Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods
Japanese Culinary Academy | Flavor and Seasonings: Dashi, Umami, and Fermented Foods

Japanese Culinary Academy Book | Flavor and Seasonings: Dashi, Umami, and Fermented Foods

$182 Sale Save

Part of "The Japanese Culinary Academy's Complete Japanese Cuisine" series, this beautiful, full-colour, hardback book is widely considered to be one of the best references available. 

 

    From Supplier ...

    Japanese Culinary Academy

    KUMAKURA Isao, Historian

    NINOMIYA Kumiko, Scientist

    KAWASAKI Hiroya, Scientist

    SHIMA Jun, Scientist

    YAMAZAKI Hanae, Scientist

    Photographer:

    KUMA Masashi, YAMAGATA Shuichi,SAITO Akira

    Hardcover, All color, 184 Pages

    ISBN-13: 978-4-908325-04-5


    "Knowing how to use umami to draw out the flavor of ingredients can be a tremendous asset in the techniques of a chef.”

    Umami, along with sweet, sour, salty, bitter, is the basic taste identified in Japan as the basic ele-ment of good flavor. Abundant in dashi, the broth traditionally used for cooking, used to bring out the inherent flavor of foods, umami can be con-sidered the very pivot of Japanese cuisine. This book introduces the ichiban dashi broth that is the basis of all manner of dishes as well as shojin dashi with its long history as a vegetarian broth, as well as some newer types made with vegetables and chicken or duck. The techniques and recipes given in this book are not intended to represent a rigid orthodoxy or “correct” way. Rather I hope that chefs will learn the basics presented here and be able to put the knowledge provided to use in their own cuisines, thereby opening up new horizons in their profession.

    – MURATA YoshihiroDirector, Japanese Culinary Academy

    CONTENTS

    • PREFACE
      – MURATA Yoshihiro

    Chapter 1 Japanese Cuisine and the Culture of Umami

    Chapter 2 The Basics of Dashi

    Chapter 3 Dashi Making Techniques

    Chapter 4 Additional Types of Dashi

    Chapter 5 Fermented Seasonings and Foods

    Chapter 6 Basic Flavorings and Seasonings

    • Cooking Utensils of the Japanese Kitchen
    • Glossary
    • Index
    • Conversions

    EDITORIAL SUPERVISION

    Non-Profit OrganizationJapanese Culinary Academy

    Founded in 2004 to support the advancement and spread of Japanese cuisine. JCA is engaged in educatioal, cultural and technical research as well as in dissemination of the results of its research for people living not only in Japan but other parts of the world.

    Aimed at contributing to the promotion of understanding of Japanese cuisine and enhancement of its appeal, JCA activities also include the development of food culture, training of professionals, nutritional education for the upcoming generations, and exchenge programs for chefs around the world.

    http://culinary-academy.jp/

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