Region
Browse 2 published historical recipes tagged with "Japan" (Region). Explore primary sources and modern kitchen adaptations.
Edo Period, Japan
Kinome Dengaku appears in Tofu Hyakuchin, a Japanese cookbook published in 1782. Historical evidence is separated from modern changes. The quantities and method below are an untested modern proposal; no cooking or taste tests have been carried out.
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An account of Tamago Fuwafuwa in a 1915 transcription of Ryori Monogatari. Uncertain dashitamari and heating methods are separated from a steamed modern proposal that omits irizake. Quantities, times and taste remain untested.
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