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
Core Techniques
Sixteen entries
Hydrocolloids — Gelatin vs Agar Setting RatiosJapanese Kanten Agar Gel Applications Traditional and ModernAnkake Thickened Sauce TechniqueJapanese Ankake Sauce Technique and the Art of Starch-Thickened GraviesJapanese Ankake and Kuzu Thickening: Starch Gel Applications and Sauce TransparencyAnkake: Japanese Thickened Sauce and Its Applications Across CuisineJapanese Onsen Tamago Hot Spring Egg TechniqueJapanOnsen Tamago: Hot Spring Egg Technique, Temperature Science, and Contemporary ApplicationsSous Vide Eggs — 63°C Precision (Onsen Tamago Principles)Tamago-Yaki: The Art of Japanese Rolled Omelette and Egg CookeryJapanJapanese Tataki: Seared and Pounded PreparationsTataki Preparation Seared or Pounded Raw FishTataki: The Strike-and-Sear Method and Its Regional VariationsKatsuo No Tataki — Direct Flame Searing TechniqueTosa, KochiShokupan Baking — Japanese Milk Bread TechniqueJapanUnagi Kabayaki — Eel Preparation and the Tokyo-Nagoya DivideEdo (Tokyo), Japan
IV · The Method · 8 of 17Next chapter → Equipment And Tools
Japanese · IV The Method
Core Techniques
16 entries
Hydrocolloids — Gelatin vs Agar Setting RatiosJapanese Kanten Agar Gel Applications Traditional and ModernAnkake Thickened Sauce TechniqueJapanese Ankake Sauce Technique and the Art of Starch-Thickened GraviesJapanese Ankake and Kuzu Thickening: Starch Gel Applications and Sauce TransparencyAnkake: Japanese Thickened Sauce and Its Applications Across CuisineJapanese Onsen Tamago Hot Spring Egg TechniqueJapanOnsen Tamago: Hot Spring Egg Technique, Temperature Science, and Contemporary ApplicationsSous Vide Eggs — 63°C Precision (Onsen Tamago Principles)Tamago-Yaki: The Art of Japanese Rolled Omelette and Egg CookeryJapanJapanese Tataki: Seared and Pounded PreparationsTataki Preparation Seared or Pounded Raw FishTataki: The Strike-and-Sear Method and Its Regional VariationsKatsuo No Tataki — Direct Flame Searing TechniqueTosa, KochiShokupan Baking — Japanese Milk Bread TechniqueJapanUnagi Kabayaki — Eel Preparation and the Tokyo-Nagoya DivideEdo (Tokyo), Japan