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
Salt Curing
Three entries
Salt curing in this section moves from the act of rubbing salt into raw ingredients, through the traditions of drying fish under open air, to the production of pressed and dried roe. Each technique is distinct in application and result, but all share the same foundation: salt as the primary agent of transformation and preservation.
Kake-Momi and Dry-Curing Techniques in Japanese CookingJapanese Himono Dried Fish and Sun-Curing TraditionsBottarga — Salt-Pressed Sun-Dried Grey Mullet Roe
IV · The Method · 14 of 17Next chapter → Seafood Techniques
Japanese · IV The Method
Salt Curing
Salt curing in this section moves from the act of rubbing salt into raw ingredients, through the traditions of drying fish under open air, to the production of pressed and dried roe. Each technique is distinct in application and result, but all share the same foundation: salt as the primary agent of transformation and preservation.
3 entries