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 6 of 7
Natto Production Bacillus Subtilis FermentationNatto Propagation Bacillus Subtilis Fermentation ScienceNatto Stirring Technique Fermented Soybean Regional VarietiesIbaraki Cuisine納豆 Natto Advanced UsesNatto Fermented Soybeans Regional CultureJapanese Nattō Culture: Fermented Soybeans, Regional Divide, and the Love-Hate DivideJapanese Natto Fermented Soybean Culture Regional AttitudesJapanese Natto Fermentation and the Bacillus subtilis Culture TraditionJapanese Natto Fermentation Science and Bacillus subtilis var natto CulturesJapanese Natto Production: Bacillus Subtilis Fermentation and the Cultural DivideJapanese Natto Varieties and Regional Character: Ibaraki, Hokkaido, and the Full SpectrumJapanese Natto Preparations: Beyond the Raw Fermented BeanNatto Gohan Fermented Soybean Rice Bowl TechniqueJapanNatto Kinase Fermented Soybean HealthNatto Fermentation Science and Regional Consumption GeographyNatto Fermented Soybean Advanced ApplicationsJapanese Natto Kinoko and Fermented Mushroom PreparationsNattou: Fermentation Science, Regional Styles, and the Art of Serving Japan's Most Polarising FoodJapanese Natto Fermented Soybean Culture Health Properties and Serving TraditionMenma Bamboo Shoot Fermented Ramen ToppingMenma Bamboo Shoot Ramen ToppingMenma: Bamboo Shoot Preparation for Ramen and the Art of Koji-Fermented CondimentsRamen Tare — The Flavour Fingerprint System (タレ)Ramen Tare Seasoning Salt Concentrate ArchitectureRamen Tare Seasoning Sauce ArchitectureRamen Tare Seasoning Sauce Base Shoyu Shio MisoJapanese Ramen Tare Seasoning Bases and the Shoyu Shio Miso ClassificationShoyu Tare: Seasoning the Ramen BowlJapanese Shoyudare: Soy-Based Ramen Tare and Its ConstructionMiso Ramen BrothMiso Ramen Sapporo Hokkaido StyleSapporo, HokkaidoMiso Ramen: Sapporo's Style, Butter-Corn Culture, and the Science of Miso-Fat EmulsificationSapporoSapporo Miso Ramen — Hokkaido's Warming Bowl (札幌味噌ラーメン)Sapporo, HokkaidoSapporo Ramen Miso and Butter-Corn StyleSapporoSapporo Miso Ramen Hokkaido Cold Climate Noodle CultureSapporo, HokkaidoSapporo Miso Ramen Northern StyleSapporo, HokkaidoJapanese Sapporo Ramen Miso Broth and Hokkaido Cold Climate Food CultureSapporo, HokkaidoSoy Ramen (Shoyu Ramen): Tokyo StyleShoyu Ramen Tokyo Clear Soy BrothTokyoShoyu Ramen Tokyo Style Clear Soy BrothTokyoShoyu Ramen Tokyo Style Light SoyTokyoTokyo Shoyu Ramen — Clear Soy Broth Style (東京醤油ラーメン)Tokyo, JapanTonkotsu Shoyu Hybrid Ramen Style DevelopmentTokyoKitakata Ramen Shoyu and Flat Noodle Northern StyleKitakata, FukushimaKitakata Ramen: Shio and Light Shoyu with Flat Wavy NoodlesFukushima PrefectureJapanese Kitakata Ramen and Shoyu-Lard TraditionKitakata, Fukushima, JapanJapanese Kitakata Ramen: Flat Wavy Noodles and the Shoyu of the NorthKitakata, FukushimaOnomichi Ramen — Hiroshima's Oil-Topped Shoyu Bowl (尾道ラーメン)Onomichi, Hiroshima PrefectureYokohama Iekei Ramen Rich Pork Bone ShoyuJapanese Ramen Regional Styles Comparative OverviewJapanese Ramen Regional Styles: Beyond Tonkotsu — Sapporo, Kitakata, WakayamaRamen Varieties: A Taxonomy of Japan's Most Complex Noodle CultureJapanese Asahikawa Ramen: Shoyu-Animal Double Soup of Hokkaido's InteriorOden Winter Hotpot BrothTokyoOden Winter Hot Pot Convenience Store TraditionJapanJapanese Oden Regional Variations and Slow Simmer TechniqueJapanJapanese Oden Winter Stew Regional VariationsJapanJapanese Oden Winter Comfort Food and Broth ScienceJapanJapanese Daikon Oden: The Winter Comfort of Long-Simmered StewJapanJapanese Oden: Winter Hotpot Hierarchy, Long Cooking, and Regional IdentityJapan
IV · The Method · 4 of 17Next chapter → Tempura / Agemono
Japanese · IV The Method
Koji & Fermentation
395 entries · page 6 of 7
Natto Production Bacillus Subtilis FermentationNatto Propagation Bacillus Subtilis Fermentation ScienceNatto Stirring Technique Fermented Soybean Regional VarietiesIbaraki Cuisine納豆 Natto Advanced UsesNatto Fermented Soybeans Regional CultureJapanese Nattō Culture: Fermented Soybeans, Regional Divide, and the Love-Hate DivideJapanese Natto Fermented Soybean Culture Regional AttitudesJapanese Natto Fermentation and the Bacillus subtilis Culture TraditionJapanese Natto Fermentation Science and Bacillus subtilis var natto CulturesJapanese Natto Production: Bacillus Subtilis Fermentation and the Cultural DivideJapanese Natto Varieties and Regional Character: Ibaraki, Hokkaido, and the Full SpectrumJapanese Natto Preparations: Beyond the Raw Fermented BeanNatto Gohan Fermented Soybean Rice Bowl TechniqueJapanNatto Kinase Fermented Soybean HealthNatto Fermentation Science and Regional Consumption GeographyNatto Fermented Soybean Advanced ApplicationsJapanese Natto Kinoko and Fermented Mushroom PreparationsNattou: Fermentation Science, Regional Styles, and the Art of Serving Japan's Most Polarising FoodJapanese Natto Fermented Soybean Culture Health Properties and Serving TraditionMenma Bamboo Shoot Fermented Ramen ToppingMenma Bamboo Shoot Ramen ToppingMenma: Bamboo Shoot Preparation for Ramen and the Art of Koji-Fermented CondimentsRamen Tare — The Flavour Fingerprint System (タレ)Ramen Tare Seasoning Salt Concentrate ArchitectureRamen Tare Seasoning Sauce ArchitectureRamen Tare Seasoning Sauce Base Shoyu Shio MisoJapanese Ramen Tare Seasoning Bases and the Shoyu Shio Miso ClassificationShoyu Tare: Seasoning the Ramen BowlJapanese Shoyudare: Soy-Based Ramen Tare and Its ConstructionMiso Ramen BrothMiso Ramen Sapporo Hokkaido StyleSapporo, HokkaidoMiso Ramen: Sapporo's Style, Butter-Corn Culture, and the Science of Miso-Fat EmulsificationSapporoSapporo Miso Ramen — Hokkaido's Warming Bowl (札幌味噌ラーメン)Sapporo, HokkaidoSapporo Ramen Miso and Butter-Corn StyleSapporoSapporo Miso Ramen Hokkaido Cold Climate Noodle CultureSapporo, HokkaidoSapporo Miso Ramen Northern StyleSapporo, HokkaidoJapanese Sapporo Ramen Miso Broth and Hokkaido Cold Climate Food CultureSapporo, HokkaidoSoy Ramen (Shoyu Ramen): Tokyo StyleShoyu Ramen Tokyo Clear Soy BrothTokyoShoyu Ramen Tokyo Style Clear Soy BrothTokyoShoyu Ramen Tokyo Style Light SoyTokyoTokyo Shoyu Ramen — Clear Soy Broth Style (東京醤油ラーメン)Tokyo, JapanTonkotsu Shoyu Hybrid Ramen Style DevelopmentTokyoKitakata Ramen Shoyu and Flat Noodle Northern StyleKitakata, FukushimaKitakata Ramen: Shio and Light Shoyu with Flat Wavy NoodlesFukushima PrefectureJapanese Kitakata Ramen and Shoyu-Lard TraditionKitakata, Fukushima, JapanJapanese Kitakata Ramen: Flat Wavy Noodles and the Shoyu of the NorthKitakata, FukushimaOnomichi Ramen — Hiroshima's Oil-Topped Shoyu Bowl (尾道ラーメン)Onomichi, Hiroshima PrefectureYokohama Iekei Ramen Rich Pork Bone ShoyuJapanese Ramen Regional Styles Comparative OverviewJapanese Ramen Regional Styles: Beyond Tonkotsu — Sapporo, Kitakata, WakayamaRamen Varieties: A Taxonomy of Japan's Most Complex Noodle CultureJapanese Asahikawa Ramen: Shoyu-Animal Double Soup of Hokkaido's InteriorOden Winter Hotpot BrothTokyoOden Winter Hot Pot Convenience Store TraditionJapanJapanese Oden Regional Variations and Slow Simmer TechniqueJapanJapanese Oden Winter Stew Regional VariationsJapanJapanese Oden Winter Comfort Food and Broth ScienceJapanJapanese Daikon Oden: The Winter Comfort of Long-Simmered StewJapanJapanese Oden: Winter Hotpot Hierarchy, Long Cooking, and Regional IdentityJapan