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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

← The LibraryVolume I · contents

Japanese · V The Canonical Dishes

Sushi

Two hundred and sixty-one entries · page 5 of 5

Japanese Omakase Protocol Trust Philosophy and Chef-Diner Relationship Japanese Tasting Menu Design and the Omakase Philosophy of Chef's Trust Japanese Omakase Modern Evolution: From Kaiseki Structure to Contemporary Counter Dining Japanese Restaurant Counter Culture Kaiten and Kappo Japanese Edo Ichiba: The Fish Market Culture of Tsukiji and Toyosu Japanese Fish Market Tsukiji Toyosu Culture Japanese Seafood Markets — From Tsukiji to Toyosu Japanese Market Culture Tsukiji Toyosu and Nishiki Japanese Tsukiji Fish Market Culture and Tuna Auction Ritual Tsukiji and Toyosu: Fish Market Culture and the Professional Procurement Mindset Tsukiji Edomae Sushi Tradition Market Culture Sakana-ya Japanese Fishmonger Culture Tsujiki and Fish Market Culture Japanese Kakimaze and Yose: The Aesthetics of Mixed and Gathered Dishes Japanese Wa-Shoku Philosophy and the 2013 UNESCO Intangible Cultural Heritage Recognition Wakayama Ramen — The Soy-Pork Synthesis (和歌山ラーメン)Tempura Batter and Frying Temperature Science Japanese Kōchōka Food Photography Culture Shashoku Sharing and the Instagram Cuisine Revolution Japanese Kōri Shizuku: Ice, Cold Chain, and the Japanese Obsession with Temperature Precision Japanese Sakuramochi: Regional Variation and the Art of Spring ConfectionTokyo, Osaka, Kyoto Japanese Tsundoku and Food Book Culture: Tsuji Shizuo, Elizabeth Andoh, and the Literature of Japanese Cuisine

← EarlierPage 4

V · The Canonical Dishes · 2 of 14Next chapter → Ramen & Noodle

Japanese · V The Canonical Dishes

Sushi

‹ V The Canonical Dishes

261 entries · page 5 of 5

Japanese Omakase Protocol Trust Philosophy and Chef-Diner Relationship Japanese Tasting Menu Design and the Omakase Philosophy of Chef's Trust Japanese Omakase Modern Evolution: From Kaiseki Structure to Contemporary Counter Dining Japanese Restaurant Counter Culture Kaiten and Kappo Japanese Edo Ichiba: The Fish Market Culture of Tsukiji and Toyosu Japanese Fish Market Tsukiji Toyosu Culture Japanese Seafood Markets — From Tsukiji to Toyosu Japanese Market Culture Tsukiji Toyosu and Nishiki Japanese Tsukiji Fish Market Culture and Tuna Auction Ritual Tsukiji and Toyosu: Fish Market Culture and the Professional Procurement Mindset Tsukiji Edomae Sushi Tradition Market Culture Sakana-ya Japanese Fishmonger Culture Tsujiki and Fish Market Culture Japanese Kakimaze and Yose: The Aesthetics of Mixed and Gathered Dishes Japanese Wa-Shoku Philosophy and the 2013 UNESCO Intangible Cultural Heritage Recognition Wakayama Ramen — The Soy-Pork Synthesis (和歌山ラーメン)Tempura Batter and Frying Temperature Science Japanese Kōchōka Food Photography Culture Shashoku Sharing and the Instagram Cuisine Revolution Japanese Kōri Shizuku: Ice, Cold Chain, and the Japanese Obsession with Temperature Precision Japanese Sakuramochi: Regional Variation and the Art of Spring ConfectionTokyo, Osaka, Kyoto Japanese Tsundoku and Food Book Culture: Tsuji Shizuo, Elizabeth Andoh, and the Literature of Japanese Cuisine

← EarlierPage 4

‹ The Canonical Dishes · Contents · The Library