Provenance / Canons / General / Preservation Technique
Preservation Technique
General Canon
13 entries
GN.109.0001
Bettarazuke — Tokyo Sweet Pickled Daikon
Bettarazuke (べったら漬け) is a Tokyo speciality pickle — whole rounds or halves of daikon pickled in a sw…
Tokyo (Nihonbashi), Japan
GN.109.0002
Himono — Dried and Semi-Dried Fish Tradition (干物)
Himono (干物, 'dried things') is the Japanese tradition of drying or semi-drying fish to concentrate f…
Japan — himono production
GN.109.0003
Hoshigaki — The Sun-Dried Persimmon Art (干し柿)
Hoshigaki (干し柿, dried persimmon) is the traditional Japanese craft of hand-drying astringent persimm…
Japan, with production do
GN.109.0004
Ibushi/Kunsei — Japanese Cold and Warm Smoking
Japanese smoking traditions (ibushi for smoldering smoke; kunsei for the broader smoking process) ar…
Japan-wide — regional var
GN.109.0005
Japanese Fish Aging (Nekasei) — Dry Aging Seafood
Nekasei (sleeping/resting) refers to the deliberate aged resting of fish before service — a practice…
Tokyo, Japan — Edomae sus
GN.109.0006
Kasuzuke — Sake Lees Preservation (粕漬け)
Kasuzuke is the pickling of fish, meat, or vegetables in sake kasu (酒粕) — the lees (pressed solids) …
Japan — kasuzuke develope
GN.109.0007
Katsuobushi Production — The Complete Dried Bonito Process (鰹節製造)
Katsuobushi (鰹節) production is among the world's most elaborate artisan food processes — transformin…
Japan — katsuobushi produ
GN.109.0008
Kiriboshi Daikon — Sun-Dried Radish Technique
Kiriboshi daikon (切干大根, 'cut-dried daikon') is fresh daikon radish sliced into thin matchsticks and …
Japan-wide — home preserv
GN.109.0009
Kōya-dōfu — Freeze-Dried Tofu (高野豆腐)
Kōya-dōfu is tofu that has been frozen and then slow-dried — a preservation technique developed by B…
Mount Kōya (Kōyasan), Wak
GN.109.0010
Misozuke — Miso-Bed Preservation (味噌漬け)
Misozuke is the pickling of vegetables or fish by burying them in miso paste — the miso acts simulta…
Japan — misozuke dates to
GN.109.0011
Senmaizuke — Kyoto's Thousand-Slice Turnip Pickle (千枚漬け)
Senmaizuke (千枚漬け, thousand-slice pickle) is Kyoto's most delicate and refined winter tsukemono — pap…
Kyoto, Japan — specifical
GN.109.0012
Shibazuke — Kyoto's Purple Summer Pickle (しば漬け)
Shibazuke is one of Kyoto's three great tsukemono (pickled vegetables) — a lactic-fermented pickle o…
Ohara district, Kyoto, Ja
GN.109.0013
Tsukemono Advanced — Pressure, Time, and Fermentation Spectrums
Advanced tsukemono (Japanese pickled vegetables) spans three fundamentally different preservation me…
Japan-wide — tsukemono tr