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 · IV The Method
Dashi & Stock
One hundred and fifty-five entries · page 2 of 3
Sababushi Mackerel Dashi Secondary StockSababushi Mackerel Katsuobushi VariantKatsuo Dashi Production Industrial Arabushi KarebushiTorigara Chicken Bone Dashi StockTorigara Chicken Stock Japanese FoundationalDashi Layering — Combining Multiple StocksJapanese Dashi Application Hierarchy Suimono Nabemono and SauceDashi Substitution HierarchyDashi Applications in Non-Traditional ContextsDashi Powder Instant Granules and Commercial Dashi QualityJapanese Dashi no Moto and Instant Dashi Culture: Convenience, Quality, and the Home Kitchen RealityJapanese Dashi Freezing and Preservation TechniquesYamagata Dashi Cold Summer Condiment CultureYamagata PrefectureJapanese Hirayama and Shiro Dashi Light Style Broth CookingKansai Dashi Light Soy Preference Usukuchi RegionalJapanese Dashi Masters: Regional Schools and Their PhilosophiesJapanese Dashi Stock Education: Teaching the Foundation and Training the PalateJapanese Pantry Essentials Mirin Sake Dashi ArchitectureJapanese Pantry Essentials: The Seven Core Umami AmplifiersUmami Detection and Japanese Cuisine ApplicationsUmami Science Glutamate Inosinate GuanylateUmami Science Glutamate Inosinate Guanylate SynergyKyo-Ryori Kyoto Cuisine Principles Dashi and WaterJapanese Dashi from Dried Mushrooms: Shiitake and Kombu Shōjin BrothJapanese Shiitake Cultivation and Dashi: Log-Grown vs Sawdust BlockJapanese Kinoko Dashi: Wild Mushroom Stocks and Seasonal Foraging CultureNabe Dashi — Advanced Stock Construction for Hot PotsNabe Dashi Broth Regional Hotpot StylesJapanShabu-Shabu: Hot Pot Etiquette, Kombu Broth, and Ponzu-Sesame Dipping CultureOsakaShabu-Shabu Dashi Preparation and Hot Pot ProtocolOsakaDashi for Noodles: Kaketsuyu and MentsuyuSoba Tsuyu Dipping Sauce Kaeshi Base RatioSoba Tsuyu Dipping Sauce ConstructionJapanese Soba Tsuyu Dipping Sauce and Ratio ArchitectureEdo periodSoba Tsuyu Cold Noodle Broth ArchitectureSoba Tsuyu Cold Noodle Dipping SauceNoodle Soup Tsuyu — The Perfect Dipping BrothJapanese Soba Tsuyu Mentsuyu Proportions and Seasonal Temperature AdjustmentsJapanese Mentsuyu Noodle Dipping Broth and the Art of Tsuyu CalibrationJapanese Tsuyu: The Universal Dipping Sauce and Its Concentration RatiosJapanese Tsuyu Dipping Sauce: Architecture, Ratio Science, and Regional VariationsTsuyu Broth Base Cold Warm Soba Udon DippingTsuyu Mentsuyu Concentrated Noodle Soup BaseJapanese Soba Tsuyu and Cold Soba Techniques: Summer Noodle CultureJapanese Zaru Soba Cold Buckwheat Noodles and Tsuyu Dipping ProtocolTokyo, JapanZaru and Mori Soba: Cold Soba Service Philosophy and the Importance of TsuyuShio and Tsuyu Balance in Japanese Cold Noodle ServiceJapanese Kama-age Udon and Tsuyu Dipping: The Peak Udon ExperienceJapanese Tempura Dipping Sauce: Tentsuyu Architecture and the Dashi RatioTokyoJapanese Tempura Dipping Sauce Ten-Tsuyu and Condiment VariationsTempura Tsuyu Dipping Sauce and Daikon Oroshi ArchitectureJapanese Kakitamajiru: Egg-Drop Soup and the Technology of Hot Broth HandlingDashi Iri Egg Scramble Japanese Tomago DishesJapanJapanese Omelet Dashimaki Tamago Rolled EggKyotoJapanese Omelet Tamagoyaki Dashi-Enriched Rolled TechniqueJapanJapanese Tamagoyaki Variations: Regional Styles and the Sweet-Savory SpectrumKyoto; Tokyo; OsakaChawanmushi Steamed Egg Custard TechniqueJapanOhitashi Spinach Blanch Squeeze Dashi Soak TechniqueJapanese Nimono Simmered Dish Architecture Dashi Ratios and Vegetable SequenceOtoshibuta Drop Lid Pressure Simmering
IV · The Method · 1 of 17Next chapter → Rice
Japanese · IV The Method
Dashi & Stock
155 entries · page 2 of 3
Sababushi Mackerel Dashi Secondary StockSababushi Mackerel Katsuobushi VariantKatsuo Dashi Production Industrial Arabushi KarebushiTorigara Chicken Bone Dashi StockTorigara Chicken Stock Japanese FoundationalDashi Layering — Combining Multiple StocksJapanese Dashi Application Hierarchy Suimono Nabemono and SauceDashi Substitution HierarchyDashi Applications in Non-Traditional ContextsDashi Powder Instant Granules and Commercial Dashi QualityJapanese Dashi no Moto and Instant Dashi Culture: Convenience, Quality, and the Home Kitchen RealityJapanese Dashi Freezing and Preservation TechniquesYamagata Dashi Cold Summer Condiment CultureYamagata PrefectureJapanese Hirayama and Shiro Dashi Light Style Broth CookingKansai Dashi Light Soy Preference Usukuchi RegionalJapanese Dashi Masters: Regional Schools and Their PhilosophiesJapanese Dashi Stock Education: Teaching the Foundation and Training the PalateJapanese Pantry Essentials Mirin Sake Dashi ArchitectureJapanese Pantry Essentials: The Seven Core Umami AmplifiersUmami Detection and Japanese Cuisine ApplicationsUmami Science Glutamate Inosinate GuanylateUmami Science Glutamate Inosinate Guanylate SynergyKyo-Ryori Kyoto Cuisine Principles Dashi and WaterJapanese Dashi from Dried Mushrooms: Shiitake and Kombu Shōjin BrothJapanese Shiitake Cultivation and Dashi: Log-Grown vs Sawdust BlockJapanese Kinoko Dashi: Wild Mushroom Stocks and Seasonal Foraging CultureNabe Dashi — Advanced Stock Construction for Hot PotsNabe Dashi Broth Regional Hotpot StylesJapanShabu-Shabu: Hot Pot Etiquette, Kombu Broth, and Ponzu-Sesame Dipping CultureOsakaShabu-Shabu Dashi Preparation and Hot Pot ProtocolOsakaDashi for Noodles: Kaketsuyu and MentsuyuSoba Tsuyu Dipping Sauce Kaeshi Base RatioSoba Tsuyu Dipping Sauce ConstructionJapanese Soba Tsuyu Dipping Sauce and Ratio ArchitectureEdo periodSoba Tsuyu Cold Noodle Broth ArchitectureSoba Tsuyu Cold Noodle Dipping SauceNoodle Soup Tsuyu — The Perfect Dipping BrothJapanese Soba Tsuyu Mentsuyu Proportions and Seasonal Temperature AdjustmentsJapanese Mentsuyu Noodle Dipping Broth and the Art of Tsuyu CalibrationJapanese Tsuyu: The Universal Dipping Sauce and Its Concentration RatiosJapanese Tsuyu Dipping Sauce: Architecture, Ratio Science, and Regional VariationsTsuyu Broth Base Cold Warm Soba Udon DippingTsuyu Mentsuyu Concentrated Noodle Soup BaseJapanese Soba Tsuyu and Cold Soba Techniques: Summer Noodle CultureJapanese Zaru Soba Cold Buckwheat Noodles and Tsuyu Dipping ProtocolTokyo, JapanZaru and Mori Soba: Cold Soba Service Philosophy and the Importance of TsuyuShio and Tsuyu Balance in Japanese Cold Noodle ServiceJapanese Kama-age Udon and Tsuyu Dipping: The Peak Udon ExperienceJapanese Tempura Dipping Sauce: Tentsuyu Architecture and the Dashi RatioTokyoJapanese Tempura Dipping Sauce Ten-Tsuyu and Condiment VariationsTempura Tsuyu Dipping Sauce and Daikon Oroshi ArchitectureJapanese Kakitamajiru: Egg-Drop Soup and the Technology of Hot Broth HandlingDashi Iri Egg Scramble Japanese Tomago DishesJapanJapanese Omelet Dashimaki Tamago Rolled EggKyotoJapanese Omelet Tamagoyaki Dashi-Enriched Rolled TechniqueJapanJapanese Tamagoyaki Variations: Regional Styles and the Sweet-Savory SpectrumKyoto; Tokyo; OsakaChawanmushi Steamed Egg Custard TechniqueJapanOhitashi Spinach Blanch Squeeze Dashi Soak TechniqueJapanese Nimono Simmered Dish Architecture Dashi Ratios and Vegetable SequenceOtoshibuta Drop Lid Pressure Simmering