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

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

What is Japanese Cuisine

This Chapter explains the many aspects of Japanese Cooking. Nihonryôri 日本料理: General Term for Japanese Cooking. Washoku 和食: Traditional Japanese Cooking developed during the Edo period with high emphasis on Seasonality and enhancing the individual Ingredients, rather than overpowering them. Yôshoku 洋食: Western influenced, Japanese adapted cooking. This started during the Meiji era and was… Continue reading What is Japanese Cuisine