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Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

299 II

Terroir — geography, climate, what grows and swims here.

51 III

The defining ingredients, named to species.

455 IV

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

Where this canon connects to others.

31 IX

The Lineage & Authorities

The masters, the literature, the sources entries anchor to.

12 X

The producers and purveyors who carry the real ingredients.

42

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Japanese · V The Canonical Dishes

Regional Dishes

Twenty-six entries

Japanese Obanzai Ryōri: Kyoto's Everyday Table and the Democracy of Seasonal Vegetables Kamo Duck Kyoto Preparation and Regional Significance Japanese Fukagawa Meshi: Clam and Onion Rice Bowl of Old EdoTokyo Japanese Fukagawa and Shitamachi: Tokyo Working Class Food Identity Japanese Ayu Sweetfish River Culture Shio Yaki CeremonyGifu Unagi Culture — Eel Traditions and Kabayaki Mastery Katsuo no Tataki Searing and Ice-Shock TechniqueKochi Japanese Kochi and Tosa Cuisine: The Wilder, More Intense Regional Character of Shikoku's South Rafute (Okinawan Braised Pork Belly in Awamori and Soy)Okinawa, Japan Gōyā Chanpurū — Okinawa's Bitter Melon Stir-Fry (ゴーヤーチャンプルー)Okinawa Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)Okinawa Japanese Okinawa Cuisine: Champuru Philosophy, Longevity Diet, and the Southern Archipelago Kitchen Japanese Jimami Tofu: Okinawan Peanut Tofu and the Ryukyuan Culinary HeritageOkinawa Takoyaki Octopus Ball Street Food Osaka TechniqueOsaka Takoyaki Osaka Street Food Octopus BallOsaka Japanese Osaka Takoyaki Batter Science MasteryOsaka Takoyaki Osaka Street Food Science and TechniqueOsaka Osaka Takoyaki Competition and Regional Octopus CultureOsaka Akashiyaki: Takoyaki's Predecessor and the Philosophy of Egg-Forward Octopus BallsAkashi City Japanese Oyaki Nagano Stuffed Dumplings Regional Wheat CultureNagano Prefecture Japanese Wappameshi: Cedar Box Rice and Regional OriginsNiigata Prefecture Japanese Kiritanpo: Akita's Rice Cylinder Speciality and the Culture of Regional Hearth FoodAkita Prefecture Omurice Yoshoku and Western-Japanese Fusion History Nagoya-Meshi: The Regional Food Identity of Aichi's Bold Flavour School Fukuoka Cuisine — Hakata's Food Identity Japanese Hokkaido Cuisine: Butter, Dairy, and the Northern Island's Western Heritage

V · The Canonical Dishes · 10 of 14Next chapter → Regional Specialties

Japanese · V The Canonical Dishes

Regional Dishes

‹ V The Canonical Dishes

26 entries

Japanese Obanzai Ryōri: Kyoto's Everyday Table and the Democracy of Seasonal Vegetables Kamo Duck Kyoto Preparation and Regional Significance Japanese Fukagawa Meshi: Clam and Onion Rice Bowl of Old EdoTokyo Japanese Fukagawa and Shitamachi: Tokyo Working Class Food Identity Japanese Ayu Sweetfish River Culture Shio Yaki CeremonyGifu Unagi Culture — Eel Traditions and Kabayaki Mastery Katsuo no Tataki Searing and Ice-Shock TechniqueKochi Japanese Kochi and Tosa Cuisine: The Wilder, More Intense Regional Character of Shikoku's South Rafute (Okinawan Braised Pork Belly in Awamori and Soy)Okinawa, Japan Gōyā Chanpurū — Okinawa's Bitter Melon Stir-Fry (ゴーヤーチャンプルー)Okinawa Goya Champurū (Okinawan — Bitter Melon, Egg, Pork Stir-Fry)Okinawa Japanese Okinawa Cuisine: Champuru Philosophy, Longevity Diet, and the Southern Archipelago Kitchen Japanese Jimami Tofu: Okinawan Peanut Tofu and the Ryukyuan Culinary HeritageOkinawa Takoyaki Octopus Ball Street Food Osaka TechniqueOsaka Takoyaki Osaka Street Food Octopus BallOsaka Japanese Osaka Takoyaki Batter Science MasteryOsaka Takoyaki Osaka Street Food Science and TechniqueOsaka Osaka Takoyaki Competition and Regional Octopus CultureOsaka Akashiyaki: Takoyaki's Predecessor and the Philosophy of Egg-Forward Octopus BallsAkashi City Japanese Oyaki Nagano Stuffed Dumplings Regional Wheat CultureNagano Prefecture Japanese Wappameshi: Cedar Box Rice and Regional OriginsNiigata Prefecture Japanese Kiritanpo: Akita's Rice Cylinder Speciality and the Culture of Regional Hearth FoodAkita Prefecture Omurice Yoshoku and Western-Japanese Fusion History Nagoya-Meshi: The Regional Food Identity of Aichi's Bold Flavour School Fukuoka Cuisine — Hakata's Food Identity Japanese Hokkaido Cuisine: Butter, Dairy, and the Northern Island's Western Heritage

‹ The Canonical Dishes · Contents · The Library