Publisher's presentation
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 colors, 184 Pages
ISBN-13: 978-4-908325-04-5
"Knowing how to use umami to bring out the flavor of ingredients can be a tremendous asset in a chef's techniques."
Umami, along with sweet, sour, salty, and bitter, is the basic taste identified in Japan as the foundation of good flavor. Abundant in dashi, the stock traditionally used in cooking, used to bring out the inherent flavor of food, umami can be considered the very pivot of Japanese cuisine. This book introduces ichiban dashi, the stock that is the basis of all kinds of dishes, as well as shojin dashi, with its long history as a vegetarian stock, as well as some more recent 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 a "correct" way. Rather, it is my hope that chefs will learn the basics presented here and be able to apply the knowledge gained in their own kitchens, thus opening new horizons for their craft.
– MURATA YoshihiroDirector, Japanese Culinary Academy
CONTENT
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 Other Types of Dashi
Chapter 5 Seasonings and Fermented Foods
Chapter 6 Basic Flavors and Seasonings
Japanese cooking utensils
Glossary
Hint
Conversions
EDITORIAL SUPERVISION
Non-profit organization Japanese Culinary Academy
Founded in 2004 to support the advancement and dissemination of Japanese cuisine, JCA is committed to educational, cultural, and technical research, as well as the dissemination of its research findings to people living not only in Japan but also in other parts of the world.
Aiming to contribute to promoting understanding of Japanese cuisine and enhancing its appeal, JCA's activities also include developing food culture, training professionals, providing nutrition education for future generations, and exchange programs for chefs from around the world.
http://culinary-academy.jp/
Publisher's presentation
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 colors, 184 Pages
ISBN-13: 978-4-908325-04-5
"Knowing how to use umami to bring out the flavor of ingredients can be a tremendous asset in a chef's techniques."
Umami, along with sweet, sour, salty, and bitter, is the basic taste identified in Japan as the foundation of good flavor. Abundant in dashi, the stock traditionally used in cooking, used to bring out the inherent flavor of food, umami can be considered the very pivot of Japanese cuisine. This book introduces ichiban dashi, the stock that is the basis of all kinds of dishes, as well as shojin dashi, with its long history as a vegetarian stock, as well as some more recent 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 a "correct" way. Rather, it is my hope that chefs will learn the basics presented here and be able to apply the knowledge gained in their own kitchens, thus opening new horizons for their craft.
– MURATA YoshihiroDirector, Japanese Culinary Academy
CONTENT
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 Other Types of Dashi
Chapter 5 Seasonings and Fermented Foods
Chapter 6 Basic Flavors and Seasonings
Japanese cooking utensils
Glossary
Hint
Conversions
EDITORIAL SUPERVISION
Non-profit organization Japanese Culinary Academy
Founded in 2004 to support the advancement and dissemination of Japanese cuisine, JCA is committed to educational, cultural, and technical research, as well as the dissemination of its research findings to people living not only in Japan but also in other parts of the world.
Aiming to contribute to promoting understanding of Japanese cuisine and enhancing its appeal, JCA's activities also include developing food culture, training professionals, providing nutrition education for future generations, and exchange programs for chefs from around the world.
http://culinary-academy.jp/
