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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

Terroir — geography, climate, what grows and swims here.

51 III

The defining ingredients, named to species.

455 IV

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

Where this canon connects to others.

31 IX

The Lineage & Authorities

The masters, the literature, the sources entries anchor to.

12 X

The producers and purveyors who carry the real ingredients.

42

← The LibraryVolume I · contents

Japanese · II The Land & Sea

The Land & Sea

Fifty-one entries

Japanese Ayu Sweetfish Ecology and the Terroir of River Fishing Japanese Fishing Techniques Jigging and Ikejime Live Fish Handling Japanese Ama Diver Culture and the Shellfish Harvest Philosophy Ama Divers and Seafood Foraging Coastal Traditions Japanese Nori Production Asakusa and Ariake Sea Seaweed Cultivation Japanese Mountain Water Cuisine Yamafuki Style Kinoko Mushroom Hunting and Wild Foraging Culture Japan Japanese Fruit Culture: Premium Muskmelon, Shine Muscat, and the Gift Economy of Perfect Produce Gunma Konnyaku Industry and Culinary Uses Hokkaido — Japan's Northern Food Province Hokkaido Cuisine: Cold Climate Abundance and the Dairy-Seafood-Grain Identity Hokkaido Regional Cuisine Dairy Crab Corn Hokkaido Dairy Butter Cream Ingredient Culture Japanese Hokkaido Dairy Culture: Butter, Cream, and the Northern Island Exception Aomori and Tohoku Food Traditions Tohoku Regional Cuisine Cold Climate Traditions Japanese Aizu Cuisine: Mountain Fortress Food of Fukushima Japanese Aomori Apple Culture and Ringo Cuisine Aomori Apple Tsugaru Culture Regional Cuisine Tsugaru and Nanbu Lacquerware Regional Distinction Kanazawa and Hokuriku Food — Japan's Hidden Culinary Capital Kanazawa Omicho Market and Kanazawa Food Identity Japanese Kanazawa Cuisine: Gold Leaf City and Kaga Ryōri Japanese Fukui Echizen Cuisine and Crab Culture Japanese Ise Cuisine: Abalone Diving Culture and Lobster Prefecture Japanese Hyōgo Cuisine: Kobe and the Inland Sea Corridor Arima Onsen Ryokan Food Tradition Hyogo Kobe Beef — The Tajima Standard (神戸牛)Regional Wagyu Beyond Kobe — Hida, Matsusaka, Omi, and Miyazaki Beef (地方の和牛)Kyoto Nishiki Market Provisions and Urban Food Heritage Japanese Kyoto Vegetables Kyo-Yasai Heritage Cultivars and Market Culture Japanese Kyo-Yasai Kyoto Heritage Vegetables and Terroir-Driven Produce Culture Japanese Kyo-Yasai: Traditional Kyoto Vegetable Varieties and the Terroir of Heirloom Produce Kyoto Vegetable Heritage Varieties Kyo-Yasai Japanese Tōchigi and Nikko Cuisine: Lacquer Country and Sacred Food Traditions Chiba Seafood and Tokyo Bay Access Cuisine Japanese Suzuki Sea Bass Seasonal Management and Tsukudani By-Product Culture Japanese Suruga Bay Sakuraebi Shirasu and the Bay's Unique Marine Harvest Japanese Shizuoka Food Culture Sakura Shrimp Wasabi Eel Setouchi Cuisine: Islands, Sea Bream, Citrus, and the Inland Sea's Bounty Hiroshima Oyster Production and Raw Oyster Culture Japanese San'in Coast Cuisine: Izumo and the Inland Sea of Japan Table Japanese Tosa Cooking: Kochi Prefecture's Bonito Culture and Southern Ocean Cuisine Japanese Tosa Cuisine Bonito Culture Kochi Prefecture and Pacific Fishing Heritage Japanese Tosa Cuisine Kochi Bonito Culture Katsuo Tosa Cuisine: Kochi's Bold Flavours, Dried Bonito Culture, and Sawachi Ryori Japanese Hirayama: Kumamoto and Kyushu Island Regional Cooking Japanese Kagoshima Cuisine: Kurobuta, Satsumaimo, and the Southern Table Japanese Miyazaki Cuisine: Sun, Cattle, and Subtropical Intensity Saitama Sweet Potato Kawagoe Culture Fukuoka Hakata Culture: Yatai Street Food, Mentaiko, and the Night Economy

II · The Land & SeaNext chapter → The Pantry

The Land & Sea

Terroir — geography, climate, what grows and swims here.

51 entries

Japanese Ayu Sweetfish Ecology and the Terroir of River Fishing Japanese Fishing Techniques Jigging and Ikejime Live Fish Handling Japanese Ama Diver Culture and the Shellfish Harvest Philosophy Ama Divers and Seafood Foraging Coastal Traditions Japanese Nori Production Asakusa and Ariake Sea Seaweed Cultivation Japanese Mountain Water Cuisine Yamafuki Style Kinoko Mushroom Hunting and Wild Foraging Culture Japan Japanese Fruit Culture: Premium Muskmelon, Shine Muscat, and the Gift Economy of Perfect Produce Gunma Konnyaku Industry and Culinary Uses Hokkaido — Japan's Northern Food Province Hokkaido Cuisine: Cold Climate Abundance and the Dairy-Seafood-Grain Identity Hokkaido Regional Cuisine Dairy Crab Corn Hokkaido Dairy Butter Cream Ingredient Culture Japanese Hokkaido Dairy Culture: Butter, Cream, and the Northern Island Exception Aomori and Tohoku Food Traditions Tohoku Regional Cuisine Cold Climate Traditions Japanese Aizu Cuisine: Mountain Fortress Food of Fukushima Japanese Aomori Apple Culture and Ringo Cuisine Aomori Apple Tsugaru Culture Regional Cuisine Tsugaru and Nanbu Lacquerware Regional Distinction Kanazawa and Hokuriku Food — Japan's Hidden Culinary Capital Kanazawa Omicho Market and Kanazawa Food Identity Japanese Kanazawa Cuisine: Gold Leaf City and Kaga Ryōri Japanese Fukui Echizen Cuisine and Crab Culture Japanese Ise Cuisine: Abalone Diving Culture and Lobster Prefecture Japanese Hyōgo Cuisine: Kobe and the Inland Sea Corridor Arima Onsen Ryokan Food Tradition Hyogo Kobe Beef — The Tajima Standard (神戸牛)Regional Wagyu Beyond Kobe — Hida, Matsusaka, Omi, and Miyazaki Beef (地方の和牛)Kyoto Nishiki Market Provisions and Urban Food Heritage Japanese Kyoto Vegetables Kyo-Yasai Heritage Cultivars and Market Culture Japanese Kyo-Yasai Kyoto Heritage Vegetables and Terroir-Driven Produce Culture Japanese Kyo-Yasai: Traditional Kyoto Vegetable Varieties and the Terroir of Heirloom Produce Kyoto Vegetable Heritage Varieties Kyo-Yasai Japanese Tōchigi and Nikko Cuisine: Lacquer Country and Sacred Food Traditions Chiba Seafood and Tokyo Bay Access Cuisine Japanese Suzuki Sea Bass Seasonal Management and Tsukudani By-Product Culture Japanese Suruga Bay Sakuraebi Shirasu and the Bay's Unique Marine Harvest Japanese Shizuoka Food Culture Sakura Shrimp Wasabi Eel Setouchi Cuisine: Islands, Sea Bream, Citrus, and the Inland Sea's Bounty Hiroshima Oyster Production and Raw Oyster Culture Japanese San'in Coast Cuisine: Izumo and the Inland Sea of Japan Table Japanese Tosa Cooking: Kochi Prefecture's Bonito Culture and Southern Ocean Cuisine Japanese Tosa Cuisine Bonito Culture Kochi Prefecture and Pacific Fishing Heritage Japanese Tosa Cuisine Kochi Bonito Culture Katsuo Tosa Cuisine: Kochi's Bold Flavours, Dried Bonito Culture, and Sawachi Ryori Japanese Hirayama: Kumamoto and Kyushu Island Regional Cooking Japanese Kagoshima Cuisine: Kurobuta, Satsumaimo, and the Southern Table Japanese Miyazaki Cuisine: Sun, Cattle, and Subtropical Intensity Saitama Sweet Potato Kawagoe Culture Fukuoka Hakata Culture: Yatai Street Food, Mentaiko, and the Night Economy

← IOverview & Cultural Context III →The Pantry

Contents · The Library