Provenance · Volume I
The Japanese Canon
Three thousand five hundred and sixty-seven entries
Contents
I299
II51
III455
IV1,402
V1,231
VI11
VII33
VIII31
IX12
X42
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
The Land & Sea
Terroir — geography, climate, what grows and swims here.
The Pantry
The defining ingredients, named to species.
The Method
The foundational techniques the cuisine is built on.
The Canonical Dishes
The dishes a serious practitioner is expected to know.
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
The Table & Service
How the food is served and eaten.
The Thread
Where this canon connects to others.
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
The Network
The producers and purveyors who carry the real ingredients.
← The LibraryVolume I · contents
Japanese · V The Canonical Dishes
The Canonical Dishes
Eighty-four entries · page 1 of 2
Chicken Paitan Broth (Tori Paitan)Kenchin-jiru Root Vegetable Tofu Temple Soup AdvancedKamakuraKenchinjiru Root Vegetable Buddhist SoupKamakuraShira-ae: White Sesame DressingMomofuku Soft Egg: The Soy-Cured ApplicationTamagoyaki VariationsHiyayakko: Cold Tofu Service Philosophy and the Premium Tofu Assessment StandardKyotoSansho Japanese Pepper Kinome Leaf Mountain FlavorSansho Pepper Japanese Mountain SpiceKinome Sansho Leaf Paste Spring GarnishKinome Sansho Leaf Garnish and Aromatic Spring SignalYuzu Togarashi Shichimi Seven Spice Blend JapaneseYuzu Kosho Fresh Chili Citrus Paste KyushuRayu Chili Sesame Oil Japanese Chinese Flavor CondimentTogarashi Japanese Chili Red Pepper History ArrivalKarashibi Ma La Japanese Sichuan Numbing HeatKabosu Citrus Oita Ponzu Alternative Green JuiceSudachi Citrus Tokushima Japanese LimeWasabi Plant Cultivation Genuine and Substitute FormsNegi Scallion Welsh Onion Kujo Varieties JapaneseShiso Perilla Leaf Red Green Varieties Culinary RoleShiso Perilla Japanese Herb ApplicationsMyoga Japanese Ginger Bud UsesMyoga Ginger Bud Summer Garnish Somen ChilledShiitake Mushroom Cultivation and Drying TechniqueEnoki Mushroom Japanese PreparationsKonnyaku Devil's Tongue Yam Japanese UsesRenkon Lotus Root Decorative and CulinaryTaro Satoimo Preparation JapaneseKabu Japanese Turnip Varieties and PreparationsMizuna Water Greens Japanese Salad VegetableMibuna Mizuna Leafy Green Kyoto VarietiesKyoto Heirloom Vegetables Kyo YasaiShungiku Chrysanthemum Greens Japanese HerbHakusai Chinese Cabbage Kimchi Pickled Japanese WinterNori Seaweed Production and ApplicationsIodine Rich Seaweed Health Culture JapanHamachi Yellowtail Amberjack Wild vs FarmedIwashi Sardine Multiple Japanese PreparationsSanma Pacific Saury Autumn Fish SeasonHamaguri Clam Spring Suimono Seasonal Clear SoupIka Squid Japanese Preparation VarietiesKarasumi Bottarga Japanese Mullet RoeFugu Pufferfish Preparation License and CultureKanazawa Kaga Cuisine Gold Leaf Cultural GastronomyKansai vs Kanto Regional Flavour PhilosophyKakuni Pork Belly Braised Nagasaki Chinese InfluenceNagasakiNagasaki Kakuni Braised Pork Belly Chinese InfluenceNagasaki, JapanPork Belly Buta no Kakuni Shanghai-Style JapaneseJapanShippoku Ryori Nagasaki Chinese-Japanese CuisineChampon — Nagasaki Noodle Soup and Chinese-Japanese FusionNagasakiChanpon Nagasaki Chinese-Japanese Noodle HistoryNagasakiJapanese Chūka Ryōri: The Naturalised Chinese KitchenYokohama Chinatown and Chuka Ryori: Japanese-Chinese Fusion CuisineWa Chuka Japanese Chinese Cuisine Ramen CultureTenshinhan Crab Egg Omelette Chinese JapaneseTokyo or OsakaJapanese Gyoza vs Chinese Jiaozi Cultural Transformation and Utsunomiya Gyoza CultureUtsunomiya, JapanJapanese Curry RiceJapanNiku Jaga Meat and Potato Stew YoshokuJapanOmurice: Omelette Rice
V · The Canonical Dishes · 14 of 14Next chapter → The Beverage Tradition
Kaiseki
Three hundred and forty-seven entries
懐石 (Kaiseki): The Philosophy of the Meal · Kaiseki Ryori Structure and Philosophy · Kaiseki Sequencing — The Architecture of a Formal Meal (懐石の構成)
Sushi
Two hundred and sixty-one entries
Funazushi — Ancient Fermented Carp of Lake Biwa · Japanese Funa-Zushi: Living Fermentation and the Origins of Sushi · Narezushi — The Ancient Fermentation Spectrum (なれ寿司)
Ramen & Noodle
Two hundred and twenty-six entries
Japanese Hagotae and Koshi: Understanding Noodle Texture Vocabulary · Noodle Texture Koshi Japanese Al Dente · Noodle Glossary — Japanese Noodle Type Distinctions
Wagashi & Confectionery
Two hundred and twenty-one entries
Wagashi — The Philosophy Before the Preparation · The Wagashi Master's Hands — What Apprenticeship Teaches · Japanese Confectionery History — From Tang Dynasty to Depachika
Bread And Baked Goods
Seven entries
Japanese Bread Shokupan Tangzhong and Milk Bread Science · Shokupan Japanese Milk Bread Tangzhong Method · Shokupan Japanese Milk Bread Technique
Culinary Tradition
Five entries
Japanese Shojin Tofu and Temple Cuisine Protein Philosophy · Makunouchi Bento Historical and Modern Form · Japanese Gyūdon and Butadon: The Bowl Meal of the Working City
Curries And Stews
Six entries
Japanese Curry Kare Development and Philosophy · Japanese Curry Roux and S&B Curry Culture · Japanese Curry Roux Culture: Japanese Curry Block Philosophy, Vermont Curry, and Koku
Dessert Japanese Hawaiian Frozen
One entry
Japanese Jiggly Cheesecake (Soufflé Method and Water Bath)
Noodle Dishes
Three entries
Harusame Glass Noodles Japanese Applications · Soba Noodles (100% Buckwheat — Naturally Gluten-Free) · Soba Toshikoshi (New Year's Eve — Japanese Tradition)
Regional Dishes
Twenty-six entries
Japanese Obanzai Ryōri: Kyoto's Everyday Table and the Democracy of Seasonal Vegetables · Kamo Duck Kyoto Preparation and Regional Significance · Japanese Fukagawa Meshi: Clam and Onion Rice Bowl of Old Edo
Regional Specialties
Nine entries
Tohoku Regional Cuisine Coastal and Mountain Traditions · Aomori Joppari Spirit and Regional Pride Cuisine · Kanazawa Cuisine Kaga Ryori Regional Identity
Seasonal Festival Foods
Thirty-one entries
Japanese Osechi Ryori New Year Celebration Food · Japanese Osechi Ryōri New Year Feast and Its Symbolic Food Language · Japanese Osechi Ryori New Year Foods Symbolism and Box Structure
Vegetable Dishes
Four entries
Kimpira Gobou and Root Vegetable Technique · Hiyayakko Cold Silken Tofu Condiment Culture · Ankake Sauce Over Egg Tofu Combinations
Also in this chapter
84 entries · page 1 of 2
Chicken Paitan Broth (Tori Paitan)Kenchin-jiru Root Vegetable Tofu Temple Soup AdvancedKenchinjiru Root Vegetable Buddhist SoupShira-ae: White Sesame DressingMomofuku Soft Egg: The Soy-Cured ApplicationTamagoyaki VariationsHiyayakko: Cold Tofu Service Philosophy and the Premium Tofu Assessment StandardSansho Japanese Pepper Kinome Leaf Mountain FlavorSansho Pepper Japanese Mountain SpiceKinome Sansho Leaf Paste Spring GarnishKinome Sansho Leaf Garnish and Aromatic Spring SignalYuzu Togarashi Shichimi Seven Spice Blend JapaneseYuzu Kosho Fresh Chili Citrus Paste KyushuRayu Chili Sesame Oil Japanese Chinese Flavor CondimentTogarashi Japanese Chili Red Pepper History ArrivalKarashibi Ma La Japanese Sichuan Numbing HeatKabosu Citrus Oita Ponzu Alternative Green JuiceSudachi Citrus Tokushima Japanese LimeWasabi Plant Cultivation Genuine and Substitute FormsNegi Scallion Welsh Onion Kujo Varieties JapaneseShiso Perilla Leaf Red Green Varieties Culinary RoleShiso Perilla Japanese Herb ApplicationsMyoga Japanese Ginger Bud UsesMyoga Ginger Bud Summer Garnish Somen ChilledShiitake Mushroom Cultivation and Drying TechniqueEnoki Mushroom Japanese PreparationsKonnyaku Devil's Tongue Yam Japanese UsesRenkon Lotus Root Decorative and CulinaryTaro Satoimo Preparation JapaneseKabu Japanese Turnip Varieties and PreparationsMizuna Water Greens Japanese Salad VegetableMibuna Mizuna Leafy Green Kyoto VarietiesKyoto Heirloom Vegetables Kyo YasaiShungiku Chrysanthemum Greens Japanese HerbHakusai Chinese Cabbage Kimchi Pickled Japanese WinterNori Seaweed Production and ApplicationsIodine Rich Seaweed Health Culture JapanHamachi Yellowtail Amberjack Wild vs FarmedIwashi Sardine Multiple Japanese PreparationsSanma Pacific Saury Autumn Fish SeasonHamaguri Clam Spring Suimono Seasonal Clear SoupIka Squid Japanese Preparation VarietiesKarasumi Bottarga Japanese Mullet RoeFugu Pufferfish Preparation License and CultureKanazawa Kaga Cuisine Gold Leaf Cultural GastronomyKansai vs Kanto Regional Flavour PhilosophyKakuni Pork Belly Braised Nagasaki Chinese InfluenceNagasaki Kakuni Braised Pork Belly Chinese InfluencePork Belly Buta no Kakuni Shanghai-Style JapaneseShippoku Ryori Nagasaki Chinese-Japanese CuisineChampon — Nagasaki Noodle Soup and Chinese-Japanese FusionChanpon Nagasaki Chinese-Japanese Noodle HistoryJapanese Chūka Ryōri: The Naturalised Chinese KitchenYokohama Chinatown and Chuka Ryori: Japanese-Chinese Fusion CuisineWa Chuka Japanese Chinese Cuisine Ramen CultureTenshinhan Crab Egg Omelette Chinese JapaneseJapanese Gyoza vs Chinese Jiaozi Cultural Transformation and Utsunomiya Gyoza CultureJapanese Curry RiceNiku Jaga Meat and Potato Stew YoshokuOmurice: Omelette Rice