Freeze Drying in Japan

Freeze Drying or what to do during Winter. Who first applied Freeze Drying techniques on Foods is unclear. The Incas are said to have used it on otherwise inedible Potatoes in the 13th century. The Japanese claim to have used it during the Kamakura period (1185-1333) on Tôfu but perfected only during the Warring States… Continue reading Freeze Drying in Japan

Gelidium algae and History

How Chance changes food history. Seaweeds have been eaten for a long time in Japan. On the left we have Tengusa, a Gelidium variety. At one point it must have been boiled too long in a Soup, when it was dissolved into the liquid. Probably surprised, the soup was not eaten but it eventually hardened… Continue reading Gelidium algae and History

Garlic in Japanese Cooking

Garlic in Japanese Cooking When reading modern Japanese recipes, the chances of finding garlic, especially in combination with meat are quite high, and of course there are those recipes developed by non-Japanese as well… But one of the fundamental precepts of Washoku is the enhancement of inherent taste of the ingredients, something that would be… Continue reading Garlic in Japanese Cooking