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
Sushi
Two hundred and sixty-one entries · page 2 of 5
Shiso Perilla Herb Versatility and ApplicationsJapanese Yakumi Condiment and Aromatic Garnish PhilosophyJapanese Sashimi No Tsuma Garnish and the Visual Language of Raw Fish PresentationJapanese Shime: Salt and Acid Curing Protocols for Sushi FishKobujime — Kombu Pressed Raw Fish Full MethodKobujime Kelp-Pressed White Fish PreservationAburi Torching Flame Searing TechniqueAburi Flame-Searing Technique in Sushi and SashimiTataki and Aburi Flame-Searing Techniques in Japanese CookingJapanese Aburi: Flame-Torching Technique in Modern SushiKobujime Kombu Wrap Curing TechniqueJapanese Kobujime: Kelp-Pressed Curing of Fish and the Umami Transfer TechniqueJapanese Konbu-Jime: Kelp-Curing of Raw FishJapanese Hirame Kelp Layering Kobujime and Kombu Curing Sashimi TechniqueSashimi preparation and serviceSashimi Cutting Styles — Hira-Zukuri and VariationsSashimi Presentation — Mori and Ken StandardsTsukuri Zukuri Variation Advanced Sashimi PresentationJapanese Sashimi Knife Selection Cut Direction and Textural OutcomeJapanese Tsukuri Sashimi Composition Cut Angle and Plate ArchitectureBonito Sashimi Tataki Kochi Tosa StyleKochi PrefectureJapanese Sashimi Beyond Fish: Yuba, Tofu, Vegetable, and Meat ApplicationsSashimi Shokunin — The Master Raw Fish ChefMaguro Tuna Anatomy Parts and Value HierarchyTuna Bluefin Maguro Fatty Tuna Grading SystemJapanese Tuna Anatomy Bluefin Toro Akami and Premium Cut SystemJapanese Tokotoro: Tuna Belly Fat Gradations and the Sushi Quality LadderToro Fatty Tuna Otoro Chutoro Grading AuctionToro Bluefin Tuna Belly Grades and Service ProtocolTuna Butchery — The Japanese Art of Breaking Down MaguroNegitoro and Tekka Maki Fatty Tuna PreparationsTsukiji, TokyoAnago Saltwater Eel Edo-mae SushiTokyoAnago vs Unagi — Sea Eel vs Freshwater EelJapanese Anago vs Unagi Sea Eel and River Eel DistinctionYakimono Glaze Tsume Eel and TeriyakiHikarimono — Silver-Skinned Sushi Neta (光り物)Japanese Hikarimono: Shining Fish and the Vinegar-Cured TraditionJapanese Iwashi Sardine Cuisine and the Heritage of Blue-Backed Fish HikarimonoKohada — Gizzard Shad and Edomae Sushi PinnacleKohada Gizzard Shad Edomae SushiSaba Mackerel Preparation Shimesaba Vinegar-Cured TechniqueShime Saba Vinegar-Cured MackerelJapanSaba Mackerel Shimesaba Cured Vinegar Sushi OsakaJapanese Saba Mackerel Shime-Saba Vinegar Curing and Kyoto Bo-Zushi Pressed SushiJapanese Saury Mackerel and Oily Fish Preservation Shime-Saba and Su-ZukeHamachi Yellowtail Sashimi Winter FishKampachi Greater Amberjack Sashimi AquacultureKanpachi Amberjack Buri Family Young Fish SashimiJapanese Kanpachi Yellowtail Family Amberjack and Buri Sashimi CultureHirame Flounder Flatfish Engawa Japanese SashimiKarei Flounder Hirame Sole Japanese FlatfishShiromi — White-Fleshed Sushi Fish (白身)Shiromi White Flesh Fish Seasonal HierarchyAkamutsu and Nodoguro Premium White FishHimedai and Akodai Deep Water Red FishIsaki Grunt Fish and Seasonal White Fish RotationJapanese Kibinago and Small Silver Fish Culture: Kagoshima's Sardine-Like SpecialtyAma Ebi Sweet Shrimp Hokkaido Raw Sashimi BotanAma-ebi Sweet Shrimp Raw Preparation HokkaidoJapanese Ama-Ebi and Raw Shrimp Culture: Sweet Shrimp and the Ethics of Rawness
V · The Canonical Dishes · 2 of 14Next chapter → Ramen & Noodle
Sushi
261 entries · page 2 of 5
Shiso Perilla Herb Versatility and ApplicationsJapanese Yakumi Condiment and Aromatic Garnish PhilosophyJapanese Sashimi No Tsuma Garnish and the Visual Language of Raw Fish PresentationJapanese Shime: Salt and Acid Curing Protocols for Sushi FishKobujime — Kombu Pressed Raw Fish Full MethodKobujime Kelp-Pressed White Fish PreservationAburi Torching Flame Searing TechniqueAburi Flame-Searing Technique in Sushi and SashimiTataki and Aburi Flame-Searing Techniques in Japanese CookingJapanese Aburi: Flame-Torching Technique in Modern SushiKobujime Kombu Wrap Curing TechniqueJapanese Kobujime: Kelp-Pressed Curing of Fish and the Umami Transfer TechniqueJapanese Konbu-Jime: Kelp-Curing of Raw FishJapanese Hirame Kelp Layering Kobujime and Kombu Curing Sashimi TechniqueSashimi preparation and serviceSashimi Cutting Styles — Hira-Zukuri and VariationsSashimi Presentation — Mori and Ken StandardsTsukuri Zukuri Variation Advanced Sashimi PresentationJapanese Sashimi Knife Selection Cut Direction and Textural OutcomeJapanese Tsukuri Sashimi Composition Cut Angle and Plate ArchitectureBonito Sashimi Tataki Kochi Tosa StyleKochi PrefectureJapanese Sashimi Beyond Fish: Yuba, Tofu, Vegetable, and Meat ApplicationsSashimi Shokunin — The Master Raw Fish ChefMaguro Tuna Anatomy Parts and Value HierarchyTuna Bluefin Maguro Fatty Tuna Grading SystemJapanese Tuna Anatomy Bluefin Toro Akami and Premium Cut SystemJapanese Tokotoro: Tuna Belly Fat Gradations and the Sushi Quality LadderToro Fatty Tuna Otoro Chutoro Grading AuctionToro Bluefin Tuna Belly Grades and Service ProtocolTuna Butchery — The Japanese Art of Breaking Down MaguroNegitoro and Tekka Maki Fatty Tuna PreparationsTsukiji, TokyoAnago Saltwater Eel Edo-mae SushiTokyoAnago vs Unagi — Sea Eel vs Freshwater EelJapanese Anago vs Unagi Sea Eel and River Eel DistinctionYakimono Glaze Tsume Eel and TeriyakiHikarimono — Silver-Skinned Sushi Neta (光り物)Japanese Hikarimono: Shining Fish and the Vinegar-Cured TraditionJapanese Iwashi Sardine Cuisine and the Heritage of Blue-Backed Fish HikarimonoKohada — Gizzard Shad and Edomae Sushi PinnacleKohada Gizzard Shad Edomae SushiSaba Mackerel Preparation Shimesaba Vinegar-Cured TechniqueShime Saba Vinegar-Cured MackerelJapanSaba Mackerel Shimesaba Cured Vinegar Sushi OsakaJapanese Saba Mackerel Shime-Saba Vinegar Curing and Kyoto Bo-Zushi Pressed SushiJapanese Saury Mackerel and Oily Fish Preservation Shime-Saba and Su-ZukeHamachi Yellowtail Sashimi Winter FishKampachi Greater Amberjack Sashimi AquacultureKanpachi Amberjack Buri Family Young Fish SashimiJapanese Kanpachi Yellowtail Family Amberjack and Buri Sashimi CultureHirame Flounder Flatfish Engawa Japanese SashimiKarei Flounder Hirame Sole Japanese FlatfishShiromi — White-Fleshed Sushi Fish (白身)Shiromi White Flesh Fish Seasonal HierarchyAkamutsu and Nodoguro Premium White FishHimedai and Akodai Deep Water Red FishIsaki Grunt Fish and Seasonal White Fish RotationJapanese Kibinago and Small Silver Fish Culture: Kagoshima's Sardine-Like SpecialtyAma Ebi Sweet Shrimp Hokkaido Raw Sashimi BotanAma-ebi Sweet Shrimp Raw Preparation HokkaidoJapanese Ama-Ebi and Raw Shrimp Culture: Sweet Shrimp and the Ethics of Rawness