The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods


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Publisher Overview
Japanese Culinary Academy

KUMAKURA Isao, historian

NINOMIYA Kumiko, Scientist

KAWASAKI Hiroya, Scientist

SHIMA Jun, Scientist

YAMAZAKI Hanae, Scientist


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 great asset in a chef’s techniques.”

Umami, along with sweet, sour, salty, bitter, is the basic taste identified in Japan as the basic element of a good flavor. Abundant in dashi, the broth 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 broth which is the basis of all kinds of dishes as well as shojin dashi with its long history as a vegetarian broth, as well as some newer types based on vegetables and chicken or duck. The techniques and recipes given in this book are not intended to represent rigid orthodoxy or a “correct” way. Rather, I hope that the chefs will learn the basics presented here and be able to put into practice the knowledge acquired in their own kitchen, thus opening up new horizons for their profession.

– MURATA YoshihiroDirector, Japanese Culinary Academy


– MURATA Yoshihiro
Chapter 1 Japanese Cuisine and Umami Culture

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 flavours and seasonings

Kitchen utensils of Japanese cuisine

Non-profit organizationJapanese Culinary Academy

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

Aimed at contributing to the promotion of understanding of Japanese cuisine and enhancing its appeal, JCA’s activities also include the development of food culture, the training of professionals, nutrition education for future generations, and exchange programs for chefs from around the world.