GN.78.0001
Edamame — Young Soybean Preparation and Culture (枝豆)
Edamame (枝豆, 'branch beans') are fresh soybeans harvested while still in their green pods, before th…
Japan — edamame cultivati
GN.78.0002
Fugu — Puffer Fish Preparation and Poison Safety (河豚)
Fugu (河豚, puffer fish, Tetraodontidae family — primarily Takifugu rubripes, the tiger puffer) is Jap…
Japan — fugu consumption
GN.78.0003
Furikake — The Japanese Rice Seasoning Tradition (ふりかけ)
Furikake (ふりかけ, 'to sprinkle') is the category of Japanese dry seasoning blends sprinkled over warm …
Japan — furikake was inve
GN.78.0004
Goma — Sesame in Japanese Cooking (胡麻)
Goma (胡麻, sesame, Sesamum indicum) is one of Japanese cuisine's most versatile flavour agents — appe…
Japan — sesame was introd
GN.78.0005
Hon-Wasabi — Grating Fresh Wasabi Root (本わさび)
Hon-wasabi (本わさび, 'true wasabi') refers to fresh wasabi rhizome — Wasabia japonica — the aquatic pla…
Japan — Wasabia japonica
GN.78.0006
Japanese Citrus Beyond Yuzu — Sudachi, Kabosu, and Shikuwasa (和柑橘)
Japan's native citrus tradition (wa-kanki, 和柑橘) extends beyond yuzu to a family of small, green, int…
Japan — sudachi is native
GN.78.0007
Japanese Mushroom Varieties — Matsutake, Maitake, Enoki, Nameko (日本のキノコ)
Japan has a sophisticated mushroom culture encompassing both cultivated varieties and wild-foraged s…
Japan — matsutake has bee
GN.78.0008
Japanese Salt Traditions — Moshio, Aguni, and Agehama (日本の塩)
Japan has a sophisticated artisan salt tradition that produces among the world's most varied and fla…
Japan — moshio production
GN.78.0009
Japanese Vinegar Spectrum — Su, Kurozu, and Specialty Vinegars (酢のスペクトル)
Japanese vinegar (su, 酢) spans a wider range of flavour, acidity, and colour than any single other c…
Japan — kome-su (rice vin
GN.78.0010
Karashi — Japanese Yellow Mustard (芥子・からし)
Karashi (芥子, 辛子, Japanese yellow mustard) is Japan's traditional spicy condiment — a hot, pungent ye…
Japan — mustard seed use
GN.78.0011
Kinako — Roasted Soybean Flour Applications (きな粉)
Kinako (きな粉, roasted soybean flour) is one of Japan's oldest soybean preparations — whole soybeans d…
Japan — kinako production
GN.78.0012
Kombu Varieties — Rishiri, Rausu, Hidaka, and Ma-Kombu (昆布の種類)
Japanese kombu (昆布, Saccharina japonica and related species) encompasses four primary commercial var…
Japan — commercial kombu
GN.78.0013
Konnyaku — The Konjac Tradition in Japanese Cooking (蒟蒻)
Konnyaku (蒟蒻, konjac, Amorphophallus konjac) is a gelatinous food made from the starchy corm of the …
Japan — konnyaku producti
GN.78.0014
Koshihikari and Japanese Rice Varieties — The Premium Rice Spectrum (こしひかり・日本米の種類)
Koshihikari (コシヒカリ) is Japan's most cultivated and most beloved rice variety — a short-grain japonic…
Japan — Koshihikari was d
GN.78.0015
Kuzu — Japanese Arrowroot and Its Culinary Role (葛)
Kuzu (葛, Pueraria lobata, kudzu/Japanese arrowroot) is a premium natural starch derived from the roo…
Japan — kuzu cultivation
GN.78.0016
Matcha — Culinary Applications Beyond the Tea Ceremony (抹茶料理)
Matcha (抹茶) — finely stone-ground powdered green tea from shade-grown tencha leaves — extends far be…
Japan — matcha as a culin
GN.78.0017
Mentaiko — Spicy Marinated Pollock Roe (明太子)
Mentaiko (明太子) is a marinated pollock roe product — salted and seasoned with chili pepper — that is …
Fukuoka (Hakata), Japan —
GN.78.0018
Mirin — Sweet Rice Wine in Japanese Cooking (みりん)
Mirin (みりん) is a sweet Japanese rice wine — produced by fermenting mochigome (glutinous rice) with k…
Japan — mirin production
GN.78.0019
Myoga — Japanese Ginger Bud (茗荷)
Myoga (茗荷, Zingiber mioga, Japanese ginger) is an underground bud of the Japanese ginger plant, used…
Japan — myoga is native t
GN.78.0020
Nori — Seaweed Cultivation, Types, and Culinary Use (海苔)
Nori (海苔, Pyropia yezoensis) is the dried seaweed sheet that is inseparable from Japanese food cultu…
Japan — nori cultivation
GN.78.0021
Regional Wagyu Beyond Kobe — Hida, Matsusaka, Omi, and Miyazaki Beef (地方の和牛)
While Kobe beef (神戸ビーフ) is the internationally famous Japanese wagyu, Japan has at least five premiu…
Japan — Japanese cattle b
GN.78.0022
Satsuma-Imo — Japanese Sweet Potato Culture (さつまいも)
Satsuma-imo (さつまいも, Japanese sweet potato, Ipomoea batatas) are the most beloved autumn food in Japa…
Japan — satsuma-imo is na
GN.78.0023
Shichimi Togarashi — The Seven-Spice Blend (七味唐辛子)
Shichimi togarashi (七味唐辛子, 'seven-flavour chili pepper') is Japan's defining spice blend — a mixture…
Japan — shichimi togarash
GN.78.0024
The Japanese Pantry — Core Preserved and Fermented Staples (日本の蔵)
The Japanese pantry (kura, 蔵, 'storehouse') is defined by its preserved and fermented staples — a sp…
Japan — the specific conf
GN.78.0025
Tofu Varieties — Kinugoshi, Momen, and the Tofu Spectrum (豆腐の種類)
Japanese tofu encompasses a wider range of textures and types than any other cuisine's tofu traditio…
Japan — tofu production w
GN.78.0026
Umi Budo — Okinawan Sea Grapes (海ぶどう)
Umi budo (海ぶどう, 'sea grapes', Caulerpa lentillifera) are a type of green seaweed native to the water…
Okinawa, Japan — umi budo
GN.78.0027
Yuzu — The Full Spectrum of Applications (柚子の使い方)
Yuzu (柚子, Citrus junos) is Japan's defining citrus — a fragrant, intensely aromatic citrus fruit wit…
Japan — yuzu cultivation