This Chapter focusses on Drinks like Juice, Cocoa and Coffee, that did not get their own Chapter because of lack of historic importance.
Month: July 2023
Nyûseihin 乳製品 Dairy Products
A lot of Books on Japanese Cuisine, if they mention Dairy in a historic context claim that it was only introduced to Japan during the Meiji restoration but actually Dairy was introduced from Tang China much earlier. It was eaten by the Nara nobility and available in richer Monasteries, the latter a remnant of the… Continue reading Nyûseihin 乳製品 Dairy Products
Abura 油、脂 Oils & Fats
The Chapter on Oil & Fats, both spelled Abura in Japanese but with different Kanji gives a short introduction of Fats in Japan, which only gained in importance during the Edo period.
Kona 粉 & Denpun 澱粉 Flours & Starches
After finishing the Chapters involving living organisms as Ingredients, this Chapter focusses on Flours and Starches, sorting them by the main ingredient. Especially Rice Flours and different types of traditional Starches are of interest, often being used in Wagashi Sweets.
Honyûrui 哺乳類 Mammals
The Mammal Chapter brings special attention to Beef, Pork and Whale in Japanese Cooking, explaining the different Parts and Cuts but also the various types of Cattle / Pig / Whale. Other Mammals are also mentioned, especially ones that can be hunted.
Tori 鳥 Birds
The Birds Chapter includes Information on Birds that can be hunted by licensed Hunters during the Hunting Seasons. The Chicken part is of great importance, including Chicken Parts and regional Chicken types. Chicken only gained in popularity during the Edo period, slowly replacing other Fowl like Pheasant or Geese.
Hachûrui 爬虫類 Reptiles
With the exception of Local Specialties like Irabu Sea Snake in Okinawa only one type of Reptile is eaten in Japan, the Suppon Softshell Turtle. This Chapter includes Suppon Parts and Dishes.
Ryôseirui 両生類 Amphibians
Amphibians are another rare Protein Source, mostly in mountainous areas or during Famines, with the exception of Frog Legs, mostly imported. These are usually found in Chinese or French Restaurants.
Konchû 昆虫 Insects
Although over 30 different Insects are listed in this Chapter, it is mostly the Larvae or Pupae, not the actual Insect, that is being eaten, with some exceptions. Traditionally Insects have been eaten in mountainous areas like Nagano as an additional Protein source.
Nankotsugyorui 軟骨魚類 Cartilaginous Fish
There is a separate Chapter for Sharks and Rays, even though they are all Fish, as they are being used in a slightly different way from Bony Fish. This Chapter put special effort on Shark Fin production, which is mainly sold to China and which is concentrated around Miyagi prefecture.