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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

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Japanese · III The Pantry

Grains And Starches

Six entries

Grains and starches form the structural foundation of Japanese cooking. Rice stands apart in its cultivated forms — table rice and the dedicated sake varieties — while a separate family of thickening starches, each with distinct clarity, texture, and heat behaviour, governs sauces, coatings, and confections. The ancient grains that preceded rice as staple crops complete the record of the pantry.

Japanese Non-Rice Grains Hie Awa Kibi and Ancient Grain Cooking Sakamai — Sake Rice and Its Culinary Relevance Katakuriko — Potato Starch and Its Uses Katakuriko Potato Starch Applications in Japanese Cooking Kuzu Arrowroot Starch Japanese Applications Japanese Kuzu Arrowroot Applications in Cooking

III · The Pantry · 2 of 9Next chapter → Ingredient

Japanese · III The Pantry

Grains And Starches

‹ III The Pantry

Grains and starches form the structural foundation of Japanese cooking. Rice stands apart in its cultivated forms — table rice and the dedicated sake varieties — while a separate family of thickening starches, each with distinct clarity, texture, and heat behaviour, governs sauces, coatings, and confections. The ancient grains that preceded rice as staple crops complete the record of the pantry.

6 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 Katakuriko Potato Starch Applications in Japanese Cooking Kuzu Arrowroot Starch Japanese Applications Japanese Kuzu Arrowroot Applications in Cooking

‹ The Pantry · Contents · The Library