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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

Japanese Western-Influenced Cuisine (Yoshoku)

Twelve entries

Yōshoku is a distinct category of Japanese cuisine — not Western food transplanted whole, but a Japanese interpretation of Western dishes developed as Japan opened to Western influence. The canon rests on a body of adapted preparations, among them beef and onion dishes simmered in demi-glace, ketchup-seasoned fried rice wrapped in omelette, deep-fried curry-filled bread, and pasta dressed with spiced roe. Chocolate, too, entered Japan through Western imports and was transformed into one of the world's most sophisticated chocolate cultures.

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 Japanese Yōshoku: Western-Influenced Japanese Cuisine and Its Canon Japanese Yōshoku Yoshoku Deep Dive: Omuraisu, Hambagu, and the Western-Japanese Fusion Kitchen Japanese Karē Raisu: Curry Rice and the Meiji-Era Western Import That Became NativeJapan Hayashi Rice Demi-glace Beef Onion Meiji Western FusionTokyo Yoshoku Western Influenced Japanese Cooking Omurice and HayashiTokyo Japanese Omelette Rice Omurice and Yoshoku Comfort FoodTokyo Kare Pan Deep Fried Curry Bread Yoshoku BakeryTokyo Mentaiko Pasta (Fukuoka Spiced Cod Roe Pasta — Cold Sauce Method)Fukuoka Japanese Chocolate Culture Meiji Morinaga and Craft Bean-to-Bar

VIII · The Thread · 3 of 5Next chapter → Portable Food: WWII-Era Japanese-American Fusion

Japanese · VIII The Thread

Japanese Western-Influenced Cuisine (Yoshoku)

‹ VIII The Thread

Yōshoku is a distinct category of Japanese cuisine — not Western food transplanted whole, but a Japanese interpretation of Western dishes developed as Japan opened to Western influence. The canon rests on a body of adapted preparations, among them beef and onion dishes simmered in demi-glace, ketchup-seasoned fried rice wrapped in omelette, deep-fried curry-filled bread, and pasta dressed with spiced roe. Chocolate, too, entered Japan through Western imports and was transformed into one of the world's most sophisticated chocolate cultures.

12 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 Japanese Yōshoku: Western-Influenced Japanese Cuisine and Its Canon Japanese Yōshoku Yoshoku Deep Dive: Omuraisu, Hambagu, and the Western-Japanese Fusion Kitchen Japanese Karē Raisu: Curry Rice and the Meiji-Era Western Import That Became NativeJapan Hayashi Rice Demi-glace Beef Onion Meiji Western FusionTokyo Yoshoku Western Influenced Japanese Cooking Omurice and HayashiTokyo Japanese Omelette Rice Omurice and Yoshoku Comfort FoodTokyo Kare Pan Deep Fried Curry Bread Yoshoku BakeryTokyo Mentaiko Pasta (Fukuoka Spiced Cod Roe Pasta — Cold Sauce Method)Fukuoka Japanese Chocolate Culture Meiji Morinaga and Craft Bean-to-Bar

‹ The Thread · Contents · The Library