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
Kaiseki
Three hundred and forty-seven entries · page 3 of 6
Japanese Kenchinjiru and Buddhist Soup Stock Without Dashi Animal IngredientsKamakuraOwan Lacquerware Bowl and Clear Soup ServiceRishiri Dashi Clear Soup Kaiseki Kyoto StandardHokkaidoSimmered Daikon: The Supreme Test of Japanese Nimono TechniqueJapanKaiseki Futamono Lidded Bowl Second Course SoupHassun Seasonal Platter Kaiseki Second CourseKyotoHassun Second Course Kaiseki PlatterKyotoHassun Second Kaiseki Course Seasonal AssemblyKyotoHassun: The Second Course of Kaiseki and Its Seasonal SymbolismJapanese Hassun: The Second Kaiseki Course and Seasonal Assembly PhilosophyKyotoJapanese Hassun Second Course in Kaiseki StructureKaiseki — Hassun Course (The Seasonal Platter — Composition Rules)Kyoto, JapanKaiseki Hassun Second Course Seasonal DisplayKyotoKaiseki Hasun Eight Sun Tray and Sake Accompaniment CourseKyotoJapanese Kaiseki Hassun Tray Seasonal Display CourseJapanJapanese Kaiseki Hasun Second Tray Course Philosophy and Seasonal Ingredient CurationJapanese Kyoto Kaiseki Hassun Autumn Seasonal DisplayJapanese Kaiseki Mukozuke Raw Course PhilosophyJapanKaiseki Mukozuke Raw Fish Sashimi First PlateKyotoKaiseki Mukōzuke Sashimi CourseKyotoJapanese Kaiseki Mukōzuke Sashimi Course and the Raw Art of Fish PresentationJapanese Kaiseki Mukōzuke Sashimi Course Plating and Cutting PrecisionJapanese Ikezukuri: Live-Cut Sashimi and the Ethics and Aesthetics of Extreme FreshnessJapanese Mukōzuke: The Sashimi Course as Seasonal DeclarationKyotoJapanese Kaiseki Vegetable Course: Mukozuke and Hashiyasume in Seasonal Menu ArchitectureJapanese Kaiseki Nimono Course Simmered Dishes and Dashi Absorption TechniqueJapanese Nimono Fundamentals Dashi Seasoning and Ingredient OrderNimono (Simmered Dishes)Nimono Mastery: Advanced Simmered Dish Technique and Timing PrecisionNishime Kyoto Style Simmered Vegetables NimonoKyotoNishime and Fukume-ni Vegetable Simmering TechniquesNitsuke — Simmered Fish in TareJapanese Neri-Kirizai: Pressed and Assembled Seasonal Vegetable CompositionsJapanese Sunomono Vinegared Dishes and Su-Miso ApplicationJapanJapanese Sunomono: Vinegared Dishes, Sanbaizu Chemistry, and the Art of Acid BalanceJapanJapanese Sunomono Vinegared Salad and the Sanbaizu Three-Vinegar Dressing TraditionJapanSunomono Advanced: Variations, Dressing Ratios, and Japanese Vinegared Dish MasteryJapanSunomono and Aemono: Japanese Vinegar and Dressed SaladsJapanAemono Dressed Dishes Category and Tofu Sesame ApplicationsJapanese Aemono: Dressed Vegetable Traditions Beyond Shira-aeJapanSunomono and Dressed Vinegar PreparationsSunomono Japanese Vinegared DishesJapanSunomono: Japanese Vinegared Salad Technique and the Balance of Sweet-AcidJapanese Yakimono Grilled Course Kaiseki TechniquesKaiseki Yakimono Grilled Course ThirdKaiseki Yakimono Grilled Course and SuikuchiKaiseki Yakimono Grilled Course TechniqueJapanese Kaiseki Yakimono Course Grilled Item Philosophy and Seasonal Protein SelectionJapanese Kaiseki Yakimono Grilled Course and Fire Management PhilosophyJapanese Kaiseki Yakimono Grill Management Binchotan ShichirinJapanese Grilling Protocols: Yakimono Course StandardsYakimono: The Grilled Course in Kaiseki and Japanese Grilling PhilosophyJapanese Kaiseki Yakimono Seasonal Grilled CourseJapanese Kaiseki Yakimono: The Grilled Course and Its Temperature DramaYakimono Grilled Dishes Sugiita Charcoal MethodsYakimono Grilling Philosophy Fire and SaltYakimono Philosophy Japanese Grilled DishesTosa-Zukuri — Kōchi's Bonito Tataki Tradition (土佐造り)Kōchi, ShikokuKamasu Japanese Barracuda Autumn Grilled ShioyakiGrilled Whole Fish Japanese Techniques Scaling Gutting
V · The Canonical Dishes · 1 of 14Next chapter → Sushi
Kaiseki
347 entries · page 3 of 6
Japanese Kenchinjiru and Buddhist Soup Stock Without Dashi Animal IngredientsKamakuraOwan Lacquerware Bowl and Clear Soup ServiceRishiri Dashi Clear Soup Kaiseki Kyoto StandardHokkaidoSimmered Daikon: The Supreme Test of Japanese Nimono TechniqueJapanKaiseki Futamono Lidded Bowl Second Course SoupHassun Seasonal Platter Kaiseki Second CourseKyotoHassun Second Course Kaiseki PlatterKyotoHassun Second Kaiseki Course Seasonal AssemblyKyotoHassun: The Second Course of Kaiseki and Its Seasonal SymbolismJapanese Hassun: The Second Kaiseki Course and Seasonal Assembly PhilosophyKyotoJapanese Hassun Second Course in Kaiseki StructureKaiseki — Hassun Course (The Seasonal Platter — Composition Rules)Kyoto, JapanKaiseki Hassun Second Course Seasonal DisplayKyotoKaiseki Hasun Eight Sun Tray and Sake Accompaniment CourseKyotoJapanese Kaiseki Hassun Tray Seasonal Display CourseJapanJapanese Kaiseki Hasun Second Tray Course Philosophy and Seasonal Ingredient CurationJapanese Kyoto Kaiseki Hassun Autumn Seasonal DisplayJapanese Kaiseki Mukozuke Raw Course PhilosophyJapanKaiseki Mukozuke Raw Fish Sashimi First PlateKyotoKaiseki Mukōzuke Sashimi CourseKyotoJapanese Kaiseki Mukōzuke Sashimi Course and the Raw Art of Fish PresentationJapanese Kaiseki Mukōzuke Sashimi Course Plating and Cutting PrecisionJapanese Ikezukuri: Live-Cut Sashimi and the Ethics and Aesthetics of Extreme FreshnessJapanese Mukōzuke: The Sashimi Course as Seasonal DeclarationKyotoJapanese Kaiseki Vegetable Course: Mukozuke and Hashiyasume in Seasonal Menu ArchitectureJapanese Kaiseki Nimono Course Simmered Dishes and Dashi Absorption TechniqueJapanese Nimono Fundamentals Dashi Seasoning and Ingredient OrderNimono (Simmered Dishes)Nimono Mastery: Advanced Simmered Dish Technique and Timing PrecisionNishime Kyoto Style Simmered Vegetables NimonoKyotoNishime and Fukume-ni Vegetable Simmering TechniquesNitsuke — Simmered Fish in TareJapanese Neri-Kirizai: Pressed and Assembled Seasonal Vegetable CompositionsJapanese Sunomono Vinegared Dishes and Su-Miso ApplicationJapanJapanese Sunomono: Vinegared Dishes, Sanbaizu Chemistry, and the Art of Acid BalanceJapanJapanese Sunomono Vinegared Salad and the Sanbaizu Three-Vinegar Dressing TraditionJapanSunomono Advanced: Variations, Dressing Ratios, and Japanese Vinegared Dish MasteryJapanSunomono and Aemono: Japanese Vinegar and Dressed SaladsJapanAemono Dressed Dishes Category and Tofu Sesame ApplicationsJapanese Aemono: Dressed Vegetable Traditions Beyond Shira-aeJapanSunomono and Dressed Vinegar PreparationsSunomono Japanese Vinegared DishesJapanSunomono: Japanese Vinegared Salad Technique and the Balance of Sweet-AcidJapanese Yakimono Grilled Course Kaiseki TechniquesKaiseki Yakimono Grilled Course ThirdKaiseki Yakimono Grilled Course and SuikuchiKaiseki Yakimono Grilled Course TechniqueJapanese Kaiseki Yakimono Course Grilled Item Philosophy and Seasonal Protein SelectionJapanese Kaiseki Yakimono Grilled Course and Fire Management PhilosophyJapanese Kaiseki Yakimono Grill Management Binchotan ShichirinJapanese Grilling Protocols: Yakimono Course StandardsYakimono: The Grilled Course in Kaiseki and Japanese Grilling PhilosophyJapanese Kaiseki Yakimono Seasonal Grilled CourseJapanese Kaiseki Yakimono: The Grilled Course and Its Temperature DramaYakimono Grilled Dishes Sugiita Charcoal MethodsYakimono Grilling Philosophy Fire and SaltYakimono Philosophy Japanese Grilled DishesTosa-Zukuri — Kōchi's Bonito Tataki Tradition (土佐造り)Kōchi, ShikokuKamasu Japanese Barracuda Autumn Grilled ShioyakiGrilled Whole Fish Japanese Techniques Scaling Gutting