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
Yakimono
One hundred and seventy-five entries · page 2 of 3
Yakitori Advanced Cuts Tori Nankotsu CartilageTokyoJapanese Tori-Niku (Chicken) Culture: Jidori Heritage Breeds and Regional Yakitori IdentityJapanese Tsukune Chicken Meatball Technique and Yakitori CompositionYakitori Style Tori Wasa Chicken Wasabi IzakayaKagoshimaYakitori Shiroboshi White Asparagus and Seasonal Grill MenusYakitori Specialist Culture Binchōtan Charcoal and Skewer CraftYakitori Tare Development and Yakitori-ya CultureYakitori Tare Secret Sauce TraditionJapanese Yakitori Tare: The Living Sauce and Its Perpetual CultureJapanese Izakaya Yakitori: Grilled Chicken Skewer Mastery and SelectionJapanYakiton and Japanese Pork Skewer Culture Beyond YakitoriTokyoYakiton Pork Skewer Offal GrilledKabayaki Unagi Eel Glazed Grilling TraditionUnagi Eel Kabayaki Regional Kanto Kansai PreparationUnagi Eel Preparation Kabayaki Regional StylesJapanese Eel Unagi Kabayaki Grilling and the Kanto Kansai Style DivideEdoJapanese Unagi Kabayaki: Eel Preparation and the Regional East-West SplitJapanJapanese Kabayaki Unagi Sauce and the Tare Inheritance TraditionKabayaki: Eel Grilling Technique and the Regional Debate of Kanto vs KansaiKabayaki Depth: Tare Heritage and the Generational Sauce Tradition in Japanese Eel RestaurantsNagoya Cuisine Hitsumabushi Bisected UnagiNagoyaUnaju Unagi Kabayaki Rice Box Lacquer Eel GrilledJapanYakiniku Grilled Meat Japanese BarbecueYakiniku Japanese BBQ Culture Cuts SaucesYakiniku Japanese BBQ Wagyu Table Grill CultureJapanese Yakiniku Tabletop Grilling and Horumon Offal CultureOsaka, TokyoHorumon Offal Japanese Yakiniku Organ TraditionJapanese Beef Cuts Wagyu Anatomy TerminologyIchibo Rump Cap Wagyu Japanese Steak CultureJapanese Grilling Over Rice Straw Katsuo No Tataki and Karataki Searing MethodsKochi, Shikoku, JapanJapanese Katsuo no Tataki Method: Flame-Searing Bonito and the Southern Japan TechniqueKochiJapanese Katsuo Tataki: Seared Bonito with Citrus and AromaticsKochi PrefectureKatsuo no Tataki Seared Bonito Tosa StyleKochiKatsuo No Tataki Kochi Tosa Style Raw SearingKochi Prefecture, ShikokuJapanese Aji no Tataki: Horse Mackerel Tartare and Raw Fish Mincing TraditionKyushuJapanese Teriyaki: The Glaze Philosophy and Its Global MisrepresentationTeriyaki ChickenJapanTeriyaki Sauce and GlazesTeppan Technique — Hot Plate Cooking RefinedTeppanyaki High Heat Iron Plate TechniqueTeppanyaki Iron Plate Cooking TechniqueTeppin Yaki Iron Griddle Restaurant StyleTeppanyaki Iron Plate Cooking PhilosophyTeppanyaki Iron Plate Grilling Restaurant TechniqueTeppanyaki — Performance Cooking and the Hibachi TraditionJapanese Teppan Yaki Ancient Iron Plate Technique and Professional Knife PerformanceJapanese Teppanyaki: Iron Plate Cooking PrinciplesJapanese Teppanyaki Performance Cooking and the Benihana Theatrical ModelJapanese Teppanyaki Theatre and Precision Heat ManagementJapanese Teppanyaki Philosophy: Iron Plate Theatre, Chef Performance, and the Benihana LegacyJapanese Teppanyaki Technique and Iron Griddle CultureJapanese Teppanyaki Restaurant Theatre TechniqueTeppanyaki Iron Plate Cooking Technique and Wagyu ApplicationsTeppan Kappou: Interactive Tableside Cooking and Performance in Japanese DiningTonpei Yaki Egg Pork Omelette OsakaOsakaJapanese Tobanyaki Earthenware Casserole Table CookingToban Yaki — Clay Pot Steaming-GrillingOkonomiyaki and teppanyaki (Japanese griddle cooking)Okonomiyaki Osaka Hiroshima PancakeOsakaOkonomiyaki — Osaka Style and VariationsOsaka, Japan
IV · The Method · 6 of 17Next chapter → Nimono & Mushimono
Japanese · IV The Method
Yakimono
175 entries · page 2 of 3
Yakitori Advanced Cuts Tori Nankotsu CartilageTokyoJapanese Tori-Niku (Chicken) Culture: Jidori Heritage Breeds and Regional Yakitori IdentityJapanese Tsukune Chicken Meatball Technique and Yakitori CompositionYakitori Style Tori Wasa Chicken Wasabi IzakayaKagoshimaYakitori Shiroboshi White Asparagus and Seasonal Grill MenusYakitori Specialist Culture Binchōtan Charcoal and Skewer CraftYakitori Tare Development and Yakitori-ya CultureYakitori Tare Secret Sauce TraditionJapanese Yakitori Tare: The Living Sauce and Its Perpetual CultureJapanese Izakaya Yakitori: Grilled Chicken Skewer Mastery and SelectionJapanYakiton and Japanese Pork Skewer Culture Beyond YakitoriTokyoYakiton Pork Skewer Offal GrilledKabayaki Unagi Eel Glazed Grilling TraditionUnagi Eel Kabayaki Regional Kanto Kansai PreparationUnagi Eel Preparation Kabayaki Regional StylesJapanese Eel Unagi Kabayaki Grilling and the Kanto Kansai Style DivideEdoJapanese Unagi Kabayaki: Eel Preparation and the Regional East-West SplitJapanJapanese Kabayaki Unagi Sauce and the Tare Inheritance TraditionKabayaki: Eel Grilling Technique and the Regional Debate of Kanto vs KansaiKabayaki Depth: Tare Heritage and the Generational Sauce Tradition in Japanese Eel RestaurantsNagoya Cuisine Hitsumabushi Bisected UnagiNagoyaUnaju Unagi Kabayaki Rice Box Lacquer Eel GrilledJapanYakiniku Grilled Meat Japanese BarbecueYakiniku Japanese BBQ Culture Cuts SaucesYakiniku Japanese BBQ Wagyu Table Grill CultureJapanese Yakiniku Tabletop Grilling and Horumon Offal CultureOsaka, TokyoHorumon Offal Japanese Yakiniku Organ TraditionJapanese Beef Cuts Wagyu Anatomy TerminologyIchibo Rump Cap Wagyu Japanese Steak CultureJapanese Grilling Over Rice Straw Katsuo No Tataki and Karataki Searing MethodsKochi, Shikoku, JapanJapanese Katsuo no Tataki Method: Flame-Searing Bonito and the Southern Japan TechniqueKochiJapanese Katsuo Tataki: Seared Bonito with Citrus and AromaticsKochi PrefectureKatsuo no Tataki Seared Bonito Tosa StyleKochiKatsuo No Tataki Kochi Tosa Style Raw SearingKochi Prefecture, ShikokuJapanese Aji no Tataki: Horse Mackerel Tartare and Raw Fish Mincing TraditionKyushuJapanese Teriyaki: The Glaze Philosophy and Its Global MisrepresentationTeriyaki ChickenJapanTeriyaki Sauce and GlazesTeppan Technique — Hot Plate Cooking RefinedTeppanyaki High Heat Iron Plate TechniqueTeppanyaki Iron Plate Cooking TechniqueTeppin Yaki Iron Griddle Restaurant StyleTeppanyaki Iron Plate Cooking PhilosophyTeppanyaki Iron Plate Grilling Restaurant TechniqueTeppanyaki — Performance Cooking and the Hibachi TraditionJapanese Teppan Yaki Ancient Iron Plate Technique and Professional Knife PerformanceJapanese Teppanyaki: Iron Plate Cooking PrinciplesJapanese Teppanyaki Performance Cooking and the Benihana Theatrical ModelJapanese Teppanyaki Theatre and Precision Heat ManagementJapanese Teppanyaki Philosophy: Iron Plate Theatre, Chef Performance, and the Benihana LegacyJapanese Teppanyaki Technique and Iron Griddle CultureJapanese Teppanyaki Restaurant Theatre TechniqueTeppanyaki Iron Plate Cooking Technique and Wagyu ApplicationsTeppan Kappou: Interactive Tableside Cooking and Performance in Japanese DiningTonpei Yaki Egg Pork Omelette OsakaOsakaJapanese Tobanyaki Earthenware Casserole Table CookingToban Yaki — Clay Pot Steaming-GrillingOkonomiyaki and teppanyaki (Japanese griddle cooking)Okonomiyaki Osaka Hiroshima PancakeOsakaOkonomiyaki — Osaka Style and VariationsOsaka, Japan