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.

← The LibraryVolume I · contents

Japanese · V The Canonical Dishes

Ramen & Noodle

Two hundred and twenty-six entries · page 2 of 4

Japanese Sōmen Nagashi Culture and Obon Summer Food Rituals Japanese Sōmen Nagashi and the River Valley Summer Festival Eating Tradition Somen Nagashi Flowing Noodle Summer Ritual Japanese Tanabata and Festival Foods: Somen, Star Sweets, and Seasonal Celebration Cuisine Tanabata Festival Food and Somen Tradition Somen and Hiyamugi: Cold Thin Noodle Culture and Summer TraditionsHyogo Prefecture Japanese Noodle Cold Service Hiyashi Chūka and the Art of Summer NoodlesJapan Zaru Soba and Mori Soba Cold Noodle Service DistinctionTokyo Zaru Soba Cold Noodles Summer TechniqueTokyo Zaru Soba — Cold Soba Service Ritual (ざるそば)Tokyo, Japan Japanese Tsukemen Cold Soba and Summer Zaru Soba ServiceJapan Japanese Zaru Soba and Cold Noodle Serving TraditionsTokyo Japanese Tororo Soba Mountain Yam on Buckwheat and the Gluey Texture AestheticMaruiko Tororo Soba (Grated Mountain Yam over Cold Buckwheat)Nagano, Yamagata, Japan Kamo Nanban: Duck and Noodle Hot Soba and the Autumn-Winter Dipping CultureTokyo Tensoba Tempura Soba Noodle CombinationEdo Tokyo Japanese Tensoba and Tempura Soba: The Architecture of Japan's Most Elegant CombinationTokyo Japanese Tanuki Soba and Kitsune Udon: Tempura Fritter Toppings Tanuki Soba and Kitsune Udon Topping TraditionsOsaka, Tokyo Japanese Tanuki and Kitsune Food Symbolism: The Animal-Named Dish Tradition Udon — Regional Styles and Perfect Dough Technique Udon Noodle Making Regional Styles Sanuki to Inaniwa Japanese Udon Regional Styles Sanuki Kishimen Inaniwa Japanese Kake-udon and Udon Broth Regional ArchitectureJapan Udon Soup Stocks: The Kanto-Kansai Divide and the Philosophy of Kakejiru Japanese Kama-age Udon and Udon from Sanuki: Warm Bowl Philosophy Kama-age Udon: The Philosophy of Eating Noodles Direct from the Cooking PotShikoku Japanese Chikara Udon: Age-Fried Mochi with NoodlesKansai Sanuki Udon Kagawa Prefecture Noodle Culture Sanuki Udon: Kagawa's Signature Noodle and the Philosophy of KoshiKagawa Prefecture Sanuki Udon Kagawa Texture Technique Sanuki Udon Takamatsu Kagawa Hand Kneading Foot KneadingKagawa Prefecture Japanese Sanuki Udon Kagawa Prefecture Noodle Culture and Toshikoshi TraditionKagawa, Shikoku Inaniwa Udon — Akita's Air-Dried Silk Threads (稲庭うどん)Japanese Inaniwa Udon: The Silk Noodle Tradition of AkitaAkita Prefecture Inaniwa Udon Akita Handmade TraditionAkita Prefecture Inaniwa Udon Akita Fine Silk Thread Wheat Noodle Inaniwa Udon Thin Hand-Pulled Akita Noodle Tradition Inaniwa Udon Akita Thin Silk Noodle Japanese Himokawa Udon: Kiryu's Extraordinarily Wide Ribbon Noodle Himokawa and Kishimen Wide Noodle TraditionsKiryu, Nagoya Ise Udon — Mie's Soft-Textured Worship Noodle (伊勢うどん)Ise City, Mie Prefecture Mizusawa Udon — Gunma's Springwater Noodle (水沢うどん)Mizusawa, Gunma Prefecture Japanese Hoto: Flat Udon Noodles and Yamanashi Mountain CuisineYamanashi Prefecture Japanese Hōtō Noodle Yamanashi Mountain Cuisine and Wheat Flat Noodle CultureYamanashi Prefecture Ankake Thickened Sauce and Ankake Udon Japanese Chikuwa and Narutomaki: Processed Fish Cake Tradition Narutomaki — Fish Cake Craftsmanship and Kamaboko Varieties Narutomaki Fish Cake Swirl Pattern Ramen Traditional Japanese Narutomaki Fish Cake and Kamaboko Culture Japanese Narutomaki and Fish Paste Aesthetics: Form as Function Japanese Narutaki and Spiral Kamaboko: Fish Paste Craft Japanese Kamaboko Surimi Culture Regional Styles and Festive Applications Japanese Konnyaku Shirataki and the Zero-Calorie Noodle Revolution Konjac Yam Noodle Shirataki Applications Konjac and Konnyaku Preparation Culinary Properties Harusame and Glass Noodles: Starch Transparency and Texture in Japanese Cuisine Japanese Harusame and Glass Noodle Culture: Mung Bean and Potato Starch Preparations Japanese Kuzu-kiri: Arrowroot Noodle and the Translucent DessertYoshino, Nara Ika Squid Varieties Preparation Sashimi Ika-somen

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V · The Canonical Dishes · 3 of 14Next chapter → Wagashi & Confectionery

Japanese · V The Canonical Dishes

Ramen & Noodle

‹ V The Canonical Dishes

226 entries · page 2 of 4

← EarlierPage 1 Later →Page 3

‹ The Canonical Dishes · Contents · The Library