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Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents
I
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.
42
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Japanese · I Overview & Cultural Context

Culinary Philosophy

Three entries

Japanese culinary philosophy rests on two interlocking convictions: that food carries an educational and moral function, transmitted deliberately across generations, and that ingredients hold medicinal properties that govern health when selected and prepared with knowledge. Together, shokuiku and yakuzen form the philosophical ground on which Japanese cooking stands.

Japanese Shokuiku: Food Education Philosophy and the Cultural Transmission of Culinary KnowledgeYakuzen Medicinal Cuisine Japanese Food as MedicineYakuzen Medicinal Cuisine and Functional Eating
I · Overview & Cultural Context · 1 of 7Next chapter → Culinary Philosophy And Aesthetics
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
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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
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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
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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
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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
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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
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Also in this chapter
216 entries · page 1 of 4
Japanese Washoku Philosophy: The Five PrinciplesWashoku UNESCO Principles Five VirtuesWashoku's UNESCO Inscription: The Cultural Framework of Japan's Dietary HeritageShokuji — The Philosophy of the Japanese MealShokuyoku — The Aesthetics of Japanese AppetiteShokunin — The Japanese Artisan PhilosophyTeinei Careful and Deliberate Cooking PracticeIchiju Sansai Classic Japanese Meal StructureIchiju Sansai Japanese Dietary Balance FrameworkIchiju Sansai One Soup Three Sides Japanese Meal StructureIchiju Sansai One Soup Three Sides Meal StructureIchiju Sansai: The Foundational Japanese Meal Structure and Its Nutritional PhilosophyJapanese Home Cooking Ichiju Sansai FrameworkJapanese Ichiju Sansai One Soup Three Dishes Home Cooking PhilosophyJapanese Ichiju-Sansai: The One Soup Three Dishes PhilosophyIchiju Issai Zen Buddhist Meal SimplicityIchiju Sansai at Restaurant Teishoku Set MealsJapanese Teishoku and the Set Meal System: Rice, Soup, Main, and the Balanced Plate PhilosophyUmami Discovery and Science — Kikunae Ikeda's LegacyUmami Fifth Taste Discovery Kikunae Ikeda Glutamate 1908Umami in Japanese Cuisine: The Fifth Taste, Its Identification, and Professional ApplicationJapanese Umami Science Discovery Ikeda and the Glutamate FoundationJapanese MSG and Umami Science: Kikunae Ikeda and the Fifth TasteThe Universal Umami MapThe Umami Amplification PrincipleAmino 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 DashiAmakara Sweet-Savoury Balance PhilosophyJapanese Ama-Kara Balance Sweet Salty Harmony and the Tare Glaze PhilosophyJapanese Kakushiaji Hidden Flavour and Subtle Seasoning PhilosophyKakushiaji Hidden Flavour Japanese SubtletyJapanese Makoto No Aji Authentic Flavour Philosophy and the Ethics of Japanese CookingJapanese Ma (Negative Space): The Philosophy of Pause, Restraint, and Productive Emptiness in CuisineMa and Pause in Japanese Food CultureJapanese Seasonal Appetite Shun and Ma PhilosophyJapanese Food Philosophy: Shun, Ma, and Mottainai as Organizing PrinciplesKachō Fūgetsu — Flowers, Birds, Wind, and Moon as Food PhilosophySeasonal Calendar Shun Principle Japanese CuisineDohyo and Seasonal Marking: Japanese Food Calendar and the Philosophy of ShunJapanese Agricultural Seasonality and the 72 Micro-SeasonsJapanese Seasonal Calendar in the Kitchen: Fuyu, Haru, Natsu, Aki and the Cook's YearWabi-Sabi Aesthetic in Japanese Food CultureWabi Sabi Aesthetics Food Presentation ImperfectionJapanese Okonomi-style Free Cooking Wabi-Sabi and ImperfectionKatachi — The Philosophy of Japanese Food PresentationJapanese Plating Moritsuke Arrangement Philosophy盛り付け (Moritsuke): The Art of PlatingUtsuwa — The Vessel as Partner to Food (器)Owan Lacquerware Bowl Soup Japanese Table AestheticsJapanese Pottery and Tableware Aesthetics Mingei and WabiJapanese Wabi-Cha and Rustic Ceramic Traditions: Shigaraki and Bizen WareChawan Tea Bowl Japanese Ceramics Wabi-SabiChawan Matcha Tea Bowl Form Philosophy Wabi-chaJapanese Matcha Confectionery: Tea-Based Sweets and the Green AestheticChanoyu — The Tea Ceremony's Culinary Dimension (茶の湯)Chanoyu Tea Ceremony Relationship to FoodJapanese Tea Ceremony Utensils: Chawan, Chakin, and Chasen as Food Culture ArtefactsJapanese Breakfast Asagohan ComponentsJapanese Breakfast Culture Ichiju Sansai Morning Ritual

Contents · The Library