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THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE FLAVOR AND SEASONINGS
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4 available / 5 sold
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US $139.98
ApproximatelyC $191.35
- Buy It NowTHE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE FLAVOR AND SEASONINGS
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Located in: Tokyo, Japan
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Estimated between Fri, May 31 and Mon, Jun 10 to 43230
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- 99.6% positive feedback
Seller assumes all responsibility for this listing.
eBay item number:144477530012
Item specifics
- Condition
- Country/Region of Manufacture
- Japan
- Custom Bundle
- No
- Inscribed
- No
- Type
- Coloring Book
- Features
- Cooking
- Vintage
- No
- Book Series
- N/A
- Signed
- No
- ISBN
- 9784908325045
- Book Title
- Flavor and Seasonings : Dashi, Umami and Fermented Foods
- Item Length
- 11.5in
- Publisher
- Kodansha International
- Publication Year
- 2017
- Format
- Hardcover
- Language
- English
- Item Height
- 1in
- Genre
- Cooking
- Topic
- Regional & Ethnic / General, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
- Item Width
- 8.6in
- Item Weight
- 40.6 Oz
- Number of Pages
- 216 Pages, 184 Pages
About this product
Product Information
Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource. FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.
Product Identifiers
Publisher
Kodansha International
ISBN-10
4908325049
ISBN-13
9784908325045
eBay Product ID (ePID)
237384301
Product Key Features
Book Title
Flavor and Seasonings : Dashi, Umami and Fermented Foods
Format
Hardcover
Language
English
Topic
Regional & Ethnic / General, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Publication Year
2017
Genre
Cooking
Number of Pages
216 Pages, 184 Pages
Dimensions
Item Length
11.5in
Item Height
1in
Item Width
8.6in
Item Weight
40.6 Oz
Additional Product Features
Series Volume Number
2
Lc Classification Number
Tx724.5.J3
Photographed by
Masashi Kuma, Shuichi Yamagata and Akira Saito, Shuichi Yamagata and Akira Saito
Table of Content
CONTENTS PREFACE Yoshihiro Murata, Director of JCA 6 Chapter 1 8 Courses, History and Items of Kaiseki Dashi and Umami Flavoring and Seasoning History and How to Make Kombu Seaweed for Dashi History and How to Make Katsuo-bushi: Dried Bonito History and How to Make Japanese Soy Sauce History and How to Make Miso History and How to Make Sake for Cooking Chapter 2 42 The Basics of Dashi Scientific Overview of Umami Non-animal Ingredients for Dashi Animal Ingredients for Dashi About Kombu About Katsuo-bushi Introducing Other Dashi Ingredients: Dried Fillet of Tuna, Yellowtail, etc. Chapter 3 54 Ichiban (Primary) Dashi: How to Get the Knack of Making It Shojin (Zen Style) Dashi: How to Get the Knack of Making It Chapter 4 86 Niban (Secondary) Dashi: How to Get the Knack of Making It Kamo (Duck) Dashi: How to Get the Knack of Making It Vegetable Dashi: How to Get the Knack of Making It Chapter 5 102 Scientific Overview of Fermentation with Japanese Koji-mold, Aspergillus Oryzea Fermented Food Including Natto Fermented Seasoning: Japanese Soy Sauce, Miso, Sake, Mirin and Vinegar Japanese Salt and Sugar Japanese Flavor: Yuzu, Sudachi, Sansho, Myoga, Shoga and Oba Chapter 6 136 Broth with Added Ingredients Vinegar with Added Ingredients Blended or Mixed Seasonings Japanese Dressing Back Matter 164 Japanese Kitchen Utensils Used in the Book Basic Recipes Glossary Index Conversions Photo credits, etc. 176
Copyright Date
2017
Dewey Decimal
641.5952
Intended Audience
Trade
Series
The Japanese Culinary Academys Complete Japanese Cuisine Ser.
Dewey Edition
23
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:144477530012
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Item location:
Tokyo, Japan
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Worldwide
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PO Box, APO/FPO, Afghanistan, Africa, Albania, American Samoa, Andorra, Armenia, Azerbaijan Republic, Bahrain, Bangladesh, Belarus, Bermuda, Bhutan, Bosnia and Herzegovina, Brunei Darussalam, Bulgaria, Cambodia, Central America and Caribbean, China, Cook Islands, Cyprus, Estonia, Fiji, French Polynesia, Georgia, Gibraltar, Greenland, Guam, Guernsey, Iceland, India, Iraq, Japan, Jersey, Jordan, Kazakhstan, Kiribati, Kuwait, Kyrgyzstan, Laos, Latvia, Lebanon, Lithuania, Macau, Macedonia, Maldives, Malta, Marshall Islands, Micronesia, Moldova, Mongolia, Montenegro, Nauru, Nepal, New Caledonia, Niue, Oman, Pakistan, Palau, Papua New Guinea, Qatar, Republic of Croatia, Romania, Russian Federation, Saint Pierre and Miquelon, San Marino, Serbia, Slovakia, Solomon Islands, South America, Sri Lanka, Svalbard and Jan Mayen, Sweden, Tajikistan, Tonga, Turkey, Turkmenistan, Tuvalu, US Protectorates, Ukraine, United Arab Emirates, Uzbekistan, Vanuatu, Vatican City State, Vietnam, Wallis and Futuna, Western Samoa, Yemen
| Shipping and handling | Each additional item | To | Service | Delivery*See Delivery notes |
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| Free shipping | Free | United States | Standard Shipping from outside US | Estimated between Fri, May 31 and Mon, Jun 10 to 43230 |
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| Will usually ship within 10 business days of receiving cleared payment. |
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| 30 days after the buyer receives it | Money Back, Replacement |
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