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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 · VI The Beverage Tradition

The Beverage Tradition

Eleven entries

Sake is a fermented rice beverage produced through parallel multiple fermentation, its aromatic character shaped by yeast strain and method. The chapter moves from this foundation through the traditional brewing approaches — kimoto, yamahai, the soft-water house styles — before addressing tasting vocabulary, food pairing, and ceremony. Japanese tea occupies the chapter's close, from the shaded cultivation of gyokuro to the charcoal roasting that transforms hojicha.

Sake Selection Nigori Junmai and Ginjo SpectrumJapanese Sake Yeast Strains and Flowery Aroma DevelopmentYamahai and Kimoto Sake Brewing MethodsDojima Sake Brewing Fushimi Kyoto TraditionsSake House Styles Regional Brewery IdentityPremium Sake Assessment Tasting VocabularyNihonshu and Food Pairing PhilosophyJapanese Kagami Biraki Sake Barrel Opening CeremonyMS Theory — Sake ComprehensiveGyokuro — Japan's Finest Green TeaHōjicha — Roasted Green Tea and Its Culinary Applications
VI · The Beverage TraditionNext chapter → The Table & Service
Japanese · VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee.

‹ Contents

Sake is a fermented rice beverage produced through parallel multiple fermentation, its aromatic character shaped by yeast strain and method. The chapter moves from this foundation through the traditional brewing approaches — kimoto, yamahai, the soft-water house styles — before addressing tasting vocabulary, food pairing, and ceremony. Japanese tea occupies the chapter's close, from the shaded cultivation of gyokuro to the charcoal roasting that transforms hojicha.

The producers, region by region
The wines, spirits and teas of this book's places
→
11 entries
Sake Selection Nigori Junmai and Ginjo SpectrumJapanese Sake Yeast Strains and Flowery Aroma DevelopmentYamahai and Kimoto Sake Brewing MethodsDojima Sake Brewing Fushimi Kyoto TraditionsSake House Styles Regional Brewery IdentityPremium Sake Assessment Tasting VocabularyNihonshu and Food Pairing PhilosophyJapanese Kagami Biraki Sake Barrel Opening CeremonyMS Theory — Sake ComprehensiveGyokuro — Japan's Finest Green TeaHōjicha — Roasted Green Tea and Its Culinary Applications
← VThe Canonical Dishes

Contents · The Library