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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
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.
42
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Japanese · V The Canonical Dishes

Regional Specialties

Nine entries

Japan's regional cuisines are shaped by geography, climate, and the boundaries of historical provinces. The extreme winters of the north, the calm island-dotted inland sea, the subtropical independence of distant islands, and the mountain-shadowed coasts of the west each produce food traditions that diverge sharply from one another. The entries in this section move from the broad regional traditions to the specific prefectural identities and their canonical dishes.

Tohoku Regional Cuisine Coastal and Mountain TraditionsAomori Joppari Spirit and Regional Pride CuisineKanazawa Cuisine Kaga Ryori Regional IdentitySan'in Region Cuisine — Tottori and Shimane Food CultureEhime Matsuyama and Setouchi Cuisine IdentityAwa Odori and Tokushima Cuisine IdentityChikuzen-ni Fukuoka Simmered New Year VegetablesFukuokaOkinawan Cuisine — Champuru Culture and Longevity FoodsOkinawan Cuisine Goya Champuru and Black Pork
V · The Canonical Dishes · 11 of 14Next chapter → Seasonal Festival Foods
Japanese · V The Canonical Dishes

Regional Specialties

‹ V The Canonical Dishes

Japan's regional cuisines are shaped by geography, climate, and the boundaries of historical provinces. The extreme winters of the north, the calm island-dotted inland sea, the subtropical independence of distant islands, and the mountain-shadowed coasts of the west each produce food traditions that diverge sharply from one another. The entries in this section move from the broad regional traditions to the specific prefectural identities and their canonical dishes.

9 entries
Tohoku Regional Cuisine Coastal and Mountain TraditionsAomori Joppari Spirit and Regional Pride CuisineKanazawa Cuisine Kaga Ryori Regional IdentitySan'in Region Cuisine — Tottori and Shimane Food CultureEhime Matsuyama and Setouchi Cuisine IdentityAwa Odori and Tokushima Cuisine IdentityChikuzen-ni Fukuoka Simmered New Year VegetablesFukuokaOkinawan Cuisine — Champuru Culture and Longevity FoodsOkinawan Cuisine Goya Champuru and Black Pork

‹ The Canonical Dishes · Contents · The Library