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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 · V The Canonical Dishes

Culinary Tradition

Five entries

Japanese Shojin Tofu and Temple Cuisine Protein PhilosophyKōya-san, JapanMakunouchi Bento Historical and Modern FormJapanJapanese Gyūdon and Butadon: The Bowl Meal of the Working CityTokyoJapanese Fugu Puffer Fish Preparation CultureFugu Blowfish Culture Safety and Torafugu Prestige
V · The Canonical Dishes · 6 of 14Next chapter → Curries And Stews
Japanese · V The Canonical Dishes

Culinary Tradition

‹ V The Canonical Dishes

5 entries
Japanese Shojin Tofu and Temple Cuisine Protein PhilosophyKōya-san, JapanMakunouchi Bento Historical and Modern FormJapanJapanese Gyūdon and Butadon: The Bowl Meal of the Working CityTokyoJapanese Fugu Puffer Fish Preparation CultureFugu Blowfish Culture Safety and Torafugu Prestige

‹ The Canonical Dishes · Contents · The Library