GN.38.0001
Amazake — Sweet Fermented Rice Drink
Amazake (literally 'sweet sake') is Japan's ancient fermented rice drink — non-alcoholic or very low…
Japan — documented from t
GN.38.0002
Funazushi — Ancient Fermented Carp of Lake Biwa
Funazushi (fermented crucian carp sushi from Lake Biwa) is Japan's oldest surviving sushi preparatio…
Lake Biwa, Shiga prefectu
GN.38.0003
Japanese Pickles Tsukemono Science Varieties
Tsukemono (漬け物, pickled things) encompasses Japan's widest variety of preservation techniques — from…
Japan — tsukemono traditi
GN.38.0004
Katsuobushi Production — From Fish to Dashi Ingredient
Katsuobushi (dried, fermented, smoked bonito) production is one of the most complex food transformat…
Makurazaki (Kagoshima) an
GN.38.0005
Koji Beyond Sake — Modern Culinary Applications
While koji (Aspergillus oryzae) has been central to Japanese fermentation for over a millennium — pr…
Japan — traditional koji
GN.38.0006
Mikawa Mirin and Authentic Hon-Mirin Production
Mikawa mirin (三河みりん) refers to authentic hon-mirin produced in the Mikawa region of Aichi Prefecture…
Mikawa region, Aichi Pref
GN.38.0007
Natto Fermented Soybeans Science Preparation
Natto (納豆) is Japan's most divisive food — fermented soybeans using Bacillus subtilis var. natto bac…
Japan — natto origin disp
GN.38.0008
Nuka Bran and Nukazuke Fermentation Science
Nukazuke (糠漬け) is Japan's most complex home fermentation tradition: vegetables pickled in a nukadoko…
Japan: documented nukazuk
GN.38.0009
Sake House Styles Regional Brewery Identity
While sake varieties (junmai, ginjo, kimoto) describe production method, regional brewery identity (…
Regional sake brewing dev
GN.38.0010
Sake Rice Varieties and Junmai Philosophy
Sake production begins with rice — but not the same rice eaten at the table. Sake-specific rice vari…
Japan — Yamada Nishiki de
GN.38.0011
Shio Koji Salt Koji Marination Fermentation
Shio koji (塩麹, salt koji) is a 14th-century Japanese fermentation medium experiencing modern revival…
Japan — shio koji documen
GN.38.0012
Shiso Ume and Umezuke Plum Vinegar Applications
Umezu (梅酢, plum vinegar) is the liquid byproduct of umeboshi production — when salted ume plums are …
Umezu as a byproduct of u
GN.38.0013
Shochu Production by Base Ingredient
Shochu (焼酎) is Japan's most consumed distilled spirit, produced by a single-distillation (honkaku sh…
Kyushu island (Kagoshima,
GN.38.0014
Takuan and Dried Daikon Preservation
Takuan (沢庵漬け) is Japan's most iconic single pickle: a whole daikon radish pickled in rice bran (nuka…
Japanese pickle tradition