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 6 of 6
Shojin Ryori Advanced: Dashi from Kombu and Shiitake, and Buddhist Flavoring PhilosophyKaiseki Vegetarian Shojin Advanced Temple TechniquesJapanese Shōjin Kaiseki: Vegan Temple Cuisine's Complete StructureNamafu — Fresh Wheat Gluten SpecialityKonbu Cured Vegetables Kombu TsukeTakenoko — Bamboo Shoot Preparation and Seasonal Urgency (筍)Nanohana and Spring Brassica Greens in Japanese Seasonal CookingNanohana Rapeseed Flower Spring Vegetable OhitashiJapanese Ohitashi: Blanched Spinach and the Dashi-Soaking TechniqueOhitashi (Blanched Greens in Dashi)Ohitashi Blanched Vegetable Dashi SoakingJapanese Ohitashi Blanched Vegetable Preparation and Dashi SeasoningJapanese Takikomi Gohan Seasonal Variations Beyond MushroomJapanJapanese Gomoku and Mixed Rice Traditions Takikomi Gohan TechniquesJapanJapanese Rice Washing Science: From Preparation to CookingGenmai Brown Rice Nutrition Fermented GABA JapaneseMatcha Ceremony Tea and Cooking ApplicationsShokado Bento Kaiseki Quadrant Box FormatJapanese New Year Osechi Ryori Component SystemJapanShokado Bento Traditional Japanese Box LunchKyotoKyoto Nishijin Textile and Bento Box AestheticsYoshihiro Murata and Kikunoi Restaurant LegacySeiji Yamamoto — Scientific Precision at RyuGin (山本征治)Seiji Yamamoto and Molecular Japanese KaisekiZaiyu Hasegawa — Playful Kaiseki at Den (長谷川在佑)Kikunoi and Osaka Michelin Kaiseki Restaurant CultureJapanese Restaurant Michelin Culture and Ryotei HierarchyJapanese Teppan Kaiseki: Modern Restaurant Applications of Iron Griddle ServiceJapanese Toban Yaki Ceramic Vessel Individual Cooking and ServiceToban Daki — Clay Pot Cooking in Kyoto TraditionTsumire and Shinjo Fish Forcemeat Ball TraditionsTsuru no Hitokoe and Single Decisive SeasoningJapanese Kanten and Agar Modern Applications Beyond DessertJapanese Ponzu Jelly and Agar Applications in Modern KaisekiSuiseki Viewing Stone Japanese Aesthetic PlateJapanese Katachi no Mono: The Art of Food That Has Outgrown Its NameIkebana and Ma Aesthetics Applied to Food PlatingMottainai Japanese Philosophy of Zero WasteJapanese Kansha: The Philosophy of Gratitude in Cooking and the Ethics of Using Every PartJapanese Yakuzen Medicinal Food and Buddhist InfluenceJapanese Kokedera Moss Cuisine Temple Food and Garden DiningJapanese Kitchen Gardens and Tsumami: Growing and Harvesting Micro-HerbsJapanese Shinrin-yoku Forest Bathing and Foraging CultureNihon-Ryori Fine Dining Seasonal Menu PlanningNihon Ryori Traditional Japanese Haute Cuisine PhilosophyYose-Nabe and Chirinabe Communal Hotpot TraditionsJapanZuwaigani Snow Crab Full Tradition Kaiseki to Nabe
V · The Canonical Dishes · 1 of 14Next chapter → Sushi
Kaiseki
347 entries · page 6 of 6
Shojin Ryori Advanced: Dashi from Kombu and Shiitake, and Buddhist Flavoring PhilosophyKaiseki Vegetarian Shojin Advanced Temple TechniquesJapanese Shōjin Kaiseki: Vegan Temple Cuisine's Complete StructureNamafu — Fresh Wheat Gluten SpecialityKonbu Cured Vegetables Kombu TsukeTakenoko — Bamboo Shoot Preparation and Seasonal Urgency (筍)Nanohana and Spring Brassica Greens in Japanese Seasonal CookingNanohana Rapeseed Flower Spring Vegetable OhitashiJapanese Ohitashi: Blanched Spinach and the Dashi-Soaking TechniqueOhitashi (Blanched Greens in Dashi)Ohitashi Blanched Vegetable Dashi SoakingJapanese Ohitashi Blanched Vegetable Preparation and Dashi SeasoningJapanese Takikomi Gohan Seasonal Variations Beyond MushroomJapanJapanese Gomoku and Mixed Rice Traditions Takikomi Gohan TechniquesJapanJapanese Rice Washing Science: From Preparation to CookingGenmai Brown Rice Nutrition Fermented GABA JapaneseMatcha Ceremony Tea and Cooking ApplicationsShokado Bento Kaiseki Quadrant Box FormatJapanese New Year Osechi Ryori Component SystemJapanShokado Bento Traditional Japanese Box LunchKyotoKyoto Nishijin Textile and Bento Box AestheticsYoshihiro Murata and Kikunoi Restaurant LegacySeiji Yamamoto — Scientific Precision at RyuGin (山本征治)Seiji Yamamoto and Molecular Japanese KaisekiZaiyu Hasegawa — Playful Kaiseki at Den (長谷川在佑)Kikunoi and Osaka Michelin Kaiseki Restaurant CultureJapanese Restaurant Michelin Culture and Ryotei HierarchyJapanese Teppan Kaiseki: Modern Restaurant Applications of Iron Griddle ServiceJapanese Toban Yaki Ceramic Vessel Individual Cooking and ServiceToban Daki — Clay Pot Cooking in Kyoto TraditionTsumire and Shinjo Fish Forcemeat Ball TraditionsTsuru no Hitokoe and Single Decisive SeasoningJapanese Kanten and Agar Modern Applications Beyond DessertJapanese Ponzu Jelly and Agar Applications in Modern KaisekiSuiseki Viewing Stone Japanese Aesthetic PlateJapanese Katachi no Mono: The Art of Food That Has Outgrown Its NameIkebana and Ma Aesthetics Applied to Food PlatingMottainai Japanese Philosophy of Zero WasteJapanese Kansha: The Philosophy of Gratitude in Cooking and the Ethics of Using Every PartJapanese Yakuzen Medicinal Food and Buddhist InfluenceJapanese Kokedera Moss Cuisine Temple Food and Garden DiningJapanese Kitchen Gardens and Tsumami: Growing and Harvesting Micro-HerbsJapanese Shinrin-yoku Forest Bathing and Foraging CultureNihon-Ryori Fine Dining Seasonal Menu PlanningNihon Ryori Traditional Japanese Haute Cuisine PhilosophyYose-Nabe and Chirinabe Communal Hotpot TraditionsJapanZuwaigani Snow Crab Full Tradition Kaiseki to Nabe