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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
The Land & Sea
Terroir — geography, climate, what grows and swims here.
51 III
The Pantry
The defining ingredients, named to species.
455 IV
The Method
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
The Thread
Where this canon connects to others.
31 IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
12 X
The Network
The producers and purveyors who carry the real ingredients.
42
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Japanese · V The Canonical Dishes

Vegetable Dishes

Four entries

Vegetable dishes in the Japanese canon are built on distinct preparations: the kinpira method of sautéing and simmering root vegetables in a sweet-savory glaze; silken and egg-based tofu served with condiments or finished sauces; and the slow-roasted sweet potato prized for the natural sugars drawn out by heat. Each entry addresses either a foundational technique or the precise conditions of ingredient and presentation that define the dish.

Kimpira Gobou and Root Vegetable TechniqueHiyayakko Cold Silken Tofu Condiment CultureJapanAnkake Sauce Over Egg Tofu CombinationsJapanYaki-Imo Roasted Sweet Potato Street FoodKagoshima
V · The Canonical Dishes · 13 of 14Next chapter → Also in this chapter
Japanese · V The Canonical Dishes

Vegetable Dishes

‹ V The Canonical Dishes

Vegetable dishes in the Japanese canon are built on distinct preparations: the kinpira method of sautéing and simmering root vegetables in a sweet-savory glaze; silken and egg-based tofu served with condiments or finished sauces; and the slow-roasted sweet potato prized for the natural sugars drawn out by heat. Each entry addresses either a foundational technique or the precise conditions of ingredient and presentation that define the dish.

4 entries
Kimpira Gobou and Root Vegetable TechniqueHiyayakko Cold Silken Tofu Condiment CultureJapanAnkake Sauce Over Egg Tofu CombinationsJapanYaki-Imo Roasted Sweet Potato Street FoodKagoshima

‹ The Canonical Dishes · Contents · The Library