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Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

I

Overview & Cultural Context

Why this cuisine is its own thing — roots, history, the living movement.

299 II

Terroir — geography, climate, what grows and swims here.

51 III

The defining ingredients, named to species.

455 IV

The foundational techniques the cuisine is built on.

1,402 V

The Canonical Dishes

The dishes a serious practitioner is expected to know.

1,231 VI

The Beverage Tradition

Wines, spirits, ferments, tea and coffee.

11 VII

The Table & Service

How the food is served and eaten.

33 VIII

Where this canon connects to others.

31 IX

The Lineage & Authorities

The masters, the literature, the sources entries anchor to.

12 X

The producers and purveyors who carry the real ingredients.

42

← The LibraryVolume I · contents

Japanese · IV The Method

Core Techniques

Sixteen entries

Hydrocolloids — Gelatin vs Agar Setting Ratios Japanese Kanten Agar Gel Applications Traditional and Modern Ankake Thickened Sauce Technique Japanese Ankake Sauce Technique and the Art of Starch-Thickened Gravies Japanese Ankake and Kuzu Thickening: Starch Gel Applications and Sauce Transparency Ankake: Japanese Thickened Sauce and Its Applications Across Cuisine Japanese Onsen Tamago Hot Spring Egg TechniqueJapan Onsen Tamago: Hot Spring Egg Technique, Temperature Science, and Contemporary Applications Sous Vide Eggs — 63°C Precision (Onsen Tamago Principles)Tamago-Yaki: The Art of Japanese Rolled Omelette and Egg CookeryJapan Japanese Tataki: Seared and Pounded Preparations Tataki Preparation Seared or Pounded Raw Fish Tataki: The Strike-and-Sear Method and Its Regional Variations Katsuo No Tataki — Direct Flame Searing TechniqueTosa, Kochi Shokupan Baking — Japanese Milk Bread TechniqueJapan Unagi 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

‹ IV The Method

16 entries

Hydrocolloids — Gelatin vs Agar Setting Ratios Japanese Kanten Agar Gel Applications Traditional and Modern Ankake Thickened Sauce Technique Japanese Ankake Sauce Technique and the Art of Starch-Thickened Gravies Japanese Ankake and Kuzu Thickening: Starch Gel Applications and Sauce Transparency Ankake: Japanese Thickened Sauce and Its Applications Across Cuisine Japanese Onsen Tamago Hot Spring Egg TechniqueJapan Onsen Tamago: Hot Spring Egg Technique, Temperature Science, and Contemporary Applications Sous Vide Eggs — 63°C Precision (Onsen Tamago Principles)Tamago-Yaki: The Art of Japanese Rolled Omelette and Egg CookeryJapan Japanese Tataki: Seared and Pounded Preparations Tataki Preparation Seared or Pounded Raw Fish Tataki: The Strike-and-Sear Method and Its Regional Variations Katsuo No Tataki — Direct Flame Searing TechniqueTosa, Kochi Shokupan Baking — Japanese Milk Bread TechniqueJapan Unagi Kabayaki — Eel Preparation and the Tokyo-Nagoya DivideEdo (Tokyo), Japan

‹ The Method · Contents · The Library