Interest
Fermented
発酵
微生物による発酵・醸造の工程を経て作られる、または発酵によって主要な風味が形成されている ・ 187 items
- Sakekasu Miso Ramen酒粕味噌ラーメンNoodles ── Ramena miso broth enriched with sake lees from an Ageo brewery
- AhodakiあほだきFermented & preserveddesalted old takuan pickle simmered in soy sauce
- Akazushi (Akazuke)赤ずし（赤漬け）Rice dishes ── Sushired shiso mochi-rice sushi that carries a household through midsummer
- Akita no Sake秋田の酒Sake & brews ── Nihonshu (sake)Akita sake — snow-insulated, slow-fermented and soft
- Amami Kokuto-jochu奄美黒糖焼酎Sake & brews ── Shochu & Awamori
- Awa Bancha阿波晩茶Tea & drinks ── Nihoncha (Japanese tea)Tokushima's lactic-fermented post-fermented tea
- Awamori泡盛Sake & brews ── Shochu & AwamoriOkinawa's rice spirit brewed with black koji
- Kusu古酒(クース)Sake & brews ── Shochu & Awamorilong-aged awamori
- Ayu Narezushi鮎なれずしRice dishes ── Sushisalted ayu packed with rice and fermented for months
- Ayu UrukaあゆうるかHome-stylefermented ayu (sweetfish) innards, salted and aged into a savory paste
- AzaraあざらFermented & preservedaged napa pickles simmered with rockfish and sake lees
- Beka Nabeべか鍋Hot pot & soups ── Nabe (hot pot)Bekanabe — herring pickled in rice bran, simmered in a hot pot
- Bettara-zukeべったら漬けFermented & preserved ── Tsukemono (pickles)daikon pickled sweet in rice malt, a Nihonbashi autumn tradition
- Buta Miso豚味噌Fermented & preservedpork and miso pounded together into a keeping paste, spooned onto rice
- Iwashi no Unohana-zukeいわしの卯の花漬けFermented & preservedsardines cured in tofu lees, a Chiba version
- Choshi shoyu銚子醤油Fermented & preserved ── Fermented seasoningssoy sauce brewed where the Kuroshio meets the Tone River
- Choki Chozo Shochu長期貯蔵焼酎Sake & brews ── Shochu & Awamorilong-aged shochu labeling
- Daiginjo-shu大吟醸酒Sake & brews ── Nihonshu (sake)Daiginjo — alcohol-added sake milled to 50% or less
- Daikon-zushi大根ずしRice dishes ── Sushifermented daikon and herring sushi carried in by the herring ships
- DoburokuどぶろくSake & brews ── Nihonshu (sake)unfiltered home-style rice brew
- Echigo miso越後味噌Fermented & preserved ── Fermented seasoningsNiigata's floating-koji red miso
- Edo amai miso江戸甘味噌Fermented & preserved ── Fermented seasoningsTokyo's short-aged, deep-brown sweet miso
- Fugu no Ko no Kasuzukeふぐの子の粕漬けFermented & preservedpuffer fish roe cured in salt and sake lees
- FunaフナSeafood ── Fishcrucian carp — the fish behind Japan's oldest sushi
- Funa-zushiふなずしRice dishes ── Sushifermented crucian carp, the archetype of Japan's oldest sushi
- Fushimi no Sake伏見の酒Sake & brews ── Nihonshu (sake)Fushimi sake — the soft-water style of Kyoto
- Genshu原酒Sake & brews ── Nihonshu (sake)undiluted, cask-strength sake
- Ginjo-shu吟醸酒Sake & brews ── Nihonshu (sake)Ginjo — alcohol-added sake milled to 60% or less
- Goishicha碁石茶Tea & drinks ── Nihoncha (Japanese tea)Kochi's twice-fermented, go-stone-shaped tea
- Gosai-zukeごさい漬けFermented & preservedsalted, fermented sardines or saury layered with daikon
- Gozen miso御膳味噌Fermented & preserved ── Fermented seasoningsthe miso once reserved for Tokushima's lord
- Hamana MisoはまなみそFermented & preserveda sweet-fermented paste of malted rice, beans, and pickled eggplant
- Hanazake花酒Sake & brews ── Shochu & AwamoriYonaguni's high-proof spirit
- Happo Seishu発泡清酒Sake & brews ── Nihonshu (sake)sparkling sake
- Hatahata-zushiハタハタ寿しRice dishes ── Sushifermented sandfish sushi for a New Year that can't start without it
- Hatcho miso八丁味噌Fermented & preserved ── Fermented seasoningsOkazaki's deep-black, two-year soybean miso
- HeshikoへしこFermented & preservedmackerel salted and then aged for months in rice bran
- Hida Akakabu-zuke飛騨赤かぶ漬けFermented & preserved ── Tsukemono (pickles)a red turnip pickle that turns a mountain valley's winter table crimson
- Hikiwari Natto挽き割り納豆Home-style ── Gohan no otomo (rice companions)crushed, skinned soybeans fermented into natto
- HinezushiひねずしRice dishes ── Sushifish fermented with rice in a wooden tub
- Hiroshima no Sake広島の酒Sake & brews ── Nihonshu (sake)Hiroshima sake — the soft-water brewing method behind ginjo
- HiyaoroshiひやおろしSake & brews ── Nihonshu (sake)sake pasteurized once and released in autumn
- Izushi飯寿司Rice dishes ── Sushifish and rice pickled with koji
- Hon mirin本みりんFermented & preservedtrue mirin — the brewed rice sweet-sake seasoning
- Honjozo-shu本醸造酒Sake & brews ── Nihonshu (sake)Honjozo — sake milled to 70% or less with a touch of added alcohol
- Shimotsukareしもつかれ／すみつかれHome-styledaikon, soybean, and salted salmon head simmered in sake lees
- IburigakkoいぶりがっこFermented & preserved ── Tsukemono (pickles)smoke-dried daikon pickled in rice bran, from Akita's snow country
- Ika NinjinいかにんじんFermented & preservedshredded squid and carrot steeped in a sweet soy marinade
- Ika no Shiokaraいかの塩辛Home-style ── Gohan no otomo (rice companions)salted, fermented squid
- Ikanago shoyuいかなご醤油Fermented & preservedKagawa's revived sand-lance fish sauce
- Iki Shochu壱岐焼酎Sake & brews ── Shochu & AwamoriNagasaki's GI-designated barley spirit
- Imo-jochu芋焼酎Sake & brews ── Shochu & Awamorishochu distilled from sweet potato
- Ishikawa no Sake石川の酒Sake & brews ── Nihonshu (sake)Ishikawa sake — the rich-bodied style of the Noto toji
- Ishiruいしり（いしる）Fermented & preservedNoto's squid-and-fish fermented sauce
- Ishiru Nabeいしる鍋Hot pot & soups ── Nabe (hot pot)hot pot seasoned with Noto's fish sauce
- Iwashi no Unohana-zukeいわしの卯の花漬けFermented & preservedsardines cured with tofu lees, yuzu, and chili
- Iwate no Sake岩手の酒Sake & brews ── Nihonshu (sake)Iwate sake — home of the Nanbu toji brewing guild
- Izu Shoto Shochu (Shima-zake)伊豆諸島の焼酎(島酒)Sake & brews ── Shochu & AwamoriIzu Islands shochu — shima-zake
- Jako GoukoじゃこごうこFermented & preservedold pickled Senshu mizunasu simmered with tiny dried shrimp
- Joetsu Yukimuro Sakekasu Ramen上越雪むろ酒かすラーメンNoodles ── Ramensnow-cellar ingredients and local sake lees, one recipe per shop
- Joatsu / Genatsu Jouryu常圧蒸留と減圧蒸留Sake & brews ── Shochu & AwamoriAtmospheric and reduced-pressure distillation
- Junmai-shu純米酒Sake & brews ── Nihonshu (sake)Junmai — sake brewed from rice, koji, and water alone
- Junmai Daiginjo-shu純米大吟醸酒Sake & brews ── Nihonshu (sake)Junmai daiginjo — rice-only sake milled to 50% or less
- Junmai Ginjo-shu純米吟醸酒Sake & brews ── Nihonshu (sake)Junmai ginjo — rice-only sake milled to 60% or less
- KaburazushiかぶらずしRice dishes ── Sushifermented turnip and yellowtail sushi from Kanazawa's New Year table
- Kame-tsubo Jikomiかめ壺仕込みSake & brews ── Shochu & Awamoriearthenware-jar mashing
- KanzuriかんずりSeasoningsNiigata's snow-cured chili paste, three years in the making
- Kashi-daru Jukusei樫樽熟成Sake & brews ── Shochu & AwamoriOak-cask aging
- Kasujiru粕汁Hot pot & soupsa root vegetable soup simmered with sake lees
- Kasutori Shochu粕取り焼酎Sake & brews ── Shochu & Awamorishochu distilled from sake lees
- Kasu-zu粕酢Fermented & preservedHanda's sake-lees red vinegar that shaped Edo sushi
- Kasuzuke粕漬けFermented & preserved ── Tsukemono (pickles)vegetables re-packed again and again in sake lees until they turn amber
- Katsuobushi鰹節Home-style ── Gohan no otomo (rice companions)smoked, dried bonito
- Kijoshu貴醸酒Sake & brews ── Nihonshu (sake)sake brewed using sake instead of water
- Kimuchi-nabeキムチ鍋Hot pot & soups ── Nabe (hot pot)Kimchi-nabe — a Japanese-style hot pot of everyday ingredients seasoned with kimchi
- Kimoto生酛Sake & brews ── Nihonshu (sake)sake starter built on wild lactic bacteria
- Kinzanji Miso金山寺みそFermented & preservedchunky miso studded with summer vegetables
- KirizaiきりざいHome-stylenatto mixed with finely chopped pickled vegetables
- Kohada no Awazukeこはだの粟づけFermented & preservedvinegared gizzard shad cured with millet
- Koikuchi shoyu濃口醤油Fermented & preserved ── Fermented seasoningsthe all-purpose soy sauce used in most Japanese kitchens
- Kuro-koji, Shiro-koji, Ki-koji麹の違い(黒麹・白麹・黄麹)Sake & brews ── Shochu & AwamoriBlack, white, and yellow koji — the three shochu molds
- Kokuto-jochu黒糖焼酎Sake & brews ── Shochu & Awamorishochu distilled from black sugar
- Kome-jochu米焼酎Sake & brews ── Shochu & Awamorishochu distilled from rice
- Kome miso米味噌Fermented & preserved ── Fermented seasoningsrice-koji miso, the nationwide standard
- Kome-zu米酢Fermented & preservedrice vinegar, mellow and umami-forward
- Korui Shochu甲類焼酎(連続式蒸留焼酎)Sake & brews ── Shochu & Awamoricontinuous-distillation shochu
- Kuma Shochu球磨焼酎Sake & brews ── Shochu & AwamoriKumamoto's GI-designated rice spirit
- Fuwafuwa Natto-yakiふわふわ納豆焼Griddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki with natto and mountain yam
- Kurozu黒酢Fermented & preservedKagoshima's outdoor jar-brewed amber-black rice vinegar
- Kurozukuri黒づくりFermented & preservedsquid fermented in its own ink
- Kyabetsu to Masu no Tsukemonoキャベツとマスの漬物Fermented & preservedCabbage and trout pickle — a fish-and-vegetable preserve from inland Tsugaru
- Kyushu amakuchi shoyu九州甘口醤油Fermented & preserved ── Fermented seasoningsthe sugar-rounded sweet soy sauce of Kyushu
- Kyushu mugi miso九州麦味噌Fermented & preserved ── Fermented seasoningsthe sweet, short-aged barley miso of Kyushu's table
- Maewari前割りSake & brews ── Shochu & Awamoripre-mixed and rested shochu
- Mamakari Suzukeママカリの酢漬けFermented & preservedMamakari su-zuke — sweet-vinegar pickled Setouchi sardine
- Mame miso豆味噌Fermented & preserved ── Fermented seasoningssoybean-only miso of the Tokai region
- Migaki Nishin no Kouji Zuke身欠きにしんの糀漬けFermented & preservedMigaki nishin no kouji-zuke — dried herring pickled with koji and vegetables
- Mikawa mirin三河みりんFermented & preservedthe mirin brewing heartland of coastal Aichi
- MikiみきFermented & preserveda lightly sour, lactic-fermented rice-and-sweet-potato drink from Amami
- Miyazaki Imo-jochu宮崎の芋焼酎Sake & brews ── Shochu & Awamori
- Moriguchi-zuke守口漬けFermented & preserved ── Tsukemono (pickles)a meter-long daikon pickled whole in sake lees, a Nagoya specialty
- Mugi-jochu麦焼酎Sake & brews ── Shochu & Awamorishochu distilled from barley
- Mugi miso麦味噌Fermented & preserved ── Fermented seasoningsbarley-koji miso from Kyushu and the Inland Sea region
- Nada no Sake灘の酒Sake & brews ── Nihonshu (sake)Nada sake — the hard-water style of Kobe and Nishinomiya
- Namagusa KoukoなまぐさこうこFermented & preserveddaikon pickled in a broth of simmered salted sardines
- Namazake生酒Sake & brews ── Nihonshu (sake)sake bottled without any pasteurization
- Nara-ae奈良和えFermented & preservedsimmered vegetables tossed with chopped narazuke pickles
- Nara-zuke奈良漬けFermented & preserved ── Tsukemono (pickles)melon repacked in sake lees until it turns the color of amber
- NarezushiなれずしRice dishes ── Sushifish and rice fermented together, the oldest form sushi took
- Nasu no Hanazushiなすの花ずしRice dishespickled eggplant layered with rice and chrysanthemum
- Natto納豆Home-style ── Gohan no otomo (rice companions)fermented soybeans
- Natto Jiru納豆汁Hot pot & soupspureed fermented soybean miso soup
- Natto Mochi納豆餅Sweetsmochi filled with or wrapped around fermented soybeans
- Nattoo Pasuta納豆パスタHome-style ── Yoshoku (Japanese Western-style dishes)Natto pasta — pasta tossed with fermented soybeans in soy sauce and butter
- Nattojiru納豆汁Hot pot & soupsa winter miso soup thickened with mashed fermented soybeans
- NezushiねずしRice dishes ── Sushisalted trout, daikon, and rice fermented with koji for New Year's
- Nigorizakeにごり酒Sake & brews ── Nihonshu (sake)cloudy sake pressed through a coarse cloth
- Nihonshu日本酒Sake & brews ── Nihonshu (sake)Japan's traditional rice-brewed sake
- Koshu古酒（長期熟成酒）Sake & brews ── Nihonshu (sake)long-aged sake
- Izushi飯ずしRice dishes ── Sushia nare-zushi of salmon, herring roe and vegetables fermented with rice and koji
- Niigata no Sake新潟の酒Sake & brews ── Nihonshu (sake)Niigata sake — the light, dry style of snow country
- Nina煮菜Home-stylesalted greens simmered with crushed soybeans
- Nishin-zushiにしんすしRice dishes ── Sushiherring and daikon sushi that followed the Kitamae trade ships to Fukui
- Nita Kumoji煮たくもじFermented & preservedsour leaf pickles simmered fresh with sesame oil
- NosabaのうさばFermented & preservedNousaba — sun-dried shark cured in a New Year marinade
- Nozawana-zuke野沢菜漬けFermented & preserved ── Tsukemono (pickles)pickled leaf mustard from a Nagano hot-spring village
- Nukamiso Dakiぬかみそ炊きHome-stylesardine or mackerel simmered in an aged rice-bran pickling paste
- Nukazukeぬか漬けFermented & preserved ── Tsukemono (pickles)vegetables (and sometimes fish) fermented in a living rice-bran bed
- Oita Mugi-jochu大分麦焼酎Sake & brews ── Shochu & Awamorithe all-barley shochu style
- Oita Sakemanju酒まんじゅうSweetssteamed bun leavened with fermented rice-koji yeast, filled with sweet red bean paste
- Omi Gyu no Misozuke近江牛の味噌漬Fermented & preservedOmi beef cured in white miso before grilling
- OnameおなめFermented & preserveda fermented barley-and-soybean relish eaten with rice
- Otsurui Shochu乙類焼酎(本格焼酎)Sake & brews ── Shochu & Awamorihonkaku, single-distillation shochu
- Rakkyou-zukeらっきょう漬けFermented & preserved ── Tsukemono (pickles)Rakkyo-zuke — sweet-vinegared shallots grown in the sand dunes of Tottori
- Rokubeeろくべえ／六兵衛Noodlesnoodles made from sweet potato starch, served in a clear dashi broth
- Ryukyu Awamori琉球泡盛Sake & brews ── Shochu & AwamoriOkinawa's GI-designated spirit
- Saba no Shiokara鯖の塩辛Home-style ── Gohan no otomo (rice companions)salted, fermented mackerel
- Saikyo miso西京味噌Fermented & preserved ── Fermented seasoningsKyoto's low-salt, sweet white miso for court cuisine
- Saishikomi shoyu再仕込醤油Fermented & preserved ── Fermented seasoningstwice-brewed 'kanro' soy sauce from Yanai
- Sakana no Shiokara魚の漬物（塩辛）Fermented & preservedwhole fish salted and cured for months
- Sake no Iizushi鮭の飯ずしRice dishes ── Sushisalted salmon and rice fermented together with koji
- Sakezushi酒ずしRice dishes ── Sushisushi fermented overnight in Kagoshima's ash-cleared sake
- Same NamasuさめなますRawthinly sliced shark blanched and dressed in fermented miso
- Sangohachi-zuke三五八漬けFermented & preserved ── Tsukemono (pickles)vegetables pickled in a rice-malt bed named for its 3:5:8 ratio
- Satsuma Shochu薩摩焼酎Sake & brews ── Shochu & AwamoriKagoshima's GI-designated imo-jochu
- Seguro Iwashi no Goma-zukeせぐろいわしのごま漬けFermented & preservedsesame-cured anchovy from Kujukuri
- Sendai miso仙台味噌Fermented & preserved ── Fermented seasoningsthe dark, long-aged miso Date Masamune stocked for war
- Shiba-zukeしば漬けFermented & preserved ── Tsukemono (pickles)purple shiso-pickled eggplant and cucumber from Kyoto's Ohara valley
- Shikinbai紫錦梅Fermented & preservedsalted plums pickled with red shiso
- Shinshu miso信州味噌Fermented & preserved ── Fermented seasoningsNagano's pale, tangy rice miso — half the nation's supply
- Shiro shoyu白醤油Fermented & preserved ── Fermented seasoningsthe amber-pale, wheat-forward soy sauce of Mikawa
- Shizuoka Kinzanji Miso金山寺味噌Fermented & preservedKinzanji miso — a chunky fermented paste studded with summer vegetables
- Shodoshima shoyu小豆島醤油Fermented & preserved ── Fermented seasonings400 years of wooden-barrel brewing on Shodoshima
- Shokkara Jiruしょっから汁Hot pot & soupsfermented mackerel-scad soup from the Izu Islands
- ShottsuruしょっつるFermented & preservedAkita's fermented hatahata fish sauce
- Shottsuru Nabeしょっつる鍋Hot pot & soups ── Nabe (hot pot)sailfin sandfish hot pot in fish sauce broth
- Shoyu Mameしょうゆ豆Fermented & preservedkoji-fermented soybeans steeped in raw soy sauce
- Shoyu no Miしょうゆの実Fermented & preserveda fermented soybean-and-grain relish eaten in place of soy sauce
- Soba-jochuそば焼酎Sake & brews ── Shochu & Awamorishochu distilled from buckwheat
- Soboro Nattoそぼろ納豆／しょぼろ納豆Home-styleMito's small-grain natto mixed with dried daikon strips
- Sokujo速醸Sake & brews ── Nihonshu (sake)a starter mash built on added lactic acid
- Suguki-zukeすぐき漬けFermented & preserved ── Tsukemono (pickles)a salt-only fermented turnip from Kyoto's Kamigamo shrine district
- Sunki-zukeすんき漬けFermented & preserved ── Tsukemono (pickles)a salt-free, lactic-fermented turnip green from the Kiso valley
- Surume no Kouji Zukeスルメの麹漬けFermented & preserveddried squid cured in koji through winter
- SushikoすしこFermented & preservedglutinous rice fermented with pickled vegetables
- Takana-zuke高菜漬けFermented & preserved ── Tsukemono (pickles)mustard greens pickled with chili, a Kyushu everyday staple
- Junmai Ginjo Takehara-yaki純米吟醸たけはら焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Takehara-yaki — Hiroshima-style okonomiyaki with sake lees kneaded into the batter
- TakuanたくあんFermented & preserved ── Tsukemono (pickles)sun-dried daikon pickled in rice bran, Japan's everyday yellow pickle
- Takuan no KinpiraたくあんのきんぴらHome-styleaged pickled daikon desalted and stir-fried
- Tamari shoyu溜醤油Fermented & preserved ── Fermented seasoningsthe thick, nearly all-soybean soy sauce of the Tokai region
- Tanba no Sake丹波の酒Sake & brews ── Nihonshu (sake)Tanba sake — the toji guild that staffed Nada's breweries
- Tanegashima Imo-jochu種子島の芋焼酎Sake & brews ── Shochu & Awamori
- Taruzake樽酒Sake & brews ── Nihonshu (sake)cedar-cask-finished sake
- Shimotsukareしもつかれ／シモツカレHome-styledaikon, soybean, and salted salmon head simmered in sake lees
- Tofu no Umezuzuke豆腐の梅酢づけFermented & preservedfirm mountain tofu, charcoal-grilled then steeped in plum vinegar
- Totsukawa Sanma Zushiさんま寿司Rice dishes ── Sushivinegared Pacific saury pressed onto sushi rice, or salt-fermented for New Year
- Toyama Kabu no Kasujiru遠山かぶの粕汁Hot pot & soupsa sake-lees soup built on Yonezawa's firm heirloom turnip
- Tsugaru miso津軽味噌Fermented & preserved ── Fermented seasoningsAomori's deep-red, long-aged cold-climate miso
- Tsukemono Misoni漬物味噌煮Fermented & preservedcut pickled napa cabbage simmered in bean miso
- Usukuchi shoyu淡口醤油Fermented & preserved ── Fermented seasoningsthe pale, aroma-forward soy sauce born in Tatsuno
- Wakasagi to Renkon no Suzukeわかさぎとれんこんの酢漬けFermented & preservedfried smelt and lotus root steeped in sweet vinegar
- Yamagata no Sake山形の酒Sake & brews ── Nihonshu (sake)Yamagata sake — many small mountain-water styles
- Yamahai山廃Sake & brews ── Nihonshu (sake)a kimoto starter with the pounding step dropped
- Shoyu no Miしょうゆの実Fermented & preservedYamanashi shoyu no mi — the koji-fermented soybean solids left from making soy sauce
- Yuzu Makiゆず巻きFermented & preserveddaikon rolled around yuzu peel and pickled sweet
- Yuzu Daikon柚子大根Fermented & preserveddried daikon rolled around yuzu peel and pickled sweet
- Zeitaku Niぜいたく煮Fermented & preserveddesalted old takuan pickle simmered in dashi