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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

Seasonal Ingredients

One hundred and eleven entries · page 2 of 2

Murasaki Imo and Natsu Imo Sweet Potato Varieties Japan Japanese Tonburi: Kochia Seeds and the Land Caviar of Akita Tonburi Land Caviar Akita Kochia Seed Japanese Chrysanthemum as Food: Edible Flowers in Cuisine Japanese Tobikiri and Yuki-Mushi: Extraordinary Seasonal Vegetable Forcing and the Art of Etiolation Sanma — Pacific Saury and Its Seasonal Significance Japanese Hotaru Ika Firefly Squid Toyama Bay Culture Japanese Katsuo Seasonal Distinction: Hatsu-Gatsuo vs Modori-Gatsuo Kuri Chestnut Autumn Confection Cuisine Kuri Chestnuts Autumn Confectionery and Cooking Kuri: Japanese Chestnut Culture, Preparation Techniques, and Autumn Confectionery Ginnan Ginkgo Nut Autumn Roasted Skewer Japanese Ginkgo Nut Ginnan Autumn Delicacy and Tea Ceremony Applications Japanese Ginkgo Nuts Ginnan and Autumn Luxury Ingredient Traditions Japanese Persimmon Kaki Autumn Food Culture Hoshigaki Kaki Persimmon Seasonal Fruit Varieties Kaki: Persimmon Culture, Hoshi-Gaki Hanging Methods, and Japanese Autumn Fruit Tradition Kabocha Japanese Pumpkin Autumn Squash Preparation Kabocha Japanese Pumpkin Squash Cooking Kabocha and Japanese Pumpkin Winter Preparations Kabocha Pumpkin Japanese Preparation Japanese Kabocha Squash Seasonal Vegetable Preparation Japanese Kabocha Squash: Autumn Harvest Traditions and Cooking Applications Kabocha: Japanese Pumpkin Varieties and the Art of Winter Squash Preparation Horenso — Japanese Spinach Traditions Hakusai — Napa Cabbage in Japanese Cooking Japanese Hakusai: Napa Cabbage Culture and Winter Preservation Techniques Nozawana and Alpine Pickle Culture Nagano Japanese Togarashi Chili Culture Shishito and Domestic Pepper Varieties Japanese Togarashi Cultivation: Japanese Chillies and Heat Culture Japanese Tōgarashi Varieties and Shichimi Composition Japanese Citrus Yuzu Harvest and Uses Yuzu Japanese Citrus Cultivation and Culinary Applications Japanese Sudachi, Yuzu and Kabosu: The Citrus Triumvirate Sudachi, Yuzu, and Kabosu: Japan's Citrus Condiment Hierarchy Kabosu and Sudachi — Japanese Citrus Variety Kabosu Sudachi Japanese Acidic Citrus Varieties Sudachi Citrus Tokushima Unique Japanese Variety Oita Kabosu Citrus Culture and Culinary Use Japanese Kabosu Sudachi Citrus Seasonal Applications Sudachi and Kabosu: Japan's Small Citrus Acids and Their Seasonal Role Sudachi and Japanese Citrus Variety Exploration Japanese Amanatsu and Citrus Season: Beyond Yuzu to the Full Citrus Spectrum Japanese Yuzu Kosho: Green and Red Condiment Science Japanese Potato Varieties Kita Akari Inca no Mezame Japanese Shōga: Ginger Varieties, Processing, and the Role of Fresh Versus Preserved Japanese Tade and Wild Herb Condiments: Pepperwort, Kinome, and the Art of Tiny Flavour Japanese Yurine Lily Bulb Autumn Winter Luxury Ingredient Gobo: Burdock Root Culture, Preparation Techniques, and Culinary Significance Aomori Apple Ringo Culture Ichigo Strawberry Japanese Cultivar Culture and Confection

← EarlierPage 1

III · The Pantry · 7 of 9Next chapter → Soy Products

Japanese · III The Pantry

Seasonal Ingredients

‹ III The Pantry

111 entries · page 2 of 2

Murasaki Imo and Natsu Imo Sweet Potato Varieties Japan Japanese Tonburi: Kochia Seeds and the Land Caviar of Akita Tonburi Land Caviar Akita Kochia Seed Japanese Chrysanthemum as Food: Edible Flowers in Cuisine Japanese Tobikiri and Yuki-Mushi: Extraordinary Seasonal Vegetable Forcing and the Art of Etiolation Sanma — Pacific Saury and Its Seasonal Significance Japanese Hotaru Ika Firefly Squid Toyama Bay Culture Japanese Katsuo Seasonal Distinction: Hatsu-Gatsuo vs Modori-Gatsuo Kuri Chestnut Autumn Confection Cuisine Kuri Chestnuts Autumn Confectionery and Cooking Kuri: Japanese Chestnut Culture, Preparation Techniques, and Autumn Confectionery Ginnan Ginkgo Nut Autumn Roasted Skewer Japanese Ginkgo Nut Ginnan Autumn Delicacy and Tea Ceremony Applications Japanese Ginkgo Nuts Ginnan and Autumn Luxury Ingredient Traditions Japanese Persimmon Kaki Autumn Food Culture Hoshigaki Kaki Persimmon Seasonal Fruit Varieties Kaki: Persimmon Culture, Hoshi-Gaki Hanging Methods, and Japanese Autumn Fruit Tradition Kabocha Japanese Pumpkin Autumn Squash Preparation Kabocha Japanese Pumpkin Squash Cooking Kabocha and Japanese Pumpkin Winter Preparations Kabocha Pumpkin Japanese Preparation Japanese Kabocha Squash Seasonal Vegetable Preparation Japanese Kabocha Squash: Autumn Harvest Traditions and Cooking Applications Kabocha: Japanese Pumpkin Varieties and the Art of Winter Squash Preparation Horenso — Japanese Spinach Traditions Hakusai — Napa Cabbage in Japanese Cooking Japanese Hakusai: Napa Cabbage Culture and Winter Preservation Techniques Nozawana and Alpine Pickle Culture Nagano Japanese Togarashi Chili Culture Shishito and Domestic Pepper Varieties Japanese Togarashi Cultivation: Japanese Chillies and Heat Culture Japanese Tōgarashi Varieties and Shichimi Composition Japanese Citrus Yuzu Harvest and Uses Yuzu Japanese Citrus Cultivation and Culinary Applications Japanese Sudachi, Yuzu and Kabosu: The Citrus Triumvirate Sudachi, Yuzu, and Kabosu: Japan's Citrus Condiment Hierarchy Kabosu and Sudachi — Japanese Citrus Variety Kabosu Sudachi Japanese Acidic Citrus Varieties Sudachi Citrus Tokushima Unique Japanese Variety Oita Kabosu Citrus Culture and Culinary Use Japanese Kabosu Sudachi Citrus Seasonal Applications Sudachi and Kabosu: Japan's Small Citrus Acids and Their Seasonal Role Sudachi and Japanese Citrus Variety Exploration Japanese Amanatsu and Citrus Season: Beyond Yuzu to the Full Citrus Spectrum Japanese Yuzu Kosho: Green and Red Condiment Science Japanese Potato Varieties Kita Akari Inca no Mezame Japanese Shōga: Ginger Varieties, Processing, and the Role of Fresh Versus Preserved Japanese Tade and Wild Herb Condiments: Pepperwort, Kinome, and the Art of Tiny Flavour Japanese Yurine Lily Bulb Autumn Winter Luxury Ingredient Gobo: Burdock Root Culture, Preparation Techniques, and Culinary Significance Aomori Apple Ringo Culture Ichigo Strawberry Japanese Cultivar Culture and Confection

← EarlierPage 1

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