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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

Thirty-five entries

The pantry of Japanese cooking is built from a precise hierarchy of flavouring agents, preserved and fermented ingredients, aromatics, and primary proteins. Dry seasonings and condiments establish the sensory grammar; vegetables, fungi, and starches follow as the foundational materials of daily cooking; whole proteins and their cured forms complete the larder.

Japanese Shichimi Togarashi Seven Spice Blend Composition Japanese Togarashi Seven Spice Blend and Ichimi Single Chili Culture Japanese Karashi and Wasabi: Hot Condiment Culture and Pungency as Culinary Language Japanese Karashi Yellow Mustard and Condiment Culture Japanese Karashi: Hot Mustard and the Heat of Precision Japanese Karashi Vinegar Mustard Wasabi and Hot Condiment Hierarchy Japanese Sansho: Japanese Pepper and the Numbing Citrus Spice Japanese Sansho Pepper Kinome Culture and Numbing Citrus Applications Japanese Sansho and Kinome: Mountain Pepper Complexity and the Spring Aromatic Furikake Rice Seasoning Production and Types Japanese Furikake Rice Seasoning Culture and Types Japanese Shiso Perilla Applications Aojiso Akajiso and the Bicolour Herb Philosophy Japanese Shiso Perilla Herb Applications Red and Green Varieties Japanese Kabosu, Sudachi, and Yuzu: The Three-Citrus Triumvirate Japanese Sudachi and Kabosu Citrus and the Native Japanese Sour Fruit Tradition Japanese Sudachi Kabosu and Domestic Citrus Acid Sources in Professional Cooking Japanese Daikon Radish Preparation Styles and the Culinary Range of One Vegetable Japanese Yamato Imo Mountain Yam Varieties Tororo Nagaimo and the Mucilaginous Cuisine Tradition Japanese Konnyaku and Shirataki Devil's Tongue Starch Processing Japanese Konnyaku Shirataki Devil's Tongue Yam Culture and Zero-Calorie Philosophy Japanese Kuzu: Arrowroot Thickening and the Clarity of Wasabi Japanese Nama-fu and Wheat Gluten Traditions: The Vegetarian Protein of Kyoto Japanese Kōyadōfu Koya Tofu Freeze Dried Production Nikko and Rehydration Applications Japanese Kinoko Mushroom Diversity Enoki Maitake Shimeji and Wild Harvest Culture Japanese Arashiyama and the Bamboo Kitchen: Kyoto's Forest Ingredient Tradition Japanese Nori Seaweed Varieties Asakusa Nori Premium Classification and Toasting Protocol Japanese Nori Tsukudani and Preserved Seafood Tsukudani Applications Mentaiko Spicy Pollock Roe Applications Japanese Kokuto Okinawan Black Sugar and Its Culinary Applications Japanese Kurosu and Awamori Vinegar: Black Vinegar and Ryukyu Acid Awamori Okinawan Distilled Spirit Aged Kuusu Japanese Jidori and Brand Chickens: The Premium Chicken Taxonomy Japanese Kurobuta and Berkshire Pork: Premium Pork Culture Kurobuta — Berkshire Pork and Japanese Pork Premium Culture Japanese Bread Culture Shokupan and Cafe Toast

III · The Pantry · 3 of 9Next chapter → Ingredient Knowledge

Japanese · III The Pantry

Ingredient

‹ III The Pantry

The pantry of Japanese cooking is built from a precise hierarchy of flavouring agents, preserved and fermented ingredients, aromatics, and primary proteins. Dry seasonings and condiments establish the sensory grammar; vegetables, fungi, and starches follow as the foundational materials of daily cooking; whole proteins and their cured forms complete the larder.

35 entries

Japanese Shichimi Togarashi Seven Spice Blend Composition Japanese Togarashi Seven Spice Blend and Ichimi Single Chili Culture Japanese Karashi and Wasabi: Hot Condiment Culture and Pungency as Culinary Language Japanese Karashi Yellow Mustard and Condiment Culture Japanese Karashi: Hot Mustard and the Heat of Precision Japanese Karashi Vinegar Mustard Wasabi and Hot Condiment Hierarchy Japanese Sansho: Japanese Pepper and the Numbing Citrus Spice Japanese Sansho Pepper Kinome Culture and Numbing Citrus Applications Japanese Sansho and Kinome: Mountain Pepper Complexity and the Spring Aromatic Furikake Rice Seasoning Production and Types Japanese Furikake Rice Seasoning Culture and Types Japanese Shiso Perilla Applications Aojiso Akajiso and the Bicolour Herb Philosophy Japanese Shiso Perilla Herb Applications Red and Green Varieties Japanese Kabosu, Sudachi, and Yuzu: The Three-Citrus Triumvirate Japanese Sudachi and Kabosu Citrus and the Native Japanese Sour Fruit Tradition Japanese Sudachi Kabosu and Domestic Citrus Acid Sources in Professional Cooking Japanese Daikon Radish Preparation Styles and the Culinary Range of One Vegetable Japanese Yamato Imo Mountain Yam Varieties Tororo Nagaimo and the Mucilaginous Cuisine Tradition Japanese Konnyaku and Shirataki Devil's Tongue Starch Processing Japanese Konnyaku Shirataki Devil's Tongue Yam Culture and Zero-Calorie Philosophy Japanese Kuzu: Arrowroot Thickening and the Clarity of Wasabi Japanese Nama-fu and Wheat Gluten Traditions: The Vegetarian Protein of Kyoto Japanese Kōyadōfu Koya Tofu Freeze Dried Production Nikko and Rehydration Applications Japanese Kinoko Mushroom Diversity Enoki Maitake Shimeji and Wild Harvest Culture Japanese Arashiyama and the Bamboo Kitchen: Kyoto's Forest Ingredient Tradition Japanese Nori Seaweed Varieties Asakusa Nori Premium Classification and Toasting Protocol Japanese Nori Tsukudani and Preserved Seafood Tsukudani Applications Mentaiko Spicy Pollock Roe Applications Japanese Kokuto Okinawan Black Sugar and Its Culinary Applications Japanese Kurosu and Awamori Vinegar: Black Vinegar and Ryukyu Acid Awamori Okinawan Distilled Spirit Aged Kuusu Japanese Jidori and Brand Chickens: The Premium Chicken Taxonomy Japanese Kurobuta and Berkshire Pork: Premium Pork Culture Kurobuta — Berkshire Pork and Japanese Pork Premium Culture Japanese Bread Culture Shokupan and Cafe Toast

‹ The Pantry · Contents · The Library