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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

Seasonal Festival Foods

Thirty-one entries

Japanese Osechi Ryori New Year Celebration Food Japanese Osechi Ryōri New Year Feast and Its Symbolic Food LanguageJapan Japanese Osechi Ryori New Year Foods Symbolism and Box Structure Japanese Oshogatsu and Osechi Ryōri: New Year Preservation Foods Osechi-Ryori New Year Cuisine Symbolism Osechi Ryori New Year Food Traditions and SymbolismJapan Japanese Kuromame Black Soybeans and New Year CookingJapan Japanese Kuromame: New Year Black Soybean Preparation and the Ritual of Osechi CookingJapan Kuromame — Black Soybeans and New Year Preparation Japanese Kazunoko: Herring Roe, New Year Symbolism, and Preserved Delicacy Culture Datemaki — Sweet Rolled Omelette for New YearJapan Tazukuri Gomame Dried Sardine Soy Sweet New YearJapan Japanese Kōhaku Namasu New Year Red White Daikon Carrot Vinegar SaladJapan Japanese Ozoni New Year Soup Regional Mochi and Broth VariationsJapan Ozoni New Year Mochi Soup Regional VariationsJapan Zoni New Year Mochi Soup Regional VariationsJapan Japanese Hamaguri Clam Hamaguri-Jiru and Hinamatsuri Japanese Nanakusa Seven Spring Herbs and January 7 TraditionJapan Japanese Setsubun and Bean-Throwing Culture: Seasonal Transition Foods and Oni Banishment Hamo — Pike Conger and Kyoto Summer Cuisine Ayu — Sweet Fish and Summer River Cuisine Ayu Sweetfish Summer Grilling and Shi-Yaki Technique Japanese Eel Unaju and Kabayaki TechniqueTokyo, Osaka Japanese Sōda-Uri and Summer Cooling Foods: Kakigōri Culture and the Art of Sweetened IceJapan Japanese Obon Festival Foods: Seasonal Observation, Ancestral Connection, and Summer Cuisine Japanese Tsukimi: Moon Viewing Cuisine, Autumn Offerings, and the Egg as Lunar Symbol Japanese Yakiimo and Yaki-mochi: Fire-Roasted Simplicity and Street Vendor CultureJapan Japanese Yaki-Imo: Roasted Sweet Potato Culture, Street Vendor Tradition, and Autumn Nostalgia Yuzuyu Citrus Bath Winter Solstice Toji Custom Imoni (Yamagata — Taro Root and Beef Outdoor Stew)Yamagata, Japan Japanese Sakura Cherry Blossom Cuisine and Salt-Pickled Applications

V · The Canonical Dishes · 12 of 14Next chapter → Vegetable Dishes

Japanese · V The Canonical Dishes

Seasonal Festival Foods

‹ V The Canonical Dishes

31 entries

Japanese Osechi Ryori New Year Celebration Food Japanese Osechi Ryōri New Year Feast and Its Symbolic Food LanguageJapan Japanese Osechi Ryori New Year Foods Symbolism and Box Structure Japanese Oshogatsu and Osechi Ryōri: New Year Preservation Foods Osechi-Ryori New Year Cuisine Symbolism Osechi Ryori New Year Food Traditions and SymbolismJapan Japanese Kuromame Black Soybeans and New Year CookingJapan Japanese Kuromame: New Year Black Soybean Preparation and the Ritual of Osechi CookingJapan Kuromame — Black Soybeans and New Year Preparation Japanese Kazunoko: Herring Roe, New Year Symbolism, and Preserved Delicacy Culture Datemaki — Sweet Rolled Omelette for New YearJapan Tazukuri Gomame Dried Sardine Soy Sweet New YearJapan Japanese Kōhaku Namasu New Year Red White Daikon Carrot Vinegar SaladJapan Japanese Ozoni New Year Soup Regional Mochi and Broth VariationsJapan Ozoni New Year Mochi Soup Regional VariationsJapan Zoni New Year Mochi Soup Regional VariationsJapan Japanese Hamaguri Clam Hamaguri-Jiru and Hinamatsuri Japanese Nanakusa Seven Spring Herbs and January 7 TraditionJapan Japanese Setsubun and Bean-Throwing Culture: Seasonal Transition Foods and Oni Banishment Hamo — Pike Conger and Kyoto Summer Cuisine Ayu — Sweet Fish and Summer River Cuisine Ayu Sweetfish Summer Grilling and Shi-Yaki Technique Japanese Eel Unaju and Kabayaki TechniqueTokyo, Osaka Japanese Sōda-Uri and Summer Cooling Foods: Kakigōri Culture and the Art of Sweetened IceJapan Japanese Obon Festival Foods: Seasonal Observation, Ancestral Connection, and Summer Cuisine Japanese Tsukimi: Moon Viewing Cuisine, Autumn Offerings, and the Egg as Lunar Symbol Japanese Yakiimo and Yaki-mochi: Fire-Roasted Simplicity and Street Vendor CultureJapan Japanese Yaki-Imo: Roasted Sweet Potato Culture, Street Vendor Tradition, and Autumn Nostalgia Yuzuyu Citrus Bath Winter Solstice Toji Custom Imoni (Yamagata — Taro Root and Beef Outdoor Stew)Yamagata, Japan Japanese Sakura Cherry Blossom Cuisine and Salt-Pickled Applications

‹ The Canonical Dishes · Contents · The Library