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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

← The LibraryVolume I · contents

Japanese · IV The Method

Koji & Fermentation

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

Oden Tokyo-Style Winter Hot Pot TraditionTokyo Ozoni New Year Mochi Soup Regional Variations Miso ClearJapan Ozoni — New Year Soup Across Japan's Regions (お雑煮)Japan Ishikari Nabe (Hokkaido — Salmon and Miso Hot Pot)Hokkaido Ishikari Nabe Hokkaido Salmon Miso Hot PotHokkaido Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)Yamanashi Japanese Nagoya Cuisine: Hatcho Miso and the Red Miso Identity Nagoya Meshi Hatcho Miso Regional Cuisine Nagoya Kishimen Flat Udon and Hitsumabushi Aichi Nagoya Meshi Food Identity Aichi Prefecture and Nagoya-Meshi: The Dense, Bold Food Culture of Central Japan Japanese Nagoya Meshi: Kishimen, Miso Katsu and Hitsumabushi Kasugai Aichi Prefecture Miso-Katsu CultureNagoya, Aichi Prefecture Chubu Alps Mountain Cuisine Hida and Gifu Japanese Tōhoku Regional Cuisine: Cold-Climate Traditions and Ferment Culture Japanese Tōhoku Cuisine: Snow Country Food and the Cold Coast Table Tohoku Cuisine: The Cold Country's Preserved and Fermented Food Identity Japanese Kōjin and Shimotsuke: Tochigi and Nikko Wild Herb Traditions Japanese Hamaguri Clam and Shijimi Freshwater Clam Culture Asari Clam Steamers Sake Miso Soup Coastal Japan Ikura Salmon Roe Curing and Quality Assessment Japanese Ikura Curing and Salmon Roe Preparation Protocols Japanese Ikura Salmon Roe Shoyu-Cured Preparation Ika Squid and Tako Octopus Preparation Techniques Mentaiko — Spicy Marinated Pollock Roe (明太子)Irizake Sake Salt Seasoning Ancient Technique Japanese Irizake Historical Edo Period Condiment and Umeboshi Sake Reduction Abura-Kasu Fried Beef Offal Osaka Specialty Japanese Kakuni Braised Pork Belly Shoyu and Sake MethodJapan Japanese Ramen Egg Ajitsuke Tamago Marinated Soft-Boiled Craft Japanese Egg Tamago Grading and Preparations Japanese Omuraisu: Omurice and the Yoshoku Egg ArchitectureTokyo Dashi Shoyu Condiment Store Teriyaki Japanese Katsuo no Tataki: Seared Skipjack Tuna, Lemon-Ponzu Dressing, and Kochi TraditionKochi Prefecture

← EarlierPage 6

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

Japanese · IV The Method

Koji & Fermentation

‹ IV The Method

395 entries · page 7 of 7

Oden Tokyo-Style Winter Hot Pot TraditionTokyo Ozoni New Year Mochi Soup Regional Variations Miso ClearJapan Ozoni — New Year Soup Across Japan's Regions (お雑煮)Japan Ishikari Nabe (Hokkaido — Salmon and Miso Hot Pot)Hokkaido Ishikari Nabe Hokkaido Salmon Miso Hot PotHokkaido Hōtō (Yamanashi — Flat Noodle and Pumpkin Miso Stew)Yamanashi Japanese Nagoya Cuisine: Hatcho Miso and the Red Miso Identity Nagoya Meshi Hatcho Miso Regional Cuisine Nagoya Kishimen Flat Udon and Hitsumabushi Aichi Nagoya Meshi Food Identity Aichi Prefecture and Nagoya-Meshi: The Dense, Bold Food Culture of Central Japan Japanese Nagoya Meshi: Kishimen, Miso Katsu and Hitsumabushi Kasugai Aichi Prefecture Miso-Katsu CultureNagoya, Aichi Prefecture Chubu Alps Mountain Cuisine Hida and Gifu Japanese Tōhoku Regional Cuisine: Cold-Climate Traditions and Ferment Culture Japanese Tōhoku Cuisine: Snow Country Food and the Cold Coast Table Tohoku Cuisine: The Cold Country's Preserved and Fermented Food Identity Japanese Kōjin and Shimotsuke: Tochigi and Nikko Wild Herb Traditions Japanese Hamaguri Clam and Shijimi Freshwater Clam Culture Asari Clam Steamers Sake Miso Soup Coastal Japan Ikura Salmon Roe Curing and Quality Assessment Japanese Ikura Curing and Salmon Roe Preparation Protocols Japanese Ikura Salmon Roe Shoyu-Cured Preparation Ika Squid and Tako Octopus Preparation Techniques Mentaiko — Spicy Marinated Pollock Roe (明太子)Irizake Sake Salt Seasoning Ancient Technique Japanese Irizake Historical Edo Period Condiment and Umeboshi Sake Reduction Abura-Kasu Fried Beef Offal Osaka Specialty Japanese Kakuni Braised Pork Belly Shoyu and Sake MethodJapan Japanese Ramen Egg Ajitsuke Tamago Marinated Soft-Boiled Craft Japanese Egg Tamago Grading and Preparations Japanese Omuraisu: Omurice and the Yoshoku Egg ArchitectureTokyo Dashi Shoyu Condiment Store Teriyaki Japanese Katsuo no Tataki: Seared Skipjack Tuna, Lemon-Ponzu Dressing, and Kochi TraditionKochi Prefecture

← EarlierPage 6

‹ The Method · Contents · The Library