Provenance / Canons / General / Ingredients Production
Ingredients Production
General Canon
16 entries
GN.88.0001
Dojima Sake Brewing Fushimi Kyoto Traditions
Fushimi (伏見 — southern Kyoto) is one of Japan's two great sake-brewing centres (alongside Nada in Ko…
Fushimi sake brewing is d
GN.88.0002
Furikake Rice Seasoning Blends and Production
Furikake (振り掛け — 'sprinkle over') is Japan's category of dry rice seasonings — blended combinations …
Furikake's first commerci
GN.88.0003
Japanese Pantry Essentials Mirin Sake Dashi Architecture
The Japanese pantry's core architecture relies on a surprisingly small set of fermented and processe…
The four-liquid system so
GN.88.0004
Japanese Salt Varieties Shio Traditions
Japan's return to artisan sea salt production after 1997 (when the government ended its 99-year mono…
Japan's traditional salt
GN.88.0005
Japanese Vinegar Komezu and Su Production
Japanese rice vinegar (komezu — 米酢) is the culinary acid of sushi culture and the gentlest acidity i…
Komezu production is docu
GN.88.0006
Japanese White Sesame Oil Fragrant Applications
Japanese roasted sesame oil (goma-abura — 胡麻油) is categorically different from light sesame oil used…
Sesame cultivation in Jap
GN.88.0007
Japonica Rice Cultivation and Varieties
Japanese rice (Japonica Oryza sativa) is the foundation of Japanese food culture — its cultivation, …
Rice cultivation arrived
GN.88.0008
Katsudashi Katsuobushi Shavings for Daily Cooking
For everyday home cooking, the complexity of making ichiban dashi from whole katsuobushi blocks is o…
Commercially packaged pre
GN.88.0009
Katsuobushi Production Fermentation and Smoking
The production of authentic katsuobushi (本枯節 — hon-karebushi) is a months-long process involving coo…
Katsuobushi production do
GN.88.0010
Kombu Harvesting and Grading
Kombu (昆布) — large kelp from the family Laminariaceae — is harvested exclusively from Japan's northe…
Hokkaido kombu production
GN.88.0011
Menma Bamboo Shoot Fermented Ramen Topping
Menma (メンマ — also called shinachu) is fermented and seasoned bamboo shoots that appear primarily as …
Menma as a ramen-specific
GN.88.0012
Natto Fermented Soybeans Cultural Complexity
Natto (納豆 — fermented soybeans with Bacillus subtilis) is Japan's most divisive food and one of the …
Natto's origin legend att
GN.88.0013
Neri Goma Sesame Paste Production and Applications
Neri goma (練り胡麻 — 'kneaded sesame') is Japanese pure sesame paste — equivalent in function to Middle…
Sesame cultivation and pr
GN.88.0014
Okara Soy Pulp Zero Waste Cooking
Okara (おから — soy pulp) is the byproduct of tofu and soy milk production — the insoluble fibre and pr…
Okara use in Japanese coo
GN.88.0015
Shiitake Drying and Rehydration Science
Dried shiitake (干し椎茸 — hoshi shiitake) represent a flavour transformation rather than a preservation…
Shiitake cultivation on o
GN.88.0016
Tofu Making Nigari Coagulation and Regional Styles
Tofu production from soymilk requires the coagulation of soy proteins (principally glycinin and beta…
Tofu arrived in Japan fro