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 4 of 4
Motsu Nabe and Offal Culture in Japanese CuisineFukuokaMotsu Nabe: Fukuoka's Offal Hot Pot and Its Cultural IdentityFukuokaJapanese Kamo Duck Cuisine Shamo Breed and Wild Duck PreparationsYamagata Imoni River Festival Taro StewYamagata, JapanYamagata Imoni Taro Stew Autumn TraditionYamagata, TohokuJapanese Imo-Ni: Taro Hot Pot and Autumn Mountain Festival CultureYamagataJapanese Ishikari Nabe Hokkaido Salmon Hotpot and Regional Dairy IntegrationHokkaido, JapanKiritanpo Nabe (Akita — Pressed Rice Stick Hot Pot)AkitaKiritanpo Akita Rice Cake Skewer CuisineAkitaAkita Kiritanpo Nabe Hot PotAkita, JapanIshiyaki Hot Stone Cooking TechniqueJapanese Uirō Regional Confection and Rice Flour SteamingNagoya, JapanJapanese Ozōni: New Year's Rice Cake Soup and Regional VariationsJapan
IV · The Method · 7 of 17Next chapter → Core Techniques
Japanese · IV The Method
Nimono & Mushimono
193 entries · page 4 of 4
Motsu Nabe and Offal Culture in Japanese CuisineFukuokaMotsu Nabe: Fukuoka's Offal Hot Pot and Its Cultural IdentityFukuokaJapanese Kamo Duck Cuisine Shamo Breed and Wild Duck PreparationsYamagata Imoni River Festival Taro StewYamagata, JapanYamagata Imoni Taro Stew Autumn TraditionYamagata, TohokuJapanese Imo-Ni: Taro Hot Pot and Autumn Mountain Festival CultureYamagataJapanese Ishikari Nabe Hokkaido Salmon Hotpot and Regional Dairy IntegrationHokkaido, JapanKiritanpo Nabe (Akita — Pressed Rice Stick Hot Pot)AkitaKiritanpo Akita Rice Cake Skewer CuisineAkitaAkita Kiritanpo Nabe Hot PotAkita, JapanIshiyaki Hot Stone Cooking TechniqueJapanese Uirō Regional Confection and Rice Flour SteamingNagoya, JapanJapanese Ozōni: New Year's Rice Cake Soup and Regional VariationsJapan