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 3 of 3
Japanese Mochi Pounding Technique and New Year Kagami-BirakiJapanese Mochi Production Pounding Technique Seasonal Varieties and Kagami Mochi CultureJapanese Mochi-Tsuki: New Year Rice Pounding Ceremony and Community RitualJapanese Mochi-Tsuki Rice Pounding Culture New Year Ritual and CraftJapanese Mochi Production Kirimochi and Kagami Mochi New Year TraditionsJapanOhagi Botamochi Seasonal Rice CakeJapanJapanese Ohagi and Botamochi Rice Dumpling Confections and Buddhist Memorial SweetsJapanJapanese Abura-Age and Inari: Fried Tofu Skins and Their Culinary ApplicationsJoshinko and Mochiko Rice Flour ApplicationsAbura-Age and Inari-Zushi: Fried Tofu Culture and Fox ShrinesKyotoKatsudon Oyakodon Donburi Bowl TechniqueJapanJapanese Donburi Rice Bowl Culture Gyudon Oyakodon Katsudon VariationsJapanese Donburi: The Single-Bowl Rice Meal TaxonomyJapanese Gyūdon and Donburi Hierarchy: Rice Bowl Culture and the Democracy of SpeedTokyo, JapanDonburi Rice Bowl Toppings Philosophy CultureKatsudon and Oyakodon Rice Bowl Sauce ArchitectureTokyoOyakodon Advanced Chicken Egg DonburiTokyoOyakodon Chicken and Egg Rice Bowl TechniqueOyakodon Donburi Protocol and the Parent-Child Naming PhilosophyTokyoJapanese Katsudon and Oyakodon: Egg-Finished Rice Bowl ScienceJapanese Katsudon Oyakodon and the Donburi Philosophy of Bowl Rice MealsJapanKatsudon Pork Cutlet Egg Rice BowlTokyoGyudon (Beef and Onion Rice Bowl)Gyudon Beef Bowl Yoshinoya and Fast Food HeritageTokyoGyudon Japanese Beef Bowl and Fast Food CultureTokyoGyudon Japanese Beef Rice Bowl PreparationTokyoJapanese Gyudon Beef Bowl History and Yoshinoya CultureTokyoJapanese Yoshinoya Sukiya and Gyudon Beef Bowl CultureTokyoKaisen Donburi Raw Fish Rice Bowl TypesHokkaidoUnadon and Kabayaki Eel Grilling Regional StylesJapanese Unadon Unaju Eel Rice Bowl History and Hamamatsu Lake Hamana ProductionUnaju and Unadon: Eel Rice Bowl Culture and Premium Service ConventionsJapanKeihan Amami Chicken Rice Bowl TraditionAmami OshimaHayashi Raisu — Japanese Hashed Beef Rice (ハヤシライス)Tokyo, JapanOmurice Yoshoku Ketchup Fried Rice Egg OmeletTokyoTenshin Chirashizushi Osaka StyleOsakaKiritanpo Akita Rice Stick Hot Pot Skewer MashedAkita PrefectureKiritanpo: Akita's Rice Cake Skewers and Akita Cuisine IdentityAkita PrefectureFukagawa-Meshi Clam Rice Traditional TokyoTokyoFukagawa Meshi Clam Rice Edo Tokyo Working ClassFukagawa, TokyoJapanese Fukagawa-meshi Clam Rice and Tokyo Bay Seafood HeritageFukagawa, TokyoSake Rice Varieties and Junmai PhilosophyJapanese Tsuru Tsuru Food Texture Philosophy and Slippery Foods CultureItamemono Japanese Stir-Fry TechniqueJapanese Ankake: Thickened Sauce Technique and the Warm Coating PhilosophyKinako Roasted Soybean FlourHatsumode New Year First Temple Visit FoodJapanese Cooking Oil Culture Sesame Komé and Specialty Fats
IV · The Method · 2 of 17Next chapter → Hōchō — Knife Discipline
Japanese · IV The Method
Rice
168 entries · page 3 of 3
Japanese Mochi Pounding Technique and New Year Kagami-BirakiJapanese Mochi Production Pounding Technique Seasonal Varieties and Kagami Mochi CultureJapanese Mochi-Tsuki: New Year Rice Pounding Ceremony and Community RitualJapanese Mochi-Tsuki Rice Pounding Culture New Year Ritual and CraftJapanese Mochi Production Kirimochi and Kagami Mochi New Year TraditionsJapanOhagi Botamochi Seasonal Rice CakeJapanJapanese Ohagi and Botamochi Rice Dumpling Confections and Buddhist Memorial SweetsJapanJapanese Abura-Age and Inari: Fried Tofu Skins and Their Culinary ApplicationsJoshinko and Mochiko Rice Flour ApplicationsAbura-Age and Inari-Zushi: Fried Tofu Culture and Fox ShrinesKyotoKatsudon Oyakodon Donburi Bowl TechniqueJapanJapanese Donburi Rice Bowl Culture Gyudon Oyakodon Katsudon VariationsJapanese Donburi: The Single-Bowl Rice Meal TaxonomyJapanese Gyūdon and Donburi Hierarchy: Rice Bowl Culture and the Democracy of SpeedTokyo, JapanDonburi Rice Bowl Toppings Philosophy CultureKatsudon and Oyakodon Rice Bowl Sauce ArchitectureTokyoOyakodon Advanced Chicken Egg DonburiTokyoOyakodon Chicken and Egg Rice Bowl TechniqueOyakodon Donburi Protocol and the Parent-Child Naming PhilosophyTokyoJapanese Katsudon and Oyakodon: Egg-Finished Rice Bowl ScienceJapanese Katsudon Oyakodon and the Donburi Philosophy of Bowl Rice MealsJapanKatsudon Pork Cutlet Egg Rice BowlTokyoGyudon (Beef and Onion Rice Bowl)Gyudon Beef Bowl Yoshinoya and Fast Food HeritageTokyoGyudon Japanese Beef Bowl and Fast Food CultureTokyoGyudon Japanese Beef Rice Bowl PreparationTokyoJapanese Gyudon Beef Bowl History and Yoshinoya CultureTokyoJapanese Yoshinoya Sukiya and Gyudon Beef Bowl CultureTokyoKaisen Donburi Raw Fish Rice Bowl TypesHokkaidoUnadon and Kabayaki Eel Grilling Regional StylesJapanese Unadon Unaju Eel Rice Bowl History and Hamamatsu Lake Hamana ProductionUnaju and Unadon: Eel Rice Bowl Culture and Premium Service ConventionsJapanKeihan Amami Chicken Rice Bowl TraditionAmami OshimaHayashi Raisu — Japanese Hashed Beef Rice (ハヤシライス)Tokyo, JapanOmurice Yoshoku Ketchup Fried Rice Egg OmeletTokyoTenshin Chirashizushi Osaka StyleOsakaKiritanpo Akita Rice Stick Hot Pot Skewer MashedAkita PrefectureKiritanpo: Akita's Rice Cake Skewers and Akita Cuisine IdentityAkita PrefectureFukagawa-Meshi Clam Rice Traditional TokyoTokyoFukagawa Meshi Clam Rice Edo Tokyo Working ClassFukagawa, TokyoJapanese Fukagawa-meshi Clam Rice and Tokyo Bay Seafood HeritageFukagawa, TokyoSake Rice Varieties and Junmai PhilosophyJapanese Tsuru Tsuru Food Texture Philosophy and Slippery Foods CultureItamemono Japanese Stir-Fry TechniqueJapanese Ankake: Thickened Sauce Technique and the Warm Coating PhilosophyKinako Roasted Soybean FlourHatsumode New Year First Temple Visit FoodJapanese Cooking Oil Culture Sesame Komé and Specialty Fats