Recipe Manuscript

一、百合根酒煮

Name: 一、百合根酒煮
Prep time: PTPT10M
Cook time: PTPT20M
Yield: 2
Cuisine: Asian
Ingredients: 1 large lily bulb (about 150 g), peeled and split into five pieces; 360 ml sake; 5 ml (1 teaspoon) salt; 30 ml water (plus extra as needed for topping up); 5 g katsuobushi (dried bonito flakes, or substitute with shaved dried mushrooms for vegetarian option); a few sprigs of mitsuba (Japanese wild parsley, or substitute with flat-leaf parsley)

"Lily Bulb Stewed In Sake"

1642

From the treasured pages of Ryōri shitsuke hō

Unknown Author

Renaissance (1400 - 1700)Asian Beginner Intermediate Dinner Lunch Other

Original Recipe • 1642

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

一、百合根酒煮

"是は百合根を五ツにわり、かわをむき、水にてよくあらひ、酒二合、塩一さじ、水少々にて煮る、又花がつおこして入、汁のへり様を見て、又さし水をして、やわらかになるほど煮る、吸口三ッ葉よし"

English Translation

"First, divide the lily bulbs into five pieces, peel them, and wash thoroughly in water. Simmer them with two cups of sake, a teaspoon of salt, and a little water. Add a handful of katsuobushi (dried bonito flakes). Watch for the reduction of the broth and add more water if needed, simmering until soft. Garnish with mitsuba (Japanese wild parsley) as a finishing touch."

Note on the Original Text

The recipe is written in the succinct, almost telegraphic prose typical of Edo-period cookbooks. Quantities are noted with simple terms like '二合' (two gō, about 360 ml) for sake and approximations for salt, assuming the cook's practical judgement and experience with ingredient textures and doneness. Directions are process-focused: '煮る' (to simmer), 'さし水' (add water), extolling the importance of watching liquid reduction rather than prescribing times or temperatures. Historical spellings retain classical Japanese grammar and kanji usage, with a preference for essential information; flower garnishes like '三ッ葉' (mitsuba) are mentioned as desirable ('よし'), leaving creativity to the cook. No instructions for plating or specific sequencing are given—an indication that these cookbooks served as memory triggers or guidance for trained kitchen professionals rather than absolute step-by-step tutorials.

Modern Kitchen Interpretation

Recipe's Origin

Ryōri shitsuke hō - Click to view recipe in book

Title

Ryōri shitsuke hō (1642)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1642

Publisher

Nakamura Juemon

Background

A culinary gem from early Edo-period Japan, this block-printed manual serves up a fascinating glimpse into the art and etiquette of Japanese cooking, guiding readers through refined techniques and traditional recipes that delighted 17th-century palates.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This lily bulb simmered in sake (百合根酒煮) hails from the Kan'ei era (1642), representing a time when skilled cooks compiled recipes to educate and train household staff and aspiring culinary professionals. The text, 'Ryōri shitsuke hō,' was a practical manual, reflecting the everyday techniques and preferred flavors of well-off Japanese households during the Edo period. Subtly flavored simmered dishes were prized as an expression of both refinement and seasonal awareness, with lily bulbs symbolizing purity and good fortune. This recipe was included in a rare block-printed cookbook collection, a luxury object intended for instructing cooks, but also for recording elite culinary knowledge for future generations. The inclusion of sake and katsuobushi showcases the sophisticated seasoning techniques unique to traditional Japanese cuisine.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In 17th-century Japan, the preparation would have involved a well-sharpened vegetable knife for peeling and splitting the lily bulbs, and an urushi (lacquered) or ceramic pot for simmering gently over a charcoal brazier or open hearth. Water would have been drawn from a well and sake measured out with wooden measures. Katsuobushi was shaved fresh using a wooden shaver, yielding delicate flakes. Metal strainers and wooden ladles assisted with handling the simmered dish, and small serving bowls made of earthenware or lacquer completed the presentation. The garnish, mitsuba, would have been freshly picked and rinsed in cool water, then artfully placed atop the finished dish just before serving.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

20 mins

Servings

Ingredients

1 large lily bulb (about 5.3 oz), peeled and split into five pieces
1 1/2 cups sake
1 teaspoon salt
2 tablespoons water (plus extra as needed for topping up)
0.18 oz katsuobushi (dried bonito flakes, or substitute with shaved dried mushrooms for vegetarian option)
a few sprigs of mitsuba (Japanese wild parsley, or substitute with flat-leaf parsley)

Instructions

Begin by taking fresh lily bulbs (lilium bulbiferum or similar varieties used in Japanese cooking).
Separate the bulb into five parts and peel off the outer skin.
Rinse the lily bulbs thoroughly in cold water to remove any dirt.
Place the bulb pieces in a saucepan with 1 1/2 cups of sake, 1 teaspoon of salt, and a splash (about 2 tablespoons) of water.
Bring this to a gentle simmer.
Once simmering, add a generous handful (about 0.18 ounces) of shaved katsuobushi (dried bonito flakes).
Monitor the liquid level, and if it reduces too much, top it up with more water as needed.
Simmer until the lily bulbs are tender but not mushy.
Serve in bowls, garnished with mitsuba (Japanese wild parsley) as an aromatic touch.
The sake, combined with the umami of the katsuobushi, infuses the tender lily bulbs with delicate flavor while the salt balances the dish.
Mitsuba is added just at the end for its fresh aroma.

Estimated Calories

120 per serving

Cooking Estimates

Preparing and cleaning the lily bulbs takes about 10 minutes. Cooking the lily bulbs in sake with katsuobushi takes about 20 minutes until tender. This recipe serves 2, with each serving having around 120 calories.