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
Koji & Fermentation
Three hundred and ninety-five entries · page 4 of 7
Osmosis and Salt in Japanese Pickling and Fish PreparationNukazuke — The Rice Bran Fermentation Bed (糠漬け)Nuka Bed Rice Bran Pickle Fermentation LivingNuka Bran and Nukazuke Fermentation ScienceNukazuke Rice Bran Bed FermentationJapanese Nuka-Zuke: Rice Bran Pickling and Living FermentationJapanese Tsukemono Nukadoko Bran Bed Fermentation and Living Pickle ManagementShinko Zuke and Nukazuke: Rice Bran Pickling and the Living Culture of Japanese TsukemonoTsukemono Nuka-doko Fermented Pickle BedJapanese Home Fermentation Nukadoko and Living CulturesJapanese Tsukemono Deep Dive: Lactic Fermentation and Nuka-Doko CultureJapanese Pickle Taxonomy Nukazuke Tsukemono Advanced FormsJapanese Tsukemono Advanced Varieties Senmaizuke Suguki and Nara NarazukeUmeboshi — The Pickled Plum Tradition (梅干し)Japanese Pickled Plum Umeboshi Culture and Medicinal TraditionJapanese Umeboshi Pickled Plum Production and VarietiesJapanese Pickled Plum Ume: Umeboshi Production and Culinary ApplicationsJapanese Pickled Plum: Umeboshi Production and the Alkaline ParadoxWakayamaJapanese Umeboshi: Pickled Plum Variations, Regional Styles, and the Salt-Acid SpectrumShiso Ume Plum Pairing Japanese PreservationUmeboshi Advanced Preparations and ApplicationsJapanUmeboshi Plum Preparation Shiso Pickling and GradesJapanese Umeboshi Plum Production and Culinary UsesJapanese Pickle Tsukemono Seasonal CalendarJapanJapanese Yukari and Shiso Salt: Preserved Red Perilla and the Dried Herb Condiment TraditionJapanese Yukari Shiso Salt and Purple Perilla PreservationYukari and Shiso Applications in Japanese CookingJapanese Shiso: Red, Green, and the Aromatic Herb SpectrumJapanese Myoga Ginger Blossom and Mid-Summer AromaticsSenmaizuke — Kyoto's Thousand-Slice Turnip Pickle (千枚漬け)KyotoSenmaizuke and Kyoto Tsukemono: Preserved Vegetable Artistry in the Ancient CapitalShibazuke — Kyoto's Purple Summer Pickle (しば漬け)KyotoShibazuke Kyoto Eggplant Purple Pickle SummerSuguki — Kyoto's Fermented Turnip with Umami (すぐき)KyotoKabu Kyoto Turnip Suguki Pickling TraditionJapanese Kabu Turnip Seasonal Preparation and Senmai-ZukeKyoto Tsukemono Traditional Pickle CultureJapanese Kyoto Tsukemono: The Taxonomy and Craft of Pickle Culture's CapitalDaikō Daikon Radish Pickling and Takuan PreparationJapanTakuan Daikon Yellow Pickled RadishJapanTakuwan Daikon Yellow Radish Pickle Nuka BranJapanTakuan and Dried Daikon PreservationJapanJapanese Takuan-Zuke: Daikon Pickled in Rice BranBettarazuke — Tokyo Sweet Pickled DaikonTokyoIburi-gakko Smoked Daikon Akita TsukemonoDaikon Radish Complete Culinary HandbookJapanese Kōhaku Namasu: Red and White Daikon-Carrot Vinegared Salad and New Year SymbolismJapanNamasu Vinegared Vegetables New YearSano Ramen: Tochigi's Ultra-Light Shoyu and the Hand-Pulled Noodle TraditionTochigi PrefectureIshiri Ishiru Noto Peninsula Fish Sauce JapanShottsuru Akita Fish Sauce Hatahata Sandfish FermentedJapanese Fermented Seafood Shiokara and Preserved FishJapanese Fermented Shrimp Paste Shrimp Cracker and Dried Sakura EbiJapanese Shottsuru: Akita's Fermented Fish Sauce TraditionTōfu Dengaku: Miso-Glazed Grilled Tofu and the Dengaku TraditionKyoto/KamakuraDengaku — Miso-Glazed Skewered FoodsJapanDengaku Miso Grilled Skewered DishesJapanJapanese Dengaku: Skewered and Miso-Glazed FoodsKyotoHatcho Dengaku Miso Tofu Grilled PreparationJapanese Tofu Dengaku Skewered and Miso-GlazedJapan
IV · The Method · 4 of 17Next chapter → Tempura / Agemono
Japanese · IV The Method
Koji & Fermentation
395 entries · page 4 of 7
Osmosis and Salt in Japanese Pickling and Fish PreparationNukazuke — The Rice Bran Fermentation Bed (糠漬け)Nuka Bed Rice Bran Pickle Fermentation LivingNuka Bran and Nukazuke Fermentation ScienceNukazuke Rice Bran Bed FermentationJapanese Nuka-Zuke: Rice Bran Pickling and Living FermentationJapanese Tsukemono Nukadoko Bran Bed Fermentation and Living Pickle ManagementShinko Zuke and Nukazuke: Rice Bran Pickling and the Living Culture of Japanese TsukemonoTsukemono Nuka-doko Fermented Pickle BedJapanese Home Fermentation Nukadoko and Living CulturesJapanese Tsukemono Deep Dive: Lactic Fermentation and Nuka-Doko CultureJapanese Pickle Taxonomy Nukazuke Tsukemono Advanced FormsJapanese Tsukemono Advanced Varieties Senmaizuke Suguki and Nara NarazukeUmeboshi — The Pickled Plum Tradition (梅干し)Japanese Pickled Plum Umeboshi Culture and Medicinal TraditionJapanese Umeboshi Pickled Plum Production and VarietiesJapanese Pickled Plum Ume: Umeboshi Production and Culinary ApplicationsJapanese Pickled Plum: Umeboshi Production and the Alkaline ParadoxWakayamaJapanese Umeboshi: Pickled Plum Variations, Regional Styles, and the Salt-Acid SpectrumShiso Ume Plum Pairing Japanese PreservationUmeboshi Advanced Preparations and ApplicationsJapanUmeboshi Plum Preparation Shiso Pickling and GradesJapanese Umeboshi Plum Production and Culinary UsesJapanese Pickle Tsukemono Seasonal CalendarJapanJapanese Yukari and Shiso Salt: Preserved Red Perilla and the Dried Herb Condiment TraditionJapanese Yukari Shiso Salt and Purple Perilla PreservationYukari and Shiso Applications in Japanese CookingJapanese Shiso: Red, Green, and the Aromatic Herb SpectrumJapanese Myoga Ginger Blossom and Mid-Summer AromaticsSenmaizuke — Kyoto's Thousand-Slice Turnip Pickle (千枚漬け)KyotoSenmaizuke and Kyoto Tsukemono: Preserved Vegetable Artistry in the Ancient CapitalShibazuke — Kyoto's Purple Summer Pickle (しば漬け)KyotoShibazuke Kyoto Eggplant Purple Pickle SummerSuguki — Kyoto's Fermented Turnip with Umami (すぐき)KyotoKabu Kyoto Turnip Suguki Pickling TraditionJapanese Kabu Turnip Seasonal Preparation and Senmai-ZukeKyoto Tsukemono Traditional Pickle CultureJapanese Kyoto Tsukemono: The Taxonomy and Craft of Pickle Culture's CapitalDaikō Daikon Radish Pickling and Takuan PreparationJapanTakuan Daikon Yellow Pickled RadishJapanTakuwan Daikon Yellow Radish Pickle Nuka BranJapanTakuan and Dried Daikon PreservationJapanJapanese Takuan-Zuke: Daikon Pickled in Rice BranBettarazuke — Tokyo Sweet Pickled DaikonTokyoIburi-gakko Smoked Daikon Akita TsukemonoDaikon Radish Complete Culinary HandbookJapanese Kōhaku Namasu: Red and White Daikon-Carrot Vinegared Salad and New Year SymbolismJapanNamasu Vinegared Vegetables New YearSano Ramen: Tochigi's Ultra-Light Shoyu and the Hand-Pulled Noodle TraditionTochigi PrefectureIshiri Ishiru Noto Peninsula Fish Sauce JapanShottsuru Akita Fish Sauce Hatahata Sandfish FermentedJapanese Fermented Seafood Shiokara and Preserved FishJapanese Fermented Shrimp Paste Shrimp Cracker and Dried Sakura EbiJapanese Shottsuru: Akita's Fermented Fish Sauce TraditionTōfu Dengaku: Miso-Glazed Grilled Tofu and the Dengaku TraditionKyoto/KamakuraDengaku — Miso-Glazed Skewered FoodsJapanDengaku Miso Grilled Skewered DishesJapanJapanese Dengaku: Skewered and Miso-Glazed FoodsKyotoHatcho Dengaku Miso Tofu Grilled PreparationJapanese Tofu Dengaku Skewered and Miso-GlazedJapan