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 3 of 5
Ebi — Shrimp and Prawn in Japanese CuisineJapanese Ebi Prawn Culture: Species Distinctions and Seasonal ApplicationsShrimp and Prawn Culture in Japanese Cuisine: Ebi Hierarchy from Ama Ebi to BotanKuruma Ebi Japanese Tiger Prawn Live Sashimi TechniqueShrimp Kuruma Ebi and Japanese Prawn Variety GradationsHotate Scallop Sashimi Hokkaido Grilled PreparationTairagai Razor Clam Japanese PreparationJapanese Aoyagi and Mirugai: Giant Clam Culture and Premium Bivalve ServiceJapanese Hotate Scallop Varieties and Hokkaido Production CultureHokkaido Salmon Ikura Sea Trout Spawning RunJapanese Salmon Culture Sake and the Hokkaido Wild Salmon TraditionNijimasu Rainbow Trout Japanese Freshwater AquacultureIkura Salmon Roe Curing and ServiceIkura Salmon Roe Soy Marinated Hokkaido PremiumIkura: Salmon Roe Marination Techniques and Quality CriteriaIkura Salmon Roe Seasoning and Service TraditionsJapanese Ikura and Sujiko: Salmon Roe Processing and the Hokkaido HarvestJapanese Sujiko and Ikura: Salmon Roe Processing and the October HarvestJapanese Ikura Salmon Roe Curing and Marination TechniqueJapanese Ikura and Uni Luxury Toppings and the Premium Seafood Garnish CultureJapanese Tobiko and Ikura Roe Service DistinctionsJapanese Tobiko, Masago, and Ikura in Sushi Service: Flying Fish Roe and the Small Egg SpectrumTobiko and Ikura: Japanese Roe Culture and the Spectrum of Fish Egg PreparationsTobiko Flying Fish Roe Colours and ApplicationsTobiko Flying Fish Roe Japanese SushiTobiko Flying Fish Roe Size Color VarietiesSea Urchin Uni Quality Varieties JapanJapanese Sea Urchin Uni Regional Varieties and Raw Service PhilosophyAnkimo Monkfish Liver DelicacyJapanese Shirako and Winter Organ Delicacies: Milt and the Luxury of Cold SeasonFugu Puffer Fish Regulation Culture and PreparationJapanese Sasami and Tori Wasa: Chicken Breast Traditions and Raw Chicken CultureBasashi — Kumamoto's Raw Horse Sashimi (馬刺し)Kumamoto, JapanKumamoto Basashi: Horse Sashimi Culture and the Ethics of Rare ProteinJapanese Kyushu Regional Cuisine Kumamoto Horse Sashimi and Saga BeefJapanese Sanbaizu and Nihaizu: Vinegar Dressing ArchitectureCleaning SquidJapanese Ika and Cephalopod Culture: Squid Varieties, Ikizukuri, and the Art of Whole Squid PreparationDashi-Maki — Rolled Omelette Philosophy of Japanese Egg CraftJapanDashi-Maki Tamago (Japanese Rolled Omelette)Dashi-Maki Tamago and Dashimaki Variations Regional DistinctionsOsaka and KyotoTamagoyakiJapanTamagoyaki and Atsuyaki Tamago Egg OmeletteTamagoyaki Layered Egg Technique AdvancedTamagoyaki Pan Rolled Egg TechniqueTamagoyaki Rolled Egg Technique DashiJapanese Tamagoyaki: Rolled Egg Technique from Bento to SushiJapanJapanese Tamagoyaki Egg Cooking Technique Sweet vs Savoury Dashi CalibrationJapanese Tamagoyaki Pan Craft: Rectangular Omelette Technique and the Theatre of SkillJapanese Tamagoyaki Pan Types and the Rectangular Egg ScienceTamagoyaki No Katachi: The Geometry of Japanese Egg Rolls and Regional Style DifferencesTamagoyaki Regional Variations — Tokyo Thick vs Kyoto Thin (玉子焼き地方差)Japanese Tamago Gohan and Egg Culture TamagoyakiJapanKanpyo Dried Gourd Ribbon Sushi IngredientKanpyo Dried Gourd Ribbon Kyoto Sushi IngredientKanpyo Dried Gourd Ribbon and Traditional FutomakiJapanese Kanpyō Dried Gourd Ribbon in Traditional SushiJapanese Kampyo and Traditional Maki Fillings: Dried Gourd Preservation and Edomae TraditionsNatto Maki and Non-Standard Sushi Rolls Cultural ContextTokyoMakisu Bamboo Rolling Mat and Maki Technique
V · The Canonical Dishes · 2 of 14Next chapter → Ramen & Noodle
Sushi
261 entries · page 3 of 5
Ebi — Shrimp and Prawn in Japanese CuisineJapanese Ebi Prawn Culture: Species Distinctions and Seasonal ApplicationsShrimp and Prawn Culture in Japanese Cuisine: Ebi Hierarchy from Ama Ebi to BotanKuruma Ebi Japanese Tiger Prawn Live Sashimi TechniqueShrimp Kuruma Ebi and Japanese Prawn Variety GradationsHotate Scallop Sashimi Hokkaido Grilled PreparationTairagai Razor Clam Japanese PreparationJapanese Aoyagi and Mirugai: Giant Clam Culture and Premium Bivalve ServiceJapanese Hotate Scallop Varieties and Hokkaido Production CultureHokkaido Salmon Ikura Sea Trout Spawning RunJapanese Salmon Culture Sake and the Hokkaido Wild Salmon TraditionNijimasu Rainbow Trout Japanese Freshwater AquacultureIkura Salmon Roe Curing and ServiceIkura Salmon Roe Soy Marinated Hokkaido PremiumIkura: Salmon Roe Marination Techniques and Quality CriteriaIkura Salmon Roe Seasoning and Service TraditionsJapanese Ikura and Sujiko: Salmon Roe Processing and the Hokkaido HarvestJapanese Sujiko and Ikura: Salmon Roe Processing and the October HarvestJapanese Ikura Salmon Roe Curing and Marination TechniqueJapanese Ikura and Uni Luxury Toppings and the Premium Seafood Garnish CultureJapanese Tobiko and Ikura Roe Service DistinctionsJapanese Tobiko, Masago, and Ikura in Sushi Service: Flying Fish Roe and the Small Egg SpectrumTobiko and Ikura: Japanese Roe Culture and the Spectrum of Fish Egg PreparationsTobiko Flying Fish Roe Colours and ApplicationsTobiko Flying Fish Roe Japanese SushiTobiko Flying Fish Roe Size Color VarietiesSea Urchin Uni Quality Varieties JapanJapanese Sea Urchin Uni Regional Varieties and Raw Service PhilosophyAnkimo Monkfish Liver DelicacyJapanese Shirako and Winter Organ Delicacies: Milt and the Luxury of Cold SeasonFugu Puffer Fish Regulation Culture and PreparationJapanese Sasami and Tori Wasa: Chicken Breast Traditions and Raw Chicken CultureBasashi — Kumamoto's Raw Horse Sashimi (馬刺し)Kumamoto, JapanKumamoto Basashi: Horse Sashimi Culture and the Ethics of Rare ProteinJapanese Kyushu Regional Cuisine Kumamoto Horse Sashimi and Saga BeefJapanese Sanbaizu and Nihaizu: Vinegar Dressing ArchitectureCleaning SquidJapanese Ika and Cephalopod Culture: Squid Varieties, Ikizukuri, and the Art of Whole Squid PreparationDashi-Maki — Rolled Omelette Philosophy of Japanese Egg CraftJapanDashi-Maki Tamago (Japanese Rolled Omelette)Dashi-Maki Tamago and Dashimaki Variations Regional DistinctionsOsaka and KyotoTamagoyakiJapanTamagoyaki and Atsuyaki Tamago Egg OmeletteTamagoyaki Layered Egg Technique AdvancedTamagoyaki Pan Rolled Egg TechniqueTamagoyaki Rolled Egg Technique DashiJapanese Tamagoyaki: Rolled Egg Technique from Bento to SushiJapanJapanese Tamagoyaki Egg Cooking Technique Sweet vs Savoury Dashi CalibrationJapanese Tamagoyaki Pan Craft: Rectangular Omelette Technique and the Theatre of SkillJapanese Tamagoyaki Pan Types and the Rectangular Egg ScienceTamagoyaki No Katachi: The Geometry of Japanese Egg Rolls and Regional Style DifferencesTamagoyaki Regional Variations — Tokyo Thick vs Kyoto Thin (玉子焼き地方差)Japanese Tamago Gohan and Egg Culture TamagoyakiJapanKanpyo Dried Gourd Ribbon Sushi IngredientKanpyo Dried Gourd Ribbon Kyoto Sushi IngredientKanpyo Dried Gourd Ribbon and Traditional FutomakiJapanese Kanpyō Dried Gourd Ribbon in Traditional SushiJapanese Kampyo and Traditional Maki Fillings: Dried Gourd Preservation and Edomae TraditionsNatto Maki and Non-Standard Sushi Rolls Cultural ContextTokyoMakisu Bamboo Rolling Mat and Maki Technique