Declassified archive · open source material
// DECLASSIFIED RATIONS
110 recipes released to the public. The rest of the archive is not on the internet.
Cochinita Pibil (Yucatecan Achiote Pork in Banana Leaf)
Cochinita pibil is the dish that proves the Yucatán is its own culinary country: pork marinated in recado rojo…
Mole Poblano with Turkey (Mole Poblano de Guajolote)
Mole poblano is Puebla's great festival sauce: mulato, ancho and pasilla chillies with nuts, seeds, dried fruit…
Dorayaki (どら焼き)
Dorayaki are two small honey-sweetened castella pancakes sandwiching a mound of tsubu-an, the chunky sweetened…
Chawanmushi (茶碗蒸し) — Steamed Dashi Egg Custard
Chawanmushi is a savoury egg custard steamed in a lidded cup — one part beaten egg to three parts dashi, strained…
Saba no Misoni (鯖の味噌煮), Mackerel Simmered in Miso and Ginger
Saba no misoni is the everyday simmered mackerel of Japanese home kitchens and lunch counters: oily fillets cooked…
Okonomiyaki, Osaka Mixed Style (関西風お好み焼き)
Okonomiyaki is the cabbage-heavy griddle cake at the centre of Japan's konamono (flour-food) culture: a loose dashi…
Oyakodon (親子丼)
Oyakodon is Tokyo's archetypal rice bowl: chicken and onion simmered in a small pan of dashi, soy and mirin, then…
Sukiyaki (すき焼き), Kanto Warishita Method
Sukiyaki is Japan's celebration hotpot: paper-thin slices of well-marbled beef cooked at the table in a shallow…
Yakitori (焼き鳥) — Charcoal Chicken Skewers, Shio and Tare
Yakitori is chicken cut nose-to-tail, threaded onto short bamboo skewers and grilled over hard binchotan charcoal…
Tokyo-Style Vegetable Tempura (野菜天ぷら)
Tempura is Edo's contribution to fried food: vegetables or seafood in a barely-mixed, ice-cold batter dropped into…
Hakata Tonkotsu Ramen (博多豚骨ラーメン)
Tonkotsu is the pork-bone ramen of Fukuoka, started in a Kurume yatai in 1937 where the broth was still semi-clear…
Edomae Nigirizushi (江戸前握り寿司)
Nigirizushi is a slice of treated fish pressed onto a small oblong of vinegared rice, invented in early…