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FLAVOR SEASONINGS Dashi Umami and Fermented Food English ver JAPANESE CULINARY

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eBay item number:374094956259
Last updated on Apr 21, 2024 23:41:59 EDTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Original Language
Japanese
Signed By
Does Not Apply
Signed
No
Custom Bundle
No
Ex Libris
No
Book Series
THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE
Narrative Type
Nonfiction
Inscribed
No
Intended Audience
Ages 9-12, Young Adults, Adults
Edition
English edition
Vintage
No
Personalize
No
Type
Picture Book
Literary Movement
Does Not Apply
Illustrator
Does Not Apply
Era
2010s
Personalized
No
Features
Fermented seasoning, Dashi and umami
Country/Region of Manufacture
Japan
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
Author
Japanese Culinary Japanese Culinary Academy, Not Available, Toru Fushiki and Others Isao Kumakura Toru Fushiki and Others
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
Author
Japanese Culinary Japanese Culinary Academy, Not Available, Toru Fushiki and Others Isao Kumakura Toru Fushiki and Others
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

T's Japan

T's Japan

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Great seller! Package arrived quickly and in great condition. Highly recommend shopping here. :⁠-⁠)
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Amazing book, very communicative eSeller A+, super fast shipping, thanks.
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Quick shipping, and a beautiful product. Tha k you!
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