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
Wagashi & Confectionery
Two hundred and twenty-one entries · page 1 of 4
Wagashi — The Philosophy Before the PreparationThe Wagashi Master's Hands — What Apprenticeship TeachesJapanese Confectionery History — From Tang Dynasty to DepachikaSugar Work: Stages and Crystal ControlAn — The Soul of Japanese ConfectioneryAnko Azuki Bean Paste Varieties TechniquesAnko Red Bean Paste Two Types Tsubu KoshiAnko: Tsubu-an, Koshi-an, and Shiro-an — The Three Pillars of Red Bean PasteThe An Hierarchy — What Bean, What Preparation, What ApplicationJapanese Shiro-An White Bean Paste and Nerikiri BaseJapanese Wasanbon and Artisanal Sugar: The Refined Sweetener of WagashiJapanese Wasanbon: Traditional Fine Sugar Production and Wagashi Confectionery FoundationWasanbon: Japan's Finest Traditional Sugar and Its Confectionery SignificanceKinako — Roasted Soybean FlourKinako Roasted Soybean Flour ApplicationsKuromitsu Black Sugar Syrup Japanese ApplicationsJapanese Kinako and Kuromitsu: The Bitter Bean and the Black Sugar PairJapanese Kuzu Arrowroot Starch Yoshino Production Thickening and Wagashi ApplicationsKuzu Kiri Cold Arrowroot Noodles Luxury SweetYoshino, Nara PrefectureKuzu Mochi Arrowroot Starch DessertYoshino, NaraMochiJapanMochi Production Types and Regional VariationsJapanJapanese Mochi Variations Daifuku and KasaneJapanJapanese Mochi Variations: Chikara-Mochi, Warabimochi, and the Full Glutinous Rice SpectrumWagashi Architecture — Namagashi and Higashi FormsWagashi Japanese Traditional Confectionery CategoriesWagashi Traditional Japanese Sweet ConstructionJapanJapanese Wagashi Architecture: Form, Symbolism, and Seasonal SignalJapanese Urasenke Omotesenke Tea School Wagashi SelectionJapanese Wagashi Tea Ceremony Protocol and Sweet SelectionJapanese Wagashi Workshop and Confection Apprenticeship CultureNamagashi — Fresh Seasonal Wagashi (生菓子)Kyoto and KanazawaNamagashi Seasonal Confection FormsKyotoNamagashi Wagashi Seasonal Confection CarvingNerikiri — The White Canvas and the Seasonal PaletteJapanese Mochi Rice Confectionery Nerikiri and High Wagashi DesignKyotoJapanese Wagashi Nerikiri and the Precision of Seasonal Form ConfectionKyotoWagashi Nerikiri White Bean Paste SculptingWagashi Nerikiri Red Bean Advanced VariationsWagashi Nerikiri and Higashi Dry SweetsKyotoJapanese Wagashi Nerikiri Advanced Sculpture Autumn MapleJapanJapanese Wagashi Nerikiri Seasonal Winter DesignsKyoto, JapanJapanese Wagashi Regional Schools: Kyoto Nerikiri vs Edo Higashi vs Kanazawa SōanJapanese Macha Chakin Cloth and Chakin Shibori Pressing Technique in Dessert CraftJapanese Chakin Shibori: Cloth-Pressed Wagashi TechniqueJapanese Higashi Dry Wagashi and Rakugan Sugar Confectionery CraftJapanJapanese Wagashi Dry Confectionery Higashi TechniqueKyotoJapanese Wagashi Higashi Dry Sweet Culture and Tea Ceremony ConfectionJapanJapanese Wagashi Higashi: Dry Confection and the Pressed Sugar AestheticKyotoHigashi Dry Wagashi Nerikiri and Tea Ceremony Confection FormsJapanHigashi: Japanese Dry Confectionery and the Geometry of Tea Ceremony SweetsKyotoJapanese Monaka and Rakugan: Dry Confectionery FormsKyotoJapanese Monaka Wafer Confection and Wagashi Formal Gift CultureMonaka Japanese Wafer and Bean Paste SandwichKyotoMonaka: Wafer Shell Confectionery and the Art of Filling ContrastJapanMonaka Wafer Shell Wagashi Form and FillingsKyotoJapanese Agar Kanten and Yokan Confection ScienceKanten and Agar: Japanese Gelatin Alternatives and Cold Dessert TraditionsJapanese Kanten (Agar) Applications: Vegetarian Gel Culture Beyond AnmitsuKohakuto Jewel Candy and Kanten ConfectionsJapan
V · The Canonical Dishes · 4 of 14Next chapter → Bread And Baked Goods
Wagashi & Confectionery
221 entries · page 1 of 4
Wagashi — The Philosophy Before the PreparationThe Wagashi Master's Hands — What Apprenticeship TeachesJapanese Confectionery History — From Tang Dynasty to DepachikaSugar Work: Stages and Crystal ControlAn — The Soul of Japanese ConfectioneryAnko Azuki Bean Paste Varieties TechniquesAnko Red Bean Paste Two Types Tsubu KoshiAnko: Tsubu-an, Koshi-an, and Shiro-an — The Three Pillars of Red Bean PasteThe An Hierarchy — What Bean, What Preparation, What ApplicationJapanese Shiro-An White Bean Paste and Nerikiri BaseJapanese Wasanbon and Artisanal Sugar: The Refined Sweetener of WagashiJapanese Wasanbon: Traditional Fine Sugar Production and Wagashi Confectionery FoundationWasanbon: Japan's Finest Traditional Sugar and Its Confectionery SignificanceKinako — Roasted Soybean FlourKinako Roasted Soybean Flour ApplicationsKuromitsu Black Sugar Syrup Japanese ApplicationsJapanese Kinako and Kuromitsu: The Bitter Bean and the Black Sugar PairJapanese Kuzu Arrowroot Starch Yoshino Production Thickening and Wagashi ApplicationsKuzu Kiri Cold Arrowroot Noodles Luxury SweetYoshino, Nara PrefectureKuzu Mochi Arrowroot Starch DessertYoshino, NaraMochiJapanMochi Production Types and Regional VariationsJapanJapanese Mochi Variations Daifuku and KasaneJapanJapanese Mochi Variations: Chikara-Mochi, Warabimochi, and the Full Glutinous Rice SpectrumWagashi Architecture — Namagashi and Higashi FormsWagashi Japanese Traditional Confectionery CategoriesWagashi Traditional Japanese Sweet ConstructionJapanJapanese Wagashi Architecture: Form, Symbolism, and Seasonal SignalJapanese Urasenke Omotesenke Tea School Wagashi SelectionJapanese Wagashi Tea Ceremony Protocol and Sweet SelectionJapanese Wagashi Workshop and Confection Apprenticeship CultureNamagashi — Fresh Seasonal Wagashi (生菓子)Kyoto and KanazawaNamagashi Seasonal Confection FormsKyotoNamagashi Wagashi Seasonal Confection CarvingNerikiri — The White Canvas and the Seasonal PaletteJapanese Mochi Rice Confectionery Nerikiri and High Wagashi DesignKyotoJapanese Wagashi Nerikiri and the Precision of Seasonal Form ConfectionKyotoWagashi Nerikiri White Bean Paste SculptingWagashi Nerikiri Red Bean Advanced VariationsWagashi Nerikiri and Higashi Dry SweetsKyotoJapanese Wagashi Nerikiri Advanced Sculpture Autumn MapleJapanJapanese Wagashi Nerikiri Seasonal Winter DesignsKyoto, JapanJapanese Wagashi Regional Schools: Kyoto Nerikiri vs Edo Higashi vs Kanazawa SōanJapanese Macha Chakin Cloth and Chakin Shibori Pressing Technique in Dessert CraftJapanese Chakin Shibori: Cloth-Pressed Wagashi TechniqueJapanese Higashi Dry Wagashi and Rakugan Sugar Confectionery CraftJapanJapanese Wagashi Dry Confectionery Higashi TechniqueKyotoJapanese Wagashi Higashi Dry Sweet Culture and Tea Ceremony ConfectionJapanJapanese Wagashi Higashi: Dry Confection and the Pressed Sugar AestheticKyotoHigashi Dry Wagashi Nerikiri and Tea Ceremony Confection FormsJapanHigashi: Japanese Dry Confectionery and the Geometry of Tea Ceremony SweetsKyotoJapanese Monaka and Rakugan: Dry Confectionery FormsKyotoJapanese Monaka Wafer Confection and Wagashi Formal Gift CultureMonaka Japanese Wafer and Bean Paste SandwichKyotoMonaka: Wafer Shell Confectionery and the Art of Filling ContrastJapanMonaka Wafer Shell Wagashi Form and FillingsKyotoJapanese Agar Kanten and Yokan Confection ScienceKanten and Agar: Japanese Gelatin Alternatives and Cold Dessert TraditionsJapanese Kanten (Agar) Applications: Vegetarian Gel Culture Beyond AnmitsuKohakuto Jewel Candy and Kanten ConfectionsJapan