|This article does not cite any references or sources. (January 2010)|
Kinpira (金平 or きんぴら?) is a Japanese cooking style that can be summarized as a technique of "sauté and simmer". It is commonly used to cook root vegetables such as carrot, gobō and lotus root, seaweeds such as arame and hijiki and other foods including tofu and wheat gluten (namafu), and even meat (chicken, pork, beef).
|This Japanese cuisine–related article is a stub. You can help Wikipedia by expanding it.|