Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

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.

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Japanese · IV The Method

Koji & Fermentation

Three hundred and ninety-five entries · page 2 of 7

Japanese Amazake and Shio Koji Fermentation Applications in Modern Cooking Japanese Kōjizuke: Koji-Marinated Preparations and the Sweet Fermentation Japanese Shoyu Koji: Fresh Soy-Koji Condiment and Modern Umami Applications Kōji Applications Beyond Fermentation — Modern Culinary Uses Misoshiru (Miso Soup)Miso Shiru Miso Soup FoundationsJapan Miso Shiru Tofu Wakame Classic Preparation BalanceJapan Miso Soup — Dashi, Ingredients, and Regional VariationsJapan Miso Soup Ingredients Regional Variation Miso-Shiru Variations: Seasonal Approaches Japanese Tofu-no-Misoshiru: The Architecture of Perfect Miso SoupJapan Japanese Miso Shiru Breakfast Soup and the Daily Ritual of Japanese FoodJapan Japanese Miso Soup Variations: Regional Styles, Seasonal Ingredients, and the Daily RitualJapan Japanese Miso Soup Customisation Tonjiru and Regional VariantsJapan Japanese Tonjiru vs Potage Concept Miso Soup DepthJapan Japanese Tonjiru: Pork Miso Soup and the Hearty Winter BowlJapan Japanese Natto-Jiru: Fermented Soybean Miso Soup and Regional Breakfast TraditionsTohoku Kasujiru Sake Lees Miso Soup WinterJapan Japanese Sake Brewing Koji Making Technique Japanese Sake Moromi Fermentation Stages and Shibori Pressing Moromi Moto Sake Mash Fermentation Kimoto Method Japanese Doburoku: Unfiltered Farm Sake and the History of Home Fermentation Japanese Sake Kasu Lees Cooking Applications Sake Kasu Rice Lees Applications Sakekasu Sake Lees Applications Kasuzuke Sake Lees Kasuzuke Marinated Ingredients Kasuzuke — Sake Lees Preservation (粕漬け)Sakekasu Sake Lees Applications Beyond Kasuzuke Sake Lees Kasu Nourishing By-Products and Applications Sake Lees Kasu Culinary Uses Sake Kasuzuke Salt in Japanese Cooking Shio Philosophy Sakekasu Amazake and Kasujiru Lees Applications Japanese Sakekasu Sake Lees Extended Applications Kasuzuke Kasujiru and Amazake Japanese Sakekasu: Lees Applications in Cooking and Preservation Japanese Sake Kasu Lees Cuisine and Culinary Applications Japanese Sake Kasu: Lees Cuisine and the Philosophy of Zero Waste Japanese Sake Lees Sakekasu Cuisine and Kasuzuke Pickling Tradition Japanese Sake Lees Cuisine: Amazake, Kasujiru, and the Complete Sake Byproduct Tradition Japanese Sake Lees (Kasu) Cuisine Deep Dive: Kasujiru, Kasuzuke, and Full Lees Applications Sake Lees (Sake Kasu): Culinary Applications of the Fermentation Residue Narazuke: Nara's Ancient Sake Lees Pickles and Multi-Year Fermentation Sennichizuke Thousand Day Pickles NaraNara Japanese Sakezuke Sake-Marinated Preparations Katsuobushi Production — Six-Stage Curing and Fermentation of Dried Bonito Katsuobushi Production Fermentation and Smoking Katsuobushi Production Drying Smoking Fermentation Japanese Katsuobushi Production: The Six-Month Transformation from Bonito to Dried Fermented Block Japanese Katsuobushi: Fermented Smoked Bonito Production Grades and Culinary Hierarchy Japanese Katsuobushi Production Drying Fermenting and the Three Grades of Bonito Flakes Katsuobushi Aged and Fermented Varieties Karebushi Production Katsuobushi Varieties Hon-Kare-Bushi Premium 節 (Fushi): The Dried Katsuobushi Tradition Niboshi Small Dried Fish Dashi Japanese Shoyu Soy Sauce Regional Varieties Koikuchi Usukuchi Tamari Japanese Soy Sauce Production: Koikuchi, Usukuchi, Tamari and Beyond Japanese Shoyu Classification Tamari Shiro Saishikomi and Regional Soy Sauce Varieties Soy Sauce Shoyu Brewing Science Japanese Shoyu Taxonomy: Koikuchi, Usukuchi, Shiro, Tamari, and Saishikomi Shoyu Varieties and Production Honjozo Kikomi Soy Sauce Tamari Usukuchi Koikuchi Advanced Guide

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IV · The Method · 4 of 17Next chapter → Tempura / Agemono

Japanese · IV The Method

Koji & Fermentation

‹ IV The Method

395 entries · page 2 of 7

← EarlierPage 1 Later →Page 3

‹ The Method · Contents · The Library