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
Flavour Building
Five entries
Amakara — The Sweet-Savoury Balance in Japanese CookingAnkake Thick Starch-Thickened SauceAnkake Thick Glossy Sauce Pour Starch ShimmerJapanese Yakumi: Aromatic Garnish System and the Philosophy of Condiment ArrangementYakumi Japanese Condiment and Aromatic Garnish System
IV · The Method · 11 of 17Next chapter → Preparation & Cooking Methods
Japanese · IV The Method