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.

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Japanese · I Overview & Cultural Context

Culinary Philosophy

Three entries

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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

Also in this chapter

216 entries · page 3 of 4

Sake Kasu Cookery — Beyond Preservation (酒粕料理)Sawara Spanish Mackerel Spring Kyoto Treasure Shungyo Spring Fish Run Japanese Seasonality Japanese Ichthyology of Service: Fish Seasonality Calendar and the Professional Buyer's Year Japanese Seasonal Mushroom Varieties and Preparation Japanese Garden Herbs: Myoga, Kinome, Ao-Jiso Shiso, and Their Precise Culinary Applications Japanese Mitsuba Japanese Parsley and Native Herb Culture in Washoku Japanese Mitsuba Japanese Parsley Culture and Three-Leaf Garnish Philosophy Sansho and Kinome: The Mountain Pepper Dimension of Japanese Seasonings Sudachi — Tokushima's Green Citrus Identity (酢橘)Yakumi Condiment Philosophy Japanese Cooking Seasonal Japanese Citrus Yuzu Sudachi and Citrus Family Japanese Shungiku: Chrysanthemum Greens and the Edible Flower Aesthetic Japanese Fuki Butterbur Mountain Vegetable Spring Japanese Seasonal Wild Herb Gathering: Seri, Fuki, and the Seven Spring Herbs Beyond Nanakusa Sansai Mountain Vegetable Forage Spring Fern Bracken Sansai Mountain Vegetable Foraging and Preparation Sansai Mountain Vegetable Foraging and Spring Preparation Sansai Mountain Vegetable Foraging Spring Culture Sansai: Japanese Mountain Vegetables and the Foraging Culture of Spring Japanese Sansai: Mountain Vegetable Foraging Culture and the Ritual of Spring Gathering Japanese Satoyama Landscape and Foraging Culture Mountain Vegetables Satoyama — Mountain Village Foraging and Sansai Culture (里山・山菜)Tohoku Mountain Cuisine Sansai Wild Vegetables Japanese Sansai Mountain Vegetable Foraging and Spring Emergence Culture Japanese Warabi and Mountain Vegetable Spring Foraging: Sansai Culture and Seasonal Transition Japanese Tanakura and Kuro-sansho: Mountain Pepper and Wild Herb Foraging Japanese Noto Peninsula Cuisine: Seafood, Salt and Satoyama Japanese Hida-Takayama Cuisine Inaka Ryori and Mountain Food Culture Japanese Okinawan Food Culture Rafute Goya Champuru and Awamori Shizuoka Washoku Dashi-Forward Light Cuisine Kyoto Obanzai Daily Home Cooking Preserved Seasonal Kyoto Obanzai: Home-Style Cooking and the Daily Vegetable Philosophy Japanese Kyoto Obanzai Home Cooking Philosophy Japanese Kyoto Obanzai Daily Home Cooking and Nishiki Market Food Culture Kyoto's Seasonal Vegetable Calendar: Kyo-Yasai and the Discipline of Shun Kyoto Sanjusangen-do and Seasonal Temple Food Kyoto Shukubo Temple Lodging Food Experience Japanese Osechi Ryori New Year Box Cuisine Layer Philosophy and Ingredient Meanings Japanese Osechi Ryori New Year Food Architecture and the Seven Lucky Foods Osechi Ryori New Year Celebration Foods Osechi Ryori New Year's Celebration Foods Osechi Ryori New Year Tier Box Symbolism Osechi Ryori: New Year Ceremonial Foods and Their Symbolic Significance Kaki Persimmon Autumn Hachiya Fuyu Drying Tradition Kuri Gohan Chestnut Rice Autumn Seasonal Japanese Kuri Chestnut Culture and the Autumn Seasonal Ingredient Tradition Japanese Nashi Pear: Asian Pear and the Autumn Fruit Aesthetic Kaki Oyster Japanese Seasonal Culture Hiroshima Tsukimi Moon Viewing Seasonal Food Customs Setsubun Bean-Throwing Oni-Soybeans Ritual Food Renkon Lotus Root Preparation and Aesthetic Uses Japanese Sakura: Cherry Blossom as Culinary and Aesthetic Subject Japanese Sakura Season Hanami Food Culture and Cherry Blossom Eating Tradition Obon Festival and Summer Seasonal Foods Japanese Kakizome and Setsubun: Food in Seasonal Ritual Calendars Japanese Food Export Culture Bento International and Japanese Food Abroad Tsukudani: Small Preserved Foods Simmered in Sweet Soy and Their Role in Japanese Meal Culture Tsumami Izakaya Snack Philosophy Japanese Bar Food Tabe-aruki Street Food Walking Culture Japan

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