JP.40.0001
Chirashi Sushi Scattered Rice Composition
Chirashi sushi—scattered sushi—is the home-cook-accessible, festive, and visually generous style of …
Edo-period Japan — chiras
JP.40.0002
Fugu Puffer Fish Regulation Culture and Preparation
Fugu (puffer fish, Takifugu genus) is Japan's most regulated food—chefs must hold a specific fugu-ha…
Japan — fugu consumption
JP.40.0003
Ika Sōmen Squid Somen Fine-Cut Raw Cuttlefish
Ika sōmen is a classic Japanese sashimi preparation in which fresh cuttlefish (surume ika or aori ik…
Aomori Prefecture and Hak
JP.40.0004
Ikura Salmon Roe Seasoning and Service Traditions
Ikura—salmon roe—occupies one of the most beloved positions in Japanese food culture, used as a sush…
Hokkaido — derived from R
JP.40.0005
Kyoto Oshizushi Pressed Box Sushi Tradition
Oshizushi (pressed sushi) is the definitive Kyoto and Osaka sushi tradition—predating Edo-style nigi…
Kyoto and Osaka, develope
JP.40.0006
Toyama Masu-no-Sushi Trout Box Sushi Heritage
Masu-no-sushi is Toyama Prefecture's most iconic regional food—a precisely constructed pressed sushi…
Toyama Prefecture — docum