GN.15.0001
Agedashi Tofu Deep Fried Dashi
Agedashi tofu (揚げ出し豆腐, 'deep-fry-drawing tofu') is silken or firm tofu dusted in potato starch (kata…
Japan (traditional Japane
GN.15.0002
Kakuni Braised Pork Belly Soy Cube
Kakuni (角煮, 'square simmered') is braised pork belly cut into large cubes (typically 5–7cm square) a…
Japan (Nagasaki shippoku
GN.15.0003
Karaage Japanese Fried Chicken Technique
Karaage (唐揚げ, 'Chinese-style frying' — though the 'Chinese' connection is historical rather than fla…
Japan (evolved from Chine
GN.15.0004
Kobujime Kombu Wrap Curing Technique
Kobujime (昆布締め, 'kelp pressing') is a Japanese curing technique in which sashimi-grade fish — partic…
Japan (Edomae sushi and k
GN.15.0005
Mushi Steaming Japanese Techniques
Mushi (蒸し, steaming) is one of the five foundational Japanese cooking techniques — respected for its…
Japan (universal in all J
GN.15.0006
Niimono Nimono Simmered Dishes Technique
Nimono (煮物, 'simmered things') is one of the five foundational Japanese cooking techniques — encompa…
Japan (foundational techn
GN.15.0007
Otoshi-buta — The Drop Lid Discipline (落とし蓋)
Otoshi-buta (falling lid / drop lid) is a small wooden or metal lid placed directly on the surface o…
Japan, centuries of devel
GN.15.0008
Sake Kasu Cookery — Beyond Preservation (酒粕料理)
Sake kasu (酒粕, sake lees) is the pressed solid mass remaining after fermented rice mash is strained …
Japan — sake production g
GN.15.0009
Soboro Ground Meat Poached Chicken Rice
Soboro (そぼろ) is a Japanese preparation method that produces a dry, finely crumbled cooked protein — …
Japan (nationwide home co
GN.15.0010
Sukiyaki Kanto Kansai Style Differences
Sukiyaki (すき焼き) is Japan's most famous hot pot dish — but it is not one dish: the Kanto (Tokyo) and …
Japan (Meiji era beef-eat
GN.15.0011
Tamagoyaki Rolled Egg Technique Dashi
Tamagoyaki (卵焼き, 'rolled egg') is the Japanese omelette form made by cooking successive thin layers …
Japan (Kyoto dashimaki tr
GN.15.0012
Tataki — Raw-Near-Raw Sear Technique
Tataki (たたき) refers to two distinct Japanese preparations that share the name. (1) Seared tataki (ka…
Tosa (Kochi Prefecture),
GN.15.0013
Teppin Yaki Iron Griddle Restaurant Style
Teppanyaki (鉄板焼き, 'iron plate grilling') is cooking performed on a large flat iron griddle built int…
Japan (Misono restaurant
GN.15.0014
Yakiniku Grilled Meat Japanese Barbecue
Yakiniku (焼き肉, 'grilled meat') is the Japanese style of tabletop barbecue in which diners cook indiv…
Japan (Korean immigrant c
GN.15.0015
Yakiton Pork Skewer Offal Grilled
Yakiton (焼き豚, 'grilled pork' — different from yakitori's chicken) is the tradition of skewering and …
Japan (Tokyo Kanto region
GN.15.0016
Yakitori Tare Secret Sauce Tradition
Yakitori tare (焼き鳥のたれ, 'grilled chicken secret sauce') is the sweet-savoury soy-based glaze applied …
Japan (Edo period grilled
GN.15.0017
Yudofu Tofu Hot Water Kyoto Simple
Yudofu (湯豆腐, 'hot water tofu') is possibly the simplest dish in the Japanese culinary canon: fresh s…
Japan (Kyoto, Nanzenji te