| Group / area | Selected entry | Location / details |
|---|---|---|
| Tofu Section豆腐の部 | Kinome Dengaku and Asaji Dengaku木の芽田楽・浅茅田楽 | |
| Tofu Section豆腐の部 | Hanpen Tofuハンペン豆腐 | |
| Tofu Section豆腐の部 | Takatsu Yu Tofu高津湯とうふ | |
| Tofu Section豆腐の部 | True Kenchen and Grass Kenchen真のケンチェン・草のケンチェン | |
| Tofu Section豆腐の部 | Arare Tofu霰とうふ | |
| Tofu Section豆腐の部 | Thunder Tofu雷とうふ | |
| Tofu Section豆腐の部 | Hiryauzu and Katahireuzuヒリャウヅ・方ヒレウヅ | |
| Tofu Section豆腐の部 | Fuhafuha Tofuふはふは豆腐 | |
| Tofu Section豆腐の部 | Yam Topped Tofu薯蕷かけ豆腐 | |
| Tofu Section豆腐の部 | Small Bamboo Leaf Tofu小竹葉とうふ | |
| Tofu Section豆腐の部 | Pounded Tofu叩き豆腐 | |
| Tofu Section豆腐の部 | Reiro Tofu玲瓏とうふ | |
| Tofu Section豆腐の部 | Mino Dengaku and Egg Dengaku簑でんがく・鶏卵でんがく | |
| Tofu Section豆腐の部 | Miso Pickled Tofu味曾漬とうふ | |
| Tofu Section豆腐の部 | Shukunyumen (Bean Milk Noodles)菽乳麺 | |
| Tofu Section豆腐の部 | Stone-Grilled Tofu石焼とうふ | |
| Tofu Section豆腐の部 | Naemai Shukunyuu苗埋菽乳 | |
| Tofu Section豆腐の部 | Houi Sumi包油煤 | |
| Tofu Section豆腐の部 | Tsutsumiage (Wrapped Fried Tofu)つつみあげ | |
| Tofu Section豆腐の部 | Houi Sumi包油煤 | |
| Tofu Section豆腐の部 | Yukigeshi Meshi (Snow Melt Rice)雪消飯 | |
| Tofu Section豆腐の部 | True Udon Tofu真うどん豆腐 | |
| Tofu Section豆腐の部 | Spiral Tofu渦まき豆腐 | |
| Tofu Section豆腐の部 | Gutsu-ni Tofu (Simmered Tofu)ぐつ煮とうふ | |
| Tofu Section豆腐の部 | Komon Tofu小もんとうふ | |
| Tofu Section豆腐の部 | Ogasawara Shukunyuu小笠原菽乳 | |
| Tofu Section豆腐の部 | Fuka腐軋 | |
| Tofu Section豆腐の部 | Nikuboko Tofu肉ぼことうふ | |
| Tofu Section豆腐の部 | Itsuse Tofu五瀬豆腐 | |
| Tofu Section豆腐の部 | Mizore Soba (Sleet Buckwheat Noodles)霙蕎麦 | |
| Tofu Section豆腐の部 | Shiran Shukunyuu芝蘭菽乳 | |
| Tofu Section豆腐の部 | Nemun Tofu合歓とうふ | |
| Tofu Section豆腐の部 | Ganseki Tofu (Rock Tofu)巖石とうふ | |
| Tofu Section豆腐の部 | Thick Grilled Tofu厚やき豆腐 | |
| Tofu Section豆腐の部 | Shukunyuu Gayu (Bean Milk Porridge)菽乳粥 | |
| Tofu Section豆腐の部 | Saitan Ko齊淡鼓 | |
| Tofu Section豆腐の部 | Shiro Ae (White Dressed Dish)白あへ | |
| Tofu Section豆腐の部 | Su Kappo (Vinegar Cooking)酢烹 | |
| Tofu Section豆腐の部 | Betsuka Tofuべつか豆腐 | |
| Tofu Section豆腐の部 | Chikuwa Tofu竹輪豆腐 | |
| Tofu Section豆腐の部 | Chawanmushi (Steamed Egg Custard)茶碗蒸し | |
| Tofu Section豆腐の部 | Umai Tofu埋豆腐 | |
| Daikon Section大根の部 | Somen Daikon (Thin White Radish)素麺大根 | |
| Daikon Section大根の部 | Age Dashi Daikon (Fried Daikon)揚出大こん | |
| Daikon Section大根の部 | Three-Variety Daikon Mix三種合大根 | |
| Daikon Section大根の部 | Rikyu Ae Daikon利休あへ大根 | |
| Daikon Section大根の部 | Steamed Daikon大根蒸 | |
| Daikon Section大根の部 | Hayamaki Large Furofuki Daikon林巻大風呂吹大根 | |
| Daikon Section大根の部 | Daikon Sanchau Soy Sauce大こんさんちゃう醤 | |
| Daikon Section大根の部 | Joshu Tatebayashi Specialty Daikon Soba上州館林名物大根蕎麦 | |
| Daikon Section大根の部 | Daikon Miyako Harunishiki大根都春錦 | |
| Daikon Section大根の部 | Daikon Yunasu (Radish Vinegar Dish)大根湯なます | |
| Daikon Section大根の部 | Noshu Specialty Dried Daikon Rice濃洲名物干大根飯 | |
| Daikon Section大根の部 | Daikon Salt Zosui (Rice Soup)大根塩ざうすい | |
| Rice Section飯の部 | Shiso Rice紫蘇飯 | |
| Rice Section飯の部 | Dyed Rice染飯 | |
| Rice Section飯の部 | Oyster Rice牡蛎飯 | |
| Rice Section飯の部 | Clam Meat Rice蜆肉飯 | |
| Rice Section飯の部 | Sakura Rice桜めし | |
| Rice Section飯の部 | Dried Kure Fish Rice乾呉魚飯 | |
| Rice Section飯の部 | Ishime Fish Rice石明魚飯 | |
| Rice Section飯の部 | Domi Fish Rice / Sea Bream Rice道味魚飯・鯛飯 | |
| Rice Section飯の部 | Konoha Rice (Leaf-shaped Rice)木の葉めし | |
| Rice Section飯の部 | Konjac Rice蒟蒻飯 | |
| Rice Section飯の部 | Firefly Riceほたるめし | |
| Rice Section飯の部 | Buckwheat Rice蕎麦飯 | |
| Rice Section飯の部 | Seaweed Rice海帯めし | |
| Rice Section飯の部 | Green Onion Rice葱めし | |
| Rice Section飯の部 | Yamabuki Rice (Japanese Kerria Rice)山吹めし | |
| Rice Section飯の部 | Rikyu Rice利休めし | |
| Rice Section飯の部 | Seibu Vegetable Zosui菁蕪菜雑炊 | |
| Rice Section飯の部 | Aotai Zosui (Green Algae Rice Soup)青苔雑炊 | |
| Rice Section飯の部 | Chive Zosui韮ざうすい | |
| Rice Section飯の部 | Green Onion Zosui葱ざうすい | |
| Rice Section飯の部 | Soy Milk Zosui菽乳雑炊 | |
| Rice Section飯の部 | Eggplant Zosui茄子ざうすい | |
| Rice Section飯の部 | Small Bird Zosui小禽ざうすい | |
| Rice Section飯の部 | Sai Soup Soy Milk齊湯菽乳 | |
| Rice Section飯の部 | Kokera Sushi (Wood Chip Sushi)こけらずし | |
| Rice Section飯の部 | Pumpkin Porridgeなんきん粥 | |
| Rice Section飯の部 | Daikon Rice / Echizen Province Daikon Rice大根飯・越前国大根飯 | |
| Egg Section卵の部 | Egg Dish寄卵 | |
| Egg Section卵の部 | Quail Eggs鶉卵 | |
| Egg Section卵の部 | Rikyu Eggs / Walnut Eggs利休卵・胡桃卵 | |
| Egg Section卵の部 | Matsukaze Eggs松風卵 | |
| Egg Section卵の部 | Egg Loach Fish卵鰌魚 | |
| Egg Section卵の部 | Iso Vegetable Eggs磯菜卵 | |
| Egg Section卵の部 | Shigure Eggs時雨卵 | |
| Egg Section卵の部 | Kyoshoku-kou (Mixed Food)嚮食交 | |
| Egg Section卵の部 | Egg Hanpen (Fish Cake)玉子半ぺん | |
| Egg Section卵の部 | Egg Shellfish Grill玉子貝焼 | |
| Egg Section卵の部 | Egg Stir-fry Soup玉子いり出し | |
| Sea Bream Section鯛の部 | Sea Bream Aobuchi Soup鯛の青淵汁 | |
| Sea Bream Section鯛の部 | Rolled Sea Bream巻鯛 | |
| Sea Bream Section鯛の部 | Steamed Oyster Sea Breamかき鯛むし | |
| Sea Bream Section鯛の部 | Satsuma Specialty Koroni Sea Bream薩摩名物ころ煮鯛 | |
| Sea Bream Section鯛の部 | Satsuma Sugar-pickled Sea Breamさつま砂糖漬鯛 | |
| Sea Bream Section鯛の部 | Satsuma Sea Bream Atsume Soup薩摩鯛のあつめ汁 | |
| Sea Bream Section鯛の部 | Sea Bream Soboro Soup / Clear Soboro Soup鯛のそぼろ汁・同すましそぼろ | |
| Sea Bream Section鯛の部 | Sarasa Sea Breamさらさ鯛 | |
| Sea Bream Section鯛の部 | Sea Bream Pickled Vinegar鯛の香物酢 | |
| Sea Bream Section鯛の部 | Whole Fried Sea Bream Simmered鯛丸あげ煮 | |
| Sea Bream Section鯛の部 | Cedar-grilled Sea Bream杉やき鯛 |
100 Selections of Edo Cuisine江戸料理百選
About this collection
The "100 Selections of Edo Cuisine" is a compilation of 100 traditional Japanese dishes published by "2001 Publishing" that covers the classic cuisine of old Japan.
The main concepts are "classical dishes that can be enjoyed visually," "cooking methods faithful to original texts," and "healthy and natural foods." The book is luxuriously bound with rare Mino Japanese paper and printed using traditional letterpress techniques, offering a unique charm of a deluxe edition (priced at 30,000 yen). It is supervised by culinary experts Hiroshi Fukuda and Tomiko Shimazaki, among others.
Each dish is explained with photographs, making it visually enjoyable. Detailed explanations of cooking methods are included, allowing readers to enjoy making the dishes themselves.
This book is ideal for learning about Japan's traditional cuisine. Although quite expensive, it can be found in large libraries and similar institutions.
Translated from the Japanese edition. Original Japanese names are included to help identify entries. Names, addresses and selection details may reflect the original publication.