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
Preparation & Cooking Methods
Seven entries
Mise en Place Japanese Kitchen Organisation KataKonnyaku Konjac Jelly Processing CultureTofu Production Nigari Coagulant and Regional StylesOnsen Tamago Hot Spring Egg Temperature Protein ScienceJapanese Nori Seaweed Toast Crisp TechniqueTataki Pounded Herb Mixed Ground FishShellfish: Live Cooking and the Doneness Window
IV · The Method · 12 of 17Next chapter → Preservation & Cooking Techniques
Japanese · IV The Method
Preparation & Cooking Methods
7 entries
Mise en Place Japanese Kitchen Organisation KataKonnyaku Konjac Jelly Processing CultureTofu Production Nigari Coagulant and Regional StylesOnsen Tamago Hot Spring Egg Temperature Protein ScienceJapanese Nori Seaweed Toast Crisp TechniqueTataki Pounded Herb Mixed Ground FishShellfish: Live Cooking and the Doneness Window