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
Tempura / Agemono
One hundred and fifteen entries · page 1 of 2
Abura and Fat Management in Japanese CuisineAgemono Japanese Deep-Frying Principles揚げ物の科学 (Agemono no Kagaku): The Science of Japanese FryingBATTER ARCHITECTURE: THE THERMAL BUFFER FAMILYTempuraJapanTempura techniqueJapanese Nanban Culture Portuguese Dutch Influence and Karaage OriginsTempura Advanced Batter Science and FryingTempura Batter and Frying TechniqueTempura Batter Science Cold Temperature and Minimal MixingTempura Batter Science Cold Water TechniqueTempura Batter — The Science of TransparencyTempura Philosophy Batter and Oil ScienceTenbura Batter versus Koromo Shell Structure ComparisonJapanese Tempura Oil Management Batter Science and Seasonal ApplicationsJapanese Tempura Science Batter Physics and Oil Temperature ManagementJapanese Kakiage Mixed Tempura Fritter Technique and Batter ArchitectureJapanese Tempura Shrimp Ebi Technique and Batter LightnessTempura Ebi Shrimp Technique StretchingTempura Sweet Prawn Ama-Ebi and Shrimp VarietiesJapanese Tempura Shrimp Selection and Ebi-Ten Mastery: Sourcing and Technique for the Perfect PrawnJapanese Shiso Tempura and Herb Frying TechniqueJapanese Shungiku and Edible Chrysanthemum: Aromatic Greens in Hotpot and TempuraJapanese Shungiku Chrysanthemum Greens in Hot Pot and TempuraShungiku: Chrysanthemum Greens in Japanese Hot Pot and Tempura CultureTempura Vegetables: Specific Technique by IngredientJapanese Tempura Variations Kakiage and Mixed Seafood Fritter CultureJapanJapanese Kakiage and Tempura Variation: Beyond Classic Individual Piece FryingJapanese Kakiage Mixed Tempura FrittersJapanJapanese Kakiage Mixed Tempura Fritter TechniqueKakiage — Mixed Tempura FritterTokyo, JapanKakiage Mixed Tempura Fritter TechniqueKakiage Mixed Tempura Tower TechniqueKakiage Mixed Vegetable Tempura TechniqueKakiage Tempura Mixed Vegetable Fritter TechniqueTempura Kakiage: Fritter TechniqueKakiage and Fritto Misto: The Japanese Fritter Tradition and Vegetable Tempura PhilosophyTokyoTempura Dipping Sauce (Tentsuyu) and Condiment PhilosophyTempura Sauce Tentsuyu Dipping and SeasoningTentsuyu — Tempura Dipping Sauce (天つゆ)Kakiage Don Tempura Donburi AssemblyTokyoAgemono: Deep-Frying (Tempura and Karaage)Karaage Fried Chicken Japanese Technique ScienceKaraage (Japanese Fried Chicken)Karaage Japanese Fried Chicken PhilosophyJapanese Tori Karaage Fried Chicken Technique Marination and Crispy Skin PhilosophyKaraage Japanese Fried Chicken TechniqueKyushu Chicken Karaage Soy Garlic MarinationKyushuJapanese Karaage: The Science of the Twice-Fried CrustJapanKaraage and the Japanese Art of Fried ChickenKaraage Japanese Fried Chicken Regional VariationsJapanJapanese Tori Karaage: Regional Styles and ScienceNakatsu, ŌitaJapanese Tori no Karaage vs Tori Kara: Regional Fried Chicken VariationsTeba Chicken Wing Nagoya Style PreparationNagoyaJapanese Agedashi Tofu Deep Fry and Sauce ArchitectureJapanJapanese Agedashi Tofu Technique and BrothHiryozu Ganmo Fried Tofu Cake Mixed VegetablesKyotoKamaboko and Surimi Fish Cake ProductionJapanese Kamaboko and Satsuma-Age: The Art of Processed Fish PasteSatsuma-age Fried Fish Cake Kagoshima
IV · The Method · 5 of 17Next chapter → Yakimono
Japanese · IV The Method
Tempura / Agemono
115 entries · page 1 of 2
Abura and Fat Management in Japanese CuisineAgemono Japanese Deep-Frying Principles揚げ物の科学 (Agemono no Kagaku): The Science of Japanese FryingBATTER ARCHITECTURE: THE THERMAL BUFFER FAMILYTempuraJapanTempura techniqueJapanese Nanban Culture Portuguese Dutch Influence and Karaage OriginsTempura Advanced Batter Science and FryingTempura Batter and Frying TechniqueTempura Batter Science Cold Temperature and Minimal MixingTempura Batter Science Cold Water TechniqueTempura Batter — The Science of TransparencyTempura Philosophy Batter and Oil ScienceTenbura Batter versus Koromo Shell Structure ComparisonJapanese Tempura Oil Management Batter Science and Seasonal ApplicationsJapanese Tempura Science Batter Physics and Oil Temperature ManagementJapanese Kakiage Mixed Tempura Fritter Technique and Batter ArchitectureJapanese Tempura Shrimp Ebi Technique and Batter LightnessTempura Ebi Shrimp Technique StretchingTempura Sweet Prawn Ama-Ebi and Shrimp VarietiesJapanese Tempura Shrimp Selection and Ebi-Ten Mastery: Sourcing and Technique for the Perfect PrawnJapanese Shiso Tempura and Herb Frying TechniqueJapanese Shungiku and Edible Chrysanthemum: Aromatic Greens in Hotpot and TempuraJapanese Shungiku Chrysanthemum Greens in Hot Pot and TempuraShungiku: Chrysanthemum Greens in Japanese Hot Pot and Tempura CultureTempura Vegetables: Specific Technique by IngredientJapanese Tempura Variations Kakiage and Mixed Seafood Fritter CultureJapanJapanese Kakiage and Tempura Variation: Beyond Classic Individual Piece FryingJapanese Kakiage Mixed Tempura FrittersJapanJapanese Kakiage Mixed Tempura Fritter TechniqueKakiage — Mixed Tempura FritterTokyo, JapanKakiage Mixed Tempura Fritter TechniqueKakiage Mixed Tempura Tower TechniqueKakiage Mixed Vegetable Tempura TechniqueKakiage Tempura Mixed Vegetable Fritter TechniqueTempura Kakiage: Fritter TechniqueKakiage and Fritto Misto: The Japanese Fritter Tradition and Vegetable Tempura PhilosophyTokyoTempura Dipping Sauce (Tentsuyu) and Condiment PhilosophyTempura Sauce Tentsuyu Dipping and SeasoningTentsuyu — Tempura Dipping Sauce (天つゆ)Kakiage Don Tempura Donburi AssemblyTokyoAgemono: Deep-Frying (Tempura and Karaage)Karaage Fried Chicken Japanese Technique ScienceKaraage (Japanese Fried Chicken)Karaage Japanese Fried Chicken PhilosophyJapanese Tori Karaage Fried Chicken Technique Marination and Crispy Skin PhilosophyKaraage Japanese Fried Chicken TechniqueKyushu Chicken Karaage Soy Garlic MarinationKyushuJapanese Karaage: The Science of the Twice-Fried CrustJapanKaraage and the Japanese Art of Fried ChickenKaraage Japanese Fried Chicken Regional VariationsJapanJapanese Tori Karaage: Regional Styles and ScienceNakatsu, ŌitaJapanese Tori no Karaage vs Tori Kara: Regional Fried Chicken VariationsTeba Chicken Wing Nagoya Style PreparationNagoyaJapanese Agedashi Tofu Deep Fry and Sauce ArchitectureJapanJapanese Agedashi Tofu Technique and BrothHiryozu Ganmo Fried Tofu Cake Mixed VegetablesKyotoKamaboko and Surimi Fish Cake ProductionJapanese Kamaboko and Satsuma-Age: The Art of Processed Fish PasteSatsuma-age Fried Fish Cake Kagoshima