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.
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Japanese · III The Pantry
The Pantry
Three entries
The Pantry chapter holds three entries drawn from the broader intersection of Japanese foundational ingredients and their Hawaiian adaptations. Neri-goma anchors the group as a primary paste; the pickled daikon and the tempura variant that follows it represent ingredients and techniques carried and transformed through immigration.
Japanese Neri-Goma Sesame Paste and Tahini ApplicationsTakuan — Japanese-Hawaiian Pickled DaikonJapanese Tempura — Hawaiian StyleJapanese-Hawaiian
III · The Pantry · 9 of 9Next chapter → The Method
The Pantry chapter holds three entries drawn from the broader intersection of Japanese foundational ingredients and their Hawaiian adaptations. Neri-goma anchors the group as a primary paste; the pickled daikon and the tempura variant that follows it represent ingredients and techniques carried and transformed through immigration.
Fish And Seafood
One hundred and eighteen entries
Tuna Bluefin Anatomy Cuts Value Hierarchy · Madai Sea Bream Japanese Preparation and Ceremonial Status · Tai/Sea Bream — Japan's Ceremonial Fish
Grains And Starches
Six entries
Japanese Non-Rice Grains Hie Awa Kibi and Ancient Grain Cooking · Sakamai — Sake Rice and Its Culinary Relevance · Katakuriko — Potato Starch and Its Uses
Ingredient
Thirty-five entries
Japanese Shichimi Togarashi Seven Spice Blend Composition · Japanese Togarashi Seven Spice Blend and Ichimi Single Chili Culture · Japanese Karashi and Wasabi: Hot Condiment Culture and Pungency as Culinary Language
Ingredient Knowledge
Ninety-four entries
Japanese Salt Varieties Shio Traditions · Japanese Shottsuru and Ishiru: Regional Fish Sauce Traditions of Akita and Ishikawa · Kurozu: Japanese Black Vinegar and the Aged Rice Vinegar Tradition
Ingredients And Produce
Sixty-two entries
Katakuriko Potato Starch Japanese Thickener and Coating · Kuzu Arrowroot Starch Traditional Thickener Applications · Karashi Mustard Japanese Hot Variety
Ingredients & Produce
Three entries
Gobo Burdock Root Techniques · Nasu Japanese Eggplant Preparations · Kewpie Japanese Mayonnaise
Seasonal Ingredients
One hundred and eleven entries
Japanese Mushroom Varieties — Seasonal Guide · Japanese Mushroom Culture Matsutake Seasonal Foraging · Matsutake Mushroom Autumn Luxury Pine Forest
Soy Products
Twenty-three entries
Soy Milk Tonyu Japanese Breakfast Applications · Japanese Tonyu Soy Milk Kurumi Soy Products and the Byproducts Economy · Japanese Tōfu Fabrication: Nigari, Bittern, and the Coagulation Chemistry
The pantry, ingredient by ingredient
Origin and where to buy each one