Flavoring and Seasoning
Dashi, Umami, and Fermented Foods
$133.95
- Hardcover
184 pages
- Release Date
1 January 1970
Summary
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…
Book Details
| ISBN-13: | 9784911188033 |
|---|---|
| ISBN-10: | 4911188030 |
| Author: | Japanese Culinary Academy, Yoshihiro Murata, Masashi Kuma, Shuichi Yamagata, Akira Saito |
| Publisher: | Japanese Culinary Academy |
| Imprint: | Japanese Culinary Academy |
| Format: | Hardcover |
| Number of Pages: | 184 |
| Release Date: | 1 January 1970 |
| Weight: | 1.11kg |
| Dimensions: | 267mm x 218mm x 25mm |
| Series: | The Japanese Culinary Academy's Complete Japanese Cuisine |
About The Author
Japanese Culinary Academy
Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.
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