Researching food culture and
philosophy through the book of
The book 'Bimigushin' was published in 1925 by Kenjiro Kinoshita, a former member of the House of Representatives and a well-known gastronomist. The book was once a bestseller and widely known. The original text is written in a old Japanese literary style that makes it a little difficult for modern readers to read, so this website has published a modern translation of 'Bimigushin' with notes to make it easier to understand. The not now contain far more text than the book itself and increasing still.
Coloured links, such as "link", are the source. And Link destinations highlighted in grey, such as 'Link' , are noted.
Hoshiko is a plum liqueur created by Denny Aikawa, a legendary bartender. The article tells the fascinating story of the plum liqueur Hoshiko by explaining the Japanese historic cultural aspects of what kind of plant the plum was.
Creole and Cajun cuisines are similar but different in essence. New Orleans, Louisiana, where these cuisines originated, is a place of music (jazz, blues, R&B and funk), which explains the relationship between food and music.
The story of the little-known history of ketchup, which was imported from Asia to Europe hundreds of years ago and has become a worldwide favourite.
Worcestershire sauce is a familiar condiment, but its origins can be traced back to Lee & Perrins sauces from Worcestershire, England.
Escabeche is a deep-fried, vinegared fish dish commonly eaten in Spain and other Mediterranean coastal areas. This dish was introduced to Japan and became nanbanzuke.
Nanbanzuke is a dish made by marinating deep-fried small fish in sweet vinegar, such as nihaizu or sanhaizu, with chopped capsicum and spring onions, and explains where this dish came from and how it became established as a Japanese dish.
Sikhbāj is a Persian court dish, which has been a favourite of the Persian caliphs (kings) for generations. The influence of this dish was so great that the shikbaj gene would be found in many subsequent dishes.
Nanban pickled sea bream "Nanban-zuke-dai" is a dish made from sea bream described in cookery books of the Edo period (1603-1868). This section explores the essence of this dish while clarifying the origins of nanbanzuke of Persian origin.
Nagasaki-Kasuni-dai(Nagasaki sea bream) is an Edo period Nagasaki dish made by boiling sea bream in sake lees, which has been pickled in sake lees. This article explains how this dish, which uses sake lees, was prepared in the Edo period.
There were two contenders for the first fish & chips business, Malin's in London and Lees's in Lancashire. The family history tells the story of how fish & chips was started.
Malin's is believed to have been the first fish & chips business. The history of fish & chips and the Malin family's connection to the business, which was born during the Victorian era, is unravelled.
Fish & chips are considered to be Britain's national dish. This article explains why the dish has become so popular with the British people, its origin and the meaning behind it.
The Nanban folding screen is thought to be set in Nagasaki and depicts the Portuguese arriving there. It is believed that Nagasaki's unique cuisine was born from exchanges with these Namban people and their culture, and through the Namban Folding Screen painting, we will consider where the Goto school of Nagasaki cuisine originated.
Tempura is a typical Japanese dish, but it originated in Portugal. So what is the Portuguese cuisine of origin? We will reveal the meaning behind the dish called Tempura.
There was a culinary school in Nagasaki called the Goto style, and "Nagasaki Tenpura" is a recipe from the Goto style. I will explain what the Goto school was and the origins of tempura.
Tsusen-ryu Tempura is a recipe from the Edo period. We discuss the origins of tempura and what the Tsuten style is all about.