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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

Hōchō — Knife Discipline

Ninety-one entries · page 2 of 2

Mentori Chamfering and Presentation Knife Technique Japanese Mentori and Kakushi-bocho: Knife Skill Philosophies of Edge Rounding and Hidden Cuts Japanese Kazarimono Decorative Cutting and Garnish Philosophy Japanese Kaiseki Mukimono Decorative Vegetable Carving Tsujiriki Knife Skill Cutting Test Diagnosis Japanese Kakō-Zanmai: Knife Cuts Classification and Precise Vegetable Cutting Shiso Chiffonade Herb Knife Japanese Soba Kiri Buckwheat Cutting Technique Soba Noodle Making Tsuji-Level Hand-Cutting Technique Suribachi and Surikogi Grinding Technique Japanese Funaori Cutting Board Culture and Wooden Kitchen Tools Kappabashi Tokyo Kitchen District Equipment Culture Japanese Gyuto and Santoku: The Modern Professional Triad Extension Japanese Gyūtō and Western-Style Japanese Knives: The Chef's Knife Tradition Japanese Knives Gyuto Chef Knife Japanese Usuba, Kiritsuke, and Honesuki: Specialist Knife Typology Beyond the Basics Japanese Teppanyaki Professional Knife Work and Theatrical Service Philosophy SashimiJapan Sashimi Beyond Tuna: Hikarimono, Shiromi, and the Full Japanese Raw Fish Spectrum Japanese Hamo: Pike Conger, Kyoto Summer, and the Bone-Cutting Art Japanese Hamo Pike Conger Kyoto Summer Tradition Bone Cutting Hamo Pike Conger Eel Honegiri Bone Cutting Japanese Hamo Honekiri Bone-Cutting Master Technique Kyoto Summer Fish Fugu Puffer Fish Preparation Toxin Safety 鰻 (Unagi): Freshwater Eel and the Kabayaki Technique Japanese Kani Crab Culture Varieties and Regional Specialisation Kani Crab Regional Varieties Japan Kani Crab Regional Varieties Matsuba Tarabagani Japanese Kani: Crab Preparations and Regional Culture Japanese Kani and Premium Crab Culture: Snow Crab, Hairy Crab, and Matsuba Season Nishime Ceremonial Simmered Root Vegetable DishJapan

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IV · The Method · 3 of 17Next chapter → Koji & Fermentation

Japanese · IV The Method

Hōchō — Knife Discipline

‹ IV The Method

91 entries · page 2 of 2

Mentori Chamfering and Presentation Knife Technique Japanese Mentori and Kakushi-bocho: Knife Skill Philosophies of Edge Rounding and Hidden Cuts Japanese Kazarimono Decorative Cutting and Garnish Philosophy Japanese Kaiseki Mukimono Decorative Vegetable Carving Tsujiriki Knife Skill Cutting Test Diagnosis Japanese Kakō-Zanmai: Knife Cuts Classification and Precise Vegetable Cutting Shiso Chiffonade Herb Knife Japanese Soba Kiri Buckwheat Cutting Technique Soba Noodle Making Tsuji-Level Hand-Cutting Technique Suribachi and Surikogi Grinding Technique Japanese Funaori Cutting Board Culture and Wooden Kitchen Tools Kappabashi Tokyo Kitchen District Equipment Culture Japanese Gyuto and Santoku: The Modern Professional Triad Extension Japanese Gyūtō and Western-Style Japanese Knives: The Chef's Knife Tradition Japanese Knives Gyuto Chef Knife Japanese Usuba, Kiritsuke, and Honesuki: Specialist Knife Typology Beyond the Basics Japanese Teppanyaki Professional Knife Work and Theatrical Service Philosophy SashimiJapan Sashimi Beyond Tuna: Hikarimono, Shiromi, and the Full Japanese Raw Fish Spectrum Japanese Hamo: Pike Conger, Kyoto Summer, and the Bone-Cutting Art Japanese Hamo Pike Conger Kyoto Summer Tradition Bone Cutting Hamo Pike Conger Eel Honegiri Bone Cutting Japanese Hamo Honekiri Bone-Cutting Master Technique Kyoto Summer Fish Fugu Puffer Fish Preparation Toxin Safety 鰻 (Unagi): Freshwater Eel and the Kabayaki Technique Japanese Kani Crab Culture Varieties and Regional Specialisation Kani Crab Regional Varieties Japan Kani Crab Regional Varieties Matsuba Tarabagani Japanese Kani: Crab Preparations and Regional Culture Japanese Kani and Premium Crab Culture: Snow Crab, Hairy Crab, and Matsuba Season Nishime Ceremonial Simmered Root Vegetable DishJapan

← EarlierPage 1

‹ The Method · Contents · The Library