PProvenance
Enter
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
The Land & Sea
Terroir — geography, climate, what grows and swims here.
51 III
The Pantry
The defining ingredients, named to species.
455 IV
The Method
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
The Thread
Where this canon connects to others.
31 IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
12 X
The Network
The producers and purveyors who carry the real ingredients.
42
← The LibraryVolume I · contents
Japanese · III The Pantry

Soy Products

Twenty-three entries

Soy products in the Japanese pantry begin with the bean itself and its liquid: soy milk drawn from soaked, ground, and cooked soybeans is the root from which tofu, yuba, and okara all descend. Coagulation chemistry determines the character of every tofu that follows, and the type of tofu chosen — silken or firm, fresh or freeze-dried or fried — governs what a dish can become. Mirin enters as the seasoning that balances the salt of soy sauce, and understanding both together is the condition for correct professional practice.

Soy Milk Tonyu Japanese Breakfast ApplicationsJapanese Tonyu Soy Milk Kurumi Soy Products and the Byproducts EconomyJapanese Tōfu Fabrication: Nigari, Bittern, and the Coagulation ChemistryTōfu Silken Kinugoshi vs Firm MomenJapanese Tofu Types Kinugoshi Momen Kōri Yaki and Production DifferentiationJapanese Tōfu No Kawa: Yuba and Soy Milk Skin TraditionsJapanese Yuba Tofu Skin Kyoto PreparationJapanese Yuba Tofu Skin Production and Kyoto Artisanal TraditionJapanese Yuba Tofu Skin Production and Kyoto Luxury Ingredient TraditionJapanese Yuba and Tofu Skin: Kyoto's Signature Preparation and the Protein Film TechniqueYuba Tofu Skin Kyoto Specialty Fresh Dried FormOkara Soy Pulp Zero Waste CookingUnohana Okara Soybean Pulp CookingJapanese Unohana: Okara and the Art of Using the Whole SoybeanKyotoKoya-Dofu Freeze-Dried Tofu Production and CookingAbura-Age — Fried Tofu and Its Culinary RangeAbura-age Fried Tofu Skin UsesAbura-age Fried Tofu Pouch Cooking ApplicationsJapanese Abura-Age and Ganmodoki Tofu DerivativesKoikuchi and Usukuchi Application Guide Restaurant PracticeJapanese Mirin Classification Honmirin Mirin-Style and Cooking Wine ApplicationsMirin: The Three Grades and Proper Use in Japanese CookingShichimi Togarashi Seven Spice Japanese Blend
III · The Pantry · 8 of 9Next chapter → Also in this chapter
Japanese · III The Pantry

Soy Products

‹ III The Pantry

Soy products in the Japanese pantry begin with the bean itself and its liquid: soy milk drawn from soaked, ground, and cooked soybeans is the root from which tofu, yuba, and okara all descend. Coagulation chemistry determines the character of every tofu that follows, and the type of tofu chosen — silken or firm, fresh or freeze-dried or fried — governs what a dish can become. Mirin enters as the seasoning that balances the salt of soy sauce, and understanding both together is the condition for correct professional practice.

23 entries
Soy Milk Tonyu Japanese Breakfast ApplicationsJapanese Tonyu Soy Milk Kurumi Soy Products and the Byproducts EconomyJapanese Tōfu Fabrication: Nigari, Bittern, and the Coagulation ChemistryTōfu Silken Kinugoshi vs Firm MomenJapanese Tofu Types Kinugoshi Momen Kōri Yaki and Production DifferentiationJapanese Tōfu No Kawa: Yuba and Soy Milk Skin TraditionsJapanese Yuba Tofu Skin Kyoto PreparationJapanese Yuba Tofu Skin Production and Kyoto Artisanal TraditionJapanese Yuba Tofu Skin Production and Kyoto Luxury Ingredient TraditionJapanese Yuba and Tofu Skin: Kyoto's Signature Preparation and the Protein Film TechniqueYuba Tofu Skin Kyoto Specialty Fresh Dried FormOkara Soy Pulp Zero Waste CookingUnohana Okara Soybean Pulp CookingJapanese Unohana: Okara and the Art of Using the Whole SoybeanKyotoKoya-Dofu Freeze-Dried Tofu Production and CookingAbura-Age — Fried Tofu and Its Culinary RangeAbura-age Fried Tofu Skin UsesAbura-age Fried Tofu Pouch Cooking ApplicationsJapanese Abura-Age and Ganmodoki Tofu DerivativesKoikuchi and Usukuchi Application Guide Restaurant PracticeJapanese Mirin Classification Honmirin Mirin-Style and Cooking Wine ApplicationsMirin: The Three Grades and Proper Use in Japanese CookingShichimi Togarashi Seven Spice Japanese Blend

‹ The Pantry · Contents · The Library