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 3 of 4
Japanese Dorayaki and Anpan: Red Bean Confection VehiclesJapanJapanese Dorayaki and Taiyaki: Bean Paste Pastry Culture and Traditional Confectionery CraftTokyoHibarigaoka and Dorayaki: Tokyo Confectionery Traditions and the Sweet Shop CultureTokyoJapanese Manju Steamed Bun Tradition and Dorayaki Pancake WagashiJapanAnpan and Japanese Filled Sweet Bread TraditionTokyoJapanese Yōshoku Bread — Melon Pan, Anpan, and Curry Pan (洋食パン)JapanJapanese Bread Culture Melon Pan and Curry BreadJapanJapanese Melon Pan and Enriched Sweet Bun Bakery CultureJapanJapanese Cheesecake — The Soufflé Meets the Cream CheeseJapanCastella — The Portuguese Sponge That Became JapaneseNagasakiAmairo Karamel Japanese Milk Caramel MeijiTokyoJapanese Katsura Mochi Kuzu Starch Preparations and Summer Confection CoolingJapanese Kuzu Cuisine: Arrowroot Applications from Kuzukiri to Hot Spring SweetsJapanese Kuzu Starch Cooking Applications Beyond WagashiHojicha and the Roasted Tea in PastryJapanese Ohagi and Botamochi: Seasonal Inversion of Mochi and AnkoJapanJapanese Ohagi Botamochi Autumn Rice Confection and Seasonal RitualsJapanOhagi and Botamochi — Sticky Rice and Anko Seasonal SweetsJapanNeri Ame Starch Candy Pulling Asakusa Street FoodAsakusaAmezaiku Japanese Candy Sculpting TraditionKarintou — Deep-Fried Sweet Dough TraditionEdo-period JapanJapanese Karinto Deep-Fried Brown Sugar Snack and Dagashi Corner Store Confection CultureJapanJapanese Amanatto and Higashi: Sugar-Preserved Bean ConfectionsJapanJapanese Soba Boro and Wagashi Geometry: Mathematical Precision in Traditional ConfectionKyoto and EdoSenbei Rice CrackersSoka, SaitamaSenbei Rice Crackers Japanese VarietiesJapanNanbu Senbei — Iron-Pressed Rice Crackers of Tōhoku (南部せんべい)Aomori and IwateSenbei and Arare: Japanese Rice Cracker Culture and the Craft of Okashi-yaTokyoJapanese Senbei and Rice Cracker Culture: Artisan Production Diversity and Texture SpectrumHoshigaki Dried Persimmon CraftHoshigaki Persimmon Drying Traditional TechniqueJapanese Kuri Chestnut and Autumn Sweetness CultureJapanese Kuri Chestnut Culture Autumn Harvest and Confection ApplicationsJapanese Kuri: Chestnut Harvest Traditions, Roasting Culture, and Autumn Sweet PreservationKuri Chestnut Autumn Confections and Savory ApplicationsKuri Chestnut Autumn Wagashi Mont BlancKuri Wagashi Chestnut Confectionery AutumnJapanese Kuri Kinton and Autumn Sweetness: Chestnut Preparation TraditionsJapanKuri Kinton Chestnut Paste New Year PreparationNakatsugawaKuri Kinton Chestnut Sweet Potato Gold New Year OsechiJapanJapanese Wagashi Kinton Autumn Chestnut and Colour GradationJapanJapanese Sakura Cherry Blossom in Food Culture Flavour and SymbolismSakura Cherry Blossom Food CultureSakura Cherry Blossom in Japanese Culinary CultureSakura Cherry Blossom Salt Pickled Flower Tea WagashiSakura: Cherry Blossom's Culinary Applications and Seasonal PhilosophySakura Cherry Blossom Spring Japanese Food CultureSakura Mochi Cherry Blossom Spring Confection DomyojiTokyo and KyotoJapanese Hana Mochi and Sakura Mochi Seasonal Confection TimingTokyo, Osaka, KyotoKashiwa-Mochi and Chimaki Children's Day FoodsJapanese Kashiwa Mochi and Seasonal Leaf-Wrapped WagashiJapanJapanese Yomogi Mugwort and Medicinal Herb Culture in WagashiYomogi Mugwort in Japanese Confection and MedicineYomogi Mugwort Mochi Spring WagashiKagami-Mochi New Year Ritual and Mochi PreparationNama Yatsuhashi Kyoto Cinnamon Rice ConfectionKyotoWagashi Annual Calendar — The Four Seasons in Confectionery (和菓子歳時記)Japanese Seasonal Wagashi and the Twelve Month Confection CalendarJapanese Wagashi Calendar: Seasonal Sweet CycleJapanese Wagashi Seasonal Calendar: How Traditional Sweets Map the Japanese Year
V · The Canonical Dishes · 4 of 14Next chapter → Bread And Baked Goods
Wagashi & Confectionery
221 entries · page 3 of 4
Japanese Dorayaki and Anpan: Red Bean Confection VehiclesJapanJapanese Dorayaki and Taiyaki: Bean Paste Pastry Culture and Traditional Confectionery CraftTokyoHibarigaoka and Dorayaki: Tokyo Confectionery Traditions and the Sweet Shop CultureTokyoJapanese Manju Steamed Bun Tradition and Dorayaki Pancake WagashiJapanAnpan and Japanese Filled Sweet Bread TraditionTokyoJapanese Yōshoku Bread — Melon Pan, Anpan, and Curry Pan (洋食パン)JapanJapanese Bread Culture Melon Pan and Curry BreadJapanJapanese Melon Pan and Enriched Sweet Bun Bakery CultureJapanJapanese Cheesecake — The Soufflé Meets the Cream CheeseJapanCastella — The Portuguese Sponge That Became JapaneseNagasakiAmairo Karamel Japanese Milk Caramel MeijiTokyoJapanese Katsura Mochi Kuzu Starch Preparations and Summer Confection CoolingJapanese Kuzu Cuisine: Arrowroot Applications from Kuzukiri to Hot Spring SweetsJapanese Kuzu Starch Cooking Applications Beyond WagashiHojicha and the Roasted Tea in PastryJapanese Ohagi and Botamochi: Seasonal Inversion of Mochi and AnkoJapanJapanese Ohagi Botamochi Autumn Rice Confection and Seasonal RitualsJapanOhagi and Botamochi — Sticky Rice and Anko Seasonal SweetsJapanNeri Ame Starch Candy Pulling Asakusa Street FoodAsakusaAmezaiku Japanese Candy Sculpting TraditionKarintou — Deep-Fried Sweet Dough TraditionEdo-period JapanJapanese Karinto Deep-Fried Brown Sugar Snack and Dagashi Corner Store Confection CultureJapanJapanese Amanatto and Higashi: Sugar-Preserved Bean ConfectionsJapanJapanese Soba Boro and Wagashi Geometry: Mathematical Precision in Traditional ConfectionKyoto and EdoSenbei Rice CrackersSoka, SaitamaSenbei Rice Crackers Japanese VarietiesJapanNanbu Senbei — Iron-Pressed Rice Crackers of Tōhoku (南部せんべい)Aomori and IwateSenbei and Arare: Japanese Rice Cracker Culture and the Craft of Okashi-yaTokyoJapanese Senbei and Rice Cracker Culture: Artisan Production Diversity and Texture SpectrumHoshigaki Dried Persimmon CraftHoshigaki Persimmon Drying Traditional TechniqueJapanese Kuri Chestnut and Autumn Sweetness CultureJapanese Kuri Chestnut Culture Autumn Harvest and Confection ApplicationsJapanese Kuri: Chestnut Harvest Traditions, Roasting Culture, and Autumn Sweet PreservationKuri Chestnut Autumn Confections and Savory ApplicationsKuri Chestnut Autumn Wagashi Mont BlancKuri Wagashi Chestnut Confectionery AutumnJapanese Kuri Kinton and Autumn Sweetness: Chestnut Preparation TraditionsJapanKuri Kinton Chestnut Paste New Year PreparationNakatsugawaKuri Kinton Chestnut Sweet Potato Gold New Year OsechiJapanJapanese Wagashi Kinton Autumn Chestnut and Colour GradationJapanJapanese Sakura Cherry Blossom in Food Culture Flavour and SymbolismSakura Cherry Blossom Food CultureSakura Cherry Blossom in Japanese Culinary CultureSakura Cherry Blossom Salt Pickled Flower Tea WagashiSakura: Cherry Blossom's Culinary Applications and Seasonal PhilosophySakura Cherry Blossom Spring Japanese Food CultureSakura Mochi Cherry Blossom Spring Confection DomyojiTokyo and KyotoJapanese Hana Mochi and Sakura Mochi Seasonal Confection TimingTokyo, Osaka, KyotoKashiwa-Mochi and Chimaki Children's Day FoodsJapanese Kashiwa Mochi and Seasonal Leaf-Wrapped WagashiJapanJapanese Yomogi Mugwort and Medicinal Herb Culture in WagashiYomogi Mugwort in Japanese Confection and MedicineYomogi Mugwort Mochi Spring WagashiKagami-Mochi New Year Ritual and Mochi PreparationNama Yatsuhashi Kyoto Cinnamon Rice ConfectionKyotoWagashi Annual Calendar — The Four Seasons in Confectionery (和菓子歳時記)Japanese Seasonal Wagashi and the Twelve Month Confection CalendarJapanese Wagashi Calendar: Seasonal Sweet CycleJapanese Wagashi Seasonal Calendar: How Traditional Sweets Map the Japanese Year