Provenance
The Japanese Canon
JapaneseContents
Contents
- I Overview & Cultural Context Why this cuisine is its own thing — roots, history, the living movement. 229 entries · 228 at depth Abalone Awabi Grilled Live and Preparation Methods · Abalone (Awabi): Japan's Most Prized Shellfish and Its Cultural Significance · Amakara Sweet-Savoury Balance Philosophy Open
- II The Land & Sea Terroir — geography, climate, what grows and swims here. In preparation
- III The Pantry The defining ingredients, named to species. In preparation
- IV The Method The foundational techniques the cuisine is built on. 1448 entries · 1409 at depth Katsuobushi Production — Six-Stage Curing and Fermentation of Dried Bonito · Misoyaki — Miso-Glazed Fish · Abura-Age and Inari-Zushi: Fried Tofu Culture and Fox Shrines Open
- V The Canonical Dishes The dishes a serious practitioner is expected to know. 1102 entries · 1090 at depth Abura Natto Fried Tofu Pockets Inari · Aburi Flame-Searing Technique in Sushi and Sashimi · Aburi Torching Flame Searing Technique Open
- VI The Beverage Tradition Wines, spirits, ferments, tea and coffee. In preparation
- VII The Table & Service How the food is served and eaten. In preparation
- VIII The Thread Where this canon connects to others. In preparation
- IX The Lineage & Authorities The masters, the literature, the sources entries anchor to. In preparation
- X The Network The producers and purveyors who carry the real ingredients. In preparation