Author: kit

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.

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.

Kôkotsugyorui 硬骨魚類 Bony Fish

Probably the Chapter with most Information, including almost 900 different Fishes. It starts off with Parasites and other potential Dangers when dealing with Fish. There are general Informations on Fish Parts (more than 30 different ones that can be eaten), Fish Dishes and Preservation. Another interesting Topic, especially when buying Japanese Fish is aquaculture, including… Continue reading Kôkotsugyorui 硬骨魚類 Bony Fish