Tag: Culinary Encyclopedia of Japan

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

How to use this Book

Very short Chapter with a huge warning that NO RECIPES are given in this Book. Different Languages like ⒶAinu, ⒸChinese, ⒺEnglish, ⓇRyûkyûan or ⓈScientific Latin are introduced. Chinese Terms are only rarely given in the Book, and usually only for Chinese Ingredients or Ingredients that are mainly exported to China. These include Shark Fin, dried Abalone and dried Sea… Continue reading How to use this Book