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
Rice
One hundred and sixty-eight entries · page 2 of 3
Japanese Rice Porridge Okayu and Zōsui and the Philosophy of Restorative EatingAncient JapanJapanese Okayu and Kayu: Rice Porridge Traditions and Recovery Food CultureJapanZosui and Okayu: Japanese Rice Porridge Culture and the Philosophy of Restorative FoodJapanZosui Okayu Japanese Rice Porridge StylesJapanNanakusa Porridge Seven Spring Herbs TraditionJapanJapanese Chagayu Tea Porridge Tradition and the Nara Prefecture Morning Food CultureNara PrefectureTakikomi Gohan Mixed Season Rice PreparationsJapanTakikomi Gohan Mixed Rice Seasonal PreparationsJapanTakikomi Gohan Seasoned RiceTakikomi Gohan Seasoned Rice Mixed CookingJapanJapanese Takikomi Gohan Mixed Rice Cooking and Seasonal Ingredient IntegrationJapanese Takikomi Gohan Seasoned Rice TechniqueJapanese Takikomi Gohan: Seasoned Rice Cooker Preparations and Autumn Harvest CombinationsTakikomi Gohan: Seasoned Mixed Rice and Its Regional VariationsTarakomi Gohan Advanced — Steamed Rice with AdditionsJapanJapanese Kinoko Gohan Mushroom Rice and Mixed Taki-Komi GohanJapanKakigohan Oyster Rice Hiroshima WinterHiroshima PrefectureKuri Gohan Chestnut Rice and Kuri Confectionery TraditionsJapanKuri Gohan Chestnut Rice Autumn PreparationJapanJapanese Kuri Gohan Chestnut Rice Autumn RitualJapanJapanese Kuri Gohan and Chestnut Culture: Autumn Harvest Traditions and Sweet ApplicationsJapanese Kuri Gohan and Autumn Grain Medleys: Chestnuts, Sweet Rice, and the Harvest Season TableJapanKuri Okowa Sweet Chestnut Sticky Rice Autumn FestivalJapanKuri Okowa Sekihan Glutinous Rice Seasonal PreparationsJapanKamameshi Individual Iron Pot Rice CookingKamameshi (Iron Pot Rice — Regional Toppings Method)Asakusa, TokyoKamameshi Kettle Rice Regional SpecialitiesKamameshi Rice Cooked in Iron PotJapanJapanese Kama-Meshi Rice Cooked in an Iron KettleKaruizawa, TochigiJapanese Wappa Meshi: Steam-Cooked Rice in Cedar BoxesNiigata PrefectureWappameshi Akita Wooden Box Steam Rice MountainAkita PrefectureKomezu and Japanese Rice Vinegar Culture: The Spectrum from Delicate to AgedOnigiriJapanOnigiri Rice Ball Shaping Fillings RegionalJapanOnigiri Regional StylesOnigiri Architecture Regional Fillings and TechniqueJapanese Nigirimeshi and Onigiri: The Art of Rice Ball Construction and Filling TraditionJapanJapanese Onigiri Rice Ball Craft and the Conbini Culture RevolutionJapanJapanese Convenience Store Konbini Food Culture Onigiri and Hot CaseJapanese Hanbun Bunka Half-Culture Food and Convenience Store GastronomyJapanese Yaki Onigiri Grilled Rice Ball Culture and the Caramelised Soy TechniqueJapanAsa-Gohan — The Japanese Composed Breakfast (朝ごはん)JapanJapanese Nichi-Yo Gohan: Weekend Rice and the Craft of Domestic CookingTamago in All Forms — Japan's Egg Culture (卵文化)Sanshoku Gohan — Three-Colour Rice BowlsJapanSoboro Ground Meat Poached Chicken RiceSekihan Red Bean Celebratory RiceJapanSekihan Red Bean Rice Celebration RitualJapanJapanese Mochi-Gome and Sticky Rice Preparations: Sekihan, Ohagi, and Festival RiceOkowa: Steamed Glutinous Rice and the Tradition of Celebratory GrainJapanMochi Making — From Grain to ConfectionMochi Making Process Rice Pounding TraditionMochi Production — Traditional and Modern MethodsMochi-Tsuki — Traditional Mochi Pounding (餅つき)Mochi Preparation Tools Usu Kine TraditionalMochi Pounding Usu Kine New Year Kagami MochiMochi Rice Pounding Traditional Kagami-Mochi and Mochi-TsukiJapanese Mochi Making Technique Kine and Usu PoundingJapanese Mochi Making: The Pounding Ritual and Glutinous Rice CultureMochi Process and Science Glutinous Rice Transformation
IV · The Method · 2 of 17Next chapter → Hōchō — Knife Discipline
Japanese · IV The Method
Rice
168 entries · page 2 of 3
Japanese Rice Porridge Okayu and Zōsui and the Philosophy of Restorative EatingAncient JapanJapanese Okayu and Kayu: Rice Porridge Traditions and Recovery Food CultureJapanZosui and Okayu: Japanese Rice Porridge Culture and the Philosophy of Restorative FoodJapanZosui Okayu Japanese Rice Porridge StylesJapanNanakusa Porridge Seven Spring Herbs TraditionJapanJapanese Chagayu Tea Porridge Tradition and the Nara Prefecture Morning Food CultureNara PrefectureTakikomi Gohan Mixed Season Rice PreparationsJapanTakikomi Gohan Mixed Rice Seasonal PreparationsJapanTakikomi Gohan Seasoned RiceTakikomi Gohan Seasoned Rice Mixed CookingJapanJapanese Takikomi Gohan Mixed Rice Cooking and Seasonal Ingredient IntegrationJapanese Takikomi Gohan Seasoned Rice TechniqueJapanese Takikomi Gohan: Seasoned Rice Cooker Preparations and Autumn Harvest CombinationsTakikomi Gohan: Seasoned Mixed Rice and Its Regional VariationsTarakomi Gohan Advanced — Steamed Rice with AdditionsJapanJapanese Kinoko Gohan Mushroom Rice and Mixed Taki-Komi GohanJapanKakigohan Oyster Rice Hiroshima WinterHiroshima PrefectureKuri Gohan Chestnut Rice and Kuri Confectionery TraditionsJapanKuri Gohan Chestnut Rice Autumn PreparationJapanJapanese Kuri Gohan Chestnut Rice Autumn RitualJapanJapanese Kuri Gohan and Chestnut Culture: Autumn Harvest Traditions and Sweet ApplicationsJapanese Kuri Gohan and Autumn Grain Medleys: Chestnuts, Sweet Rice, and the Harvest Season TableJapanKuri Okowa Sweet Chestnut Sticky Rice Autumn FestivalJapanKuri Okowa Sekihan Glutinous Rice Seasonal PreparationsJapanKamameshi Individual Iron Pot Rice CookingKamameshi (Iron Pot Rice — Regional Toppings Method)Asakusa, TokyoKamameshi Kettle Rice Regional SpecialitiesKamameshi Rice Cooked in Iron PotJapanJapanese Kama-Meshi Rice Cooked in an Iron KettleKaruizawa, TochigiJapanese Wappa Meshi: Steam-Cooked Rice in Cedar BoxesNiigata PrefectureWappameshi Akita Wooden Box Steam Rice MountainAkita PrefectureKomezu and Japanese Rice Vinegar Culture: The Spectrum from Delicate to AgedOnigiriJapanOnigiri Rice Ball Shaping Fillings RegionalJapanOnigiri Regional StylesOnigiri Architecture Regional Fillings and TechniqueJapanese Nigirimeshi and Onigiri: The Art of Rice Ball Construction and Filling TraditionJapanJapanese Onigiri Rice Ball Craft and the Conbini Culture RevolutionJapanJapanese Convenience Store Konbini Food Culture Onigiri and Hot CaseJapanese Hanbun Bunka Half-Culture Food and Convenience Store GastronomyJapanese Yaki Onigiri Grilled Rice Ball Culture and the Caramelised Soy TechniqueJapanAsa-Gohan — The Japanese Composed Breakfast (朝ごはん)JapanJapanese Nichi-Yo Gohan: Weekend Rice and the Craft of Domestic CookingTamago in All Forms — Japan's Egg Culture (卵文化)Sanshoku Gohan — Three-Colour Rice BowlsJapanSoboro Ground Meat Poached Chicken RiceSekihan Red Bean Celebratory RiceJapanSekihan Red Bean Rice Celebration RitualJapanJapanese Mochi-Gome and Sticky Rice Preparations: Sekihan, Ohagi, and Festival RiceOkowa: Steamed Glutinous Rice and the Tradition of Celebratory GrainJapanMochi Making — From Grain to ConfectionMochi Making Process Rice Pounding TraditionMochi Production — Traditional and Modern MethodsMochi-Tsuki — Traditional Mochi Pounding (餅つき)Mochi Preparation Tools Usu Kine TraditionalMochi Pounding Usu Kine New Year Kagami MochiMochi Rice Pounding Traditional Kagami-Mochi and Mochi-TsukiJapanese Mochi Making Technique Kine and Usu PoundingJapanese Mochi Making: The Pounding Ritual and Glutinous Rice CultureMochi Process and Science Glutinous Rice Transformation