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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 · VIII The Thread

Grilled Basted Portuguese Japanese Hawaiian Fusion

Three entries

Grilling and basting techniques form the structural core of this section, anchored by a pickling-after-frying method that applies sweet-sour vinegar to fried protein, and a Hawaiian grilling tradition built on a sweet-savoury marinade of soy, sugar, and pineapple juice cooked over kiawe coals. Offal practice and East-West technique crossover extend the range, the latter exemplified by the application of a Japanese cured roe tradition to pasta.

Nanban-Zuke Southern Barbarian Vinegar Marinade Gyutan — Sendai Beef Tongue and Japanese Offal Traditions Japanese Karasumi Pasta: East-West Technique CrossoverJapan

VIII · The Thread · 2 of 5Next chapter → Japanese Western-Influenced Cuisine (Yoshoku)

Japanese · VIII The Thread

Grilled Basted Portuguese Japanese Hawaiian Fusion

‹ VIII The Thread

Grilling and basting techniques form the structural core of this section, anchored by a pickling-after-frying method that applies sweet-sour vinegar to fried protein, and a Hawaiian grilling tradition built on a sweet-savoury marinade of soy, sugar, and pineapple juice cooked over kiawe coals. Offal practice and East-West technique crossover extend the range, the latter exemplified by the application of a Japanese cured roe tradition to pasta.

3 entries

Nanban-Zuke Southern Barbarian Vinegar Marinade Gyutan — Sendai Beef Tongue and Japanese Offal Traditions Japanese Karasumi Pasta: East-West Technique CrossoverJapan

‹ The Thread · Contents · The Library