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 2 of 2
Satsuma-age (Kagoshima — Deep-Fried Fish Cake)Kagoshima, JapanKatsu: Breaded and Deep-Fried CutletsJapanese Tonkatsu Breadcrumb Science and Fry TechniqueTokyoJapanese Katsu Fried Cutlet Tonkatsu Katsu Sando and Deep-Fry MasteryTokyoJapanese Tonkatsu: Pork Cutlet Technique, Panko Architecture, and the Sauce SpectrumTokyoTonkatsu Panko-Breaded Pork Cutlet TechniqueTokyoTonkatsu Breaded Pork Cutlet Technique and Regional VariationsTokyoTonkatsu Pork Cutlet Bread Crumb TechniqueTokyoTonkatsu: Pork Cutlet Technique, Panko Science, and the Sauce TraditionTokyoJapanese Pork Culture Tonkatsu Variations and Regional Style DifferencesTokyoJapanese Kurobuta Berkshire Pork Kagoshima Production and Tonkatsu Superior ApplicationsJapanese Tonkatsu Sauce Culture and AccompanimentsTonkatsu Sauce Japanese Worcestershire VariantsTonkatsu Sauce Worcestershire VariationJapanese Katsu Sando Breaded Cutlet Sandwich and the Convenience Store Sandwich CultureJapanKatsu Sando Japanese Pork Cutlet SandwichTokyoKatsu Don Pork Cutlet Rice Bowl TechniqueTokyoKatsudon Pork Cutlet Rice Bowl TechniqueTokyoJapanese Toro Katsu and Katsudon: Pork Cutlet Culture's Two PeaksTokyoTonkatsu Katsu Curry and Katsu Rice BowlTokyoKatsu Curry Yoshoku Breaded Cutlet Sauce JapanJapanKatsu CurryJapanJapanese Ankake Variations: The Art of Thickened Sauce in Japanese CuisineDonburi: Rice Bowl TechniqueKushiage Osaka Deep-Fried Skewers CultureOsakaKushikatsu (Osaka — Breadcrumbed Skewers, No Double-Dipping Rule)Shinsekai, Osaka, JapanKushikatsu Osaka Deep-Fried Skewers Style and RulesOsakaKushikatsu Osaka Deep Fry Skewer CultureOsakaJapanese Kushikatsu Osaka Rules and Deep-Fry CultureShinsekai, OsakaJapanese Kushikatsu Osaka Deep-Fried Skewer Tradition and the No Double-Dipping RuleOsakaJapanese Kushikatsu and Kushiyaki: Skewered Foods, Osaka Tradition, and Breadcrumb Frying CultureOsakaJapanese Takoyaki Octopus Ball Osaka Street Food ScienceOsakaTakoyaki Mastery Batter and Turning TechniqueOsakaTakoyaki Octopus Ball Street Food TechniqueOsakaTakoyaki (Osaka — Octopus Balls — Batter and Turning Method)OsakaJapanese Akashiyaki Egg Custard Octopus BallAkashi, Hyogo PrefectureOita Toriten Chicken Tempura Regional StyleOita Prefecture, KyushuJapanese Nanbanzuke: Southern Barbarian Vinegar-Marinated Fried FishJapanNanban-zuke (Southern Barbarian Pickle)JapanNamban Zuke Vinegar Marinated Fish Dutch InfluenceJapanJapanese Nanban-Zuke: Southern Barbarian Marinade and the Portuguese LegacyNanban Cuisine: Portugal's Legacy and Japan's Earliest European Culinary ExchangeNanbanzuke vs. Escabeche: The Global Journey of Vinegar-Marinated Fried FishNagasakiJapanese Chicken Namban Southern Barbarian SauceMiyazaki Prefecture, JapanMenchi Katsu Ground Meat CutletJapanJapanese Aji Fry and Menchi Katsu: Breaded Fried Preparations Beyond TonkatsuJapanJapanese Korokke Croquette History and Yōshoku Western Japanese Food SynthesisJapanese Harumaki Spring Rolls and Frying Batter ScienceJapanJapanese Potato Korokke and Yoshoku Home Cooking HeritageJapanKaki Furai: Japanese Panko-Fried Oysters and the Hiroshima Oyster CultureHiroshimaKumamoto Karashi Renkon Spicy Lotus RootKumamoto, JapanKarinto Deep Fried Sweet Dough Japanese Snack Brown SugarJapanKushiyaki — The Art of Skewered GrillingCHICKEN KATSUHawaiiIzakaya Food Canon — The Full Drinking Food Tradition (居酒屋料理)
IV · The Method · 5 of 17Next chapter → Yakimono
Japanese · IV The Method
Tempura / Agemono
115 entries · page 2 of 2
Satsuma-age (Kagoshima — Deep-Fried Fish Cake)Kagoshima, JapanKatsu: Breaded and Deep-Fried CutletsJapanese Tonkatsu Breadcrumb Science and Fry TechniqueTokyoJapanese Katsu Fried Cutlet Tonkatsu Katsu Sando and Deep-Fry MasteryTokyoJapanese Tonkatsu: Pork Cutlet Technique, Panko Architecture, and the Sauce SpectrumTokyoTonkatsu Panko-Breaded Pork Cutlet TechniqueTokyoTonkatsu Breaded Pork Cutlet Technique and Regional VariationsTokyoTonkatsu Pork Cutlet Bread Crumb TechniqueTokyoTonkatsu: Pork Cutlet Technique, Panko Science, and the Sauce TraditionTokyoJapanese Pork Culture Tonkatsu Variations and Regional Style DifferencesTokyoJapanese Kurobuta Berkshire Pork Kagoshima Production and Tonkatsu Superior ApplicationsJapanese Tonkatsu Sauce Culture and AccompanimentsTonkatsu Sauce Japanese Worcestershire VariantsTonkatsu Sauce Worcestershire VariationJapanese Katsu Sando Breaded Cutlet Sandwich and the Convenience Store Sandwich CultureJapanKatsu Sando Japanese Pork Cutlet SandwichTokyoKatsu Don Pork Cutlet Rice Bowl TechniqueTokyoKatsudon Pork Cutlet Rice Bowl TechniqueTokyoJapanese Toro Katsu and Katsudon: Pork Cutlet Culture's Two PeaksTokyoTonkatsu Katsu Curry and Katsu Rice BowlTokyoKatsu Curry Yoshoku Breaded Cutlet Sauce JapanJapanKatsu CurryJapanJapanese Ankake Variations: The Art of Thickened Sauce in Japanese CuisineDonburi: Rice Bowl TechniqueKushiage Osaka Deep-Fried Skewers CultureOsakaKushikatsu (Osaka — Breadcrumbed Skewers, No Double-Dipping Rule)Shinsekai, Osaka, JapanKushikatsu Osaka Deep-Fried Skewers Style and RulesOsakaKushikatsu Osaka Deep Fry Skewer CultureOsakaJapanese Kushikatsu Osaka Rules and Deep-Fry CultureShinsekai, OsakaJapanese Kushikatsu Osaka Deep-Fried Skewer Tradition and the No Double-Dipping RuleOsakaJapanese Kushikatsu and Kushiyaki: Skewered Foods, Osaka Tradition, and Breadcrumb Frying CultureOsakaJapanese Takoyaki Octopus Ball Osaka Street Food ScienceOsakaTakoyaki Mastery Batter and Turning TechniqueOsakaTakoyaki Octopus Ball Street Food TechniqueOsakaTakoyaki (Osaka — Octopus Balls — Batter and Turning Method)OsakaJapanese Akashiyaki Egg Custard Octopus BallAkashi, Hyogo PrefectureOita Toriten Chicken Tempura Regional StyleOita Prefecture, KyushuJapanese Nanbanzuke: Southern Barbarian Vinegar-Marinated Fried FishJapanNanban-zuke (Southern Barbarian Pickle)JapanNamban Zuke Vinegar Marinated Fish Dutch InfluenceJapanJapanese Nanban-Zuke: Southern Barbarian Marinade and the Portuguese LegacyNanban Cuisine: Portugal's Legacy and Japan's Earliest European Culinary ExchangeNanbanzuke vs. Escabeche: The Global Journey of Vinegar-Marinated Fried FishNagasakiJapanese Chicken Namban Southern Barbarian SauceMiyazaki Prefecture, JapanMenchi Katsu Ground Meat CutletJapanJapanese Aji Fry and Menchi Katsu: Breaded Fried Preparations Beyond TonkatsuJapanJapanese Korokke Croquette History and Yōshoku Western Japanese Food SynthesisJapanese Harumaki Spring Rolls and Frying Batter ScienceJapanJapanese Potato Korokke and Yoshoku Home Cooking HeritageJapanKaki Furai: Japanese Panko-Fried Oysters and the Hiroshima Oyster CultureHiroshimaKumamoto Karashi Renkon Spicy Lotus RootKumamoto, JapanKarinto Deep Fried Sweet Dough Japanese Snack Brown SugarJapanKushiyaki — The Art of Skewered GrillingCHICKEN KATSUHawaiiIzakaya Food Canon — The Full Drinking Food Tradition (居酒屋料理)