JP.06.0001
Katsuobushi Grading Honkarebushi Arabushi
Katsuobushi (鰹節) — dried fermented bonito — exists on a quality spectrum defined by the number of mo…
Japan (Makurazaki Kagoshi
JP.06.0002
Konbu Dashi Science Glutamate Extraction Temperature
Konbu dashi is the foundational vegetarian stock of Japanese cuisine derived exclusively from dried …
Hokkaido kelp culture — R
JP.06.0003
Miso Soup Ingredients Regional Variation
The ingredients placed in miso shiru (味噌汁, miso soup) vary dramatically by region, season, and house…
Japan (universal; no sing
JP.06.0004
Niboshi Iriko Small Dried Sardine Dashi
Niboshi (煮干し, 'boiled-dried') or iriko in western Japan are small dried anchovies or sardines used t…
Japan (coastal fishing co
JP.06.0005
Rishiri Kombu Premium Dashi Kelp
Rishiri kombu (利尻昆布) from Rishiri Island and the northeastern coast of Hokkaido is considered the fi…
Japan (Rishiri Island and
JP.06.0006
Sababushi Mackerel Katsuobushi Variant
Sababushi (鯖節, mackerel shavings) is one of the aromatic dried fish shavings used alongside katsuobu…
Japan (Tosa Kochi, Yaizu
JP.06.0007
Suimono Clear Soup Artisan Japanese
Suimono (吸い物, 'sucked/sipped things') is the clear soup of Japanese high cuisine — a refined, perfec…
Japan (Kyoto kaiseki trad
JP.06.0008
Torigara Chicken Bone Dashi Stock
Torigara (鶏がら, 'chicken carcass') dashi is a light chicken bone stock that occupies a middle ground …
Japan (universal stock-ma
JP.06.0009
Tsuyu Broth Base Cold Warm Soba Udon Dipping
Mentsuyu tsuyu — the concentrated dipping and broth base for soba and udon noodles — is Japan's most…
Edo period — soba and udo