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
Ramen & Noodle
Two hundred and twenty-six entries · page 3 of 4
Ramen Broth — The 12-Hour ExtractTonkotsu RamenFukuoka, KyushuTonkotsu Ramen Fukuoka Hakata Pork Bone BrothFukuoka Hakata, KyushuTonkotsu Ramen Hakata Noodle CultureHakataTonkotsu Ramen Advanced Stock ConstructionJapanese Tonkotsu Broth Science: Collagen, Emulsification and White OpacityJapanese Tonkotsu Ramen Broth Science and Emulsification ChemistryFukuoka, JapanKyushu Ramen and Tonkotsu Heritage: The Science of Pork Bone Broth ExtractionFukuokaJapanese Hakata Ramen: Tonkotsu Architecture and the Fukuoka BowlFukuokaJapanese Hakata Ramen Tonkotsu Broth Philosophy and Fukuoka Food CultureHakata, FukuokaJapanese Hakata Tonkotsu Ramen White Broth TechniqueSpecific Ramen Regional Styles In Depth Hakata TonkotsuFukuokaHakata Ramen — The Thin-Noodle Tonkotsu Standard (博多ラーメン)Hakata, FukuokaHakata Ramen Fukuoka Thin Straight Noodles TonkotsuHakata Ramen Tonkotsu Fukuoka StyleFukuokaKyushu Ramen — Tonkotsu Origin and VariationsHakata, KyushuKyu-Shu Regional Specialties — Ramen to ShochuJapanese Hiroshima Okonomiyaki Layered Style and Regional IdentityShio Ramen (Salt Broth)Shio Ramen Salt Broth HakodateHakodate, HokkaidoJapanese Hakodate Ramen: Shio Salt Broth and the Clarity AestheticKitakata Ramen Fukushima Flat NoodlesKitakata Ramen Regional StyleJapanese Kitakata Ramen and Aizu Regional Food IdentityKitakata, FukushimaJapanese Ramen Regional Schools: Hakata, Kitakata, Asahikawa, and Wakayama Deep DiveRamen Regional School Depth Sapporo Versus KitakataAsahikawa Ramen — Hokkaido's Double-Soup Tradition (旭川ラーメン)Asahikawa City, HokkaidoRamen Regional Maps Aomori Hakodate WakayamaJapanese Kyoto Ramen and the Philosophy of Regional Broth DiversityKyotoJapanese Tokushima and Kyoto Ramen: Regional Schools Beyond the Big FourTokushimaWakayama Ramen Chuka Soba Pork Bone SoyWakayama Ramen Chuka Soba Regional StyleKyushu Ramen Hakata vs Kumamoto vs Kagoshima StylesJapanese Kyushu Ramen Diversity Nagasaki Champon and Kumamoto Tonkotsu StylesKyushu, Nagasaki, KumamotoJapanese Nagasaki Champon and Shippoku Ryori Portuguese InfluenceNagasaki Champon — The Fusion Noodle Soup (長崎ちゃんぽん)Nagasaki, JapanChanpon (Nagasaki — Pork, Seafood, Vegetable Noodle Soup)Nagasaki, JapanNagasaki Champon and Sara Udon Noodle TraditionsJapanese Okinawa Soba Regional Noodle CultureRyukyu IslandsTori Paitan Chicken White Broth RamenTokyoTori Paitan (Creamy Chicken Bone Broth Ramen — Emulsification)Tori Paitan Chicken White Bone Broth RamenTokyoTori Paitan White Chicken Broth RamenTokyoJapanese Tori Paitan: White Chicken Bone Broth Ramen and Collagen Extraction TechniqueTokyoTorigara and Tonkotsu: The Two Japanese Broth Philosophies and Their ScienceMazesoba Dry Ramen Taiwan Style JapanNagoya, AichiTsukemen Dipping Ramen Technique and Concentrated BrothTokyoJapanese Tsukemen Dipping Ramen Culture and TechniqueTokyoJapanese Tamago Gohan Noodle Variations: Egg and Noodle IntegrationTokyoSoft-Boiled Eggs for Ramen: The 6-7 Minute EggAjitsuke Tamago (Ramen Marinated Soft-Boiled Egg)Ajitama — The Marinated Soft-Boiled Egg (味付け玉子)Ramen Egg Ajitsuke Tamago Marination TechniqueChashu Pork — Ramen and BeyondChāshū (Ramen Pork Belly — Soy-Mirin Braise and Roll)Japanese Chāshū: Braised Pork Belly and the Ramen CentrepieceYokohamaJapanese Yakibuta and Chashu: Braised and Roasted Pork in Ramen and BeyondJapanJapanese Abura-Age Deep-Fried Tofu Pockets and Inari Preparation CultureRamen Innovation — The Third Generation (ラーメン革新)Ramen Shop Workflow: Mise en Place and Service Discipline
V · The Canonical Dishes · 3 of 14Next chapter → Wagashi & Confectionery
Ramen & Noodle
226 entries · page 3 of 4
Ramen Broth — The 12-Hour ExtractTonkotsu RamenFukuoka, KyushuTonkotsu Ramen Fukuoka Hakata Pork Bone BrothFukuoka Hakata, KyushuTonkotsu Ramen Hakata Noodle CultureHakataTonkotsu Ramen Advanced Stock ConstructionJapanese Tonkotsu Broth Science: Collagen, Emulsification and White OpacityJapanese Tonkotsu Ramen Broth Science and Emulsification ChemistryFukuoka, JapanKyushu Ramen and Tonkotsu Heritage: The Science of Pork Bone Broth ExtractionFukuokaJapanese Hakata Ramen: Tonkotsu Architecture and the Fukuoka BowlFukuokaJapanese Hakata Ramen Tonkotsu Broth Philosophy and Fukuoka Food CultureHakata, FukuokaJapanese Hakata Tonkotsu Ramen White Broth TechniqueSpecific Ramen Regional Styles In Depth Hakata TonkotsuFukuokaHakata Ramen — The Thin-Noodle Tonkotsu Standard (博多ラーメン)Hakata, FukuokaHakata Ramen Fukuoka Thin Straight Noodles TonkotsuHakata Ramen Tonkotsu Fukuoka StyleFukuokaKyushu Ramen — Tonkotsu Origin and VariationsHakata, KyushuKyu-Shu Regional Specialties — Ramen to ShochuJapanese Hiroshima Okonomiyaki Layered Style and Regional IdentityShio Ramen (Salt Broth)Shio Ramen Salt Broth HakodateHakodate, HokkaidoJapanese Hakodate Ramen: Shio Salt Broth and the Clarity AestheticKitakata Ramen Fukushima Flat NoodlesKitakata Ramen Regional StyleJapanese Kitakata Ramen and Aizu Regional Food IdentityKitakata, FukushimaJapanese Ramen Regional Schools: Hakata, Kitakata, Asahikawa, and Wakayama Deep DiveRamen Regional School Depth Sapporo Versus KitakataAsahikawa Ramen — Hokkaido's Double-Soup Tradition (旭川ラーメン)Asahikawa City, HokkaidoRamen Regional Maps Aomori Hakodate WakayamaJapanese Kyoto Ramen and the Philosophy of Regional Broth DiversityKyotoJapanese Tokushima and Kyoto Ramen: Regional Schools Beyond the Big FourTokushimaWakayama Ramen Chuka Soba Pork Bone SoyWakayama Ramen Chuka Soba Regional StyleKyushu Ramen Hakata vs Kumamoto vs Kagoshima StylesJapanese Kyushu Ramen Diversity Nagasaki Champon and Kumamoto Tonkotsu StylesKyushu, Nagasaki, KumamotoJapanese Nagasaki Champon and Shippoku Ryori Portuguese InfluenceNagasaki Champon — The Fusion Noodle Soup (長崎ちゃんぽん)Nagasaki, JapanChanpon (Nagasaki — Pork, Seafood, Vegetable Noodle Soup)Nagasaki, JapanNagasaki Champon and Sara Udon Noodle TraditionsJapanese Okinawa Soba Regional Noodle CultureRyukyu IslandsTori Paitan Chicken White Broth RamenTokyoTori Paitan (Creamy Chicken Bone Broth Ramen — Emulsification)Tori Paitan Chicken White Bone Broth RamenTokyoTori Paitan White Chicken Broth RamenTokyoJapanese Tori Paitan: White Chicken Bone Broth Ramen and Collagen Extraction TechniqueTokyoTorigara and Tonkotsu: The Two Japanese Broth Philosophies and Their ScienceMazesoba Dry Ramen Taiwan Style JapanNagoya, AichiTsukemen Dipping Ramen Technique and Concentrated BrothTokyoJapanese Tsukemen Dipping Ramen Culture and TechniqueTokyoJapanese Tamago Gohan Noodle Variations: Egg and Noodle IntegrationTokyoSoft-Boiled Eggs for Ramen: The 6-7 Minute EggAjitsuke Tamago (Ramen Marinated Soft-Boiled Egg)Ajitama — The Marinated Soft-Boiled Egg (味付け玉子)Ramen Egg Ajitsuke Tamago Marination TechniqueChashu Pork — Ramen and BeyondChāshū (Ramen Pork Belly — Soy-Mirin Braise and Roll)Japanese Chāshū: Braised Pork Belly and the Ramen CentrepieceYokohamaJapanese Yakibuta and Chashu: Braised and Roasted Pork in Ramen and BeyondJapanJapanese Abura-Age Deep-Fried Tofu Pockets and Inari Preparation CultureRamen Innovation — The Third Generation (ラーメン革新)Ramen Shop Workflow: Mise en Place and Service Discipline