This Chapter concentrates on Sweeteners like Sugar, Mirin and Honey but also includes historic ones like Amazura, a Syrup which was known during the Heian period but the knowledge of which got lost already during the Edo period.
Author: kit
Enmi 塩味 Saltiness
This Chapter centers on all things Salty. From Salting, Salt Production to Salty Condiments like Miso or Soy Sauce. There is also a special segment for Fish Sauces, which were of higher importance historically, until they were replaced during the Edo period with Soy Sauce.
Gokihon’aji 五基本味 The Five Tastes
This short Chapter must be seen as the Introduction for the next, all involving the Taste Receptors, more or less, even if it is just plain pain, which is felt as pungency/heat.
Arukōru Inryô アルコール飲料 Alcoholic Beverages
This Chapter is really nerding out on the Sake / Nihonshû section. This section includes Production Techniques, Sake Rice varieties, Sake Yeasts, and historic Sake Types. Of course other alcohols have their own sections, like the traditional Awamori or Shôchû spirits. Beers and Wine have their own sections too but lack Production Techniques, as these… Continue reading Arukōru Inryô アルコール飲料 Alcoholic Beverages
Ocha 御茶 Tea & Infusions
The Chapter on Tea includes a big Part on its History in Japan, Tea Brewing, Tea Cultivars and Tea Production Techniques. The Brewing Times and Temperatures offered should only be seen as a Guide Line.
Mizu 水 Water
Water is of high importance in Japan, deserving its own Chapter. In general, Japanese Water is low in Minerals, making it easier to leech out flavor from Teas or Dashi Broth Ingredients.
Inryô 飲料 Drinks
This Chapter focusses on Drinks like Juice, Cocoa and Coffee, that did not get their own Chapter because of lack of historic importance.
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.