Provenance · Volume I

The Japanese Canon

Three thousand five hundred and sixty-seven entries

Contents

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.

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Japanese · III The Pantry

Fish And Seafood

One hundred and eighteen entries · page 2 of 2

Sujiko Whole Salmon Roe Sac Cured Japanese Sujiko and Soy-Cured Salmon Roe: The Fresh and Preserved Spectrum Komochi Nishiki Kazunoko Herring Roe New Year Japanese Kazunoko Herring Roe Osechi Culture and New Year Ingredient Symbolism Japanese Mentaiko and Tarako: Cured Fish Roe Traditions Mentaiko and Tarako — Cured Fish Roe Culture Mentaiko Tarako Pollock Roe Japanese Mentaiko and Tarako Cod Roe Preparations Japanese Tarako and Mentaiko Pollock Roe Culture Mentaiko Spicy Cod Roe Fukuoka Culture and Applications Japanese Mentaiko Spicy Cod Roe Culture Fukuoka Origin and Preparation Varieties Japanese Mentaiko: Spiced Pollock Roe and the Hakata Culture Japanese Mentaiko Spicy Pollock Roe and Tarako Distinction Japanese Mentaiko and Karashi Mentaiko: Spiced Pollock Roe Culture and Modern Applications Japanese Tarako vs. Mentaiko: Cod Roe Processing and the Fukuoka Distinction Kamaboko Fish Cake Production Japanese Kamaboko Fish Cake Steam Production Surimi Kamaboko and Surimi Japanese Fish Cake Tradition Kamaboko and Surimi Fishcake Regional Varieties Kamaboko and Nerimono: Japanese Fish Paste Products and Surimi Culture Chikuwa and Hanpen — Processed Fish Products Japanese Chikuwa and Kamaboko: Fish Paste Formed and Served Dried Fish Hierarchy: Himono, Kusaya, and the Culture of Preserved Seafood Chirimen Jako Tiny Dried Fish Condiment Chirimen Jako and Shirasu: Whitebait Culture and Japan's Smallest Fish Preparations Japanese Chirimen-Jako and Shirasu: Small Fish Culture Tatami Iwashi Sardine Sheet Japanese Shirasu and Baby Fish Culture: Whitebait, Jako, and the Spring Coastal Harvest Japanese Sakura Ebi Cherry Shrimp Suruga Bay Culture and Applications Japanese Sakura Ebi Dried Cherry Blossom Shrimp Japanese Sakura Shrimp: Dried Suruga Bay Jewels Koebi Sakura Ebi Cherry Shrimp Dried Sakura Ebi — Cherry Blossom Shrimp of Suruga Bay Japanese Kinmedai Alfonsino and Deep Sea Fish Culture Kinmedai — Splendid Alfonsino and Deep-Sea Fish Technique Kinmedai Splendid Alfonsino Premium Cooking Japanese Kinmedai Alfonsino and Deep Sea Fish Preparations Japanese Kinmedai: Alfonsino and the Deep-Sea Red Fish Tradition Japanese Kamasu Barracuda and Autumn Fish Culture Fugu Blowfish Handling Safety and Luxury Fugu Puffer Fish Safety Regulations and Preparation Japanese Fugu Blowfish Preparation Licensing and the Philosophy of Controlled Danger Unagi Hamo Sea Eel Pike Eel Osaka Summer Tobiuo Flying Fish Okinawan and Coastal Cooking Masu Trout and Yamame Stream Fish Japanese Kobudai and Large-Scale Fish Preparations Japanese Ise Ebi Spiny Lobster Culture and Ceremonial Seafood Status Japanese Ise-Ebi and Premium Crustacean Culture Japanese Kibinago: Silver-Stripe Herring and the Kagoshima Table Japanese Konowata Sea Cucumber Entrails and Edo Delicacy Culture Japanese Hijiki Braised Sea Vegetable Home CookingJapan Japanese Wakame Seaweed Cultivation and Applications Nori to Wakame — Seaweed in Japanese Cuisine Japanese Nori Cultivation and Asakusa Nori Culture Nori: Seaweed Cultivation, Toasting, and Quality Assessment Japanese Mozuku Okinawan Sea Vegetable Vinegar DishOkinawa Prefecture Japanese Wagyu Beef Breeding and Grade Assessment Japanese Matsusaka Beef and Premium Wagyu Provenance

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

Japanese · III The Pantry

Fish And Seafood

‹ III The Pantry

118 entries · page 2 of 2

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‹ The Pantry · Contents · The Library