Provenance / Canons / General / Seasonality And Ingredients

Seasonality And Ingredients

General Canon

18 entries

Fuki Butterbur Stem Spring Nimono Preservation

Fuki (Petasites japonicus, Japanese butterbur) is one of spring's most important and characteristic …

Japan-wide mountain and s

Furikake Rice Seasoning Varieties Production

Furikake — the dry rice seasoning sprinkled over cooked rice — is one of Japan's most creative flavo…

Japan — pharmacist Yoshim

Ginnan Ginkgo Nut Autumn Roasted Skewer

Ginnan (ginkgo nuts) are the edible seeds of the Ginkgo biloba tree — one of autumn's most distincti…

Japan-wide — particularly

Goma Sesame Japanese Oil Paste Varieties

Goma (sesame) is Japan's most essential seed fat ingredient, present in four main culinary forms — w…

Japan — sesame introduced

Imo Satoimo Taro Root Family Japanese Varieties

Satoimo (taro, Colocasia esculenta) — 'village potato' — is Japan's primary taro root variety and on…

Japan-wide cultivation; i

Kabocha Japanese Pumpkin Autumn Squash Preparation

Kabocha (Japanese pumpkin, Cucurbita maxima 'Kabocha') is Japan's essential autumn vegetable, valued…

Introduced to Japan via P

Kabosu Green Citrus Oita Ponzu Applications

Kabosu (Citrus sphaerocarpa) is a large green citrus fruit native to Oita Prefecture in Kyushu — pro…

Oita Prefecture, Kyushu —

Kaki Persimmon Autumn Hachiya Fuyu Drying Tradition

Kaki (persimmon) occupies a unique position in Japanese autumn food culture as both a fresh seasonal…

Japan-wide autumn fruit c

Kanpyo Dried Gourd Ribbon Kyoto Sushi Ingredient

Kanpyo (dried gourd ribbons) is a quintessential ingredient unique to Japanese cuisine — produced ex…

Tochigi Prefecture — prim

Karashina Japanese Mustard Greens Varieties Fushimi

Karashina (mustard greens, Brassica juncea) and its regional varieties constitute one of Japanese wi…

Japan — Kyoto fushimi var

Konnyaku Konjac Yam Cake Devil's Tongue Preparation

Konnyaku — the rubbery, nearly calorie-free gelatinous cake made from konjac (devil's tongue) yam st…

Japan — konnyaku cultivat

Matsutake Pine Mushroom Autumn Aroma Premium

Matsutake (Tricholoma matsutake) is Japan's most precious and beloved autumn luxury ingredient — a m…

Japan — akamatsu (Japanes

Sansai Mountain Vegetable Foraging Spring Culture

Sansai — literally 'mountain vegetables' — encompasses the wild foraged greens, shoots, and roots co…

All mountainous regions o

Shiitake Cultivation Dried Donko Variety Uses

Shiitake mushroom culture in Japan spans fresh domestic cultivation, sun-dried premium donko and kos…

Japan — Ōita, Shimane, an

Sudachi Citrus Tokushima Unique Japanese Variety

Sudachi (Citrus sudachi) is one of Japan's most distinctive and regionally specific citrus varieties…

Tokushima Prefecture, Shi

Tade Polygonum Water Pepper Ancient Japanese Herb

Tade (Persicaria hydropiper, water pepper) is one of the most ancient and historically significant J…

Japan — ancient documente

Tsuru no Hana Chrysanthemum Edible Flower Autumn

Edible chrysanthemum (shokuyou kiku) is one of Japan's most visually striking and culinarily signifi…

Yamagata, Niigata, and Ao

Wakame Seaweed Harvest Naruto Tokushima Vortex

Wakame (Undaria pinnatifida) is Japan's most widely consumed seaweed — appearing ubiquitously in mis…

Japan — Naruto Strait (To