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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

Preservation & Cooking Techniques

Fourteen entries

Japanese Kakushiaji: The Art of Hidden Flavour and Counterintuitive Seasoning Japanese Onsen Egg Slow Cooked Egg Science and Temperature Precision Japanese Sakamushi: Sake-Steaming Technique and Alcohol as Aromatic Medium Mussel and Shellfish Steaming Sakamushi Method Tsukudani Small Preserved Simmered FoodsTokyo Japanese Gelatin Agar Kanten Dessert Science Japanese Dojо and Unagi Regional Culture: Eel Preparation, Kabayaki Technique, and Tokyo vs Osaka SplitJapan Japanese Iso Beef and Wagyu Aging: Dry-Age and Wet-Age Traditions Japanese Gyōza: Dumpling Technique, Regional Identity, and the Philosophy of the Crispy Lace SkirtUtsunomiya, Japan Japanese Curry Roux Culture Homemade Spice Blend TraditionsJapan Wafu Pasta: The Japanese Pasta Tradition and Its Key TechniquesTokyo Japanese Shokupan Milk Bread: Science of the Perfect LoafHokkaido Shokupan Japanese Milk Bread Tangzhong TechniqueMeiji-era Japan Shokupan: The Japanese Milk Bread Methodology and Its Cultural Significance

IV · The Method · 13 of 17Next chapter → Salt Curing

Japanese · IV The Method

Preservation & Cooking Techniques

‹ IV The Method

14 entries

Japanese Kakushiaji: The Art of Hidden Flavour and Counterintuitive Seasoning Japanese Onsen Egg Slow Cooked Egg Science and Temperature Precision Japanese Sakamushi: Sake-Steaming Technique and Alcohol as Aromatic Medium Mussel and Shellfish Steaming Sakamushi Method Tsukudani Small Preserved Simmered FoodsTokyo Japanese Gelatin Agar Kanten Dessert Science Japanese Dojо and Unagi Regional Culture: Eel Preparation, Kabayaki Technique, and Tokyo vs Osaka SplitJapan Japanese Iso Beef and Wagyu Aging: Dry-Age and Wet-Age Traditions Japanese Gyōza: Dumpling Technique, Regional Identity, and the Philosophy of the Crispy Lace SkirtUtsunomiya, Japan Japanese Curry Roux Culture Homemade Spice Blend TraditionsJapan Wafu Pasta: The Japanese Pasta Tradition and Its Key TechniquesTokyo Japanese Shokupan Milk Bread: Science of the Perfect LoafHokkaido Shokupan Japanese Milk Bread Tangzhong TechniqueMeiji-era Japan Shokupan: The Japanese Milk Bread Methodology and Its Cultural Significance

‹ The Method · Contents · The Library