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 2 of 4
Japanese Confectionery Yokan Jelly Types and TechniqueKyoto and Tokyo, JapanJapanese Yōkan Age Techniques: Steamed and Baked Yokan VariationsJapanJapanese Yōkan and Namagashi: The Spectrum of Wagashi FormalityKyoto; NagasakiJapanese Yokan Azuki Bean Jelly Culture Varieties and Wagashi CraftKyotoJapanese Yokan: The Art of Agar Confection and Red Bean GeometryKyotoJapanese Yōkan Yokan Wagashi Confectionery Structure Types and Tsubu-an vs Koshi-anJapanYokan Japanese Bean Jelly ConfectioneryJapanYokan Mizu Yokan Japanese Wagashi Jelly CultureKyotoYokan — The Aged Sweet and the Agar TraditionJapanWagashi Yokan Red Bean Jelly ClassicKyotoWagashi Yokan Summer Mizu-Yokan and ProductionJapanYokan and Nerikiri: The Refined Architecture of Japanese Confectionery Paste WorkKyotoJapanese Mizuyokan Water Yokan Summer Confection and Heat ToleranceJapanMizu-Yokan — Cold-Set Summer Bean Jelly (水羊羹)JapanJapanese Mizugashi Water Sweets and Kanten Seasonal Jelly CultureJapanShiratama Dango Glutinous Rice BallJapanTsukimi Dango — Moon Viewing and Seasonal SweetsJapanDango Rice Dumpling Varieties and Festival CultureJapanDango Rice Flour Dumpling Types and PreparationsJapanJapanese Dango: Skewered Rice Flour Dumplings and Seasonal VariationsJapanJapanese Dango Dumpling Festival Culture and Regional TypesJapanJapanese Dango and Mochi-gashi: Skewered Rice Cakes and Seasonal SweetsJapanMitarashi Dango: Rice Flour Dumplings and the Kyoto-Tokyo Taste DivideKyotoMitarashi Dango Soy Glaze SkewerKyotoMitarashi Dango Sweet Soy GlazeKyotoMitarashi Dango Sweet Soy Glaze Street FoodKyotoSanshoku Dango Three Colour DumplingJapanJapanese Hanami Dango vs Mitarashi: Understanding the Dango SpectrumJapanDaifuku — Mochi-Wrapped Wagashi (大福)JapanDaifuku and the Spectrum of Mochi FillingsJapanJapanese Seasonal Fruit Daifuku Mochi VarietiesJapanMochi Daifuku Filled Rice CakeKyotoMochi Ice Cream Japanese Frozen ConfectionJapanMochi Ice Cream and Modern Japanese ConfectioneryCaliforniaJapanese Mochi Ice Cream and the Modern Wagashi Innovation TraditionJapanJapanese Ice Cream Culture Mochi Ice Cream and Wagashi Frozen FormsJapanSatsuma-Imo — Japanese Sweet Potato Culture (さつまいも)Satsuma Imo Japanese Sweet Potato VarietiesSatsumaimo: Japanese Sweet Potato Culture, Preparation, and Regional TraditionsKinton Mashed Sweet Potato Potato AutumnJapanWarabi Mochi and Kuzu Mochi Starch Gel ConfectionsKyoto, NaraWarabi Mochi — The Bracken Starch Confection (わらび餅)KyotoWarabi Mochi Bracken Starch and Summer ConfectionJapanWarabimochi Bracken Starch Jelly Summer SweetKyotoJapanese Kuzu-Mochi and Warabi-Mochi Starch-Based Confections and Texture PhilosophyKyoto, JapanUiro Steamed Rice Flour Wagashi Regional VarietiesNagoyaJapanese Uiro and Regional Wagashi: Steamed Rice Cake Diversity and Local Sweet IdentityNagoyaKuzu-Kiri and Kuzumochi: The Arrowroot Starch Preparations of Japanese Summer Dessert CultureYoshino, NaraJapanese Taiyaki History and the Business of Traditional Street Confectionery ShopsJapanese Taiyaki Fish-Shaped Waffle Culture Anko Fillings and Street Food TraditionTokyoTaiyaki Imagawayaki Street Food Waffle MoldAzabu Juban, TokyoTaiyaki — The Shape as IdentityJapanDorayaki and Imagawayaki: The Pastry Shell Traditions of Japanese Bean ConfectioneryTokyoDorayaki — Japanese Red Bean Pancake Wagashi (どら焼き)Ueno, TokyoDorayaki and Japanese Filled Pan Pancake ConfectioneryTokyoDorayaki Sweet Red Bean Pancake WagashiTokyoDorayaki Pancake Red Bean SandwichJapanJapanese Dorayaki Pancake Sandwich and Wagashi Everyday TraditionJapanJapanese Dorayaki and Anko-Filled Pancake Wagashi PhilosophyJapanJapanese Dorayaki and Anko Sweet Bean Paste CultureTokyo
V · The Canonical Dishes · 4 of 14Next chapter → Bread And Baked Goods
Wagashi & Confectionery
221 entries · page 2 of 4
Japanese Confectionery Yokan Jelly Types and TechniqueKyoto and Tokyo, JapanJapanese Yōkan Age Techniques: Steamed and Baked Yokan VariationsJapanJapanese Yōkan and Namagashi: The Spectrum of Wagashi FormalityKyoto; NagasakiJapanese Yokan Azuki Bean Jelly Culture Varieties and Wagashi CraftKyotoJapanese Yokan: The Art of Agar Confection and Red Bean GeometryKyotoJapanese Yōkan Yokan Wagashi Confectionery Structure Types and Tsubu-an vs Koshi-anJapanYokan Japanese Bean Jelly ConfectioneryJapanYokan Mizu Yokan Japanese Wagashi Jelly CultureKyotoYokan — The Aged Sweet and the Agar TraditionJapanWagashi Yokan Red Bean Jelly ClassicKyotoWagashi Yokan Summer Mizu-Yokan and ProductionJapanYokan and Nerikiri: The Refined Architecture of Japanese Confectionery Paste WorkKyotoJapanese Mizuyokan Water Yokan Summer Confection and Heat ToleranceJapanMizu-Yokan — Cold-Set Summer Bean Jelly (水羊羹)JapanJapanese Mizugashi Water Sweets and Kanten Seasonal Jelly CultureJapanShiratama Dango Glutinous Rice BallJapanTsukimi Dango — Moon Viewing and Seasonal SweetsJapanDango Rice Dumpling Varieties and Festival CultureJapanDango Rice Flour Dumpling Types and PreparationsJapanJapanese Dango: Skewered Rice Flour Dumplings and Seasonal VariationsJapanJapanese Dango Dumpling Festival Culture and Regional TypesJapanJapanese Dango and Mochi-gashi: Skewered Rice Cakes and Seasonal SweetsJapanMitarashi Dango: Rice Flour Dumplings and the Kyoto-Tokyo Taste DivideKyotoMitarashi Dango Soy Glaze SkewerKyotoMitarashi Dango Sweet Soy GlazeKyotoMitarashi Dango Sweet Soy Glaze Street FoodKyotoSanshoku Dango Three Colour DumplingJapanJapanese Hanami Dango vs Mitarashi: Understanding the Dango SpectrumJapanDaifuku — Mochi-Wrapped Wagashi (大福)JapanDaifuku and the Spectrum of Mochi FillingsJapanJapanese Seasonal Fruit Daifuku Mochi VarietiesJapanMochi Daifuku Filled Rice CakeKyotoMochi Ice Cream Japanese Frozen ConfectionJapanMochi Ice Cream and Modern Japanese ConfectioneryCaliforniaJapanese Mochi Ice Cream and the Modern Wagashi Innovation TraditionJapanJapanese Ice Cream Culture Mochi Ice Cream and Wagashi Frozen FormsJapanSatsuma-Imo — Japanese Sweet Potato Culture (さつまいも)Satsuma Imo Japanese Sweet Potato VarietiesSatsumaimo: Japanese Sweet Potato Culture, Preparation, and Regional TraditionsKinton Mashed Sweet Potato Potato AutumnJapanWarabi Mochi and Kuzu Mochi Starch Gel ConfectionsKyoto, NaraWarabi Mochi — The Bracken Starch Confection (わらび餅)KyotoWarabi Mochi Bracken Starch and Summer ConfectionJapanWarabimochi Bracken Starch Jelly Summer SweetKyotoJapanese Kuzu-Mochi and Warabi-Mochi Starch-Based Confections and Texture PhilosophyKyoto, JapanUiro Steamed Rice Flour Wagashi Regional VarietiesNagoyaJapanese Uiro and Regional Wagashi: Steamed Rice Cake Diversity and Local Sweet IdentityNagoyaKuzu-Kiri and Kuzumochi: The Arrowroot Starch Preparations of Japanese Summer Dessert CultureYoshino, NaraJapanese Taiyaki History and the Business of Traditional Street Confectionery ShopsJapanese Taiyaki Fish-Shaped Waffle Culture Anko Fillings and Street Food TraditionTokyoTaiyaki Imagawayaki Street Food Waffle MoldAzabu Juban, TokyoTaiyaki — The Shape as IdentityJapanDorayaki and Imagawayaki: The Pastry Shell Traditions of Japanese Bean ConfectioneryTokyoDorayaki — Japanese Red Bean Pancake Wagashi (どら焼き)Ueno, TokyoDorayaki and Japanese Filled Pan Pancake ConfectioneryTokyoDorayaki Sweet Red Bean Pancake WagashiTokyoDorayaki Pancake Red Bean SandwichJapanJapanese Dorayaki Pancake Sandwich and Wagashi Everyday TraditionJapanJapanese Dorayaki and Anko-Filled Pancake Wagashi PhilosophyJapanJapanese Dorayaki and Anko Sweet Bean Paste CultureTokyo