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 2 of 2
Napolitan — The Yoshoku Spaghetti That Japan Made Its Own (ナポリタン)Yokohama, JapanJapanese Yōshoku Fusion Dishes: Omurice, Napolitan, and Wafu SteakJapanWafu Pasta Japanese Italian FusionTokyoKarubonara Japanese Carbonara StyleJapanJapanese Itameshi: Italian-Japanese Fusion Cuisine and the Pasta Counter RevolutionItameshi: The Japanese-Italian Food Movement and Its Legacy in Contemporary Japanese CookingJapanese French Pastry Confluence Patisserie Culture and Wagashi CrossoverThe Japanese Approach to French Pastry — What Was Taken, What Was Left BehindJapanese Shokupan French Toast Parfait and Contemporary Bread CultureJapanKyoto Obanzai Home Cooking TraditionYosenabe Hot Pot Mixed Ingredients TechniqueJapanChikuzen-ni (Simmered Chicken and Vegetables)Zoni: New Year Mochi SoupJapanKurikinton — Sweet Chestnut Gold and New Year SymbolismJapanJapanese Fucha Ryori Zen-Influenced Chinese Temple Cuisine of KyotoTofuyo Okinawan Fermented TofuGoya Champuru Okinawan Bitter Melon Stir-FryOkinawa PrefectureJugoya Moon Viewing and Tsukimi Food TraditionsKakigori Japanese Shaved Ice Artisan TraditionJapanJapanese Anmitsu and Mitsumame: Traditional Dessert Culture and the Red Bean Sweetness TraditionTokyoJapanese Warabi-Mochi: Bracken Starch Gel and the Summer DelicacyKansaiYakiniku Wagyu Selection Cut Guide Japan KoreaJapanMentaiko Spicy Cod Roe Fukuoka Korean KarashiJapanese Lacquerware Shikki Urushi Culture
V · The Canonical Dishes · 14 of 14Next chapter → The Beverage Tradition
Also in this chapter
84 entries · page 2 of 2
Napolitan — The Yoshoku Spaghetti That Japan Made Its Own (ナポリタン)Japanese Yōshoku Fusion Dishes: Omurice, Napolitan, and Wafu SteakWafu Pasta Japanese Italian FusionKarubonara Japanese Carbonara StyleJapanese Itameshi: Italian-Japanese Fusion Cuisine and the Pasta Counter RevolutionItameshi: The Japanese-Italian Food Movement and Its Legacy in Contemporary Japanese CookingJapanese French Pastry Confluence Patisserie Culture and Wagashi CrossoverThe Japanese Approach to French Pastry — What Was Taken, What Was Left BehindJapanese Shokupan French Toast Parfait and Contemporary Bread CultureKyoto Obanzai Home Cooking TraditionYosenabe Hot Pot Mixed Ingredients TechniqueChikuzen-ni (Simmered Chicken and Vegetables)Zoni: New Year Mochi SoupKurikinton — Sweet Chestnut Gold and New Year SymbolismJapanese Fucha Ryori Zen-Influenced Chinese Temple Cuisine of KyotoTofuyo Okinawan Fermented TofuGoya Champuru Okinawan Bitter Melon Stir-FryJugoya Moon Viewing and Tsukimi Food TraditionsKakigori Japanese Shaved Ice Artisan TraditionJapanese Anmitsu and Mitsumame: Traditional Dessert Culture and the Red Bean Sweetness TraditionJapanese Warabi-Mochi: Bracken Starch Gel and the Summer DelicacyYakiniku Wagyu Selection Cut Guide Japan KoreaMentaiko Spicy Cod Roe Fukuoka Korean KarashiJapanese Lacquerware Shikki Urushi Culture