Description
Brand New!
THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE
ISBN -9784331353011
INTRODUCTION TO JAPANESE CUISINE - Nature, History and Culture
Chapter 1 - Nature and Climate
Chapter 2 - History and Development
Chapter 3 - Artistic Awareness
Chapter 4 - The Essentials
Chapter 5 - Dishes for Seasonal Festivities
ISBN -9784331353042
FLAVOR AND SEASONINGS - Dashi, Umami, and Fermented Foods
Dashi, Umami, and Fermented Foods is a scientific explanation of the elements that determine the flavor of Japanese cuisine, including dashi, umami, and fermented seasonings.
A wide range of seasoning techniques are also introduced, such as matching ground, added and subtracted vinegar, and tare.
In addition to the five basic tastes, umami, which is found in dashi, is also important in Japanese cooking.
Dashi, which is similar to dashi made from umami ingredients, has long been used around the world,
Dashi in Japanese cuisine has almost zero calories, contains several Umami ingredients such as glutamic acid and inosinic acid, and is characterized by its clear, transparent color.
This book introduces Ichiban Dashi, the basis of all dishes, as well as newer dashi used in many modern Japanese dishes, such as vegetarian dashi, vegetable dashi, and duck dashi.
The book also provides comprehensive explanations of the techniques used to flavor Japanese cuisine, including soy sauce and miso, fermented seasonings that have had a major influence on Japanese cuisine, and the combination of ground ingredients, vinegar, and sauces.
ISBN -9784331353066
MUKOITA I, Cutting Techniques - Fish
Explains the cutting techniques of Japanese cuisine with detailed photographs.
The main content of the book is the process of grating fish and making sashimi.
ISBN -9784331353080
MUKOITA II, Cutting Techniques - Seafoods, Poultry, and Vegetables
This book covers the techniques of cutting seafood, poultry, and vegetables in Japanese cuisine.
Detailed photographs and explanations of the processes from preparation to cooking are included.
ISBN -9784331353028
INTRODUZIONE ALLA CUCINA GIAPPONESE - Natura, storia e cultura