Provenance / Canons / General / Fermentation Technique

Fermentation Technique

General Canon

GN.45.0001

Amazake — Sweet Fermented Rice Drink (甘酒)

Amazake (甘酒, 'sweet sake') is a traditional Japanese fermented rice drink — thick, creamy, naturally…

Japan — amazake is mentio

GN.45.0002

Japanese Fermentation Science — Koji, Bacteria, and the Enzyme Chain (発酵の科学)

Japanese fermentation represents the most systematic and technically sophisticated fermentation trad…

Japan — Aspergillus oryza

GN.45.0003

Japanese Fermentation Timeline — From Weeks to Years

Japanese fermentation culture encompasses one of the world's broadest time ranges — from the quick-p…

Japan-wide — fermentation

GN.45.0004

Kōji Applications Beyond Fermentation — Modern Culinary Uses

Koji (Aspergillus oryzae) has expanded far beyond its traditional applications in sake, miso, and so…

Japan — traditional koji

GN.45.0005

Narezushi — The Ancient Fermentation Spectrum (なれ寿司)

Narezushi is the ancient ancestor of modern sushi — fish packed with salt and cooked rice and left t…

Southeast Asian origin, b

GN.45.0006

Natto — Fermented Soybean Tradition (納豆)

Natto (納豆) is Japan's most polarising fermented food — whole soybeans inoculated with Bacillus subti…

Japan — natto's origin is

GN.45.0007

Nukazuke — The Rice Bran Fermentation Bed (糠漬け)

Nukazuke is the Japanese tradition of pickling vegetables in a nuka-doko (糠床) — a living fermentatio…

Japan — nukazuke develope

GN.45.0008

Shio Koji — Salt Koji Marinade and Seasoning

Shio koji is a mixture of koji rice (rice inoculated with Aspergillus oryzae) and sea salt, fermente…

Japan — rediscovered trad

GN.45.0009

Shio Koji — Salt-Koji Marinating and Seasoning (塩麹)

Shio koji (塩麹) is a mixture of cooked rice inoculated with Aspergillus oryzae (koji mould) and salt,…

Japan — koji fermentation

GN.45.0010

Suguki — Kyoto's Fermented Turnip with Umami (すぐき)

Suguki (すぐき) is the most intensely fermented of Kyoto's three great pickles — a deeply lactic-fermen…

Kamigamo district, northe

GN.45.0011

Tōfu-Making — From Soymilk to Firm and Silken

Traditional Japanese tofu production begins with dried soybeans soaked overnight, ground into 'go' (…

China, introduced to Japa

GN.45.0012

Umeboshi — The Pickled Plum Tradition (梅干し)

Umeboshi (梅干し, 'dried pickled plum') are salted, fermented, and sun-dried Japanese plums (ume, Prunu…

Japan — umeboshi producti