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 4 of 4
Noodle Shop Etiquette Makunouchi and Bento CultureVegan Ramen (Shio-Style — Mushroom Broth)Yokohama, JapanTeppan Yakisoba Iron Griddle Noodle TechniqueOsakaTeppan Yakisoba Iron Plate Noodles Japanese Street FoodJapanYakisoba: Japanese Fried NoodlesYakisoba Japanese Fried Noodle Street FoodJapanese Seasonal Celebration Foods Setsubun Hinamatsuri and TanabataJapanese New Year Toshikoshi Soba Year-Crossing Noodles and Longevity SymbolismJapanJapanese Toshikoshi Soba New Year's Eve TraditionToshikoshi Soba New Year Eve Crossing Year NoodleJapanJapanese Seiro Mushi Advanced Applications: Bamboo Steamer as a Culinary PlatformJapanese Nagano Mountain Cuisine Soba and Wild VegetablesJapanese Myoga Japanese Ginger and Wild Herb CultureMyōga Japanese Ginger Flower BudJapanese Tohoku Regional Cuisine Wanko Soba Kiritanpo ImoniJapanese Iwate and Tohoku Cuisine: Northern Honshu Food IdentityJapanese Nara Cuisine Kakinoha-Zushi and Yoshino TraditionNara PrefectureJapanese Iwate Cuisine: Morioka and Sanriku Coast Food IdentityIwate Wanko Soba and Refill CultureWanko Soba — Iwate's Endurance Noodle Ritual (わんこそば)Morioka and Hanamaki, IwateIwate Tohoku Wanko Soba and Regional CharacterNiigata Hegisoba Funori Seaweed NoodleOjiya, NiigataHegi-Soba and Regional Noodle Innovations: From Funori to Coloured NoodlesNiigata PrefectureAwa Odori and Tokushima Sudachi Soba CultureIzumo Taisha Shrine Food and Shimane Regional CuisineShikoku Pilgrimage Food Culture and Ohenro Eating TraditionsJapanese Shikoku Cuisine: Kochi's Katsuo Culture and Tokushima RamenJapanese Hakata and Fukuoka Cuisine: The Street Food Capital of KyushuTenjin Nabe Mizutaki Hakata Chicken Collagen Hot PotFukuoka HakataMatsuri Food Culture: Festival Cuisine and the Social Ritual of Outdoor EatingJapanese Tei-Shoku Architecture: The Structure of Set Meal Thinking and Its Modern ApplicationsRamen Rice Cooker TechnologyNameko Mushroom Slippery Texture and Noodle ApplicationsHiroshima Okonomiyaki — Layered Pancake Technique (広島お好み焼き)Japanese Tenkasu and Agedama: Tempura Crumbs as a Secondary Ingredient CultureJapanese Kakiage: Scattered Tempura and the Art of Vegetable ClustersTokyoKakiage Mixed Tempura Fritter Seafood Vegetable RingJapanJapanese Tempura Kakiage Mixed Fry Special TechniqueTenzaru and Tempura Udon: The Japanese Combination Format and Fried-Cold/Hot-Hot BalanceTokyoJapanese Nabeyaki Udon Individual Clay Pot Udon Technique and Topping HierarchyJapanese Nabeyaki Udon: Individual Pot Cooking and Winter Comfort ArchitectureJapanDatemaki and Tamago Ryori: Japanese Egg Cookery Beyond TamagoyakiTamago Japanese Egg Culture Onsen TamagoIka Sōmen Squid Somen Fine-Cut Raw CuttlefishAomori and HokkaidoJapanese Kare Udon Curry Noodle and Yoshoku Sauce TraditionTokyoJapanese Ika Sōmen Squid Noodles and Raw Squid Craft
V · The Canonical Dishes · 3 of 14Next chapter → Wagashi & Confectionery
Ramen & Noodle
226 entries · page 4 of 4
Noodle Shop Etiquette Makunouchi and Bento CultureVegan Ramen (Shio-Style — Mushroom Broth)Yokohama, JapanTeppan Yakisoba Iron Griddle Noodle TechniqueOsakaTeppan Yakisoba Iron Plate Noodles Japanese Street FoodJapanYakisoba: Japanese Fried NoodlesYakisoba Japanese Fried Noodle Street FoodJapanese Seasonal Celebration Foods Setsubun Hinamatsuri and TanabataJapanese New Year Toshikoshi Soba Year-Crossing Noodles and Longevity SymbolismJapanJapanese Toshikoshi Soba New Year's Eve TraditionToshikoshi Soba New Year Eve Crossing Year NoodleJapanJapanese Seiro Mushi Advanced Applications: Bamboo Steamer as a Culinary PlatformJapanese Nagano Mountain Cuisine Soba and Wild VegetablesJapanese Myoga Japanese Ginger and Wild Herb CultureMyōga Japanese Ginger Flower BudJapanese Tohoku Regional Cuisine Wanko Soba Kiritanpo ImoniJapanese Iwate and Tohoku Cuisine: Northern Honshu Food IdentityJapanese Nara Cuisine Kakinoha-Zushi and Yoshino TraditionNara PrefectureJapanese Iwate Cuisine: Morioka and Sanriku Coast Food IdentityIwate Wanko Soba and Refill CultureWanko Soba — Iwate's Endurance Noodle Ritual (わんこそば)Morioka and Hanamaki, IwateIwate Tohoku Wanko Soba and Regional CharacterNiigata Hegisoba Funori Seaweed NoodleOjiya, NiigataHegi-Soba and Regional Noodle Innovations: From Funori to Coloured NoodlesNiigata PrefectureAwa Odori and Tokushima Sudachi Soba CultureIzumo Taisha Shrine Food and Shimane Regional CuisineShikoku Pilgrimage Food Culture and Ohenro Eating TraditionsJapanese Shikoku Cuisine: Kochi's Katsuo Culture and Tokushima RamenJapanese Hakata and Fukuoka Cuisine: The Street Food Capital of KyushuTenjin Nabe Mizutaki Hakata Chicken Collagen Hot PotFukuoka HakataMatsuri Food Culture: Festival Cuisine and the Social Ritual of Outdoor EatingJapanese Tei-Shoku Architecture: The Structure of Set Meal Thinking and Its Modern ApplicationsRamen Rice Cooker TechnologyNameko Mushroom Slippery Texture and Noodle ApplicationsHiroshima Okonomiyaki — Layered Pancake Technique (広島お好み焼き)Japanese Tenkasu and Agedama: Tempura Crumbs as a Secondary Ingredient CultureJapanese Kakiage: Scattered Tempura and the Art of Vegetable ClustersTokyoKakiage Mixed Tempura Fritter Seafood Vegetable RingJapanJapanese Tempura Kakiage Mixed Fry Special TechniqueTenzaru and Tempura Udon: The Japanese Combination Format and Fried-Cold/Hot-Hot BalanceTokyoJapanese Nabeyaki Udon Individual Clay Pot Udon Technique and Topping HierarchyJapanese Nabeyaki Udon: Individual Pot Cooking and Winter Comfort ArchitectureJapanDatemaki and Tamago Ryori: Japanese Egg Cookery Beyond TamagoyakiTamago Japanese Egg Culture Onsen TamagoIka Sōmen Squid Somen Fine-Cut Raw CuttlefishAomori and HokkaidoJapanese Kare Udon Curry Noodle and Yoshoku Sauce TraditionTokyoJapanese Ika Sōmen Squid Noodles and Raw Squid Craft