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 5 of 5
Japanese Omakase Protocol Trust Philosophy and Chef-Diner RelationshipJapanese Tasting Menu Design and the Omakase Philosophy of Chef's TrustJapanese Omakase Modern Evolution: From Kaiseki Structure to Contemporary Counter DiningJapanese Restaurant Counter Culture Kaiten and KappoJapanese Edo Ichiba: The Fish Market Culture of Tsukiji and ToyosuJapanese Fish Market Tsukiji Toyosu CultureJapanese Seafood Markets — From Tsukiji to ToyosuJapanese Market Culture Tsukiji Toyosu and NishikiJapanese Tsukiji Fish Market Culture and Tuna Auction RitualTsukiji and Toyosu: Fish Market Culture and the Professional Procurement MindsetTsukiji Edomae Sushi Tradition Market CultureSakana-ya Japanese Fishmonger CultureTsujiki and Fish Market CultureJapanese Kakimaze and Yose: The Aesthetics of Mixed and Gathered DishesJapanese Wa-Shoku Philosophy and the 2013 UNESCO Intangible Cultural Heritage RecognitionWakayama Ramen — The Soy-Pork Synthesis (和歌山ラーメン)Tempura Batter and Frying Temperature ScienceJapanese Kōchōka Food Photography Culture Shashoku Sharing and the Instagram Cuisine RevolutionJapanese Kōri Shizuku: Ice, Cold Chain, and the Japanese Obsession with Temperature PrecisionJapanese Sakuramochi: Regional Variation and the Art of Spring ConfectionTokyo, Osaka, KyotoJapanese Tsundoku and Food Book Culture: Tsuji Shizuo, Elizabeth Andoh, and the Literature of Japanese Cuisine
V · The Canonical Dishes · 2 of 14Next chapter → Ramen & Noodle
Sushi
261 entries · page 5 of 5
Japanese Omakase Protocol Trust Philosophy and Chef-Diner RelationshipJapanese Tasting Menu Design and the Omakase Philosophy of Chef's TrustJapanese Omakase Modern Evolution: From Kaiseki Structure to Contemporary Counter DiningJapanese Restaurant Counter Culture Kaiten and KappoJapanese Edo Ichiba: The Fish Market Culture of Tsukiji and ToyosuJapanese Fish Market Tsukiji Toyosu CultureJapanese Seafood Markets — From Tsukiji to ToyosuJapanese Market Culture Tsukiji Toyosu and NishikiJapanese Tsukiji Fish Market Culture and Tuna Auction RitualTsukiji and Toyosu: Fish Market Culture and the Professional Procurement MindsetTsukiji Edomae Sushi Tradition Market CultureSakana-ya Japanese Fishmonger CultureTsujiki and Fish Market CultureJapanese Kakimaze and Yose: The Aesthetics of Mixed and Gathered DishesJapanese Wa-Shoku Philosophy and the 2013 UNESCO Intangible Cultural Heritage RecognitionWakayama Ramen — The Soy-Pork Synthesis (和歌山ラーメン)Tempura Batter and Frying Temperature ScienceJapanese Kōchōka Food Photography Culture Shashoku Sharing and the Instagram Cuisine RevolutionJapanese Kōri Shizuku: Ice, Cold Chain, and the Japanese Obsession with Temperature PrecisionJapanese Sakuramochi: Regional Variation and the Art of Spring ConfectionTokyo, Osaka, KyotoJapanese Tsundoku and Food Book Culture: Tsuji Shizuo, Elizabeth Andoh, and the Literature of Japanese Cuisine