Author: kit

Ainu Index

This Chapter is the Ainu Language Index, mostly of the Southern Hokkaidô dialects, as these have the most number of speakers left.

Irozuke 色付け Coloring

The last Chapter or this Book is about Colors used in Japanese Cooking, both the cultural background and use in Cooking.

Shokkan 食感 Texture

Texture is an important part of Japanese Cooking, with some of those being harder to handle for Western Palates than others.

Koku コク, Kokumi コク味 Richness

The Chapter on Kokumi, Richness is a very short one, as it still needs more scientific research to take place. In short, Kokumi is seen as an accelerator for Saltiness, Sweetness and Umami and cannot be tasted on its own.

Umami うま味

This Chapter could also have been called Dashi 出汁 Broth, as this is the most important Umami Ingredient in Japanese Cooking. Other Ingredients would be fermented Foods like Miso or Soy Sauce but are covered in the Saltiness Chapter.

Nigami 苦味 Bitterness

This Chapter deals with Bitterness, both bitter Ingredients and ways of removing Bitter tasting compounds, a technique known as Aku Nuki in Japanese and often applied with foraged wild Greens.