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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

Nimono & Mushimono

One hundred and ninety-three entries · page 2 of 4

Gyoza Japanese Pan-Fried Dumpling TechniqueUtsunomiya Japanese Gyoza Technique Crescent Shape and Pan-Fry Steam MethodJapan Japanese Gyoza Dumpling Regional Variations and Technique Japanese Tochigi Gyoza Culture and Utsunomiya Japanese Teppogyoza Shooting Dumplings and Gyoza Regional Styles Tochigi and HakataUtsunomiya and Hamamatsu Japanese Tochigi Gyoza Culture Utsunomiya as Japan's Gyoza Capital Taki-awase: The Simmered Assortment Course and Nimono PhilosophyKyoto Japanese Kenchinjiru vs Tonjiru: Buddhist and Pork Vegetable Soup Traditions Compared Chikuzenni — Hakata Style Simmered VegetablesFukuoka Iridori Chicken and Root Vegetable Dry-Sauteed Simmered DishFukuoka Japanese Chikuzenni and Nimono Vegetable Braising: Simmered Root Vegetables and Seasonal IntegrationFukuoka Japanese Sakana No Nitsuke Simmered Fish Technique and Sauce Architecture Karei no Nitsuke Simmered Flounder in Sake and SoyJapan Kabocha No Nimono Japanese Pumpkin SimmeredJapan Kabocha no Nimono — Simmered Japanese Pumpkin (かぼちゃの煮物)Japan Kabocha Squash Simmered Autumn Preparations Japanese Kabocha Pumpkin Culture Winter Squash Preparation and Nimono Mastery Japanese Kabocha Squash Autumn Culture and Nimono Depth Hijiki Seaweed Iron Rich Simmered Vegetables BentoJapan Japanese Komochi Konbu: Herring on Kelp and the Art of Nishime Long-Simmered Seaweed Japanese Konbu Tsukudani: Sea Kelp Simmered in Sweet SoyTokyo Japanese Tsukudani Small Preserved Simmered Foods Culture Buta No Kakuni Braised Pork Belly AdvancedNagasaki Buta no Kakuni (Nagasaki-Style Braised Pork Belly — Soy and Awamori)Nagasaki Kakuni Braised Pork Belly Soy CubeNagasaki Kakuni Braised Pork Belly Soy-Mirin MethodNagasaki Kakuni Braised Pork Belly Soy-Mirin TechniqueNagasaki Kakuni Japanese Braised Pork Belly Slow SimmeringNagasaki Kakuni Buta No Kakuni Braised Pork Belly Nagasaki OriginsNagasaki Japanese Kakuni Pork Belly and Buta No Kakuni BraisingNagasaki, Kyushu Japanese Kakuni Braised Pork Belly Nagasaki Tradition and Sauce ReductionNagasaki Japanese Kakuni Braised Pork Belly and the Art of Long CookingNagasaki, Japan Japanese Kakuni: Braised Pork Belly Slow-Cooking MasteryNagasaki Japanese Kakuni no Tare: Master Braising Liquid Science Japanese Kakuni and Buta no Kakuni: Pork Belly Braising and the Nagasaki ConnectionNagasaki Japanese Pork Belly in Regional Context: Kakuni, Buta no Kakuni Variations, and the Braised Pork TraditionJapan Japanese Pork Belly Buta Bara Beyond Kakuni PreparationsJapan Kakuni Tonsoku Pig Trotter Braised JapaneseJapan Rafute Okinawan Braised Pork Belly AwamoriOkinawa Prefecture Kakuni Manju (Steamed Pork Belly Bun — Southern Japan)Nagasaki, Japan Ganmodoki — Fried Tofu Fritters (がんもどき)Japan Japanese Hiryozu and Ganmodoki: Fried Tofu Variations and Their Specific LogicKyoto Tofu Grilled Hitokaichi Yaki-dofu Himono Dried Fish Japanese Breakfast Japanese Asari Clam Sake-Steamed Technique Japanese Onsen Tamago: Hot Spring Egg Technology and Precision Temperature CookingBeppu, Hakone, Kusatsu Dashimaki Tamago vs Tamagoyaki — Two Egg TraditionsKansai, Kanto Tamagoyaki Dashimaki Osaka Tokyo Style Egg RollOsaka, Tokyo Tamagoyaki No Mise — The Regional Sweet-Savoury DivideJapan Japanese Egg Tamago Culture and Raw Egg TKG Japanese Tamagoyaki-ki: The Rectangular Omelette Pan and Its Discipline Japanese Tamagoyaki Pan and Kitchen Tool Culture Shamoji Nikujaga (Comfort Stew — Beef, Potato, Onion, Mirin)Maizuru or Kure, Japan Nikujaga Japanese Meat Potato Stew NimonoJapan Niku Jaga Nikujaga Meat and Potato Stew ComfortJapan Japanese Nikujaga: Meat and Potato Stew, Navy Recipe Origin, and Comfort Food IdentityKure, Hiroshima Japanese Rayu Chili Oil and Taberu Rayu Eating Oil Culture Karashi Mustard Japanese Preparation and Use Shime — Closing Rice in Japanese Hotpot Culture Zosui and Ojiya Japanese Rice Porridge VariantsJapan

← EarlierPage 1 Later →Page 3

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

Japanese · IV The Method

Nimono & Mushimono

‹ IV The Method

193 entries · page 2 of 4

Gyoza Japanese Pan-Fried Dumpling TechniqueUtsunomiya Japanese Gyoza Technique Crescent Shape and Pan-Fry Steam MethodJapan Japanese Gyoza Dumpling Regional Variations and Technique Japanese Tochigi Gyoza Culture and Utsunomiya Japanese Teppogyoza Shooting Dumplings and Gyoza Regional Styles Tochigi and HakataUtsunomiya and Hamamatsu Japanese Tochigi Gyoza Culture Utsunomiya as Japan's Gyoza Capital Taki-awase: The Simmered Assortment Course and Nimono PhilosophyKyoto Japanese Kenchinjiru vs Tonjiru: Buddhist and Pork Vegetable Soup Traditions Compared Chikuzenni — Hakata Style Simmered VegetablesFukuoka Iridori Chicken and Root Vegetable Dry-Sauteed Simmered DishFukuoka Japanese Chikuzenni and Nimono Vegetable Braising: Simmered Root Vegetables and Seasonal IntegrationFukuoka Japanese Sakana No Nitsuke Simmered Fish Technique and Sauce Architecture Karei no Nitsuke Simmered Flounder in Sake and SoyJapan Kabocha No Nimono Japanese Pumpkin SimmeredJapan Kabocha no Nimono — Simmered Japanese Pumpkin (かぼちゃの煮物)Japan Kabocha Squash Simmered Autumn Preparations Japanese Kabocha Pumpkin Culture Winter Squash Preparation and Nimono Mastery Japanese Kabocha Squash Autumn Culture and Nimono Depth Hijiki Seaweed Iron Rich Simmered Vegetables BentoJapan Japanese Komochi Konbu: Herring on Kelp and the Art of Nishime Long-Simmered Seaweed Japanese Konbu Tsukudani: Sea Kelp Simmered in Sweet SoyTokyo Japanese Tsukudani Small Preserved Simmered Foods Culture Buta No Kakuni Braised Pork Belly AdvancedNagasaki Buta no Kakuni (Nagasaki-Style Braised Pork Belly — Soy and Awamori)Nagasaki Kakuni Braised Pork Belly Soy CubeNagasaki Kakuni Braised Pork Belly Soy-Mirin MethodNagasaki Kakuni Braised Pork Belly Soy-Mirin TechniqueNagasaki Kakuni Japanese Braised Pork Belly Slow SimmeringNagasaki Kakuni Buta No Kakuni Braised Pork Belly Nagasaki OriginsNagasaki Japanese Kakuni Pork Belly and Buta No Kakuni BraisingNagasaki, Kyushu Japanese Kakuni Braised Pork Belly Nagasaki Tradition and Sauce ReductionNagasaki Japanese Kakuni Braised Pork Belly and the Art of Long CookingNagasaki, Japan Japanese Kakuni: Braised Pork Belly Slow-Cooking MasteryNagasaki Japanese Kakuni no Tare: Master Braising Liquid Science Japanese Kakuni and Buta no Kakuni: Pork Belly Braising and the Nagasaki ConnectionNagasaki Japanese Pork Belly in Regional Context: Kakuni, Buta no Kakuni Variations, and the Braised Pork TraditionJapan Japanese Pork Belly Buta Bara Beyond Kakuni PreparationsJapan Kakuni Tonsoku Pig Trotter Braised JapaneseJapan Rafute Okinawan Braised Pork Belly AwamoriOkinawa Prefecture Kakuni Manju (Steamed Pork Belly Bun — Southern Japan)Nagasaki, Japan Ganmodoki — Fried Tofu Fritters (がんもどき)Japan Japanese Hiryozu and Ganmodoki: Fried Tofu Variations and Their Specific LogicKyoto Tofu Grilled Hitokaichi Yaki-dofu Himono Dried Fish Japanese Breakfast Japanese Asari Clam Sake-Steamed Technique Japanese Onsen Tamago: Hot Spring Egg Technology and Precision Temperature CookingBeppu, Hakone, Kusatsu Dashimaki Tamago vs Tamagoyaki — Two Egg TraditionsKansai, Kanto Tamagoyaki Dashimaki Osaka Tokyo Style Egg RollOsaka, Tokyo Tamagoyaki No Mise — The Regional Sweet-Savoury DivideJapan Japanese Egg Tamago Culture and Raw Egg TKG Japanese Tamagoyaki-ki: The Rectangular Omelette Pan and Its Discipline Japanese Tamagoyaki Pan and Kitchen Tool Culture Shamoji Nikujaga (Comfort Stew — Beef, Potato, Onion, Mirin)Maizuru or Kure, Japan Nikujaga Japanese Meat Potato Stew NimonoJapan Niku Jaga Nikujaga Meat and Potato Stew ComfortJapan Japanese Nikujaga: Meat and Potato Stew, Navy Recipe Origin, and Comfort Food IdentityKure, Hiroshima Japanese Rayu Chili Oil and Taberu Rayu Eating Oil Culture Karashi Mustard Japanese Preparation and Use Shime — Closing Rice in Japanese Hotpot Culture Zosui and Ojiya Japanese Rice Porridge VariantsJapan

← EarlierPage 1 Later →Page 3

‹ The Method · Contents · The Library