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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
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
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Japanese · VIII The Thread

Chinese Taiwanese Bento Packed Meals

Four entries

Bento Culture and ConstructionJapanese Bento Culture Evolution and ConstructionJapanese Bento Culture Design Principles and Regional Train EkibenPork Chop Bento — Taiwanese Rail Style (Tie Lu Bian Dang / 铁路便当)Taiwan
VIII · The Thread · 1 of 5Next chapter → Grilled Basted Portuguese Japanese Hawaiian Fusion
Japanese · VIII

The Thread

Where this canon connects to others.

‹ Contents

Chinese Taiwanese Bento Packed Meals
Four entries
Bento Culture and Construction · Japanese Bento Culture Evolution and Construction · Japanese Bento Culture Design Principles and Regional Train Ekiben
→
Grilled Basted Portuguese Japanese Hawaiian Fusion
Three entries
Nanban-Zuke Southern Barbarian Vinegar Marinade · Gyutan — Sendai Beef Tongue and Japanese Offal Traditions · Japanese Karasumi Pasta: East-West Technique Crossover
→
Japanese Western-Influenced Cuisine (Yoshoku)
Twelve entries
Meiji Era Western Influence and Yōshoku Origins · Meiji Period Western Import Foods and Yoshoku Transformation · Japanese Yōshoku Western-Influenced Cooking and the Meiji-Era Culinary Transformation
→
Portable Food: WWII-Era Japanese-American Fusion
Three entries
Ekiben Railway Bento Culture · Japanese Ekiben Train Station Bento Culture · Japanese Yakiimo Roasted Sweet Potato Street Food Culture
→
Also in this chapter
9 entries
Okinawan Cuisine Ryukyuan Food HeritageOkinawan Cuisine Champuru Goya TraditionShikoku Pilgrimage Food — Henro and Settai CultureJapanese Ekiben Station Boxed Lunch Culture and Regional Train Food TraditionJapanese Awa Odori and Tokushima Cuisine: Festival Food and the Indigo CultureJapanese Kichijoji and Tokyo Food Neighbourhood CultureKonbini Food Culture and Japanese Convenience Store GastronomyJapanese Nanban Zuke Southern Barbarian Pickle and Meiji-Era Culinary ExchangeHokkaido Soup Curry Culture Sapporo
← VIIThe Table & Service

Contents · The Library