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Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents
I
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.
42
← The LibraryVolume I · contents
Japanese · X The Network

The Network

Eight entries

Japanese Shinise Old Established Shops and the Culture of Longevity BrandsKyoto Nishiki Market History and Food IdentityKyoto Nishiki Market Covered Shopping StreetNishiki Market (Kyoto): The Thousand-Year-Old Kitchen and Its Specialist PurveyorsKyoto Tofu and Yuba Culture Artisan ProductionJidori: Heritage Chicken Breeds, Free-Range Philosophy, and Japan's Premium Poultry CultureSawara: Spanish Mackerel Preparations and Japan's Premier Autumn Sashimi FishJapanese Cheese Culture Emerging Artisan Tradition
X · The Network · 2 of 2
Japanese · X

The Network

The producers and purveyors who carry the real ingredients.

‹ Contents

Ingredients And Procurement
Thirty-four entries
Ama Diving Women Divers Abalone and Seafood Tradition · Japanese Aquaculture Hamachi and Tai Cultivation · Japanese Furikake Culture: Rice Seasoning Spectrum, Homemade Tradition, and Commercial Diversity
→
Also in this chapter
8 entries
Japanese Shinise Old Established Shops and the Culture of Longevity BrandsKyoto Nishiki Market History and Food IdentityKyoto Nishiki Market Covered Shopping StreetNishiki Market (Kyoto): The Thousand-Year-Old Kitchen and Its Specialist PurveyorsKyoto Tofu and Yuba Culture Artisan ProductionJidori: Heritage Chicken Breeds, Free-Range Philosophy, and Japan's Premium Poultry CultureSawara: Spanish Mackerel Preparations and Japan's Premier Autumn Sashimi FishJapanese Cheese Culture Emerging Artisan Tradition
← IXThe Lineage & Authorities

Contents · The Library