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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

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

51 III

The defining ingredients, named to species.

455 IV

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

Where this canon connects to others.

31 IX

The Lineage & Authorities

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

12 X

The producers and purveyors who carry the real ingredients.

42

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Japanese · I Overview & Cultural Context

Culinary Philosophy

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I · Overview & Cultural Context · 1 of 7Next chapter → Culinary Philosophy And Aesthetics

Overview & Cultural Context

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

Also in this chapter

216 entries · page 4 of 4

Obentō — The Art of the Japanese Box Lunch (お弁当)Bento Culture: Obento Philosophy, Segmentation Principles, and the Art of Cold Food Excellence Bento Culture Makunouchi History Shinkansen Depachika — The Department Store Food Hall as Culinary Institution (デパ地下)Japanese Processed and Canned Food Culture Gyunyū Kanzume and Convenience Food Tradition Japanese Responsible Alcohol Service Otoshi and Customer Care Noren Shop Curtain Japanese Entrance Food Culture Symbol Shinise Traditional Old Shops Culture Japanese Kissaten Coffee Shop Culture Japanese Kyushoku School Lunch Culture and Nutritional Philosophy Japanese Cooking Philosophy Mottainai Waste Reduction Tradition Japanese Food as Medicine: Yakuzen and Seasonal Eating Philosophy Japanese Yakuzen Medicinal Food Philosophy and Seasonal Body Adjustment Yakuzen Medicinal Food Japanese Kampo Kitchen Yakuzen — Japanese Medicinal Cooking Principles Japanese Ise Jingu Shrine Food Culture Sacred Ingredients and Kannagi Kitchen Japanese Wagyu Tallow and Cooking Fat Philosophy Wagyu Grading System and Eating Philosophy Koma-Ushi Wagyu: The Five Wagyu Varieties, Grading Standards, and Culinary Philosophy Japanese Curry Roux History Meiji Western Adoption and S&B Golden Curry Culture Nanbanzuke: Japanese Vinegar-Marinated Fried Fish and the Portuguese Culinary Legacy Japanese Donabe Earthenware Pot Cooking Culture and Seasonal Application Kakuni: Braised Pork Belly and the Long-Cook Philosophy of Japanese Nimono Japanese Tochiku Rope and Traditional Tying Techniques Food Presentation Washi Paper and Japanese Food Presentation Material Culture Japanese Kakejiku and Seasonal Scroll: The Written Seasonal Gesture Japanese Tsujigahana Tie-Dye Textile and Food Presentation Aesthetics Nishoku Kohaku Red White Celebration Color Symbolism Japanese Whetstone Culture: Progression, Grit Selection, and the Philosophy of Sharp Japanese Cookbook History Shijōryū Ōsaka and the Evolution of Written Recipe Culture Tetsuya Wakuda: Japanese Philosophy Meets Australian Produce The Sydney Food Revolution: Fusion as National Identity The Bitter Balance: When and How to Use Bitterness Shikoku Henro Cuisine — The Pilgrimage Food Tradition (四国遍路の食文化)Ikebana and Food: The Influence of Flower Arrangement on Japanese Plating Japanese Ikebana: Floral Design and the Culinary Seasonal Aesthetic

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II →The Land & Sea

Contents · The Library