GN.133.0001
Aji Horse Mackerel Tataki Himono Preparations
Aji (鯵, horse mackerel, Trachurus japonicus) is Japan's most commonly eaten blue fish — abundant, af…
Japan — aji consumed sinc
GN.133.0002
Bonito Sashimi Tataki Kochi Tosa Style
Katsuo no tataki (鰹のたたき, pounded bonito) is Kochi Prefecture's definitive dish and one of Japan's mo…
Kochi Prefecture, Shikoku
GN.133.0003
Fugu Puffer Fish Preparation Toxin Safety
Fugu (河豚, puffer fish) preparation is Japan's most strictly regulated culinary practice — chefs requ…
Japan — fugu eaten since
GN.133.0004
Gindara Black Cod Nobu Miso Marination
Gindara (銀鱈, silver cod, Anoplopoma fimbria) is Alaska/Pacific black cod — the fish that became inte…
Kyoto (traditional miso f
GN.133.0005
Hamo — Pike Conger and Kyoto's Summer Fish (鱧)
Hamo (鱧, Muraenesox cinereus, pike conger or daggertooth pike conger) is the defining fish of the Ky…
Japan — hamo has been a K
GN.133.0006
Hamo Pike Conger Eel Honegiri Bone Cutting
Hamo (鱧, pike conger, Muraenesox cinereus) is Kyoto's quintessential summer fish — a long, eel-like …
Kyoto — hamo consumption
GN.133.0007
Ika — Japanese Squid Preparation Techniques (烏賊)
Ika (烏賊, squid) is among the most versatile ingredients in Japanese cooking — consumed as sashimi (i…
Japan — squid has been pa
GN.133.0008
Ikejime Humane Fish Dispatch Japanese Method
Ikejime (活け締め, live dispatch) is the Japanese technique for instantly killing fish while minimizing …
Japan — ikejime practice
GN.133.0009
Katsuo no Tataki — Seared Bonito (鰹のたたき)
Katsuo no tataki (鰹のたたき, 'seared/beaten bonito') is the Tosa (Kochi Prefecture) preparation of fresh…
Kochi (Tosa), Japan — kat
GN.133.0010
Nekasei Fish Aging Japanese Technique
Nekasei (寝かせ, 'letting rest/age') is the Japanese practice of controlled fish aging, now emerging fr…
Edomae sushi tradition, T
GN.133.0011
Nikogori Gelatin Aspic Japanese Fish Dish
Nikogori (煮凝り, boiling-congealed) is Japan's natural fish aspic — the natural collagen released duri…
Japanese winter culinary
GN.133.0012
Nuta Japanese Miso Vinegar Dressed Seafood
Nuta (ぬた) is a category of Japanese dishes where seafood or vegetables are dressed with a sweet-savo…
Japan — nuta documented i
GN.133.0013
Sashimi Cutting Techniques Hira Zukuri Usu Zukuri
Professional sashimi knife technique involves multiple cutting styles (zukuri) appropriate to differ…
Japan — sashimi knife cut
GN.133.0014
Tataki Pounded Herb Mixed Ground Fish
Tataki (たたき) as a preparation method has two distinct meanings in Japanese cuisine that must not be …
Japan — tataki (pounding)
GN.133.0015
Tosa Katsuo No Tataki Fire-Seared Bonito Kochi
Katsuo no tataki (鰹のたたき) from Kochi (formerly Tosa) Prefecture is the definitive regional preparatio…
Kochi (Tosa) Prefecture —
GN.133.0016
Tsukuri Zukuri Variation Advanced Sashimi Presentation
Beyond standard hira-zukuri sashimi cutting, professional Japanese fish presentation includes specif…
Japan — sashimi presentat
GN.133.0017
Unagi Eel Preparation Kabayaki Regional Styles
Unagi (鰻, freshwater eel) preparation in Japan is an extremely specialized art — the Kanto (Tokyo) a…
Japan — unagi consumption