GN.79.0001
Ayu River Fish Shio-Yaki Summer Elegance
Ayu (鮎 — sweetfish, Plecoglossus altivelis) is Japan's most celebrated freshwater fish and the quint…
Ayu fishing is documented
GN.79.0002
Chirimen Jako Tiny Dried Fish Condiment
Chirimen jako (ちりめんじゃこ) are tiny dried whitebait — baby sardine or anchovy fry dried until completel…
Japan (Pacific coast fish
GN.79.0003
Daikon Radish Complete Culinary Handbook
Daikon (大根 — 'big root') is arguably the most versatile single ingredient in Japanese cuisine — serv…
Daikon cultivation in Jap
GN.79.0004
Gobo Burdock Root Techniques
Gobo (牛蒡 — burdock root, Arctium lappa) is one of the most distinctively Japanese vegetable preparat…
Gobo cultivation in Japan
GN.79.0005
Japanese Citrus Yuzu Harvest and Uses
Yuzu (柚子 — Citrus junos) is Japan's most culturally significant citrus — a frost-hardy variety that …
Yuzu originated in the Ya
GN.79.0006
Japanese Egg Tamago Grading and Preparations
Japan has the world's highest per-capita egg consumption safety record — the result of exceptionally…
Raw egg consumption in Ja
GN.79.0007
Japanese Mountain Potatoes Jagaimo and Satoimo
Japan cultivates and cooks two primary potato varieties with distinct culinary identities: jagaimo (…
Satoimo cultivation in Ja
GN.79.0008
Japanese Mushroom Varieties — Seasonal Guide
Japan cultivates and forages a broader range of culinary mushrooms than any other nation's cuisine —…
Matsutake has been a priz
GN.79.0009
Kabocha Squash Simmered Autumn Preparations
Kabocha (かぼちゃ — Japanese pumpkin, Cucurbita maxima) is Japan's definitive autumn-winter squash — a d…
Kabocha arrived in Japan
GN.79.0010
Kaki Persimmon Seasonal Fruit Varieties
Kaki (柿, Japanese persimmon, Diospyros kaki) occupies a special position in Japanese autumn food cul…
Japan (ancient fruit cult
GN.79.0011
Kinoko Mushroom Varieties Japanese Cooking
Japan uses a wider variety of cultivated and foraged mushrooms in everyday cooking than perhaps any …
Japan (cultivated mushroo
GN.79.0012
Konnyaku Konjac Jelly Processing Culture
Konnyaku (蒟蒻, konjac jelly) is a firm, gelatinous food made from the starch of the konjac plant (Amo…
Japan (Tochigi, Gunma, an
GN.79.0013
Kuri Chestnut Autumn Confection Cuisine
Kuri (栗, Japanese chestnut, Castanea crenata) is one of autumn's most anticipated seasonal foods in …
Japan (nationwide, partic
GN.79.0014
Kurobuta Berkshire Pork Kagoshima
Kurobuta (黒豚, 'black pig') refers specifically to Kagoshima Prefecture's purebred Berkshire pork — c…
Japan (Kagoshima Prefectu
GN.79.0015
Kurozato Okinawan Black Sugar
Kurozato (黒砂糖, literally 'black sugar') is Okinawa's unrefined cane sugar — a dense, dark brown slab…
Japan (Okinawa and Amami
GN.79.0016
Kyoto Vegetable Heritage Varieties Kyo-Yasai
Kyo-yasai (京野菜, Kyoto vegetables) is the designation for heritage vegetable varieties that have been…
Japan (Kyoto basin; Heian
GN.79.0017
Nasu Japanese Eggplant Preparations
Japanese nasu (茄子 — eggplant, also called aubergine) is a distinctly different ingredient from the l…
Nasu cultivation in Japan
GN.79.0018
Sake Kasu Rice Lees Applications
Sake kasu (酒粕 — sake lees) is the solid white paste byproduct of sake pressing — what remains after …
Sake kasu has been used i
GN.79.0019
Sakuraniku Horse Meat and Unusual Proteins
Japan's meat culture extends well beyond the globally familiar beef, pork, and chicken — regional tr…
Horse consumption in Japa
GN.79.0020
Sato Nishiki Cherry Yamagata Premium
Sato Nishiki (佐藤錦) cherries are Japan's most prized cherry variety — a large, bicoloured red-and-yel…
Japan (Yamagata Prefectur
GN.79.0021
Shungiku Chrysanthemum Greens Culinary Applications
Shungiku (春菊 — 'spring chrysanthemum') is an edible chrysanthemum variety (Chrysanthemum coronarium)…
Shungiku cultivation spre
GN.79.0022
Takenoko Fresh Bamboo Shoot Spring Preparation
Takenoko (竹の子 — literally 'child of bamboo') fresh bamboo shoots are one of Japanese cuisine's most …
Takenoko as a spring ingr
GN.79.0023
Tofu Grilled Hitokaichi Yaki-dofu
Yaki-dofu (焼き豆腐, 'grilled tofu') is firm tofu (momen-dofu) that has been pressed to remove excess mo…
Japan (traditional tofu s
GN.79.0024
Wagyu Beef Grading and Regional Breeds
Wagyu (和牛 — 'Japanese cattle') is the collective term for four Japanese beef cattle breeds that prod…
Japanese cattle remained
GN.79.0025
Wagyu Fat Score Marbling BMS Grade
Japanese wagyu beef is graded by two systems: the yield grade (A, B, or C — the ratio of meat to car…
Japan (Hyogo Kobe, Mie Ma
GN.79.0026
Wasabi Authentic Fresh Root Izu Oshima
Real wasabi (Wasabia japonica, 本わさび hon-wasabi) is the freshly grated rhizome of a plant native to J…
Japan (native mountain st