tamagonomoto, and alike are not well known in Japan as of 2021, while its variant using mayonnaise: mayonēzu-yaki (マヨネーズ焼き) (or mayo-yaki (マヨ焼き)) is far more popular.[9]

Canadian motoyaki is similar to Japanese mayonēzuyaki in using mayonnaise, unlike Japanese "motoyaki".

Footnotes

[edit]
  1. ^ The sauce is egg-based, but its name means the opposite: "egg's base".
  2. ^ The first letters "も" and "と" both have Japanese particles using the same letters, a potential cause of confusion.
  3. ^ The same kanji spelling has two other homonyms, even within the context of food related words, a potential cause of confusion: す‐やき【素焼】. Nihon Kokugo Daijiten, Concise edition (in Japanese). Japan: Shogakukan. Retrieved 2021-07-20 – via Kotobank.
    1. 素焼き(すやき, suyaki): unglazed earthenware
    2. 素焼き(すやき, suyaki): unseasoned baking

References

[edit]
  1. ^ a b Petkau, Brent (2019-03-01). "Oysters motoyaki". #BeShellfish for BC Oysters. Canada: BC shellfish growers association. Archived from the original on 2020-11-30. Retrieved 2021-07-20. (a better photo [1])
  2. ^ Examples: "snapshot of tripadvisor.com search "motoyaki" worldwide". Tripadvisor. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  3. ^ Yu, Jenice (2015-06-10). "Lobster Motoyaki Recipe". BCLiving. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  4. ^ a b "Tamagonomoto" 卵の素. Tsuji Culinary Institute recipes (in Japanese). Tsuji Culinary Institute. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  5. ^ Tamura, Takashi (2019-01-17). レンコンの海老はさみ揚げ [fried lotus roots with shrimp surimi]. Chef Tamura's special lecture (in Japanese). Tsukuba Gakuin University. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  6. ^ a b c d 山海の美味を納得の価格で味わう和食店　東京・浅草 [A traditional Japanese restaurant where you can enjoy natural gourment in reasonable price – in Asakusa, Tokyo]. NIKKEI STYLE (in Japanese). Nikkei, Inc. 2020-04-06. p. 3. Archived from the original on 2021-07-20. Retrieved 2021-07-20. (No photos of motoyaki in this article.)
  7. ^ a b ほたてのレシピ [Recipes for scallops]. 青森県漁業協同組合連合会 (Aomori fishers' cooperations' association) (in Japanese). もと焼き (motoyaki). Archived from the original on 2021-07-20. Retrieved 2021-07-20. (rough translation) Ingredients of tamagonomoto: 2 egg yolks; 1 tbsp miso; 1 tbsp sugar; salt; pepper
  8. ^ "tamamoto-yaki" 玉素焼き. Official blog of Robin (a Japanese restaurant) (in Japanese). 2019-07-19. Archived from the original on 2021-07-20. Retrieved 2021-07-20.
  9. ^ Snapshots of searches in "Recipes search". LettuceClub (in Japanese). Kadokawa Corporation. Retrieved 2021-07-20., a Japanese recipe magazine.
    • "もと焼き": 0 matches out of 4 hits [2]
    • "マヨネーズ焼き": 13 matches out of 13 hits [3]
    • "マヨ焼き": 42 matches out of 45 hits [4]
[edit]
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