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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

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Japanese · IV The Method

Dashi & Stock

One hundred and fifty-five entries · page 3 of 3

Nikujaga Japanese Meat and Potato Stew Western InfluenceJapan Japanese Nishime Simmered Vegetables and the Kanto-Kansai Dashi DistinctionJapan Japanese Yamagata Dashi Culture Imoni River Festival and Autumn Taro Soup Japanese Zōni: New Year Soup Regional Identity and the Mochi-Dashi-Topping SpectrumJapan Agedashi Tofu Deep Fried DashiJapan Agedashi Tofu — Deep-Fried Tofu in Dashi Broth (揚げ出し豆腐)Japan Agedashi Tofu Deep-Fry and Dashi FloatKyoto Japanese Ganmodoki and Age-Dashi Tofu: Deep-Fried Tofu Techniques and TexturesKyoto Japanese Ankake Sauce Applications Beyond Tofu Japanese Takoyaki Dashi Batter Advanced Science Takoyaki Osaka Octopus Ball TechniqueOsaka Japanese Ume Shigoto: The June Plum Work and Preserved Ume Culture Japanese Katsuo No Migaki Selection Katsuobushi Varieties and the Three Grades of Bonito Japanese Katsuobushi Aging and Honkarebushi Production Katsuobushi Culture: The Long Journey from Fish to Flavour Japanese Kombu Tsukudani and Preserved Seaweed Tradition Kombu Tsukudani Simmered Seaweed Condiment Kombu Tsukudani Seaweed Soy Simmer Preservation Kobujime Kombu Marinated Raw Fish Pressed Kobujime Kombu Wrap Marinating Raw Fish Kanazawa Kombu-jime (Kelp-Cured Fish)Konbu-Jime — The Kelp-Cured Technique (昆布締め)Japanese Mozuku and Sea Vegetable Diversity Beyond Wakame and Nori Japanese Nori Seaweed Varieties Asakusa-nori and Grading Japanese Seaweed Diversity Hijiki Wakame Mozuku and Pacific Seaweed Culture Japanese Seaweed Literacy: Wakame, Hijiki, Aonori, Dulse, and the Range of Marine Vegetables Ponzu Construction Varieties Applications Tosa Vinegar Tosazu Dressing Technique Miso Soup with Tofu and Wakame (Naturally Vegan)Japan Japanese Noodle Dining Culture — Etiquette, Slurping, and the Noodle Shop (麺文化)Udon NoodlesKagawa, Shikoku Tonkotsu Broth (Pork Bone Ramen)Hakata, Fukuoka Momofuku Ramen Broth: The Composite Stock Japanese Aichi and Nagoya Coastal Cuisine: Kishimen, Tebasaki, and the Dark Dashi Identity Japanese Seafood Broth Potage and Bisque Preparations

← EarlierPage 2

IV · The Method · 1 of 17Next chapter → Rice

Japanese · IV The Method

Dashi & Stock

‹ IV The Method

155 entries · page 3 of 3

Nikujaga Japanese Meat and Potato Stew Western InfluenceJapan Japanese Nishime Simmered Vegetables and the Kanto-Kansai Dashi DistinctionJapan Japanese Yamagata Dashi Culture Imoni River Festival and Autumn Taro Soup Japanese Zōni: New Year Soup Regional Identity and the Mochi-Dashi-Topping SpectrumJapan Agedashi Tofu Deep Fried DashiJapan Agedashi Tofu — Deep-Fried Tofu in Dashi Broth (揚げ出し豆腐)Japan Agedashi Tofu Deep-Fry and Dashi FloatKyoto Japanese Ganmodoki and Age-Dashi Tofu: Deep-Fried Tofu Techniques and TexturesKyoto Japanese Ankake Sauce Applications Beyond Tofu Japanese Takoyaki Dashi Batter Advanced Science Takoyaki Osaka Octopus Ball TechniqueOsaka Japanese Ume Shigoto: The June Plum Work and Preserved Ume Culture Japanese Katsuo No Migaki Selection Katsuobushi Varieties and the Three Grades of Bonito Japanese Katsuobushi Aging and Honkarebushi Production Katsuobushi Culture: The Long Journey from Fish to Flavour Japanese Kombu Tsukudani and Preserved Seaweed Tradition Kombu Tsukudani Simmered Seaweed Condiment Kombu Tsukudani Seaweed Soy Simmer Preservation Kobujime Kombu Marinated Raw Fish Pressed Kobujime Kombu Wrap Marinating Raw Fish Kanazawa Kombu-jime (Kelp-Cured Fish)Konbu-Jime — The Kelp-Cured Technique (昆布締め)Japanese Mozuku and Sea Vegetable Diversity Beyond Wakame and Nori Japanese Nori Seaweed Varieties Asakusa-nori and Grading Japanese Seaweed Diversity Hijiki Wakame Mozuku and Pacific Seaweed Culture Japanese Seaweed Literacy: Wakame, Hijiki, Aonori, Dulse, and the Range of Marine Vegetables Ponzu Construction Varieties Applications Tosa Vinegar Tosazu Dressing Technique Miso Soup with Tofu and Wakame (Naturally Vegan)Japan Japanese Noodle Dining Culture — Etiquette, Slurping, and the Noodle Shop (麺文化)Udon NoodlesKagawa, Shikoku Tonkotsu Broth (Pork Bone Ramen)Hakata, Fukuoka Momofuku Ramen Broth: The Composite Stock Japanese Aichi and Nagoya Coastal Cuisine: Kishimen, Tebasaki, and the Dark Dashi Identity Japanese Seafood Broth Potage and Bisque Preparations

← EarlierPage 2

‹ The Method · Contents · The Library