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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 And Aesthetics

Four entries

The periods in which modern Japanese cuisine took form established a philosophical inheritance that governs the kitchen to this day. Seasonal identity — expressed through the cherry blossom, through first-of-season ingredients, and through the complementary principles of shungyo and hatsumono — is inseparable from that inheritance. The craftsperson's discipline, the shokunin spirit, provides its human counterpart.

Japanese Muromachi and Momoyama Food History: Pre-Modern Culinary Turning PointsShungyo and Hatsumono First-of-Season Ingredient PhilosophySakura Cherry Blossom in Japanese Food Culture Seasonal IdentityShokunin Spirit and Japanese Craft Worker Philosophy
I · Overview & Cultural Context · 2 of 7Next chapter → Cultural Context
Japanese · I Overview & Cultural Context

Culinary Philosophy And Aesthetics

‹ I Overview & Cultural Context

The periods in which modern Japanese cuisine took form established a philosophical inheritance that governs the kitchen to this day. Seasonal identity — expressed through the cherry blossom, through first-of-season ingredients, and through the complementary principles of shungyo and hatsumono — is inseparable from that inheritance. The craftsperson's discipline, the shokunin spirit, provides its human counterpart.

4 entries
Japanese Muromachi and Momoyama Food History: Pre-Modern Culinary Turning PointsShungyo and Hatsumono First-of-Season Ingredient PhilosophySakura Cherry Blossom in Japanese Food Culture Seasonal IdentityShokunin Spirit and Japanese Craft Worker Philosophy

‹ Overview & Cultural Context · Contents · The Library