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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

Japanese Food Culture & Society

Fifteen entries

The Edo period established the urban food culture from which much of modern Japanese culinary identity descends. That identity is sustained today through school lunch programmes, convenience stores, department store basement food halls, and the codified exchange of regional edible gifts. Regional philosophy — the divide between Kansai and Kantō, the distinct traditions of Kyushu and Okinawa — runs as a continuous argument beneath the national whole.

Edo Period Food History Street Food Culture Kyushoku — Japanese School Lunch Culture Kyushoku Japanese School Lunch Culture and Nutritional Philosophy Konbini Japanese Convenience Store Food Culture Japanese Food Market Depachika Department Store Basement Culture Premium Fruit Gifting Culture Ichigo and Musk Melon Japanese Food Gift Omiyage and Souvenir Confection Culture Japanese Omiyage Souvenir Food Culture by Region Japanese Kansai vs Kantō Culinary Divide: Regional Philosophy in Practice Osaka Food Identity Kuitan and Kuidaore Culture Kyoto Machiya Townhouse Food Culture Urban Domestic Cooking Japanese Kyushu Cuisine: Shochu, Karukan, and Island Traditions Okinawan Cuisine Champuru Culture and Island Food Identity Japanese Okinawan Cuisine: Champuru Philosophy and Subtropical Traditions Japanese Curry Rice Kare Raisu Cultural IdentityJapan

I · Overview & Cultural Context · 6 of 7Next chapter → Also in this chapter

Japanese · I Overview & Cultural Context

Japanese Food Culture & Society

‹ I Overview & Cultural Context

The Edo period established the urban food culture from which much of modern Japanese culinary identity descends. That identity is sustained today through school lunch programmes, convenience stores, department store basement food halls, and the codified exchange of regional edible gifts. Regional philosophy — the divide between Kansai and Kantō, the distinct traditions of Kyushu and Okinawa — runs as a continuous argument beneath the national whole.

15 entries

Edo Period Food History Street Food Culture Kyushoku — Japanese School Lunch Culture Kyushoku Japanese School Lunch Culture and Nutritional Philosophy Konbini Japanese Convenience Store Food Culture Japanese Food Market Depachika Department Store Basement Culture Premium Fruit Gifting Culture Ichigo and Musk Melon Japanese Food Gift Omiyage and Souvenir Confection Culture Japanese Omiyage Souvenir Food Culture by Region Japanese Kansai vs Kantō Culinary Divide: Regional Philosophy in Practice Osaka Food Identity Kuitan and Kuidaore Culture Kyoto Machiya Townhouse Food Culture Urban Domestic Cooking Japanese Kyushu Cuisine: Shochu, Karukan, and Island Traditions Okinawan Cuisine Champuru Culture and Island Food Identity Japanese Okinawan Cuisine: Champuru Philosophy and Subtropical Traditions Japanese Curry Rice Kare Raisu Cultural IdentityJapan

‹ Overview & Cultural Context · Contents · The Library