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 2 of 4

Japanese Breakfast — Ichiju Sansai and the Complete Meal Japanese Breakfast Ichiju Sansai Structure and Philosophy Japanese Ryokan Breakfast Culture Ichiju Sansai and the Morning Meal PhilosophyJapan Miso Soup Architecture and Regional VariationsJapan Japanese Ryokan Breakfast: The Morning Meal as Philosophy Japanese Dining Etiquette and Table Customs Japanese Table Manners Chopstick Etiquette Japanese Tatami Seating Floor Culture and Meal Service Gochiso Feast Philosophy Japanese Hospitality Japanese Kokoro No Ryōri Food as Hospitality and Omotenashi Philosophy Isshoni Taberu Eating Together Japanese Culture Japanese Salt Traditions — Moshio, Aguni, and Agehama (日本の塩)Japanese Washoku Salt Culture Shio Grades and Salting Philosophy Mirin Types Production Japanese Cooking Wine 火加減 (Hi Kagen): The Japanese Heat Control Vocabulary Japanese Cooking Ratios Fundamental Proportions Otoshi-buta — The Drop Lid Discipline (落とし蓋)Ankake Technique: Starch-Thickened Sauces and Their Role in Japanese Cuisine Tare — The Master Sauce Philosophy in Japanese Cooking Sunomono Vinegared Salad Japanese Technique Tataki Techniques: Flame-Scoring, Quick-Sear, and the Surface Char Aesthetic Tempura Batter Oil Technique Shojin-Ryori Buddhist Vegetarian Cooking Principles 京料理 (Kyō Ryōri): The Kyoto Aesthetic 和食の五感 (Washoku no Gokan): The Five Senses of Japanese Cooking Yoshihiro Murata — Scientific Dashi and Global Washoku (村田吉弘)Japanese Tofu Production Varieties and Philosophy Nigari Tofu Making Coagulation Science Tofu Momen Kinugoshi Making Coagulation Nigari Tofu Making Advanced Nigari and Quality Factors Tofu Types Regional Variations and Production Methods Tofu Varieties and Japanese Artisan Production Tofu Varieties and Regional Styles Tofu Varieties Japanese Kinugoshi Momen Atsuage Tofu Varieties and the Science of Coagulation: Momen, Kinugoshi, and Beyond Tofu Varieties: From Kinugoshi to Kori-dofu — The Complete Japanese Tofu Spectrum Japanese Tofu Varieties Beyond the Basics Oboro Kinugoshi Momen Japanese Tofu Regional Varieties Kyoto Silken Okinawa Shima Doufu and Island Tofu Culture Japanese Tofu Regional Styles and the Okinawan Tofuyo Preserved Tofu Tradition Japanese Tōfu Varieties and the Regional Silken-to-Firm Spectrum Japanese Tofu Varieties Beyond Silken and Firm Kōya-dōfu — Freeze-Dried Tofu (高野豆腐)豆腐 (Tōfu): Coagulation Science and Regional Varieties Japanese Abura-Age Deep-Fried Tofu Skin Inari Preparation Japanese Konnyaku: Konjac, Texture, and the Zero-Calorie Umami Vehicle Konbu Varieties Regional Production and Premium Grades Abalone (Awabi): Japan's Most Prized Shellfish and Its Cultural Significance Awabi — Abalone Technique and Japanese Luxury Ingredient Awabi Abalone Japanese Luxury Seafood Preparation Awabi Abalone Slow Cooking Abalone Awabi Preparation Live Cooking Methods Abalone Awabi Grilled Live and Preparation Methods Japanese Abalone Awabi Preparation and Culture Japanese Abalone Awabi Preparation and Ritual Japanese Abalone Culture: Awabi, Tokobushi, and the Premium Shellfish Tradition Japanese Awabi: Abalone Cultivation, Ritual, and Prestige Preparation Japanese Awabi Abalone Culture Live Preparation and Ceremonial Prestige Ankimo Monkfish Liver Foie Gras of the Sea Fugu: Preparation Culture, Licensing Requirements, and the Philosophy of Risk in Japanese Cuisine Japanese Fugu: Pufferfish Safety Culture, Licensed Preparation, and the Aesthetics of Risk

← EarlierPage 1 Later →Page 3

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

Also in this chapter

216 entries · page 2 of 4

Japanese Breakfast — Ichiju Sansai and the Complete Meal Japanese Breakfast Ichiju Sansai Structure and Philosophy Japanese Ryokan Breakfast Culture Ichiju Sansai and the Morning Meal Philosophy Miso Soup Architecture and Regional Variations Japanese Ryokan Breakfast: The Morning Meal as Philosophy Japanese Dining Etiquette and Table Customs Japanese Table Manners Chopstick Etiquette Japanese Tatami Seating Floor Culture and Meal Service Gochiso Feast Philosophy Japanese Hospitality Japanese Kokoro No Ryōri Food as Hospitality and Omotenashi Philosophy Isshoni Taberu Eating Together Japanese Culture Japanese Salt Traditions — Moshio, Aguni, and Agehama (日本の塩)Japanese Washoku Salt Culture Shio Grades and Salting Philosophy Mirin Types Production Japanese Cooking Wine 火加減 (Hi Kagen): The Japanese Heat Control Vocabulary Japanese Cooking Ratios Fundamental Proportions Otoshi-buta — The Drop Lid Discipline (落とし蓋)Ankake Technique: Starch-Thickened Sauces and Their Role in Japanese Cuisine Tare — The Master Sauce Philosophy in Japanese Cooking Sunomono Vinegared Salad Japanese Technique Tataki Techniques: Flame-Scoring, Quick-Sear, and the Surface Char Aesthetic Tempura Batter Oil Technique Shojin-Ryori Buddhist Vegetarian Cooking Principles 京料理 (Kyō Ryōri): The Kyoto Aesthetic 和食の五感 (Washoku no Gokan): The Five Senses of Japanese Cooking Yoshihiro Murata — Scientific Dashi and Global Washoku (村田吉弘)Japanese Tofu Production Varieties and Philosophy Nigari Tofu Making Coagulation Science Tofu Momen Kinugoshi Making Coagulation Nigari Tofu Making Advanced Nigari and Quality Factors Tofu Types Regional Variations and Production Methods Tofu Varieties and Japanese Artisan Production Tofu Varieties and Regional Styles Tofu Varieties Japanese Kinugoshi Momen Atsuage Tofu Varieties and the Science of Coagulation: Momen, Kinugoshi, and Beyond Tofu Varieties: From Kinugoshi to Kori-dofu — The Complete Japanese Tofu Spectrum Japanese Tofu Varieties Beyond the Basics Oboro Kinugoshi Momen Japanese Tofu Regional Varieties Kyoto Silken Okinawa Shima Doufu and Island Tofu Culture Japanese Tofu Regional Styles and the Okinawan Tofuyo Preserved Tofu Tradition Japanese Tōfu Varieties and the Regional Silken-to-Firm Spectrum Japanese Tofu Varieties Beyond Silken and Firm Kōya-dōfu — Freeze-Dried Tofu (高野豆腐)豆腐 (Tōfu): Coagulation Science and Regional Varieties Japanese Abura-Age Deep-Fried Tofu Skin Inari Preparation Japanese Konnyaku: Konjac, Texture, and the Zero-Calorie Umami Vehicle Konbu Varieties Regional Production and Premium Grades Abalone (Awabi): Japan's Most Prized Shellfish and Its Cultural Significance Awabi — Abalone Technique and Japanese Luxury Ingredient Awabi Abalone Japanese Luxury Seafood Preparation Awabi Abalone Slow Cooking Abalone Awabi Preparation Live Cooking Methods Abalone Awabi Grilled Live and Preparation Methods Japanese Abalone Awabi Preparation and Culture Japanese Abalone Awabi Preparation and Ritual Japanese Abalone Culture: Awabi, Tokobushi, and the Premium Shellfish Tradition Japanese Awabi: Abalone Cultivation, Ritual, and Prestige Preparation Japanese Awabi Abalone Culture Live Preparation and Ceremonial Prestige Ankimo Monkfish Liver Foie Gras of the Sea Fugu: Preparation Culture, Licensing Requirements, and the Philosophy of Risk in Japanese Cuisine Japanese Fugu: Pufferfish Safety Culture, Licensed Preparation, and the Aesthetics of Risk

← EarlierPage 1 Later →Page 3

II →The Land & Sea

Contents · The Library