Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

299 II

The Land & Sea

Terroir — geography, climate, what grows and swims here.

51 III

The Pantry

The defining ingredients, named to species.

455 IV

The Method

The foundational techniques the cuisine is built on.

1,402 V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

1,231 VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee.

11 VII

The Table & Service

How the food is served and eaten.

33 VIII

The Thread

Where this canon connects to others.

31 IX

The Lineage & Authorities

The masters, the literature, the sources entries anchor to.

12 X

The Network

The producers and purveyors who carry the real ingredients.

← The LibraryVolume I · contents

Japanese · I Overview & Cultural Context

Overview & Cultural Context

Two hundred and sixteen entries · page 1 of 4

Japanese Washoku Philosophy: The Five Principles Washoku UNESCO Principles Five Virtues Washoku's UNESCO Inscription: The Cultural Framework of Japan's Dietary Heritage Shokuji — The Philosophy of the Japanese Meal Shokuyoku — The Aesthetics of Japanese Appetite Shokunin — The Japanese Artisan Philosophy Teinei Careful and Deliberate Cooking Practice Ichiju Sansai Classic Japanese Meal Structure Ichiju Sansai Japanese Dietary Balance Framework Ichiju Sansai One Soup Three Sides Japanese Meal Structure Ichiju Sansai One Soup Three Sides Meal Structure Ichiju Sansai: The Foundational Japanese Meal Structure and Its Nutritional Philosophy Japanese Home Cooking Ichiju Sansai Framework Japanese Ichiju Sansai One Soup Three Dishes Home Cooking Philosophy Japanese Ichiju-Sansai: The One Soup Three Dishes Philosophy Ichiju Issai Zen Buddhist Meal Simplicity Ichiju Sansai at Restaurant Teishoku Set Meals Japanese Teishoku and the Set Meal System: Rice, Soup, Main, and the Balanced Plate PhilosophyJapan Umami Discovery and Science — Kikunae Ikeda's Legacy Umami Fifth Taste Discovery Kikunae Ikeda Glutamate 1908 Umami in Japanese Cuisine: The Fifth Taste, Its Identification, and Professional Application Japanese Umami Science Discovery Ikeda and the Glutamate Foundation Japanese MSG and Umami Science: Kikunae Ikeda and the Fifth Taste The Universal Umami Map The Umami Amplification Principle Amino Acids and Umami: The Chemistry of Depth 旨味の重層 (Umami no Jūsō): Layered Umami Construction 出汁の哲学 (Dashi no Tetsugaku): The Philosophy of Dashi Amakara Sweet-Savoury Balance Philosophy Japanese Ama-Kara Balance Sweet Salty Harmony and the Tare Glaze Philosophy Japanese Kakushiaji Hidden Flavour and Subtle Seasoning Philosophy Kakushiaji Hidden Flavour Japanese Subtlety Japanese Makoto No Aji Authentic Flavour Philosophy and the Ethics of Japanese Cooking Japanese Ma (Negative Space): The Philosophy of Pause, Restraint, and Productive Emptiness in Cuisine Ma and Pause in Japanese Food Culture Japanese Seasonal Appetite Shun and Ma Philosophy Japanese Food Philosophy: Shun, Ma, and Mottainai as Organizing Principles Kachō Fūgetsu — Flowers, Birds, Wind, and Moon as Food Philosophy Seasonal Calendar Shun Principle Japanese Cuisine Dohyo and Seasonal Marking: Japanese Food Calendar and the Philosophy of Shun Japanese Agricultural Seasonality and the 72 Micro-Seasons Japanese Seasonal Calendar in the Kitchen: Fuyu, Haru, Natsu, Aki and the Cook's Year Wabi-Sabi Aesthetic in Japanese Food Culture Wabi Sabi Aesthetics Food Presentation Imperfection Japanese Okonomi-style Free Cooking Wabi-Sabi and Imperfection Katachi — The Philosophy of Japanese Food Presentation Japanese Plating Moritsuke Arrangement Philosophy 盛り付け (Moritsuke): The Art of Plating Utsuwa — The Vessel as Partner to Food (器)Owan Lacquerware Bowl Soup Japanese Table Aesthetics Japanese Pottery and Tableware Aesthetics Mingei and Wabi Japanese Wabi-Cha and Rustic Ceramic Traditions: Shigaraki and Bizen Ware Chawan Tea Bowl Japanese Ceramics Wabi-Sabi Chawan Matcha Tea Bowl Form Philosophy Wabi-cha Japanese Matcha Confectionery: Tea-Based Sweets and the Green Aesthetic Chanoyu — The Tea Ceremony's Culinary Dimension (茶の湯)Chanoyu Tea Ceremony Relationship to Food Japanese Tea Ceremony Utensils: Chawan, Chakin, and Chasen as Food Culture Artefacts Japanese Breakfast Asagohan ComponentsJapan Japanese Breakfast Culture Ichiju Sansai Morning RitualJapan

Later →Page 2

I · Overview & Cultural Context · 7 of 7Next chapter → The Land & Sea

Japanese · I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

‹ Contents

Culinary Philosophy

Three entries

Japanese Shokuiku: Food Education Philosophy and the Cultural Transmission of Culinary Knowledge · Yakuzen Medicinal Cuisine Japanese Food as Medicine · Yakuzen Medicinal Cuisine and Functional Eating

→

Culinary Philosophy And Aesthetics

Four entries

Japanese Muromachi and Momoyama Food History: Pre-Modern Culinary Turning Points · Shungyo and Hatsumono First-of-Season Ingredient Philosophy · Sakura Cherry Blossom in Japanese Food Culture Seasonal Identity

→

Cultural Context

Six entries

Silk Road Influence on Japanese Cuisine Spices and Techniques · Yakuzen Principles — Medicinal Cooking in Japanese Tradition · Shichijuniko — Japan's 72 Micro-Seasons

→

Food Culture

Six entries

Japanese Food History — Meiji Westernisation and Its Legacy · Yoshoku Japanese Western Fusion History · Sakura and Cherry Blossom in Japanese Food Culture

→

Food Culture And Tradition

Forty-nine entries

Japanese Yusoku Ryori: Ancient Court Cuisine Principles · Heian Period Japanese Food Culture Aristocratic Cuisine · Edo-Period Food Culture Warrior and Merchant Class Dining

→

Japanese Food Culture & Society

Fifteen entries

Edo Period Food History Street Food Culture · Kyushoku — Japanese School Lunch Culture · Kyushoku Japanese School Lunch Culture and Nutritional Philosophy

→

Also in this chapter

216 entries · page 1 of 4

Japanese Washoku Philosophy: The Five Principles Washoku UNESCO Principles Five Virtues Washoku's UNESCO Inscription: The Cultural Framework of Japan's Dietary Heritage Shokuji — The Philosophy of the Japanese Meal Shokuyoku — The Aesthetics of Japanese Appetite Shokunin — The Japanese Artisan Philosophy Teinei Careful and Deliberate Cooking Practice Ichiju Sansai Classic Japanese Meal Structure Ichiju Sansai Japanese Dietary Balance Framework Ichiju Sansai One Soup Three Sides Japanese Meal Structure Ichiju Sansai One Soup Three Sides Meal Structure Ichiju Sansai: The Foundational Japanese Meal Structure and Its Nutritional Philosophy Japanese Home Cooking Ichiju Sansai Framework Japanese Ichiju Sansai One Soup Three Dishes Home Cooking Philosophy Japanese Ichiju-Sansai: The One Soup Three Dishes Philosophy Ichiju Issai Zen Buddhist Meal Simplicity Ichiju Sansai at Restaurant Teishoku Set Meals Japanese Teishoku and the Set Meal System: Rice, Soup, Main, and the Balanced Plate Philosophy Umami Discovery and Science — Kikunae Ikeda's Legacy Umami Fifth Taste Discovery Kikunae Ikeda Glutamate 1908 Umami in Japanese Cuisine: The Fifth Taste, Its Identification, and Professional Application Japanese Umami Science Discovery Ikeda and the Glutamate Foundation Japanese MSG and Umami Science: Kikunae Ikeda and the Fifth Taste The Universal Umami Map The Umami Amplification Principle Amino Acids and Umami: The Chemistry of Depth 旨味の重層 (Umami no Jūsō): Layered Umami Construction 出汁の哲学 (Dashi no Tetsugaku): The Philosophy of Dashi Amakara Sweet-Savoury Balance Philosophy Japanese Ama-Kara Balance Sweet Salty Harmony and the Tare Glaze Philosophy Japanese Kakushiaji Hidden Flavour and Subtle Seasoning Philosophy Kakushiaji Hidden Flavour Japanese Subtlety Japanese Makoto No Aji Authentic Flavour Philosophy and the Ethics of Japanese Cooking Japanese Ma (Negative Space): The Philosophy of Pause, Restraint, and Productive Emptiness in Cuisine Ma and Pause in Japanese Food Culture Japanese Seasonal Appetite Shun and Ma Philosophy Japanese Food Philosophy: Shun, Ma, and Mottainai as Organizing Principles Kachō Fūgetsu — Flowers, Birds, Wind, and Moon as Food Philosophy Seasonal Calendar Shun Principle Japanese Cuisine Dohyo and Seasonal Marking: Japanese Food Calendar and the Philosophy of Shun Japanese Agricultural Seasonality and the 72 Micro-Seasons Japanese Seasonal Calendar in the Kitchen: Fuyu, Haru, Natsu, Aki and the Cook's Year Wabi-Sabi Aesthetic in Japanese Food Culture Wabi Sabi Aesthetics Food Presentation Imperfection Japanese Okonomi-style Free Cooking Wabi-Sabi and Imperfection Katachi — The Philosophy of Japanese Food Presentation Japanese Plating Moritsuke Arrangement Philosophy 盛り付け (Moritsuke): The Art of Plating Utsuwa — The Vessel as Partner to Food (器)Owan Lacquerware Bowl Soup Japanese Table Aesthetics Japanese Pottery and Tableware Aesthetics Mingei and Wabi Japanese Wabi-Cha and Rustic Ceramic Traditions: Shigaraki and Bizen Ware Chawan Tea Bowl Japanese Ceramics Wabi-Sabi Chawan Matcha Tea Bowl Form Philosophy Wabi-cha Japanese Matcha Confectionery: Tea-Based Sweets and the Green Aesthetic Chanoyu — The Tea Ceremony's Culinary Dimension (茶の湯)Chanoyu Tea Ceremony Relationship to Food Japanese Tea Ceremony Utensils: Chawan, Chakin, and Chasen as Food Culture Artefacts Japanese Breakfast Asagohan Components Japanese Breakfast Culture Ichiju Sansai Morning Ritual

Later →Page 2

II →The Land & Sea

Contents · The Library