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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

Ingredient Knowledge

Ninety-four entries · page 1 of 2

Japan's pantry is built on a hierarchy of dried, fermented, and preserved materials before fresh aromatics and proteins are considered. Salt, starch, and seaweed form the structural base; sesame, mirin, and mustard extend the flavour architecture; mushrooms, vegetables, and specialist proteins complete the larder.

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 Japanese Vinegar in Medicine and Traditional Health Practices Nori Harvesting and Grading Nori Seaweed Harvest Asakusa Production Toasting Nori Seaweed Grades and Toasting Technique Nori Production and Grades: The Hierarchy of Toasted Seaweed Japanese Nori Culture: Seaweed Sheet Production Grades, and the Roasted Aroma of Excellence Japanese Seaweed Deep Dive: Nori, Hijiki, and Wakame Culture Wakame and Hijiki Seaweed Culinary Applications Japanese Mozuku and Mekabu: Lesser-Known Seaweed and Their Textural Roles Japanese Sea Vegetable Hiziki Mozuku and Specialty Algae Umi Budo — Okinawan Sea Grapes (海ぶどう)Konbu Tsukudani Kelp Preserved Condiment Japanese Kanbutsu: The Art of Dried Ingredients and the Philosophy of Concentrated Essence Koya Tofu: Freeze-Dried Tofu Techniques and Its Unique Absorption Properties Japanese Tofu Production Culture: Nigari, Gypsum, and the Artisan Tofu Philosophy Japanese Namafu Fresh Wheat Gluten Kyoto Confectionery Yuba: Tofu Skin, Kyoto's Luxury Protein, and Its Preparation Spectrum Konjac/Konnyaku in Japanese Regional Tradition Konnyaku Konjac Yam Cake Devil's Tongue Preparation Japanese Katakuriko Potato Starch and Its Culinary Applications Katakuri Starch Kudzu Alternative Japanese Thickener Kuzu — Japanese Arrowroot and Its Culinary Role (葛)Kuzu Starch — The Premier Japanese Thickener Kuzu Kudzu Starch Root Transparent Thickener Arrowroot Kuzu Arrowroot Starch Japanese Thickener Japanese Arrowroot Kuzu in Savoury Cooking Goma — Sesame in Japanese Cooking Goma Sesame Japanese Oil Paste Varieties Japanese White Sesame Oil Fragrant Applications Japanese Sesame Cultivation and Goma Oil Hierarchy Goma Sesame in Japanese Cooking Kuro Goma: Black Sesame Culture, Paste Production, and Japanese Flavour Applications Furikake Rice Seasoning Blends and Production Japanese Mirin Honteri: Types of Mirin and Their Culinary Applications Japanese Mirin: Production Culture, Grades, and the Architecture of Sweet Cooking Wine Kokuto Okinawan Black Sugar Tradition Kurozato Okinawan Black Sugar Matcha Production Tencha Shading and Stone Grinding Naga-imo Yamaimo Japanese Mountain Yam Preparation Japanese Mountain Potatoes Jagaimo and Satoimo Tamagogo — Egg Quality and Japanese Egg Culture Japanese Shiso Varieties and Culinary Applications Aonori and Shiso Aromatic Herb Condiments Sanshō/Kinome — Japanese Pepper and Mountain Ash Togarashi Chilli Heat Japanese Spectrum Ichimi and Shichimi Togarashi Japanese Chilli Condiments Togarashi Japanese Chilli Culture Shichimi and Ichimi Japanese Karashi Hot Mustard and Wasabi Distinction Karashi Japanese Mustard Preparation and Applications Karashi: Japanese Mustard and Its Role in Heat and Flavor Wasabi Production and Freshly Grated Applications Wasabi Cultivation and Fresh Grating Technique Wasabi Cultivation and the Real Versus Imitation Divide Yuzu Kosho: The Chilli-Citrus Paste of Kyushu and Its Culinary Power Japanese Shichimi Togarashi: Seven-Spice Blend Architecture and Regional Variation Shichimi Togarashi: The Seven-Flavour Spice Blend and Its Cultural Ecology Gari and Beni Shoga: Japan's Two Essential Pickled Gingers

Later →Page 2

III · The Pantry · 4 of 9Next chapter → Ingredients And Produce

Japanese · III The Pantry

Ingredient Knowledge

‹ III The Pantry

Japan's pantry is built on a hierarchy of dried, fermented, and preserved materials before fresh aromatics and proteins are considered. Salt, starch, and seaweed form the structural base; sesame, mirin, and mustard extend the flavour architecture; mushrooms, vegetables, and specialist proteins complete the larder.

94 entries · page 1 of 2

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 Japanese Vinegar in Medicine and Traditional Health Practices Nori Harvesting and Grading Nori Seaweed Harvest Asakusa Production Toasting Nori Seaweed Grades and Toasting Technique Nori Production and Grades: The Hierarchy of Toasted Seaweed Japanese Nori Culture: Seaweed Sheet Production Grades, and the Roasted Aroma of Excellence Japanese Seaweed Deep Dive: Nori, Hijiki, and Wakame Culture Wakame and Hijiki Seaweed Culinary Applications Japanese Mozuku and Mekabu: Lesser-Known Seaweed and Their Textural Roles Japanese Sea Vegetable Hiziki Mozuku and Specialty Algae Umi Budo — Okinawan Sea Grapes (海ぶどう)Konbu Tsukudani Kelp Preserved Condiment Japanese Kanbutsu: The Art of Dried Ingredients and the Philosophy of Concentrated Essence Koya Tofu: Freeze-Dried Tofu Techniques and Its Unique Absorption Properties Japanese Tofu Production Culture: Nigari, Gypsum, and the Artisan Tofu Philosophy Japanese Namafu Fresh Wheat Gluten Kyoto Confectionery Yuba: Tofu Skin, Kyoto's Luxury Protein, and Its Preparation Spectrum Konjac/Konnyaku in Japanese Regional Tradition Konnyaku Konjac Yam Cake Devil's Tongue Preparation Japanese Katakuriko Potato Starch and Its Culinary Applications Katakuri Starch Kudzu Alternative Japanese Thickener Kuzu — Japanese Arrowroot and Its Culinary Role (葛)Kuzu Starch — The Premier Japanese Thickener Kuzu Kudzu Starch Root Transparent Thickener Arrowroot Kuzu Arrowroot Starch Japanese Thickener Japanese Arrowroot Kuzu in Savoury Cooking Goma — Sesame in Japanese Cooking Goma Sesame Japanese Oil Paste Varieties Japanese White Sesame Oil Fragrant Applications Japanese Sesame Cultivation and Goma Oil Hierarchy Goma Sesame in Japanese Cooking Kuro Goma: Black Sesame Culture, Paste Production, and Japanese Flavour Applications Furikake Rice Seasoning Blends and Production Japanese Mirin Honteri: Types of Mirin and Their Culinary Applications Japanese Mirin: Production Culture, Grades, and the Architecture of Sweet Cooking Wine Kokuto Okinawan Black Sugar Tradition Kurozato Okinawan Black Sugar Matcha Production Tencha Shading and Stone Grinding Naga-imo Yamaimo Japanese Mountain Yam Preparation Japanese Mountain Potatoes Jagaimo and Satoimo Tamagogo — Egg Quality and Japanese Egg Culture Japanese Shiso Varieties and Culinary Applications Aonori and Shiso Aromatic Herb Condiments Sanshō/Kinome — Japanese Pepper and Mountain Ash Togarashi Chilli Heat Japanese Spectrum Ichimi and Shichimi Togarashi Japanese Chilli Condiments Togarashi Japanese Chilli Culture Shichimi and Ichimi Japanese Karashi Hot Mustard and Wasabi Distinction Karashi Japanese Mustard Preparation and Applications Karashi: Japanese Mustard and Its Role in Heat and Flavor Wasabi Production and Freshly Grated Applications Wasabi Cultivation and Fresh Grating Technique Wasabi Cultivation and the Real Versus Imitation Divide Yuzu Kosho: The Chilli-Citrus Paste of Kyushu and Its Culinary Power Japanese Shichimi Togarashi: Seven-Spice Blend Architecture and Regional Variation Shichimi Togarashi: The Seven-Flavour Spice Blend and Its Cultural Ecology Gari and Beni Shoga: Japan's Two Essential Pickled Gingers

Later →Page 2

‹ The Pantry · Contents · The Library