Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

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.

← The LibraryVolume I · contents

Japanese · V The Canonical Dishes

Kaiseki

Three hundred and forty-seven entries · page 1 of 6

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)Kaiseki vs Cha-Kaiseki — Understanding the Distinction Kaiseki Honzen-Ryori Historical Court Banquet Protocol Japanese Tea Ceremony Chado Philosophy and Food Cha-No-Yu — The Way of Tea and Its Food Traditions Zen and Tea Ceremony Influence on Japanese Food Culture Kaiseki Course Structure Modern Contemporary Kyoto Kaiseki Sequence — The Architecture of the Meal Japanese Kaiseki Course Naming and Sequence Philosophy Japanese Kaiseki Course Sequence: From Sakizuke to Shokuji — The Grammar of a Meal Kyoto Kaiseki Progression: The Seven-Course Architecture and Service Logic Japanese Kyoto Kaiseki Seven Courses: The Complete Architecture Seasonal Kaiseki — The Eight Courses and Their Logic Kyoto Kaiseki: The Seventh Course and the Philosophy of Course Sequencing Cha-Kaiseki — The Tea Ceremony Meal (茶懐石)Japan Cha-kaiseki Meal Before Tea CeremonyJapan Cha-Kaiseki Tea Ceremony Meal and Kaiseki DivergenceJapan Japanese Cha Kaiseki: The Tea Ceremony Meal, Wabi Aesthetic, and Sen no Rikyu's LegacyKyoto Japanese Cha-Kaiseki and the Philosophy of the Pre-Tea Meal Japanese Chakaiseki Tea Ceremony Meal Philosophy Japanese Tea Ceremony Kaiseki Sequence and the Ochaji Ritual Japanese Chaji and Chanoyu: Tea Ceremony Kaiseki as Edible Philosophy Japanese Food Seasonality Calendar — Shun and Timing Japanese Seasonal Calendar Shun No Shokuzai Japanese Seasonal Calendar Shun and the Philosophy of Peak Ingredient Eating Japanese Shunkashuto: The Four Seasons as Culinary Philosophy Japanese Seasonal Vegetable Vocabulary: Shun and the 72 Micro-Seasons Japanese Seasonal Menu Design Shun Ingredients and Hachijuhachi Ya Seasonal Eating Calendar Shun No Shokuzai Full Guide Kyoto Kaiseki Shun Seasonal Ingredient Philosophy Japanese Seasonal Colour Palette in Cuisine: Shun and Visual Aesthetics Japanese Food Aesthetics — Ma, Wabi-Sabi, and Negative Space (日本食の美学)Japanese Garden Aesthetics Applied to Food and Dining Ikebana Flower Arranging Influence on Plating Tamagoyaki Dashimaki Tamago Kyoto StyleKyoto Dashimaki Tamago (Kyoto-Style Rolled Omelette — Dashi Ratio)Kyoto Japanese Omelet Dashimaki Tamago and the Rolling Technique of Layered EggsKyoto Japanese Ikebana Aesthetics Applied to Food Plating Japanese Ikebana Food Arrangement Principles and the Kaiseki Plating Grammar Japanese Ikebana in Plating Wabi and Negative Space in Food Presentation Japanese Ikebana-Inspired Plating: The Culinary Application of Flower Arrangement Japanese Ikebana Seasonal Ingredient Selection and Food-Flower Calendar Japanese Plating Moritsuke Eight Principles Moritsuke Plating Aesthetics Moritsuke — The Art of Arranging Food in Vessels Japanese Kitchen Aesthetics Moritsuke and Mise en Place Japanese Kitchen Architecture: Mise en Place, Flow, and the Philosophy of Ma Japanese Plating Philosophy: Ma, Negative Space, and the Aesthetics of Restraint Japanese Katachi and Morikata: The Art of Plating Composition and Form Kazari-giri Decorative Vegetable Cutting Japanese Garnish Japanese Sasagaki and Sengiriziri: Precision Vegetable Cutting Techniques Japanese Katsura-muki: Rotary Peeling and Thin Sheet Vegetable Technique Japanese Kiri-Zuké and Cutting Philosophy: Knife Shapes Communicating Intention Japanese Icho-Giri and Kazari-Giri: Decorative Cutting Techniques and the Philosophy of Visual Food Hana-Zukuri: Japanese Flower-Shaped Vegetable Cuts and Decorative Cookery Kaiseki Photography and Tableware Philosophy Kaiseki Cooking Vessels Utsuwa Japanese Kaiseki Vessel Tradition Yakimono Ceramics and Seasonal Container Philosophy

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V · The Canonical Dishes · 1 of 14Next chapter → Sushi

Japanese · V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

‹ Contents

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)

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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

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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

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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

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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

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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

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Dessert Japanese Hawaiian Frozen

One entry

Japanese Jiggly Cheesecake (Soufflé Method and Water Bath)

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Noodle Dishes

Three entries

Harusame Glass Noodles Japanese Applications · Soba Noodles (100% Buckwheat — Naturally Gluten-Free) · Soba Toshikoshi (New Year's Eve — Japanese Tradition)

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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

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Regional Specialties

Nine entries

Tohoku Regional Cuisine Coastal and Mountain Traditions · Aomori Joppari Spirit and Regional Pride Cuisine · Kanazawa Cuisine Kaga Ryori Regional Identity

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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

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Vegetable Dishes

Four entries

Kimpira Gobou and Root Vegetable Technique · Hiyayakko Cold Silken Tofu Condiment Culture · Ankake Sauce Over Egg Tofu Combinations

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Also in this chapter

84 entries · page 1 of 2

Chicken Paitan Broth (Tori Paitan)Kenchin-jiru Root Vegetable Tofu Temple Soup Advanced Kenchinjiru Root Vegetable Buddhist Soup Shira-ae: White Sesame Dressing Momofuku Soft Egg: The Soy-Cured Application Tamagoyaki Variations Hiyayakko: Cold Tofu Service Philosophy and the Premium Tofu Assessment Standard Sansho Japanese Pepper Kinome Leaf Mountain Flavor Sansho Pepper Japanese Mountain Spice Kinome Sansho Leaf Paste Spring Garnish Kinome Sansho Leaf Garnish and Aromatic Spring Signal Yuzu Togarashi Shichimi Seven Spice Blend Japanese Yuzu Kosho Fresh Chili Citrus Paste Kyushu Rayu Chili Sesame Oil Japanese Chinese Flavor Condiment Togarashi Japanese Chili Red Pepper History Arrival Karashibi Ma La Japanese Sichuan Numbing Heat Kabosu Citrus Oita Ponzu Alternative Green Juice Sudachi Citrus Tokushima Japanese Lime Wasabi Plant Cultivation Genuine and Substitute Forms Negi Scallion Welsh Onion Kujo Varieties Japanese Shiso Perilla Leaf Red Green Varieties Culinary Role Shiso Perilla Japanese Herb Applications Myoga Japanese Ginger Bud Uses Myoga Ginger Bud Summer Garnish Somen Chilled Shiitake Mushroom Cultivation and Drying Technique Enoki Mushroom Japanese Preparations Konnyaku Devil's Tongue Yam Japanese Uses Renkon Lotus Root Decorative and Culinary Taro Satoimo Preparation Japanese Kabu Japanese Turnip Varieties and Preparations Mizuna Water Greens Japanese Salad Vegetable Mibuna Mizuna Leafy Green Kyoto Varieties Kyoto Heirloom Vegetables Kyo Yasai Shungiku Chrysanthemum Greens Japanese Herb Hakusai Chinese Cabbage Kimchi Pickled Japanese Winter Nori Seaweed Production and Applications Iodine Rich Seaweed Health Culture Japan Hamachi Yellowtail Amberjack Wild vs Farmed Iwashi Sardine Multiple Japanese Preparations Sanma Pacific Saury Autumn Fish Season Hamaguri Clam Spring Suimono Seasonal Clear Soup Ika Squid Japanese Preparation Varieties Karasumi Bottarga Japanese Mullet Roe Fugu Pufferfish Preparation License and Culture Kanazawa Kaga Cuisine Gold Leaf Cultural Gastronomy Kansai vs Kanto Regional Flavour Philosophy Kakuni Pork Belly Braised Nagasaki Chinese Influence Nagasaki Kakuni Braised Pork Belly Chinese Influence Pork Belly Buta no Kakuni Shanghai-Style Japanese Shippoku Ryori Nagasaki Chinese-Japanese Cuisine Champon — Nagasaki Noodle Soup and Chinese-Japanese Fusion Chanpon Nagasaki Chinese-Japanese Noodle History Japanese Chūka Ryōri: The Naturalised Chinese Kitchen Yokohama Chinatown and Chuka Ryori: Japanese-Chinese Fusion Cuisine Wa Chuka Japanese Chinese Cuisine Ramen Culture Tenshinhan Crab Egg Omelette Chinese Japanese Japanese Gyoza vs Chinese Jiaozi Cultural Transformation and Utsunomiya Gyoza Culture Japanese Curry Rice Niku Jaga Meat and Potato Stew Yoshoku Omurice: Omelette Rice

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← IVThe Method VI →The Beverage Tradition

Contents · The Library