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.

← The LibraryVolume I · contents

Japanese · IV The Method

Nimono & Mushimono

One hundred and ninety-three entries · page 1 of 4

Niimono Nimono Simmered Dishes Technique Japanese Kitchen Scissors Hasami and Otoshibuta Drop Lid Nabe Dobabe Clay Pot Japanese Direct Flame Cooking Japanese Nabe-Mono Earthenware Vessels Donabe Production and Regional Kilns Seiro — Steaming Basket Technique Seiro Mushi and Bamboo Steam Basket Technique Seiro Steaming and Mushi-Ryori: The Philosophy of Steam Cooking in Japanese Cuisine Japanese Seiro Steaming Technique Bambooseiro Applications and Professional Steam Control Japanese Seiro Mushi and Steaming: The Tiered Bamboo Steamer Tradition Japanese Ankake Thick Sauce Technique and Kuzu Starch Applications Ankake Sauce Japanese Thickened Glaze Ankake Thick Sauce Starchy Japanese Glaze Mizore and Ankake Sauce Finishing with Grated Daikon Aemono — Dressed Vegetable Preparations Ohitashi and Goma-ae: The Japanese Art of Dressed Vegetables Ponzu and Citrus-Based Sauces Japanese Nimono Simmered Dishes Fukinoto Takenoko and Seasonal Vegetables Fuki Butterbur Stem Spring Nimono Preservation Japanese Fuki and Warabi: Wild Spring Mountain Vegetables for Nimono Japanese Daikon Radish Preparation Hierarchy Oroshi Nimono and Regional Applications Japanese Gobō Burdock Root Culture and Kinpira Preparation Philosophy Japanese Kinpira Braising Technique Root Vegetable and Sesame Culture Kimpira Stir-Braised Vegetable Technique Kinpira Gobo — Stir-Fried Burdock Root TechniqueJapan Kinpira: Burdock Root Technique and the Art of Japanese Stir-Fry SeasoningJapan Japanese Kinpira: The Stir-Fry Braise and Crisp Root Vegetable Technique Japanese Kinpira Gobo Burdock Root Preparation and the Inflammatory Vegetable Sauté Style Japanese Kinpira Gobo Burdock Root Sauté and Root Vegetable Stir-Fry TraditionsJapan Japanese Kinpira Gobō Burdock Root Technique Japanese Kinpira Gobo: Braised Root Vegetable Technique and Nutritional WisdomJapan Kagoshima Kurobuta: Black Berkshire Pork and the Art of Shabu-Shabu Refinement Kinpira Gobo Burdock Carrot Stir Fry Soy SesameTokyo Kinpira Root Vegetable Stir-Simmered Preparation Kinpira Gobo Burdock Root Technique Kinpira Lotus Root and Variation Techniques Nishime Root Vegetable Nimono Long-SimmeredKyoto Nishime — Simmered New Year Vegetables Nishime Simmered Root Vegetables Osechi Nimono FestiveJapan Japanese Nishime: Long-Simmered Root Vegetable Art Kenchinjiru and Buddhist Root Vegetable SoupKamakura Kenchinjiru Root Vegetable Zen Temple SoupKamakura Kenchinjiru Tofu Vegetable Soup BuddhistKamakura Kenchinjiru Vegetarian Buddhist Temple SoupKamakura Kenchinjiru Buddhist Root Vegetable Soup Kamakura OriginsKamakura Japanese Kenchinjiru Temple Root Vegetable SoupKamakura Japanese Kenchin Jiru: Root Vegetable Buddhist Soup and Monastic TechniqueKamakura Japanese Kenchinjiru Buddhist Temple Soup and Shojin Broth TraditionsKamakura Japanese Kenchinjiru Buddhist Vegetable Soup TraditionKamakura, Japan Japanese Kenchinjiru Regional Soup Stocks and Kamakura Temple Food PhilosophyKamakura, Kanagawa Japanese Kenchinjiru: Buddhist Root Vegetable Soup and the Kamakura Temple TraditionKamakura Kenchinjiru: Zen Buddhist Root Vegetable Soup and Its Role in Japanese Cold-Season CookingKamakura Japanese Gyoza Dumpling Regional Variations and Pan-Fry TechniqueJapan Gyoza Dumpling Technique Yaki-Gyoza and Sui-GyozaJapan Gyoza No Ohsho Osaka Garlic Gyoza Cultural VariationsOsaka Gyoza Dumpling Regional Variations JapanJapan Hanetsuki Gyoza Crispy Wing Pan Fry Technique Gyoza Pan Fry Steam Hanetsuki Wing Gyoza Tokyo StyleTokyo Gyoza Dumpling Regional Styles Rausu TochigiJapan GyozaJapan Gyoza Japanese Dumpling Pan-Fry Technique

Later →Page 2

IV · The Method · 7 of 17Next chapter → Core Techniques

Japanese · IV The Method

Nimono & Mushimono

‹ IV The Method

193 entries · page 1 of 4

Later →Page 2

‹ The Method · Contents · The Library