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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

Ingredient Knowledge

Ninety-four entries · page 2 of 2

Togarashi Ichimi Shichimi Regional Production Yagenbori Yuzu — The Full Spectrum of Applications (柚子の使い方)Japanese Citrus Beyond Yuzu — Sudachi, Kabosu, and Shikuwasa (和柑橘)Karasumi Bottarga and Dried Roe Japanese Tradition Karashi Mentaiko: Fukuoka's Spiced Pollock Roe and Its Influence on Japanese Food Culture Shungiku Chrysanthemum Green Culinary Uses Shiitake — Fresh and Dried Applications Shiitake Cultivation Dried Donko Variety Uses Kinoko Mushroom Varieties Japanese Cooking Nameko Mushroom Slippery Japanese Autumn Forest Kinoko Mushroom Variety Overview Japan Japanese Kinoko: Mushroom Culture and the Autumn Forest Pantry Japanese Kinoko No Otomodachi: Mushroom Pairing Intelligence Kinoko: The Japanese Mushroom Culture and the Full Spectrum of Edible Fungi Wagyu Beef Grading and Marbling Science Wagyu — The Marbling Science and Grading System (和牛)Wagyu Beef Grading and Regional Breeds Wagyu Marbling BMS System Breed Differences Wagyu Fat Score Marbling BMS Grade Japanese Wagyu Grading and the Marbling Philosophy: From Kuroge Washu to Olive Beef Wagyu Specific Producer Profiles and Prefectural Brand Identity Japanese Beef Cuts Regional Character and Wagyu Fat Science Japanese Kurobuta Berkshire Pork and Premium Pork Culture in Japanese Cooking Japanese Kurobuta Pork: Berkshire Breed and Preparation Philosophy Kurobuta and Berkshire Pork in Japanese Cuisine Kurobuta Berkshire Pork and Premium Pig Breed Culture Japan Jidori and Shashu Chicken — Premium Poultry Culture Jidori Heritage Chicken Varieties Japan Miyazaki Jidori and Wagyu Dual Premium Identity Japanese Sakuraniku: Horse Meat Culture and Unexpected Protein Traditions Sakuraniku Horse Meat and Unusual Proteins Shiozake: Salt-Cured Salmon and Its Role in Japanese Breakfast and Bento Culture Hokkaido Dairy Culture Butter and Cream Japanese Applications Hokkaido Dairy Culture Butter Cream and Milk Applications

← EarlierPage 1

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

Japanese · III The Pantry

Ingredient Knowledge

‹ III The Pantry

94 entries · page 2 of 2

Togarashi Ichimi Shichimi Regional Production Yagenbori Yuzu — The Full Spectrum of Applications (柚子の使い方)Japanese Citrus Beyond Yuzu — Sudachi, Kabosu, and Shikuwasa (和柑橘)Karasumi Bottarga and Dried Roe Japanese Tradition Karashi Mentaiko: Fukuoka's Spiced Pollock Roe and Its Influence on Japanese Food Culture Shungiku Chrysanthemum Green Culinary Uses Shiitake — Fresh and Dried Applications Shiitake Cultivation Dried Donko Variety Uses Kinoko Mushroom Varieties Japanese Cooking Nameko Mushroom Slippery Japanese Autumn Forest Kinoko Mushroom Variety Overview Japan Japanese Kinoko: Mushroom Culture and the Autumn Forest Pantry Japanese Kinoko No Otomodachi: Mushroom Pairing Intelligence Kinoko: The Japanese Mushroom Culture and the Full Spectrum of Edible Fungi Wagyu Beef Grading and Marbling Science Wagyu — The Marbling Science and Grading System (和牛)Wagyu Beef Grading and Regional Breeds Wagyu Marbling BMS System Breed Differences Wagyu Fat Score Marbling BMS Grade Japanese Wagyu Grading and the Marbling Philosophy: From Kuroge Washu to Olive Beef Wagyu Specific Producer Profiles and Prefectural Brand Identity Japanese Beef Cuts Regional Character and Wagyu Fat Science Japanese Kurobuta Berkshire Pork and Premium Pork Culture in Japanese Cooking Japanese Kurobuta Pork: Berkshire Breed and Preparation Philosophy Kurobuta and Berkshire Pork in Japanese Cuisine Kurobuta Berkshire Pork and Premium Pig Breed Culture Japan Jidori and Shashu Chicken — Premium Poultry Culture Jidori Heritage Chicken Varieties Japan Miyazaki Jidori and Wagyu Dual Premium Identity Japanese Sakuraniku: Horse Meat Culture and Unexpected Protein Traditions Sakuraniku Horse Meat and Unusual Proteins Shiozake: Salt-Cured Salmon and Its Role in Japanese Breakfast and Bento Culture Hokkaido Dairy Culture Butter and Cream Japanese Applications Hokkaido Dairy Culture Butter Cream and Milk Applications

← EarlierPage 1

‹ The Pantry · Contents · The Library