Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

Overview & Cultural Context

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

299 II

The Land & Sea

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

51 III

The Pantry

The defining ingredients, named to species.

455 IV

The Method

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

The Thread

Where this canon connects to others.

31 IX

The Lineage & Authorities

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

12 X

The Network

The producers and purveyors who carry the real ingredients.

← The LibraryVolume I · contents

Japanese · IV The Method

Yakimono

One hundred and seventy-five entries · page 1 of 3

Japanese Yakimono Grill Philosophy and Yakitori Tare Architecture Japanese Yakimono Spectrum: The Full Range of Japanese Grilling Traditions Maillard Reaction in Japanese Cooking Yakimono and Yaki Techniques Sumibiyaki — The Discipline of Charcoal Grilling (炭火焼き)Sumibiyaki Charcoal Grilling Philosophy and Technique Binchotan White Charcoal and Sumibiyaki Science Binchotan: White Charcoal Science and Its Role in Japanese Grilling Excellence Binchotan White Charcoal Yakitori Grilling Charcoal Binchotan Oven Heating Japanese Binchotan Charcoal: Science and Applications in Grilling Japanese Bintchotan Charcoal: White Charcoal Culture, Heat Management, and the Science of Bincho Grilling Japanese Charcoal: Binchotan, Kishu, and Heat Management Craft Japanese Charcoal Management Sumibiyaki Coal Types White Charcoal Black Charcoal Applications Japanese Charcoal Sumibi Culture Binchotan Properties and Culinary Applications Japanese Charcoal Types and the Science of Wood-to-Carbon Transformation Japanese Konro Grill and Binchōtan: The Science of Charcoal Cooking Japanese Irori and Robata: Open Hearth Cooking Philosophy Japanese Robata and Irori Open Hearth Cooking Culture Robata Grilling Charcoal Coastal Fisherman Technique Japanese Robatayaki Fireside Grilling Culture Izakaya Theatre and Coal Selection Japanese Robatayaki: Fireside Grilling Culture and the Theatre of the Ember Robatayaki: Fireside Cooking Culture and the Philosophy of Open-Hearth Preparation Robata Yakitori and Shichirin Home Grill Techniques Grilling Fish Yakizakana Whole and Fillets Japanese Salt-Grilled Preparations Shioyaki Technique and Regional Fish Applications Japanese Shioyaki Salmon: Pacific Salmon Varieties and the Breakfast GrillHokkaido Himono Dried Fish Preparation and Morning Grill Culture Yakimono Himono Sun-Dried Fish Grilling Whole Fish: Scoring, Stuffing, and the Backbone Advantage Chikuwa Tube Fish Cake GrillingToyama Sanma Shioyaki — Pacific Saury and Autumn GrillingJapan Sanma Pacific Saury Autumn Grilling Ritual Sanma Pacific Saury Autumn Icon and Salt-Grilling Technique Japanese Sanma Pacific Saury Autumn Celebration Fish Japanese Sanma Pacific Saury Autumn Fish Culture and Shichirin Grilling Japanese Sanma Pacific Saury Autumn Flame-Grilled ShioyakiJapan Japanese Sanma: Pacific Saury and the Autumn Grill Ritual Japanese Kinki Kitanoumi Fish Hokkaido Deepwater Species and Luxury Broiling Ayu Sweetfish Seasonal Fishing and Salt-Grilling Japanese Ayu River Fish Sweet Fish Culture Season Fishing and Salt Grilling Japanese Ayu Sweetfish Seasonal Fishing and Kushiyaki River Fish Grilling Japanese Ayu Sweetfish Summer Delicacy and Shioyaki Ayu no Shioyaki — Salt-Grilled Sweetfish (鮎の塩焼き)Japan Japanese Sumibiyaki: Charcoal Grill Techniques Beyond Yakitori Yaki-Nasu — Japanese Grilled Eggplant Technique (焼き茄子)Kamo Nasu Dengaku: The Philosophy of Nasu Preparation in Japanese Cuisine Teppo-Yaki and Enoki Mushroom Preparations Japanese Yaki-onigiri: Grilled Rice Ball and the Char TransformationJapan Yaki-Onigiri — The Grilled Rice Ball (焼きおにぎり)Japan Yakimochi — Grilled Rice Cakes in Japanese CuisineJapan Yakitori technique Yakitori Philosophy — Beyond Chicken on a Stick Yakitori Skewering and Charcoal Grilling Mastery Yakitori Charcoal Chicken Skewer Tare ArchitectureTokyo Japanese Yakitori Skewer Technique and Tare Culture Yakitori (Binchōtan Grill — Tare vs Shio Technique)Wakayama Prefecture Yakitori Binchotan Charcoal Grilling Chicken PartsTokyo Japanese Grilled Chicken Yakitori Chicken Anatomy Tare and Regional StylesTokyo Japanese Yakitori Regional Styles and the Binchōtan Charcoal ScienceJapan Japanese Charcoal-Grilled Chicken Parts: Regional Yakitori Styles and the Whole-Bird Philosophy

Later →Page 2

IV · The Method · 6 of 17Next chapter → Nimono & Mushimono

Japanese · IV The Method

Yakimono

‹ IV The Method

175 entries · page 1 of 3

Later →Page 2

‹ The Method · Contents · The Library