Japanese Culinary Academy
KUMAKURA Isao, historian
FUSHIKI Tohru, Scientist
Photographer: KUMA Masashi, YAMAGATA Shuichi,
NAKANO Haruo, SAITO Akira
Hardcover, All Colors, 216 Pages
“Japanese cuisine is inextricably linked to the generosity of nature and the cycle of the seasons – a multitude of photographs and expert commentary define the particular culinary traditions in Japan.”
– MURATA YoshihiroDirector, Japanese Culinary Academy
There is no doubt that interest in Japanese cuisine has really exploded in Europe in the last 10 or 15 years. Health benefits may have been an important catalyst in the growth of its popularity, but a large number of people now appreciate Japanese cuisine for its good flavors and intrinsic textures born of its sensitivity to the season, freshness and presentation.
Over the past 15 years, many Japanese cookbooks have been published by local publishers across Europe, with a notable emphasis on ease of preparation and a contemporary fusion style, interacting with local tastes and ingredients. Yet, at the same time, professional chefs are increasingly influenced by Japanese cuisine and it is obvious that TV chefs often refer to it in their shows. This contributed to a growing demand for a reference source on more “pure” Japanese cuisine and the words “dashi” and “umami” even entered the English language!
This new project of the Japanese Culinary Academy and the Shuhari Initiative is very exciting precisely because it responds to this need for something new about traditional Japanese cuisine that has an appeal that goes beyond the purely professional market. The fact that the Japanese Culinary Academy’s Complete Japanese Cuisine is an ongoing multi-volume project and that it is designed, designed and written by Japan’s top chefs and culinary experts makes it very special and totally unprecedented in scope. In addition, the sheer beauty of design and the quality of photography, writing and book production combine to create a series that will be the standard book on Japanese cuisine for many years to come.
This first volume Introduction to Japanese Cuisine – Nature, History and Culture contains absolutely everything the serious chef or cook needs to know to fully understand the cuisine and its cultural context, and is superbly illustrated. I believe that anyone with a serious desire to understand the art that is Japanese cuisine will definitely want to have this book in their library.
There are no others like that.
– MURATA Yoshihiro
What is Japanese cuisine?
– KUMAKURA Isao
Chapter 1 Nature and climate
Chapter 2 History and Development
Chapter 3 Artistic Awareness
Chapter 4 The Essentials
Chapter 5 Dishes for Seasonal Parties
Diversity in Japanese cuisine
Ichi-juu San-ai: the daily menu consisting of soup and 3 side dishes
– KUMAKURA Isao
Health Benefits of Japanese Food
– FUSHIKI Tohru
Traditional weights and measures
– NAKATA Masahiro
The Japanese Culinary Academy was 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.