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
Nimono & Mushimono
One hundred and ninety-three entries · page 3 of 4
Zōsui (Japanese Rice Porridge from Leftover Broth)JapanJapanese Zōsui Rice Soup and Its Distinction from OkayuJapanNabemono: Hot Pot TechniqueNabe Culture — Communal Hot Pot TraditionsNabe Philosophy — Communal Hotpot CultureNabemono Winter Hot Pot Broth Philosophy VarietiesJapanNabe Hot Pot Varieties Shabu Sukiyaki MizutakiNabe-Mono Hot Pot Variety and Regional TraditionsJapanese Nabe Culture: Hot Pot Typology, Regional Variations, and the Communal TableJapanese Kenchin Nabe and Hot Pot Variations: A Taxonomy of Communal CookingHirayama and Yosenabe Regional Hotpot DistinctionsJapanSukiyaki Kanto Kansai Style DifferencesKanto KansaiSukiyaki Kanto vs Kansai Style Beef Hot PotJapanSukiyaki Kanto vs Kansai Style Regional DifferencesJapanese Sukiyaki Kantō vs Kansai Regional StylesJapanJapanese Sukiyaki Style and the Table Ritual: Sweet Soy and Raw EggKanto and KansaiJapanese Sukiyaki Regional Kanto Kansai Cooking Method DifferenceJapanJapanese Sukiyaki Warishita Sauce and the Kanto-Kansai Hotpot DivideJapanJapanese Sukiyaki: Kanto vs Kansai Split and the Beef-Egg-Vegetable SystemJapanSukiyaki: The Meiji-Era Beef Dish and Japan's Western EncounterTokyoWarishita Sukiyaki Sauce Sweet Soy Broth Kanto StyleJapanese Warishita Hot Pot Sauce PreparationShabu-Shabu and Sukiyaki Accompaniment VegetablesShungiku Chrysanthemum Greens Culinary ApplicationsShungiku Chrysanthemum Greens Uses and PreparationShungiku Chrysanthemum Leaf Hot Pot GreensShungiku and Japanese Chrysanthemum Greens in CookingJapanese Shungiku Chrysanthemum Greens and Bitter Leaf Culture in CookingJapanese Shungiku Horenso and Leafy Green Blanching and Temperature ShockShabu-Shabu Water-Swished Beef and VegetablesJapanShabu Shabu Hot Pot Swishing Wagyu TechniqueShabu Shabu Water Management TemperatureOsakaShabu-Shabu Protocol Broth Temperature and SequenceShabu-shabu and Sukiyaki Hotpot PhilosophyOsakaJapanese Shabu-Shabu Technique and Ponzu Sesame Sauce PreparationJapanese Shabu-Shabu Broth and Table ProtocolOsakaJapanese Shabu-Shabu: The Philosophy of Minimal HeatOsakaShabu Shabu Wagyu Ponzu Sesame Sauce ProtocolsKyotoYudofu Tofu Hot Water Kyoto SimpleKyotoYudofu Kyoto Tofu Hot Pot Winter PreparationKyotoJapanese Kyoto Yudofu Temple Tofu Hot PotKyotoJapanese Yudofu: Winter Tofu in Clear BrothKyotoYudofu: Kyoto's Contemplative Hot Tofu and the Philosophy of Minimal CookingKyotoOden Winter Simmered Assortment Kanto StyleTokyoOden Winter Stew Composition and Broth ManagementTokyoOden Winter Hotpot Regional Varieties and BrothJapanJapanese Oden Winter One-Pot Culture and Broth Enrichment Over ServiceTokyoJapanese Oden Winter Hot Pot Tokyo Yokohama Regional Broth and Ingredient HierarchyJapanOden: Winter Hot Pot Philosophy and the Culture of Long-Simmered SimplicityJapanTara Chiri: Japanese Salt Cod Hot Pot and the Winter Culture of White Fish NabeHokkaidoNegima Nabe Leek and Fish Hotpot Edo TraditionTokyoNegima Nabe Leek and Tuna Winter Hot PotTokyoJapanese Nabe Hot Pot Regional Varieties Chankonabe YudofuJapanJapanese Nabe Hot Pot Culture Varieties and Winter Table RitualChanko-Nabe Sumo Hotpot TraditionTokyoChanko Nabe Sumo Wrestler Hot PotRyogokuJapanese Chanko Nabe Sumo Wrestler Hotpot and Ryōgoku Stable Food CultureTokyoChanko Nabe: Sumo Culture, High-Calorie Hot Pot, and the Philosophy of Communal EatingTokyoSumo Chanko-Nabe Stable Food CultureTori-nabe Chicken Hotpot and Mizutaki Fukuoka StyleFukuoka
IV · The Method · 7 of 17Next chapter → Core Techniques
Japanese · IV The Method
Nimono & Mushimono
193 entries · page 3 of 4
Zōsui (Japanese Rice Porridge from Leftover Broth)JapanJapanese Zōsui Rice Soup and Its Distinction from OkayuJapanNabemono: Hot Pot TechniqueNabe Culture — Communal Hot Pot TraditionsNabe Philosophy — Communal Hotpot CultureNabemono Winter Hot Pot Broth Philosophy VarietiesJapanNabe Hot Pot Varieties Shabu Sukiyaki MizutakiNabe-Mono Hot Pot Variety and Regional TraditionsJapanese Nabe Culture: Hot Pot Typology, Regional Variations, and the Communal TableJapanese Kenchin Nabe and Hot Pot Variations: A Taxonomy of Communal CookingHirayama and Yosenabe Regional Hotpot DistinctionsJapanSukiyaki Kanto Kansai Style DifferencesKanto KansaiSukiyaki Kanto vs Kansai Style Beef Hot PotJapanSukiyaki Kanto vs Kansai Style Regional DifferencesJapanese Sukiyaki Kantō vs Kansai Regional StylesJapanJapanese Sukiyaki Style and the Table Ritual: Sweet Soy and Raw EggKanto and KansaiJapanese Sukiyaki Regional Kanto Kansai Cooking Method DifferenceJapanJapanese Sukiyaki Warishita Sauce and the Kanto-Kansai Hotpot DivideJapanJapanese Sukiyaki: Kanto vs Kansai Split and the Beef-Egg-Vegetable SystemJapanSukiyaki: The Meiji-Era Beef Dish and Japan's Western EncounterTokyoWarishita Sukiyaki Sauce Sweet Soy Broth Kanto StyleJapanese Warishita Hot Pot Sauce PreparationShabu-Shabu and Sukiyaki Accompaniment VegetablesShungiku Chrysanthemum Greens Culinary ApplicationsShungiku Chrysanthemum Greens Uses and PreparationShungiku Chrysanthemum Leaf Hot Pot GreensShungiku and Japanese Chrysanthemum Greens in CookingJapanese Shungiku Chrysanthemum Greens and Bitter Leaf Culture in CookingJapanese Shungiku Horenso and Leafy Green Blanching and Temperature ShockShabu-Shabu Water-Swished Beef and VegetablesJapanShabu Shabu Hot Pot Swishing Wagyu TechniqueShabu Shabu Water Management TemperatureOsakaShabu-Shabu Protocol Broth Temperature and SequenceShabu-shabu and Sukiyaki Hotpot PhilosophyOsakaJapanese Shabu-Shabu Technique and Ponzu Sesame Sauce PreparationJapanese Shabu-Shabu Broth and Table ProtocolOsakaJapanese Shabu-Shabu: The Philosophy of Minimal HeatOsakaShabu Shabu Wagyu Ponzu Sesame Sauce ProtocolsKyotoYudofu Tofu Hot Water Kyoto SimpleKyotoYudofu Kyoto Tofu Hot Pot Winter PreparationKyotoJapanese Kyoto Yudofu Temple Tofu Hot PotKyotoJapanese Yudofu: Winter Tofu in Clear BrothKyotoYudofu: Kyoto's Contemplative Hot Tofu and the Philosophy of Minimal CookingKyotoOden Winter Simmered Assortment Kanto StyleTokyoOden Winter Stew Composition and Broth ManagementTokyoOden Winter Hotpot Regional Varieties and BrothJapanJapanese Oden Winter One-Pot Culture and Broth Enrichment Over ServiceTokyoJapanese Oden Winter Hot Pot Tokyo Yokohama Regional Broth and Ingredient HierarchyJapanOden: Winter Hot Pot Philosophy and the Culture of Long-Simmered SimplicityJapanTara Chiri: Japanese Salt Cod Hot Pot and the Winter Culture of White Fish NabeHokkaidoNegima Nabe Leek and Fish Hotpot Edo TraditionTokyoNegima Nabe Leek and Tuna Winter Hot PotTokyoJapanese Nabe Hot Pot Regional Varieties Chankonabe YudofuJapanJapanese Nabe Hot Pot Culture Varieties and Winter Table RitualChanko-Nabe Sumo Hotpot TraditionTokyoChanko Nabe Sumo Wrestler Hot PotRyogokuJapanese Chanko Nabe Sumo Wrestler Hotpot and Ryōgoku Stable Food CultureTokyoChanko Nabe: Sumo Culture, High-Calorie Hot Pot, and the Philosophy of Communal EatingTokyoSumo Chanko-Nabe Stable Food CultureTori-nabe Chicken Hotpot and Mizutaki Fukuoka StyleFukuoka