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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
← The LibraryVolume I · contents
Japanese · V The Canonical Dishes

Bread And Baked Goods

Seven entries

Japanese Bread Shokupan Tangzhong and Milk Bread ScienceShokupan Japanese Milk Bread Tangzhong MethodShokupan Japanese Milk Bread TechniqueJapanJapanese Melon Pan and Depachika Bakery CultureMelon Pan Sweet Bread Crisp Cookie CrustJapanJapanese Bread Beyond Shokupan: Curry Pan, Cream Pan, Anpan and the Kissaten CultureTokyoSoufflé Pancakes (Tokyo Café Style — Meringue Folding Technique)Tokyo
V · The Canonical Dishes · 5 of 14Next chapter → Culinary Tradition
Japanese · V The Canonical Dishes

Bread And Baked Goods

‹ V The Canonical Dishes

7 entries
Japanese Bread Shokupan Tangzhong and Milk Bread ScienceShokupan Japanese Milk Bread Tangzhong MethodShokupan Japanese Milk Bread TechniqueJapanJapanese Melon Pan and Depachika Bakery CultureMelon Pan Sweet Bread Crisp Cookie CrustJapanJapanese Bread Beyond Shokupan: Curry Pan, Cream Pan, Anpan and the Kissaten CultureTokyoSoufflé Pancakes (Tokyo Café Style — Meringue Folding Technique)Tokyo

‹ The Canonical Dishes · Contents · The Library