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 4 of 4
Japanese Wagashi Seasonal Calendar Nerikiri Mochi Art and Monthly Confection TraditionsWagashi Calendar Monthly Seasonal Confection CycleWagashi Seasonality — The Full Twelve-Month PaletteWagashi Seasonal Calendar: The Complete Annual Cycle of Japanese ConfectioneryWagashi Seasonal Calendar and Manju TypesWagashi Tea Ceremony Confection DesignKaiseki Wagashi Dessert Course Seasonal Sweet ClosureJapanJapanese Kaiseki Dessert Course: Mizugashi and Sweet Closing TraditionsJapanese Shiruko and Zenzai Sweet Adzuki Bean Soup and the Mochi Accompaniment TraditionJapanZenzai and Shiruko: Japan's Winter Sweet Bean Soups and the Culture of Anko in Liquid FormKyotoZunda Mochi Edamame Sweet Paste Sendai TohokuSendaiKakigori Shaved Ice Japanese Summer DessertJapanJapanese Kakigōri Shaved Ice and the Art of Finely Textured Snow DessertsJapanJapanese Kakigori and Mitsukoshi Ice Dessert Culture: The Craft of Japanese Shaved IceJapanese Parfait Culture and the Kissaten Café Dessert AestheticSapporoJapanese Shinise Philosophy: Old Shop Culture and the Ethics of Craft ContinuityHina Matsuri Doll Festival Chirashizushi Shiro-dangoShun Calendar: Month-by-Month Peak Ingredients in Japanese CuisineJapanese Dye Plants and Natural Food Colouring TraditionsJapanese Seiro Bamboo Steamer Cooking TechniquesMatcha — Culinary Applications Beyond the Tea Ceremony (抹茶料理)Matcha LatteJapanJapanese Wagyu and Japanese Beef Grading: The A5 Mythology and RealityJapanese Wagyu Grading: Marbling Science and Prefectural BrandsJapanese Ankō (Monkfish) Full Utilization: From Kimo to Nabemono — Winter's Complete FishJapanese Ankimo Monkfish Liver and the Culture of Luxury OffalIbaraki, JapanJapanese Ankimo Tofu: Monkfish Liver Processing and the 'Foie Gras of the Sea'Ibaraki and FukushimaJapanese Monkfish Anko Liver Ankou Nabe and Ibaraki Winter DelicacyIbarakiJapanese Monkfish and Anko Nabe: Winter Hotpot and the Kanto DelicacyIbaraki PrefectureAnko Fish Hot Pot Goosefish Winter TohokuIbarakiMonkfish Anko Liver Hot Pot Tohoku WinterIbaraki PrefectureMonkfish Anko and Anko-Nabe Winter Hot PotIbaraki PrefectureJapanese Tsukemen Dipping Ramen and the Proliferation of Cold-Hot Noodle InnovationTokyoTsukemen and Cold Dipping Ramen ArchitectureHigashi-Ikebukuro, TokyoTsukemen Dipping Ramen Cold Noodle Warm BrothTokyoTsukemen Dipping Ramen TechniqueTokyoTsukemen — The Dipping Ramen Revolution (つけ麺)Tokyo, JapanJapanese Datemaki: Sweet Rolled Omelette with Fish Paste and the Golden New Year SymbolismNagasakiJapanese Tazukuri: Candied Dried Sardines, New Year Ritual, and Protein SymbolismJapanJapanese Goma Dofu Sesame Tofu of Shōjin CuisineKoya-sanAyu River Fish Japanese Sweetfish
V · The Canonical Dishes · 4 of 14Next chapter → Bread And Baked Goods
Wagashi & Confectionery
221 entries · page 4 of 4
Japanese Wagashi Seasonal Calendar Nerikiri Mochi Art and Monthly Confection TraditionsWagashi Calendar Monthly Seasonal Confection CycleWagashi Seasonality — The Full Twelve-Month PaletteWagashi Seasonal Calendar: The Complete Annual Cycle of Japanese ConfectioneryWagashi Seasonal Calendar and Manju TypesWagashi Tea Ceremony Confection DesignKaiseki Wagashi Dessert Course Seasonal Sweet ClosureJapanJapanese Kaiseki Dessert Course: Mizugashi and Sweet Closing TraditionsJapanese Shiruko and Zenzai Sweet Adzuki Bean Soup and the Mochi Accompaniment TraditionJapanZenzai and Shiruko: Japan's Winter Sweet Bean Soups and the Culture of Anko in Liquid FormKyotoZunda Mochi Edamame Sweet Paste Sendai TohokuSendaiKakigori Shaved Ice Japanese Summer DessertJapanJapanese Kakigōri Shaved Ice and the Art of Finely Textured Snow DessertsJapanJapanese Kakigori and Mitsukoshi Ice Dessert Culture: The Craft of Japanese Shaved IceJapanese Parfait Culture and the Kissaten Café Dessert AestheticSapporoJapanese Shinise Philosophy: Old Shop Culture and the Ethics of Craft ContinuityHina Matsuri Doll Festival Chirashizushi Shiro-dangoShun Calendar: Month-by-Month Peak Ingredients in Japanese CuisineJapanese Dye Plants and Natural Food Colouring TraditionsJapanese Seiro Bamboo Steamer Cooking TechniquesMatcha — Culinary Applications Beyond the Tea Ceremony (抹茶料理)Matcha LatteJapanJapanese Wagyu and Japanese Beef Grading: The A5 Mythology and RealityJapanese Wagyu Grading: Marbling Science and Prefectural BrandsJapanese Ankō (Monkfish) Full Utilization: From Kimo to Nabemono — Winter's Complete FishJapanese Ankimo Monkfish Liver and the Culture of Luxury OffalIbaraki, JapanJapanese Ankimo Tofu: Monkfish Liver Processing and the 'Foie Gras of the Sea'Ibaraki and FukushimaJapanese Monkfish Anko Liver Ankou Nabe and Ibaraki Winter DelicacyIbarakiJapanese Monkfish and Anko Nabe: Winter Hotpot and the Kanto DelicacyIbaraki PrefectureAnko Fish Hot Pot Goosefish Winter TohokuIbarakiMonkfish Anko Liver Hot Pot Tohoku WinterIbaraki PrefectureMonkfish Anko and Anko-Nabe Winter Hot PotIbaraki PrefectureJapanese Tsukemen Dipping Ramen and the Proliferation of Cold-Hot Noodle InnovationTokyoTsukemen and Cold Dipping Ramen ArchitectureHigashi-Ikebukuro, TokyoTsukemen Dipping Ramen Cold Noodle Warm BrothTokyoTsukemen Dipping Ramen TechniqueTokyoTsukemen — The Dipping Ramen Revolution (つけ麺)Tokyo, JapanJapanese Datemaki: Sweet Rolled Omelette with Fish Paste and the Golden New Year SymbolismNagasakiJapanese Tazukuri: Candied Dried Sardines, New Year Ritual, and Protein SymbolismJapanJapanese Goma Dofu Sesame Tofu of Shōjin CuisineKoya-sanAyu River Fish Japanese Sweetfish