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.

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Japanese · V The Canonical Dishes

Kaiseki

Three hundred and forty-seven entries · page 2 of 6

Gyokuto: The Craft of Japanese Lacquerware and Its Role in Formal Dining Japanese Lacquerware in Cuisine: Urushi and the Aesthetics of the Bowl Japanese Jodan No Ma and Spatial Hierarchy in Formal Dining Kyo-Ryori Etiquette: The Philosophy of Guest and Host in Formal Japanese Dining Japanese Ryotei Formal Dining Protocol and Ozashiki Service Japanese Ryōtei Traditional High Cuisine Restaurants and Ochaya Geisha Teahouse Culture Kyo-Ryori: The Philosophy and Structure of Kyoto's Court Cuisine Kyoto Kyo-Kaiseki and Hanamachi Geisha Dining Japanese Kyoto Geisha District Food Culture Ozashiki and Kaiseki Service Matsubara Kyoto Cuisine Philosophy Obanzai Kyoto Obanzai Side Dishes Kyoto Obanzai Daily Vegetable Small Dish Culture Japanese Kyoto Kaiseki vs Tokyo Kappo: Two Poles of Japanese Fine Dining Philosophy Iizaka Onsen and Ryokan Kaiseki Food Culture Japanese Onsen Ryokan Kaiseki Format and Meal Sequence Onsen Ryokan Cuisine — Kaiseki in Context Japanese Onsen Ryokan Kaiseki and Mountain Mineral Cuisine Japanese Ryokan Food Culture: Kaiseki Dinner and Breakfast Ritual Japanese Ryokan Kaiseki: The Inn Meal and the Ethics of Hospitality Kyoto Traditional Inn Ryokan Kaiseki Service Sequence Noboribetsu Onsen Ryokan Kaiseki Food Tradition Ichiju Sansai Advanced: Balancing the Japanese Meal Structure Across Formal and Informal Contexts Ichiju Sansai Advanced Composition and Seasonal Reading Japanese Ichiju Sansai One Soup Three Dishes Structure Japanese Ichiju Sansai One Soup Three Sides and the Philosophy of a Complete Meal Japanese Ichiju Sansai One Soup Three Sides Structure Kappo — Counter Omakase and the Theatre of Cooking Kappo Casual Haute Japanese Counter Dining Osaka Kappo Counter Dining Philosophy Kappo Cuisine Counter Kitchen and Direct Chef-Guest Interaction Japanese Kappō Restaurant Format Counter Dining and Chef-View Kitchen Culture Japanese Kappo Cuisine and the Open Kitchen Counter Culture Japanese Kappo and the Counter Kitchen: Open Service, Chef-Guest Dialogue, and Culinary Theatre Tatami Dashi and Kappo Knife Skills Demonstration Culture Japanese Soba Restaurant Kaiseki Elevated Course Presentation 大阪割烹 (Ōsaka Kappō): The Osaka Kitchen Counter Tradition Japanese Kanazawa Cuisine Kaga Ryori and Japan Sea Seafood Heritage Japanese Kanazawa Kaga Cuisine Gold Leaf Culture Kanazawa Kaga Cuisine Gold Leaf Culture Kanazawa Kenroku-en and Kaga Cuisine Tradition Kanazawa Cuisine: The Gold City's Kaiseki Legacy and Kaga-Ryori Kanazawa Kenroku-en Seasonal Garden and Kaiseki Integration Japanese Kyoto Vegetables: Kyō-Yasai and the Protected Heritage Cultivars Kuchitori — Kaiseki Opening Appetiser Japanese Kaiseki Sakizuke Amuse-Bouche and the Art of First Impressions Japanese Zensai: The Kaiseki Appetiser Course Architecture Kobachi Small Bowl Service Izakaya KaisekiKyoto Kobachi and Mukōzuke: The Small Dish Traditions of Kaiseki ServiceKyoto Japanese Kobachi: The Small Dish Philosophy and Izakaya Sharing Architecture Suimono (Clear Soup)Suimono Clear Soup Refined Japanese StockKyoto Suimono Clear Soup Artisan JapaneseKyoto Suimono Clear Soup Kaiseki PrecisionKyoto Kyoto Kaiseki Suimono Clear Soup ConstructionKyoto Japanese Suimono Clear Soup and the Art of RestraintJapan Japanese Suimono: Clear Soup and the Highest Culinary ExpressionKyoto Japanese Kaiseki Suimono Clear Soup CourseJapan Japanese Kaiseki Soup Types Suimono Kenchinjiru and the Six-Course Soup Architecture Japanese Miso Soup Beyond Daily Ritual: Professional Wan-Mono Sophistication Japanese Kenchin Jiru Buddhist Root Vegetable SoupKamakura

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

Japanese · V The Canonical Dishes

Kaiseki

‹ V The Canonical Dishes

347 entries · page 2 of 6

← EarlierPage 1 Later →Page 3

‹ The Canonical Dishes · Contents · The Library