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 5 of 7
Japanese Tōfu Dengaku Skewered Tofu with Miso Glaze and the Kyoto Street Food HeritageKyotoJapanese Tōfu no Dengaku and Miso-Glazed Skewers: The Robata-Dengaku TraditionJapanJapanese Denpaku and Dengaku: Miso-Glazed Grilled Preparations and Tofu/Konnyaku TraditionsMiso Dengaku Tofu Eggplant Mountain Skewered GrillTofu Dengaku Miso Grilled Festival Street Food AncientJapanSaikyoyaki (Miso-Marinated Fish)Kyoto, KansaiMisoyaki — Miso-Glazed FishJapanese-HawaiianGindara — Black Cod and Miso PreparationKyoto, JapanGindara Black Cod Miso Marination Nobu-Style and Japanese OriginsKyotoGindara Black Cod Nobu Miso MarinationKyotoGindara Black Cod Sablefish Butterfish Saikyo MisoJapanese Gindara and Premium Cod: Black Cod Preparations, Miso Marination, and the Nobu LegacyJapanese Gindara Black Cod Miso Nobu PreparationKyotoJapanese Saba No Misoni Mackerel Braised in Miso and Classic Simmered Fish TechniqueEdoJapanese Saba no Miso-Ni: Mackerel in Miso BraiseJapanYakimiso Grilled Miso River Fish Mountain GrillingJapanese Kuroboshi Charred and Blackened Preparations and Oven AlternativesMiso and Fermented Pastes: Vegetable ApplicationJapanese Chili-Miso: Spicy Miso Applications and TobanjanKarashi Sumiso Mustard Miso DressingNuta Japanese Miso Vinegar Dressed SeafoodJapanese Kani-Miso and Uni: The Rich, Briny Interior FoodsJapanese Okara Tofu Lees Unohana and Zero-Waste CookingKoya Dofu Freeze Dried Tofu MountainJapanese Koya Dofu Freeze-Dried Tofu Technique and Koya Mountain FoodJapanese Tōfu-Yo: Okinawan Fermented Tofu and Ryukyuan Food HeritageOkinawan Tofuyo: Fermented Tofu and the Ryukyu Kingdom's Dairy of the SeaJapanese Yuba: Tofu Skin and the Silk of the Soy KitchenAmazake: Fermented Rice Sweet Drink and Its Role in Japanese Wellness CultureJapanJapanese Amazake Fermented Rice Sweet Drink and Koji Beverage CultureJapanese Amazake Fermented Rice Drink and Traditional Winter Warming CultureJapanese Amazake: Non-Alcoholic Fermented Rice Drink and Its ApplicationsJapanJapanese Asahikawa Ramen and Double-Soup Shoyu SystemAsahikawa, Hokkaido, JapanJapanese Fermented Black Garlic and Garlic PreservationJapanese Kuro Ninniku: Black Garlic Fermentation and Umami ConcentrationKuro Ninniku: Japanese Black Garlic Fermentation and Culinary ApplicationJapanese Yuzu Kosho Fermented Citrus Chili CondimentYuzu Kosho Fermented Chilli Citrus PasteYuzu Kosho Fermented Citrus Chilli CondimentYuzu Kosho Citrus Chilli Fermented CondimentJapanese Yuzukosho: Citrus-Chilli Condiment from Kyushu and the Fermented Pepper TraditionYuzu Kosho Variations: Fermentation Time, Regional Differences, and Professional ApplicationsJapanese Yuzu Kosho Fermented Citrus Chilli Paste and Its ProductionYuzu Kosho Advanced: Production Timing, Terroir, and Cross-Application PairingsPonzu Citrus Soy Sauce PreparationPonzu Citrus Soy Sauce Preparation and ApplicationsPonzu Sauce Production Citrus Types and ApplicationsJapanese Ponzu Citrus Soy Sauce and the Sudachi Yuzu Citrus TraditionJapanese Ponzu Citrus Soy Sauce and Seasonal VariationsJapanese Ponzu Shoyu: Citrus-Soy Composition and the Acid DimensionPonzu: Beyond Store-Bought — Making, Aging, and Applying Japanese Citrus-SoyJapanese Tosa Joyu: Bonito-Enriched Soy Sauce and the Art of the Upgraded CondimentTosa Soy Sauce and Cooking Shoyu VarietiesJapanese Katsuo No Tataki Tosa Seared Bonito and the Ponzu Ginger TraditionKochi PrefectureKabosu Green Citrus Oita Ponzu ApplicationsAmakuchi and Karakuchi Flavour Polarity in Japanese CuisineNatto — Fermented Soybean Tradition (納豆)Natto Fermented Soybeans Science PreparationJapanese Natto Fermented Soybean Culture and PreparationJapanese Natto: Fermented Soybean Culture and the Polarising Breakfast
IV · The Method · 4 of 17Next chapter → Tempura / Agemono
Japanese · IV The Method
Koji & Fermentation
395 entries · page 5 of 7
Japanese Tōfu Dengaku Skewered Tofu with Miso Glaze and the Kyoto Street Food HeritageKyotoJapanese Tōfu no Dengaku and Miso-Glazed Skewers: The Robata-Dengaku TraditionJapanJapanese Denpaku and Dengaku: Miso-Glazed Grilled Preparations and Tofu/Konnyaku TraditionsMiso Dengaku Tofu Eggplant Mountain Skewered GrillTofu Dengaku Miso Grilled Festival Street Food AncientJapanSaikyoyaki (Miso-Marinated Fish)Kyoto, KansaiMisoyaki — Miso-Glazed FishJapanese-HawaiianGindara — Black Cod and Miso PreparationKyoto, JapanGindara Black Cod Miso Marination Nobu-Style and Japanese OriginsKyotoGindara Black Cod Nobu Miso MarinationKyotoGindara Black Cod Sablefish Butterfish Saikyo MisoJapanese Gindara and Premium Cod: Black Cod Preparations, Miso Marination, and the Nobu LegacyJapanese Gindara Black Cod Miso Nobu PreparationKyotoJapanese Saba No Misoni Mackerel Braised in Miso and Classic Simmered Fish TechniqueEdoJapanese Saba no Miso-Ni: Mackerel in Miso BraiseJapanYakimiso Grilled Miso River Fish Mountain GrillingJapanese Kuroboshi Charred and Blackened Preparations and Oven AlternativesMiso and Fermented Pastes: Vegetable ApplicationJapanese Chili-Miso: Spicy Miso Applications and TobanjanKarashi Sumiso Mustard Miso DressingNuta Japanese Miso Vinegar Dressed SeafoodJapanese Kani-Miso and Uni: The Rich, Briny Interior FoodsJapanese Okara Tofu Lees Unohana and Zero-Waste CookingKoya Dofu Freeze Dried Tofu MountainJapanese Koya Dofu Freeze-Dried Tofu Technique and Koya Mountain FoodJapanese Tōfu-Yo: Okinawan Fermented Tofu and Ryukyuan Food HeritageOkinawan Tofuyo: Fermented Tofu and the Ryukyu Kingdom's Dairy of the SeaJapanese Yuba: Tofu Skin and the Silk of the Soy KitchenAmazake: Fermented Rice Sweet Drink and Its Role in Japanese Wellness CultureJapanJapanese Amazake Fermented Rice Sweet Drink and Koji Beverage CultureJapanese Amazake Fermented Rice Drink and Traditional Winter Warming CultureJapanese Amazake: Non-Alcoholic Fermented Rice Drink and Its ApplicationsJapanJapanese Asahikawa Ramen and Double-Soup Shoyu SystemAsahikawa, Hokkaido, JapanJapanese Fermented Black Garlic and Garlic PreservationJapanese Kuro Ninniku: Black Garlic Fermentation and Umami ConcentrationKuro Ninniku: Japanese Black Garlic Fermentation and Culinary ApplicationJapanese Yuzu Kosho Fermented Citrus Chili CondimentYuzu Kosho Fermented Chilli Citrus PasteYuzu Kosho Fermented Citrus Chilli CondimentYuzu Kosho Citrus Chilli Fermented CondimentJapanese Yuzukosho: Citrus-Chilli Condiment from Kyushu and the Fermented Pepper TraditionYuzu Kosho Variations: Fermentation Time, Regional Differences, and Professional ApplicationsJapanese Yuzu Kosho Fermented Citrus Chilli Paste and Its ProductionYuzu Kosho Advanced: Production Timing, Terroir, and Cross-Application PairingsPonzu Citrus Soy Sauce PreparationPonzu Citrus Soy Sauce Preparation and ApplicationsPonzu Sauce Production Citrus Types and ApplicationsJapanese Ponzu Citrus Soy Sauce and the Sudachi Yuzu Citrus TraditionJapanese Ponzu Citrus Soy Sauce and Seasonal VariationsJapanese Ponzu Shoyu: Citrus-Soy Composition and the Acid DimensionPonzu: Beyond Store-Bought — Making, Aging, and Applying Japanese Citrus-SoyJapanese Tosa Joyu: Bonito-Enriched Soy Sauce and the Art of the Upgraded CondimentTosa Soy Sauce and Cooking Shoyu VarietiesJapanese Katsuo No Tataki Tosa Seared Bonito and the Ponzu Ginger TraditionKochi PrefectureKabosu Green Citrus Oita Ponzu ApplicationsAmakuchi and Karakuchi Flavour Polarity in Japanese CuisineNatto — Fermented Soybean Tradition (納豆)Natto Fermented Soybeans Science PreparationJapanese Natto Fermented Soybean Culture and PreparationJapanese Natto: Fermented Soybean Culture and the Polarising Breakfast