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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

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 Edo Period Food History Shokunin Craftsmanship Japanese Edo-Period Food History: The Rise of Restaurant Culture Japanese Doma Kitchen and Traditional House Food Culture Japanese Shokunin Kishitsu: The Artisan Spirit in Culinary Practice Japanese Kodawari: The Philosophy of Obsessive Quality and Monozukuri in Food Craftsmanship Japanese Mizkan Vinegar History and the Commercialisation of Japanese Condiments Japanese Mizunomi: The Philosophy of Drinking Water in Cuisine Meiji-Era Western Cooking Adoption and Bunmei Kaika Japanese Yoshoku Western-Influenced Cuisine Omurice and Hayashi Rice Japanese Yōshoku Western-Style Japanese Food Culture and洋食 Tradition Japanese Hayashi Rice Hashed Beef Yoshoku Western Japan Hybrid and Demi-Glace CultureTokyo Japanese Wafu Pasta and the Yoshoku Western-Influenced Japanese Cooking Tradition Japanese Curry (Karē Raisu): History, Technique, and the Roux Revolution Japanese Fukujinzuke and Curry House Pickle Culture: Condiment Ecosystems of Western-Influenced Food Japanese Kare Pan and Yoshoku Bread Culture: Curry Bread and the Meiji-Showa Food LegacyTokyo Japanese Melon Pan and Curry Pan: Enriched Bread TraditionsJapan Japanese Bread Making Beyond Shokupan: Anpan, Melon Pan, and the Kissaten CultureTokyo Japanese Shokupan Milk Bread and the Art of the Pullman LoafJapan Japanese Shokupan Milk Bread Culture and Bakery TraditionJapan Japanese Bread Culture: Shokupan, Melon Pan, and the Taisho-Era Western InfluenceJapan Japanese Shinise Century Old Establishments and the Long-Standing Business Philosophy Japanese Noren and暖簾: The Fabric Threshold and Restaurant Identity Culture Japanese Noren Curtain Culture Restaurant Signalling and Culinary Gatekeeping Japanese Tabelog and Michelin Japan Restaurant Culture and Critical Ecosystem Japanese Shokuhin Sanpuru: Food Samples and the Culture of Visual Expectation Japanese Food Omiyage Culture and Gift-Giving Tradition Japanese Wedding Food Traditions Shinto Reception and Omiage Culture Tsuru to Kame Auspicious Ingredients Celebration Food Japanese Osechi Ryori: New Year Cuisine Architecture and the Symbolism of Celebration Foods Japanese Oshogatsu: New Year Food Culture and Osechi Ryori Japanese Setsubun Cuisine: Seasonal Demon-Driving Food Traditions Hamaguri Surf Clam Hinamatsuri Ritual and Soup Japanese Hinamatsuri: Doll Festival Cuisine and Spring Celebratory Food Hanami Flower Viewing Food Culture Hanami Cherry Blossom Picnic Food Culture Japanese Hanami and Sakura Food: Cherry Blossom Season Cuisine Tsukimi Moon-Viewing Food Culture Autumn Tsukimi: The Moon-Viewing Festival and Its Raw Egg Food Traditions Gion Matsuri Kyoto Festival Food and Machiya Culture Japanese Tenjin Matsuri Osaka Festival Food and Yuka Dining Kakigori: Japanese Shaved Ice Culture and the Art of Syrup Craft Japanese Hospital and Comfort Recovery Food Kayu Okayu CultureJapan Japanese Kōdō: Incense Ceremony and the Olfactory Dimension of Hospitality Japanese Macrobiotic Cuisine and Michio Kushi: The Western Influence of Japanese Food Philosophy Japanese Yuzu Bath and Sensory Hospitality: Toji and the Winter Solstice Kyoto vs Osaka — Sister Cities, Different Food Souls

I · Overview & Cultural Context · 5 of 7Next chapter → Japanese Food Culture & Society

Japanese · I Overview & Cultural Context

Food Culture And Tradition

‹ I Overview & Cultural Context

49 entries

Japanese Yusoku Ryori: Ancient Court Cuisine Principles Heian Period Japanese Food Culture Aristocratic Cuisine Edo-Period Food Culture Warrior and Merchant Class Dining Edo Period Food History Shokunin Craftsmanship Japanese Edo-Period Food History: The Rise of Restaurant Culture Japanese Doma Kitchen and Traditional House Food Culture Japanese Shokunin Kishitsu: The Artisan Spirit in Culinary Practice Japanese Kodawari: The Philosophy of Obsessive Quality and Monozukuri in Food Craftsmanship Japanese Mizkan Vinegar History and the Commercialisation of Japanese Condiments Japanese Mizunomi: The Philosophy of Drinking Water in Cuisine Meiji-Era Western Cooking Adoption and Bunmei Kaika Japanese Yoshoku Western-Influenced Cuisine Omurice and Hayashi Rice Japanese Yōshoku Western-Style Japanese Food Culture and洋食 Tradition Japanese Hayashi Rice Hashed Beef Yoshoku Western Japan Hybrid and Demi-Glace CultureTokyo Japanese Wafu Pasta and the Yoshoku Western-Influenced Japanese Cooking Tradition Japanese Curry (Karē Raisu): History, Technique, and the Roux Revolution Japanese Fukujinzuke and Curry House Pickle Culture: Condiment Ecosystems of Western-Influenced Food Japanese Kare Pan and Yoshoku Bread Culture: Curry Bread and the Meiji-Showa Food LegacyTokyo Japanese Melon Pan and Curry Pan: Enriched Bread TraditionsJapan Japanese Bread Making Beyond Shokupan: Anpan, Melon Pan, and the Kissaten CultureTokyo Japanese Shokupan Milk Bread and the Art of the Pullman LoafJapan Japanese Shokupan Milk Bread Culture and Bakery TraditionJapan Japanese Bread Culture: Shokupan, Melon Pan, and the Taisho-Era Western InfluenceJapan Japanese Shinise Century Old Establishments and the Long-Standing Business Philosophy Japanese Noren and暖簾: The Fabric Threshold and Restaurant Identity Culture Japanese Noren Curtain Culture Restaurant Signalling and Culinary Gatekeeping Japanese Tabelog and Michelin Japan Restaurant Culture and Critical Ecosystem Japanese Shokuhin Sanpuru: Food Samples and the Culture of Visual Expectation Japanese Food Omiyage Culture and Gift-Giving Tradition Japanese Wedding Food Traditions Shinto Reception and Omiage Culture Tsuru to Kame Auspicious Ingredients Celebration Food Japanese Osechi Ryori: New Year Cuisine Architecture and the Symbolism of Celebration Foods Japanese Oshogatsu: New Year Food Culture and Osechi Ryori Japanese Setsubun Cuisine: Seasonal Demon-Driving Food Traditions Hamaguri Surf Clam Hinamatsuri Ritual and Soup Japanese Hinamatsuri: Doll Festival Cuisine and Spring Celebratory Food Hanami Flower Viewing Food Culture Hanami Cherry Blossom Picnic Food Culture Japanese Hanami and Sakura Food: Cherry Blossom Season Cuisine Tsukimi Moon-Viewing Food Culture Autumn Tsukimi: The Moon-Viewing Festival and Its Raw Egg Food Traditions Gion Matsuri Kyoto Festival Food and Machiya Culture Japanese Tenjin Matsuri Osaka Festival Food and Yuka Dining Kakigori: Japanese Shaved Ice Culture and the Art of Syrup Craft Japanese Hospital and Comfort Recovery Food Kayu Okayu CultureJapan Japanese Kōdō: Incense Ceremony and the Olfactory Dimension of Hospitality Japanese Macrobiotic Cuisine and Michio Kushi: The Western Influence of Japanese Food Philosophy Japanese Yuzu Bath and Sensory Hospitality: Toji and the Winter Solstice Kyoto vs Osaka — Sister Cities, Different Food Souls

‹ Overview & Cultural Context · Contents · The Library