The Japanese Culinary Academy YAKIBA, Grilling Techniques: Shio-yaki,

2 in stock

Couverture du livre Yakiba – Techniques de grillades japonaises, publié par l’Académie culinaire japonaise, édition en anglais

Chef japonais utilisant un éventail pour contrôler la chaleur lors de la cuisson sur charbon, extrait du livre Yakiba

Vue latérale de l’épaisseur du livre Yakiba – Techniques de grillades japonaises

This book, the fifth volume in the Complete Japanese Cuisine series by the Japanese Culinary Academy, is an essential guide for chefs and enthusiasts aiming to master the art of Japanese grilling. It delves into five traditional techniques:

Shio-yaki: salt-grilling that highlights the natural flavors of ingredients.
Furishio-yaki: lightly salted grilling, offering a subtle taste variation.
Yuan-yaki: grilling after marination in soy sauce, mirin, and citrus sauce.
Tare-yaki: grilling with a sweet-savory tare sauce, similar to teriyaki.
Yakitori: grilled chicken skewers, a staple of Japanese street food.

Whether you're looking to deepen your understanding of yakitori or perfect your approach to tare-yaki, this book offers in-depth expertise for both traditional and modern interpretations of Japanese grilling. The book features detailed instructions, recipes for 42 grilled dishes and 22 types of yakitori, as well as guidance on skewering techniques and the use of electric grills.

By The Japanese Culinary Academy

The Japanese Culinary Academy YAKIBA, Grilling Techniques: Shio-yaki, Furishio-yaki,Yuan-yaki, Tare-yaki, and Yakitori (English)

$140.00

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Each handle is unique and may exhibit distinct variations, such as differences in shades or colors in the buffalo horn, which is part of its authentic and handcrafted character.

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