Provenance / Canons / General / Techniques And Methods
Techniques And Methods
General Canon
10 entries
GN.155.0001
Dobinmushi Teapot Soup Autumn Matsutake
Dobinmushi is a Japanese soup preparation in which a small earthenware teapot (dobin) is filled with…
Kyoto kaiseki autumn trad
GN.155.0002
Hanetsuki Gyoza Crispy Wing Pan Fry Technique
Hanetsuki gyoza — 'winged dumplings' — is the distinctive modern Japanese pan-frying technique that …
Japan — developed from Ch
GN.155.0003
Hatcho Dengaku Miso Tofu Grilled Preparation
Dengaku is the ancient Japanese cooking technique of coating tofu, konnyaku, vegetables, or mochi on…
Heian period Japan — one
GN.155.0004
Kakiage Mixed Tempura Fritter Technique
Kakiage is a style of tempura in which small pieces of multiple ingredients—typically mixed vegetabl…
Edo-period Tokyo tempura
GN.155.0005
Katakuri Starch Kudzu Alternative Japanese Thickener
Katakuriko — originally derived from the bulbs of Erythronium japonicum (Japanese dog-tooth violet/k…
Originally Erythronium ja
GN.155.0006
Kuzu Starch Thickening and Kuzu-kiri Transparency
Kuzu (kudzu root starch, Pueraria montana) is Japan's most revered natural thickening agent—extracte…
Yoshino, Nara Prefecture
GN.155.0007
Shiraae White Tofu Dressing Aemono Vegetables
Shiraae — the delicate white tofu dressing technique applied to seasonal vegetables, boiled greens, …
Japan-wide — shojin ryori
GN.155.0008
Tatami Dashi and Kappo Knife Skills Demonstration Culture
In traditional kappo cuisine—the counter-kitchen style of high Japanese cooking where guests sit at …
Osaka and Kyoto counter-k
GN.155.0009
Tsujiriki Knife Skill Cutting Test Diagnosis
Tsujiriki (or ken-mitsuki) refers to the diagnostic assessment of a chef's knife skills through the …
Japan — culinary school t
GN.155.0010
Yakimono Grilled Dishes Sugiita Charcoal Methods
Yakimono — the broad category of grilled preparations in Japanese cuisine — encompasses the complete…
Japan-wide yakimono tradi