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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
The Land & Sea
Terroir — geography, climate, what grows and swims here.
51 III
The Pantry
The defining ingredients, named to species.
455 IV
The Method
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
The Thread
Where this canon connects to others.
31 IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
12 X
The Network
The producers and purveyors who carry the real ingredients.
42
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Japanese · IV The Method

Equipment And Tools

Twenty-four entries

Japanese kitchen equipment reflects a philosophy of specificity and craftsmanship in which each utensil is designed for a defined purpose. The donabe, the suribachi, the seiro, and the iron and ceramic vessels that follow are not interchangeable with their Western counterparts; their materials — clay, bamboo, cast iron, copper, ceramic — determine the character of what is cooked in them. Understanding the thermal and mechanical logic of each vessel is prerequisite to understanding the preparations that depend upon it.

Japanese Kitchen Tools — The Essentials and Their LogicJapanese Traditional Kitchen Layout Daidokoro and Kamado Cooking HeritageJapanese Kamado: Traditional Clay Stove Architecture and the Philosophy of Fire ControlJapanese Donabe: Clay Pot Cooking and the Science of Porous Ceramic HeatDonabe Clay Pot Cooking and MaintenanceDonabe Japanese Clay Pot CookingJapanese Donabe Clay Pot Cooking TraditionDonabe — Clay Pot Cooking TraditionsDonabe Japanese Earthenware Cooking PotDonabe Clay Pot Ryoshi Fireside CookingJapanese Donabe Ceramic Hotpot Cooking and Regional Vessel TraditionsKurogane Tekka: The Iron Pot Culture and Donabe Earthenware in Japanese CookingJapanese Tetsunabe Cast Iron Cooking and IH CompatibilityJapanese Toban Yaki and Ceramic Hot Plate Cooking: Direct Service Vessels and Table TheatreJapanese Copper Cookware Yukihira PanSuribachi and Surikogi — The Japanese MortarJapanese Suribachi and Surikogi: The Ceramic Grinding Bowl and Mindful PreparationJapanese Suribachi Mortar Technique and Kitchen ToolsSeiro Steaming Basket Technique JapaneseJapanese Seiro Mushi: Bamboo Steamer Technique and Steam as Primary Cooking MediumJapanese Tochiku Bamboo Craft and Culinary ApplicationsJapanese Zaru and Momozaru: Bamboo Sieve Vessels and Their Culinary ApplicationsJapanese Tenugui Cotton Cloth Kitchen Culture and the Artisan Craft Behind Utilitarian TextilesJapanese Tamago-yaki Pan and Dashimaki Tamago: The Rectangular Omelette Architecture
IV · The Method · 9 of 17Next chapter → Fermentation And Pickling
Japanese · IV The Method

Equipment And Tools

‹ IV The Method

Japanese kitchen equipment reflects a philosophy of specificity and craftsmanship in which each utensil is designed for a defined purpose. The donabe, the suribachi, the seiro, and the iron and ceramic vessels that follow are not interchangeable with their Western counterparts; their materials — clay, bamboo, cast iron, copper, ceramic — determine the character of what is cooked in them. Understanding the thermal and mechanical logic of each vessel is prerequisite to understanding the preparations that depend upon it.

24 entries
Japanese Kitchen Tools — The Essentials and Their LogicJapanese Traditional Kitchen Layout Daidokoro and Kamado Cooking HeritageJapanese Kamado: Traditional Clay Stove Architecture and the Philosophy of Fire ControlJapanese Donabe: Clay Pot Cooking and the Science of Porous Ceramic HeatDonabe Clay Pot Cooking and MaintenanceDonabe Japanese Clay Pot CookingJapanese Donabe Clay Pot Cooking TraditionDonabe — Clay Pot Cooking TraditionsDonabe Japanese Earthenware Cooking PotDonabe Clay Pot Ryoshi Fireside CookingJapanese Donabe Ceramic Hotpot Cooking and Regional Vessel TraditionsKurogane Tekka: The Iron Pot Culture and Donabe Earthenware in Japanese CookingJapanese Tetsunabe Cast Iron Cooking and IH CompatibilityJapanese Toban Yaki and Ceramic Hot Plate Cooking: Direct Service Vessels and Table TheatreJapanese Copper Cookware Yukihira PanSuribachi and Surikogi — The Japanese MortarJapanese Suribachi and Surikogi: The Ceramic Grinding Bowl and Mindful PreparationJapanese Suribachi Mortar Technique and Kitchen ToolsSeiro Steaming Basket Technique JapaneseJapanese Seiro Mushi: Bamboo Steamer Technique and Steam as Primary Cooking MediumJapanese Tochiku Bamboo Craft and Culinary ApplicationsJapanese Zaru and Momozaru: Bamboo Sieve Vessels and Their Culinary ApplicationsJapanese Tenugui Cotton Cloth Kitchen Culture and the Artisan Craft Behind Utilitarian TextilesJapanese Tamago-yaki Pan and Dashimaki Tamago: The Rectangular Omelette Architecture

‹ The Method · Contents · The Library