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The General Canon

Two hundred and sixty-one entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
34 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
1 III
The Pantry
The defining ingredients, named to species.
13 IV
The Method
The foundational techniques the cuisine is built on.
153 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
44 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee, ceremonial drinks.
7 VII
The Table & Service
How the food is served and eaten — the order, the rituals, the hospitality.
opening VIII
The Thread
Where this book connects to others — migration, trade, diaspora.
1 IX
The Lineage & Authorities
The masters, the literature, the sources an entry is anchored to.
4 X
The Network
The producers and purveyors who carry the real ingredients.
4
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General · IV The Method

Fish And Seafood Techniques

Three entries

Sakura Ebi Cherry Shrimp Shimizu Suruga Bay DriedSanma Pacific Saury Autumn Shioyaki Salt Grill HokkaidoTataki Raw Fish Lightly Seared Outside Kochi Tradition
IV · The Method · 4 of 14Next chapter → Garde Manger Preservation Techniques
General · IV The Method

Fish And Seafood Techniques

‹ IV The Method

3 entries
Sakura Ebi Cherry Shrimp Shimizu Suruga Bay DriedSanma Pacific Saury Autumn Shioyaki Salt Grill HokkaidoTataki Raw Fish Lightly Seared Outside Kochi Tradition

‹ The Method · Contents · The Library