FER.01.0001
Ishiri Ishiru Noto Peninsula Fish Sauce Japan
Ishiri (いしり) and its variant Ishiru (いしる) are Japan's traditional fish sauces from the Noto Peninsul…
Noto Peninsula, Ishikawa
FER.01.0002
Japanese Fermentation Preservation Overview
Japanese fermentation culture (hakko bunka, 発酵文化) is one of the world's most diverse and sophisticat…
Japan — fermentation trad
FER.01.0003
Mishima Miso Soy Paste Regional Osaka
Osaka's Mishima Foods and the broader Kinki region miso tradition represents the sweet, low-salt, ko…
Japan (Kansai Kinki regio
FER.01.0004
Natto Fermented Soybeans Regional Culture
Nattō (納豆) is a fermented soybean product unique to Japanese cuisine, produced by inoculating cooked…
Japan — Ibaraki Prefectur
FER.01.0005
Natto Kinase Fermented Soybean Health
Natto (納豆) fermented soybeans — boiled soybeans inoculated with Bacillus subtilis natto and incubate…
Japan (Ibaraki Mito tradi
FER.01.0006
Natto Production Process and Consumption Rituals
Natto (納豆) is fermented whole soybeans produced by inoculating cooked soybeans with Bacillus subtili…
Traditionally attributed
FER.01.0007
Saikyo Miso Kyoto Sweet White Miso
Saikyo miso (西京味噌, 'Western Capital miso' — Kyoto was the Western Capital versus Edo/Tokyo's Eastern…
Japan (Kyoto, Nishikyogok
FER.01.0008
Sake Lees Kasu Nourishing By-Products and Applications
Sake kasu (酒粕, sake lees) are the pressed solids remaining after sake filtration—a nutritious, flavo…
Sake production documente
FER.01.0009
Sake Lees Kasuzuke Marinated Ingredients
Kasuzuke (粕漬け) is a Japanese preservation and flavour-enhancement technique in which sake-kasu (sake…
Japan — nara-zuke documen
FER.01.0010
Shinsu Miso Nagano White Miso
Shinshu miso (信州味噌) is the light-medium coloured miso produced in Nagano Prefecture (historically ca…
Japan (Nagano Prefecture,
FER.01.0011
Yuzu Citrus Koji Fermentation Applications
Shio koji (塩麹, 'salt koji') is a paste or liquid produced by fermenting koji (rice or barley inocula…
Japan (traditional koji p