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 3 of 3
Okonomiyaki Osaka vs Hiroshima Styles ComparedHiroshima Okonomiyaki Layered versus Osaka Mixed StyleOsaka, HiroshimaHiroshima Style — Okonomiyaki and Regional VariationsHiroshima, JapanHiroshima-Style Okonomiyaki Layered Pancake ArchitectureHiroshimaJapanese Hiroshima Okonomiyaki Regional StyleHiroshima PrefectureJapanese Hiroshima Okonomiyaki: Layered Architecture vs Osaka Mixed BatterHiroshimaHiroshima Style Okonomiyaki Versus Osaka Style Regional DebateJapanese Okonomiyaki Osaka Hiroshima Regional Traditions and Batter PhilosophyOsaka, HiroshimaJapanese Okonomi: Preference-Based Cooking and the Osaka Okonomiyaki PhilosophyJapanese Teppan Okonomiyaki: Osaka and Hiroshima Traditions ComparedOsaka, Hiroshima, TokyoJapanese Teppan Okonomiyaki Osaka vs Hiroshima Style and Regional IdentityOkonomiyaki Hiroshima Style (Layered vs Mixed — Technique Difference)HiroshimaJapanese Takoyaki and Okonomiyaki: Batter Culture and Regional Osaka Street Food PrideOsakaTeppan Okonomiyaki Osaka vs Hiroshima DebateHiroshima Cuisine Oysters Okonomiyaki and LemonJapanese Hiroshima Oyster Culture Kaki Farming Methods and Grilled Kaki TraditionJapanese Monjayaki: Liquid Batter Tokyo Street Culture and the Tsukishima IdentityTokyoJapanese Okinawan Goya Champuru Bitter Melon Philosophy and Longevity Food CultureOkinawaJapanese Lamb and Hokkaido Jingisukan Grilling CultureHokkaidoJingisukan (Hokkaido — Lamb Barbecue on Dome Grill)Hokkaido, JapanJapanese Hotate: Scallop Preparations from Raw to GrilledSakana and Tsumami Drinking Food ArchitectureJapanese Eihire and Shrisuko: Dried Stingray Fin and the Izakaya Drinking FoodShishito Peppers — Summer Vegetable and Izakaya IconNikomi Slow-Simmered Preparations Motsu Nabe Offal StewJapanese Kuidaore and Osaka Food Philosophy: The City That Eats Until It FallsIzakaya Canon — Essential Dishes and the Art of the EveningIzakaya Culture Food and Drink IntegrationIzakaya Culture Japanese Pub FoodIzakaya Culture Japanese Pub Food TraditionIzakaya Culture: The Philosophy and Food Language of Japan's Informal Drinking RestaurantsIzakaya Menu Navigation and Ordering PhilosophyIzakaya Ordering Culture and Social RitualsIzakaya — The Drinking-Eating Culture (居酒屋)Japanese Pub Food Izakaya StandardsJapanese Izakaya Dish Catalogue and CultureJapanese Izakaya Culture Food Menu and Drinking RitualJapanese Izakaya Culture and Drinking Food PhilosophyJapanese Izakaya Culture: The After-Work Tavern as Culinary InstitutionJapanese Izakaya Design and Atmosphere: Architecture of RelaxationJapanese Izakaya Drinking Culture: Otoshi, Nomi-Kai, and the Art of Drinking FoodJapanese Izakaya Ordering Culture and Food-Drink Progression LogicJapanese Izakaya Regional Differences Tokyo vs Osaka vs Fukuoka Food and Service CultureJapanese Izakaya Chain Culture and Tori-Izakaya Yakitori ConceptsJapanese Izakaya Bar Snacks: Otoshi and Charge CultureJapanese Otoshi Tsukidashi and the Izakaya Appetiser ProtocolTokyo and KansaiOtoshi — Japanese Restaurant Dining ProtocolTsukidashi Otoshi Izakaya First Course Arrival FoodJapanese Izakaya Snack Culture Edamame Agebitashi and the Drinking Food PhilosophyJapanese Drinking Culture Izakaya Kanpai and Tsugi ProtocolsTakoyaki and Okonomiyaki Sauce Culture Otafuku and BulldogJapanese Ceramics Yakimono and Tableware CultureJapanese Setomono and Yakimono: Ceramics Culture and the Vessel as CuisineEdamame — Young Soybean Preparation and Culture (枝豆)JapanRoasting Bone-In Chicken: Fat Rendering and Skin Crisping
IV · The Method · 6 of 17Next chapter → Nimono & Mushimono
Japanese · IV The Method
Yakimono
175 entries · page 3 of 3
Okonomiyaki Osaka vs Hiroshima Styles ComparedHiroshima Okonomiyaki Layered versus Osaka Mixed StyleOsaka, HiroshimaHiroshima Style — Okonomiyaki and Regional VariationsHiroshima, JapanHiroshima-Style Okonomiyaki Layered Pancake ArchitectureHiroshimaJapanese Hiroshima Okonomiyaki Regional StyleHiroshima PrefectureJapanese Hiroshima Okonomiyaki: Layered Architecture vs Osaka Mixed BatterHiroshimaHiroshima Style Okonomiyaki Versus Osaka Style Regional DebateJapanese Okonomiyaki Osaka Hiroshima Regional Traditions and Batter PhilosophyOsaka, HiroshimaJapanese Okonomi: Preference-Based Cooking and the Osaka Okonomiyaki PhilosophyJapanese Teppan Okonomiyaki: Osaka and Hiroshima Traditions ComparedOsaka, Hiroshima, TokyoJapanese Teppan Okonomiyaki Osaka vs Hiroshima Style and Regional IdentityOkonomiyaki Hiroshima Style (Layered vs Mixed — Technique Difference)HiroshimaJapanese Takoyaki and Okonomiyaki: Batter Culture and Regional Osaka Street Food PrideOsakaTeppan Okonomiyaki Osaka vs Hiroshima DebateHiroshima Cuisine Oysters Okonomiyaki and LemonJapanese Hiroshima Oyster Culture Kaki Farming Methods and Grilled Kaki TraditionJapanese Monjayaki: Liquid Batter Tokyo Street Culture and the Tsukishima IdentityTokyoJapanese Okinawan Goya Champuru Bitter Melon Philosophy and Longevity Food CultureOkinawaJapanese Lamb and Hokkaido Jingisukan Grilling CultureHokkaidoJingisukan (Hokkaido — Lamb Barbecue on Dome Grill)Hokkaido, JapanJapanese Hotate: Scallop Preparations from Raw to GrilledSakana and Tsumami Drinking Food ArchitectureJapanese Eihire and Shrisuko: Dried Stingray Fin and the Izakaya Drinking FoodShishito Peppers — Summer Vegetable and Izakaya IconNikomi Slow-Simmered Preparations Motsu Nabe Offal StewJapanese Kuidaore and Osaka Food Philosophy: The City That Eats Until It FallsIzakaya Canon — Essential Dishes and the Art of the EveningIzakaya Culture Food and Drink IntegrationIzakaya Culture Japanese Pub FoodIzakaya Culture Japanese Pub Food TraditionIzakaya Culture: The Philosophy and Food Language of Japan's Informal Drinking RestaurantsIzakaya Menu Navigation and Ordering PhilosophyIzakaya Ordering Culture and Social RitualsIzakaya — The Drinking-Eating Culture (居酒屋)Japanese Pub Food Izakaya StandardsJapanese Izakaya Dish Catalogue and CultureJapanese Izakaya Culture Food Menu and Drinking RitualJapanese Izakaya Culture and Drinking Food PhilosophyJapanese Izakaya Culture: The After-Work Tavern as Culinary InstitutionJapanese Izakaya Design and Atmosphere: Architecture of RelaxationJapanese Izakaya Drinking Culture: Otoshi, Nomi-Kai, and the Art of Drinking FoodJapanese Izakaya Ordering Culture and Food-Drink Progression LogicJapanese Izakaya Regional Differences Tokyo vs Osaka vs Fukuoka Food and Service CultureJapanese Izakaya Chain Culture and Tori-Izakaya Yakitori ConceptsJapanese Izakaya Bar Snacks: Otoshi and Charge CultureJapanese Otoshi Tsukidashi and the Izakaya Appetiser ProtocolTokyo and KansaiOtoshi — Japanese Restaurant Dining ProtocolTsukidashi Otoshi Izakaya First Course Arrival FoodJapanese Izakaya Snack Culture Edamame Agebitashi and the Drinking Food PhilosophyJapanese Drinking Culture Izakaya Kanpai and Tsugi ProtocolsTakoyaki and Okonomiyaki Sauce Culture Otafuku and BulldogJapanese Ceramics Yakimono and Tableware CultureJapanese Setomono and Yakimono: Ceramics Culture and the Vessel as CuisineEdamame — Young Soybean Preparation and Culture (枝豆)JapanRoasting Bone-In Chicken: Fat Rendering and Skin Crisping