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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

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

51 III

The defining ingredients, named to species.

455 IV

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

Where this canon connects to others.

31 IX

The Lineage & Authorities

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

12 X

The producers and purveyors who carry the real ingredients.

42

← The LibraryVolume I · contents

Japanese · III The Pantry

Fish And Seafood

One hundred and eighteen entries · page 1 of 2

Japan's fish and seafood pantry is organised by the logic of the sea itself: species understood first in their biological and cultural identity, then in their preserved and processed forms, then in their offal and roe traditions, and finally in the preparations that mark season, ceremony, and place. Blue fish and white fish, freshwater and deep-sea, crustacean and bivalve, dried and cured — each category carries its own technical demands and its own position within the hierarchy of shun, the principle of peak seasonality that governs the Japanese kitchen.

Tuna Bluefin Anatomy Cuts Value Hierarchy Madai Sea Bream Japanese Preparation and Ceremonial Status Tai/Sea Bream — Japan's Ceremonial Fish Japanese Tai Sea Bream and Its Cultural Primacy Japanese Madai Red Sea Bream Preparation and Auspicious Role Katsuo — Skipjack Tuna and Its Seasonal Double Sanma Pacific Saury Autumn Emblematic Fish Sanma Pacific Saury Autumn Fish Hirame — Flounder in Japanese Cuisine Japanese Karei Hirame Flounder and Sole Seasonal Differentiation and Engawa Service Japanese Hirame and Karei: Flatfish Species and Their Distinctions Japanese Suzuki and Sea Bass Preparations: The White Fish Prestige Ingredient Ayu Sweetfish Shimanto River Shio Yakisaishoku Buri Yellowtail Amberjack Seasonal Hierarchy and Preparation Buri Yellowtail Winter Kanpachi Amberjack Migration Japanese Buri: Amberjack Life Stages and the Naming Tradition Japanese Buri Yellowtail Kanpachi Seasonal Fish Culture Japanese Buri Yellowtail Life Cycle and Seasonal Name Progression Kanpachi Amberjack Versus Yellowtail Buri Taxonomy Ebi Prawn and Shrimp Varieties Japanese Preparation Japanese Shrimp Varieties Kuruma Ebi Botan Ama Iwashi Sardine and Mackerel Affordable Blue Fish Culture Japanese Iwashi: Sardine Culture and the Everyday Oily Fish Tradition Japanese Iwashi Sardine Culture Dried and Fresh Applications and Regional Variations Aji Horse Mackerel Tataki Himono Preparations Uni Sea Urchin Regional Varieties Kaki Oyster Japanese Cultivation and Eating Traditions Kaki Oyster Japanese Cultivation and Raw Service Japanese Kaki (Oyster) Culture: Winter Bivalve Tradition, Hiroshima Dominance, and Raw Service Japanese Oyster Culture: From Hiroshima Farming to Seasonal Wild Harvest Scallop Hotate Raw and Cooked Japanese Applications Hamaguri Clams and Shellfish Japanese Cooking Japanese Hamaguri Clam and Shellfish Ceremony Culture Japanese Hamaguri Clam Hina Matsuri and Seasonal Bivalve Culture Crab Kani Japanese Species and Seasonal Eating Kani — Japanese Crab Culture and Preparations Kani Crab Japanese Varieties King Snow Horsehair Kani Crab Japanese Varieties and Seasonal Timing Kani Snow Crab Dungeness Japanese Crab Culture Japanese Matsubagani and Zuwai-gani: Snow Crab and the Winter Shore Kue Grouper and Premium Winterfish Japan Ankimo Monkfish Liver and Oceanic Offal Luxury Ankimo — Monkfish Liver Preparation Japanese Ankimo Monkfish Liver as Foie Gras of the Sea Japanese Ankimo and Karasumi: Premium Offal and Roe Delicacies Japanese Ika Squid Varieties Preparation and Service Ika — Japanese Squid Preparation Techniques (烏賊)Japanese Ika Squid Diversity Surume Aori and Yari Processing Culture Japanese Ika: Squid Techniques and the Tentacle Tradition Japanese Squid Ika Varieties and Preparation Hotaruika Firefly Squid Seasonal Delicacy Shirako — Cod Milt and Japanese Delicacy Culture Shirako Fish Milt Soft Roe Winter Delicacy Shirako Cod Milt Japanese Delicacy Karasumi Bottarga Japanese Dried Mullet Roe Karasumi Bottarga Japanese Mullet Roe Air Drying Nagasaki Karasumi Bottarga Japanese Mullet Roe Culture Japanese Karasumi Bottarga and Salt-Dried Roe Luxury Culture Japanese Karasumi Bottarga Mullet Roe Production Japanese Karasumi: Bottarga of the Orient and Grey Mullet Roe Culture

Later →Page 2

III · The Pantry · 1 of 9Next chapter → Grains And Starches

Japanese · III The Pantry

Fish And Seafood

‹ III The Pantry

Japan's fish and seafood pantry is organised by the logic of the sea itself: species understood first in their biological and cultural identity, then in their preserved and processed forms, then in their offal and roe traditions, and finally in the preparations that mark season, ceremony, and place. Blue fish and white fish, freshwater and deep-sea, crustacean and bivalve, dried and cured — each category carries its own technical demands and its own position within the hierarchy of shun, the principle of peak seasonality that governs the Japanese kitchen.

118 entries · page 1 of 2

Tuna Bluefin Anatomy Cuts Value Hierarchy Madai Sea Bream Japanese Preparation and Ceremonial Status Tai/Sea Bream — Japan's Ceremonial Fish Japanese Tai Sea Bream and Its Cultural Primacy Japanese Madai Red Sea Bream Preparation and Auspicious Role Katsuo — Skipjack Tuna and Its Seasonal Double Sanma Pacific Saury Autumn Emblematic Fish Sanma Pacific Saury Autumn Fish Hirame — Flounder in Japanese Cuisine Japanese Karei Hirame Flounder and Sole Seasonal Differentiation and Engawa Service Japanese Hirame and Karei: Flatfish Species and Their Distinctions Japanese Suzuki and Sea Bass Preparations: The White Fish Prestige Ingredient Ayu Sweetfish Shimanto River Shio Yakisaishoku Buri Yellowtail Amberjack Seasonal Hierarchy and Preparation Buri Yellowtail Winter Kanpachi Amberjack Migration Japanese Buri: Amberjack Life Stages and the Naming Tradition Japanese Buri Yellowtail Kanpachi Seasonal Fish Culture Japanese Buri Yellowtail Life Cycle and Seasonal Name Progression Kanpachi Amberjack Versus Yellowtail Buri Taxonomy Ebi Prawn and Shrimp Varieties Japanese Preparation Japanese Shrimp Varieties Kuruma Ebi Botan Ama Iwashi Sardine and Mackerel Affordable Blue Fish Culture Japanese Iwashi: Sardine Culture and the Everyday Oily Fish Tradition Japanese Iwashi Sardine Culture Dried and Fresh Applications and Regional Variations Aji Horse Mackerel Tataki Himono Preparations Uni Sea Urchin Regional Varieties Kaki Oyster Japanese Cultivation and Eating Traditions Kaki Oyster Japanese Cultivation and Raw Service Japanese Kaki (Oyster) Culture: Winter Bivalve Tradition, Hiroshima Dominance, and Raw Service Japanese Oyster Culture: From Hiroshima Farming to Seasonal Wild Harvest Scallop Hotate Raw and Cooked Japanese Applications Hamaguri Clams and Shellfish Japanese Cooking Japanese Hamaguri Clam and Shellfish Ceremony Culture Japanese Hamaguri Clam Hina Matsuri and Seasonal Bivalve Culture Crab Kani Japanese Species and Seasonal Eating Kani — Japanese Crab Culture and Preparations Kani Crab Japanese Varieties King Snow Horsehair Kani Crab Japanese Varieties and Seasonal Timing Kani Snow Crab Dungeness Japanese Crab Culture Japanese Matsubagani and Zuwai-gani: Snow Crab and the Winter Shore Kue Grouper and Premium Winterfish Japan Ankimo Monkfish Liver and Oceanic Offal Luxury Ankimo — Monkfish Liver Preparation Japanese Ankimo Monkfish Liver as Foie Gras of the Sea Japanese Ankimo and Karasumi: Premium Offal and Roe Delicacies Japanese Ika Squid Varieties Preparation and Service Ika — Japanese Squid Preparation Techniques (烏賊)Japanese Ika Squid Diversity Surume Aori and Yari Processing Culture Japanese Ika: Squid Techniques and the Tentacle Tradition Japanese Squid Ika Varieties and Preparation Hotaruika Firefly Squid Seasonal Delicacy Shirako — Cod Milt and Japanese Delicacy Culture Shirako Fish Milt Soft Roe Winter Delicacy Shirako Cod Milt Japanese Delicacy Karasumi Bottarga Japanese Dried Mullet Roe Karasumi Bottarga Japanese Mullet Roe Air Drying Nagasaki Karasumi Bottarga Japanese Mullet Roe Culture Japanese Karasumi Bottarga and Salt-Dried Roe Luxury Culture Japanese Karasumi Bottarga Mullet Roe Production Japanese Karasumi: Bottarga of the Orient and Grey Mullet Roe Culture

Later →Page 2

‹ The Pantry · Contents · The Library