PRE.01.0001
Hoshigaki Dried Persimmon Craft
Hoshigaki (干し柿, 'dried persimmon') is one of Japan's most labour-intensive and beautiful preserved f…
Japan (Nagano Ichida, Gif
PRE.01.0002
Konbu Cured Vegetables Kombu Tsuke
Kombu-zuke (昆布漬け) or kombu-jime vegetables is the application of the kobujime fish-curing technique …
Japan (Kyoto kaiseki pick
PRE.01.0003
Konbu Tsukudani Kelp Preserved Condiment
Konbu tsukudani (昆布の佃煮) is used-kombu kelp simmered in soy sauce, mirin, sake, and sugar until the c…
Japan (Tsukuda Island Tok
PRE.01.0004
Kyoto Tsukemono Traditional Pickle Culture
Kyoto tsukemono (京都の漬物, 'Kyoto pickles') represents one of Japan's most sophisticated and varied reg…
Japan (Kyoto, continuous
PRE.01.0005
Sennichizuke Thousand Day Pickles Nara
Sennichizuke (千日漬け, 'thousand-day pickles') from Nara Prefecture are among Japan's most intensely fe…
Japan (Nara Prefecture, a
PRE.01.0006
Tatami Iwashi Sardine Sheet
Tatami iwashi (畳いわし) are sheets of baby sardines (shirasu — whitebait fry) spread in a single layer …
Japan (Shizuoka Yui coast