Where Volume 1 on Japanese ingredients doesn’t really need an explanation, this one does. So here you’ll find a breakdown of all chapters, what to expect (don’t expect pictures or recipes).
Chapter 1: The Kitchen. Terms for cooking equipment and other stationary installations.
Chapter 2: The Kitchen Tools. Descriptions of many different utensils found at home or in professional kitchens. Some tools are omitted here but will feature in other chapters, where they make more sense, like Wagashi sweet tools in the Wagashi chapter.
Chapter 3: Knifes. Expect an introduction into traditional knife production areas followed by techniques, steels. Of course many different types of cooking knives but also cutting techniques are described here, as well as other cutting/slicing tools and cutting boards.
Chapter 4: Whetstones. A knife needs to be sharpened after use. Professional chefs do this every day using whetstones. Here you’ll find different types of whetstones and a separate list of the many (mostly closed) whetstone mines and their characteristics.
Chapter 5: Skewers. Yes, a full chapter on them. The different materials used, the different shapes and skewering techniques.
Chapter 6: Pots & Pans. Of course the Japanese don’t just use one type of pot and a single pan. You’ll find them here with a breakdown of the materials used in producing them.
Chapter 7: Tableware. This is really a huge chapter and rightfully placed with cooking tools as plating and the choice of plates is part of Washoku cooking. Tableware allows to reflect the season, the occasion or even history. The chapter is divided into the different materials used, like ceramics, lacquer, glass, metal, paper. Each material is introduced by traditional production centres, techniques and materials. And then there are all those different shapes and motifs.
Chapter 8: Chopsticks. Here you’ll learn about different materials and shapes, chopstick taboos and plating techniques.
Chapter 9: Cooking Techniques. This provides a quick overview of cooking technique terms.
Chapter 10: Aemono. This deals with a unique Japanese food category of blanched vegetables mixed with a thick sauce, with most of the chapter explaining the nature of the latter. Also included is a related category, Ohitashi, blanched vegetables with a liquid sauce.
Chapter 11: Sunomono. Another short chapter on vinegared dishes explaining the different vinegar marinades.
Chapter 12: Nimono. Simmered foods place an important role in Washoku, being the main player in Kaiseki, something that is often overlooked, as other dishes like grilled fish or Tempura are easier to savour. Expect simmering techniques and Nimono dish terms, tools and simmering liquids.
Chapter 13: Nabemono. Hotpot dishes are popular, especially during winter. Here you’ll find often used ingredients, Nabemono dish explanations and a sub-chapter describing Oden, an Izakaya favourite.
Chapter 14: Yakimono. Grilled, baked, fried dishes are explained by categorising them into different techniques used, seasonings or main ingredients. The section on tools includes charcoals as well, which also feature later in the Kaisekiryôri chapter.
Chapter 15: Itamemono. Stir-fried dishes take up only a single page, being a fairly new category, often used at home to quickly cook something with whats in the fridge.
Chapter 16: Agemono. Deep-fried food terms, a sub-chapter on Tempura and frying oils fill up this part.
Chapter 17: Mushimono. Steamed dishes are explained via dish terms and equipment.
Chapter 18: Sashimi. Different garnishes, dipping sauces and cutting techniques can be found here. To get to know about the fish themselves, check out Volume 1.
Chapter 19: Gohannomono. Rice dishes can be found here, divided into different categories including Donburi, Onigiri or Sushi but of course other, less well known ones. The Sushi section features different types of Sushi, the main ingredients and Sushi slang used by staff to communicate behind the customer’s back.
Chapter 20: Tsukemono. Pickled/fermented foods are subdivided into the main pickling bases like salt, rice bran, Miso. There is an extra part describing the most widely pickled vegetables.
Chapter 21: Shirumono. Soups play an important role in Japanese food culture. No meal can go without one. In historical banquets you’d be served more than just one. You’ll find soup dish terminology and ingredients. For more Dashi, check out Volume 1.
Chapter 22: Menrui. Noodles in this chapter are divided by the main ingredients, different flours. You’ll find terms for Udon, Sômen, Rāmen, Soba and other rare noodles with dish descriptions, noodle production techniques and toppings.
Chapter 23: Konamono. This chapter deals with a unique category of savoury dishes using a wheat flour based batter that is being fried. Although its roots can be seen in the Momoyama Azuchi period, the Konamono have been largely developed after WW2, when cheap American wheat flour held of starvation in Japan.
Chapter 24: Yakumi. This translates as Medicinal Taste and describes plant based ingredients used to add extra flavour to a dish by using it as a topping or as a condiment to be added to taste.
Chapter 25: Wagashi. A complex chapter on Japanese traditional sweets, divided by the main production methods. A sub-chapter deals with shapes and motifs, introducing seasonality and cultural context. You’ll also find ingredients (more in Volume 1) and tools here.
Chapter 26: Moritsuke. Plating and decorating plays in important part, as these can enhance the feeling of seasonality and occasion. Here you can read up on techniques, shapes, edible and inedible decorations, tools.
Chapter 27: Restaurants. This chapter gives an overview of different types of restaurants, things that can be encountered there and staff terminology.
Chapter 28: Yatai. Food stalls were very popular in Edo, where the inhabitants mostly just cooked rice and soup, bought in the rest from vendors and food stalls. In modern Japan, unfortunately Yatai are disappearing but will pop up during Matsuri temple/shrine festivals, selling specialised foods. These are traditionally run by a segment of society known as Tekiya that have a similar structure to Yakuza. Tora-san of the Otoko ha tsuraiyo film series is one example of a Tekiya. So this chapter also features Tekiya slang with culinary connections.
Chapter 29: Bentô. Boxed dishes for eating while travelling or when entertaining a lot of guests are featured her. Famous Ekiben are also described, as are tools and other travel food terms.
Chapter 30: Kaisekiryôri. The pinnacle of Washoku is based on foods served at Sadô tea ceremonies, so these will feature heavily. The last parts deals with all those different terms used to place a dish inside a multi course menu.
Chapter 31: Honzenryôri. An almost historical way of serving, also implemented in Kaisekiryôri, started by the Samurai during the Muromachi period and nowadays mainly confined to traditional marriage banquets. This chapter introduces the main schools that influenced Honzen cooking and Honzen ceremony terms. Daikyôryôri, a Chinese based cooking and plating introduced during the Heian period and taken up by the nobility has also a small section here.
Chapter 32: Shippokuryôri. Translating as Tablecloth Food, this is Japanese cooking with strong Chinese and some Dutch influences, developed in Edo period Nagasaki. For a short time it became popular in rich circles of Japan but is now mainly confined to Nagasaki where Chinese cooking techniques and plating have merged with Japanese taste.
Chapter 33: Yôshoku. With the Meiji restoration came an acceptance of Western cuisine and Yôshoku describes those that have been adapted to Japanese taste. Find here descriptions of dishes, ingredients and sweets.
Chapter 34: Chûkaryôri. Chinese adapted cuisine is seen as a cheap, filling but tasty option in Japan. After an introduction of the main Chinese regional cuisines a description of the main Chûka dishes and ingredients follows. Where applicable, the original Chinese and it’s Japanese counterpart are compared.
Chapter 35: Kankokuryôri. Korean dishes have mainly appeared after WW2. You’ll find here the most popular dishes, important ingredients and Yakiniku terms, more of which can be found in Volume 1.
Chapter 36: Nikkeiryôri. Foods of Japanese immigrants, some of which have made it back to Japan. This chapter is divided by location, starting with Hawai’i, rest of USA, Brazil, Peru and Canada.
Chapter 37: Other Foreign Influences deals mostly with European traders arriving during and shortly before the Edo period. This includes dishes that have survived the times but also some that can only be reconstructed using old Japanese sources and compare them to foreign cooking at that time.
Chapter 38: Kateiryôri. Home cooking has its own chapter dealing mainly with the different types of meals but also with shopping.
Chapter 39: Shintô. The indigenous religion of Japan has shaped much of Japanese cooking. Typical and non-typical offerings, food related shrines and Kami are described here.
Chapter 40: Shôjinryôri. Buddhism and its vegetarian cuisine is described here. So are the main schools of Buddhism, ordered by time of introduction/establishment to Japan and their specific food related terms. This chapter also includes Shugendô, a blend of Shintô and Buddhist asceticism. Other topics include offerings and food related Jizô deities.
Chapter 41: Kirishitanryôri. Christianity played a regional culinary role during its introduction to Japan. In this chapter you’ll find Christian terms, and dishes, some of which have survived outside the religious context.
Chapter 42: Yakuzenryôri. The Taoist health cuisine is roughly described, includes some dishes, most of which are from Okinawa, a list of the main ingredients and their medicinal value.
Chapter 43: Superstitions. Every culture has their own superstitions, here you’ll find those affecting food in Japan, both positive and negative ones.
Chapter 44: Celebratory Cuisine. This chapter deals with food terms used during marriages or other happy occasions. A separate part deals with Mizuhiki paper thread decorations.
Chapter 45: Funerals. Depending on the religion different ceremonies and food rules can be expected. This chapter also deals with memorial services that can be held even centuries after passing.
Chapter 46: Matagi. These hunters could be found all over Japan in mountainous regions but are nowadays mostly confined to Tôhoku, Northeast Honshû. Said to have Ainu connections that can be found in their own words, listed here when having a food connection. Also listed are some Matagi specific dishes.
Chapter 47: Sanka. Mountain nomads, specialised in bamboo products and river fishing have disappeared from Japanese society, possibly due to their alleged connection to petty theft and prostitution. Some sources on their way of life remain and this short chapter gives examples of Sanka food terms.
Chapter 48: Ainu. The indigenous people of Hokkaidô get their own extensive chapter, starting with ingredients, sorted by alphabetical Ainu words. These are followed by Tools, Techniques and Dishes.
Chapter 49: Burakumin. These outcasts, mainly due to Shintô based belief of defilement, introduces typical ingredients and dishes.
Chapter 50: Famine Food. This chapter starts with famine food terms and historical books, followed by an extensive list of ingredients and dishes that would be eaten.
Chapter 51: Army Food. Find here historic and modern army food terms.
Chapter 52: Seasons & Seasonality. This chapter deals with the different calendars in use in Japan, their impact on culture and with general terms of seasonality.
Chapter 53-56: Spring to Winter. These four chapters each deal with the 4 Japanese seasons, according to the solar season, due to Japan’s history. Thus spring starts in February, summer in May and so on. Each chapter starts with general terms, followed by those of each month, introducing festivities and food related days of special observance, some of which are just a commercial exercise.