Author: kit

Higashi, or how to eat Wasanbon Sugar

As this sugar is difficult to produce and thus quite expensive, it is usually turned into Higashi, Dried Sweets, to be served with Matcha during Sadô Tea Ceremonies. After sieving the sugar, a little liquid, often with some dye is added, all is mixed, the amount of liquid is really minuscule. After a second sieving… Continue reading Higashi, or how to eat Wasanbon Sugar

Wasanbontô – Rare Japanese Sugar

Wasanbontô Naturally refined Sugar. Produced in eastern Shikoku by cooking down Sugar Cane juice with an addition of Lime, letting it crystalize, pressed to remove molasses, kneaded with addition of water to remove more molasses, pressed and kneaded until deemed finished. This is then dried in a small block and sold broken up, mainly to… Continue reading Wasanbontô – Rare Japanese Sugar

Geese and War and Japanese Cooking

When Geese and War come up one usually thinks about Ancient Rome and the Geese warning the citizens about an imminent attack by sneaky Gaulish forces.But apparently the Japanese had their own, albeit very different Goose moment too.During the Boshin War, when the New Imperial Government had to fight the shogunate forces a battle was… Continue reading Geese and War and Japanese Cooking

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

Why I publish on Amazon

As an independent Author without any history of publishing, and without a celebrity bonus it is hard to get noticed by Publishing Houses. They just don’t even bother to send an email to reject a proposal, half complete book. So the other two options would be to not publish at all or self-publish. Being based… Continue reading Why I publish on Amazon

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Main Index

The Main Index. These 72 pages will be the Reader’s best Friend. Bold Entries are English or Japanese Terms that are used in English as well. Bold Page Numbers point to the main article but the other articles should be read as well, as these can give more nuance to certain Terms.

Latin Index

This Index focusses on Scientific Latin, which can be used to identify all organisms in different Languages. This should make it easier for the Reader to find the right word in ones own Language.