Publisher's presentation
Japanese Culinary Academy
KUMAKURA Isao, historian
FUSHIKI Tohru, Scientist
Photographer: KUMA Masashi, YAMAGATA Shuichi,
NAKANO Haruo, SAITO Akira
Hardcover, Full color, 216 Pages
ISBN-13: 978-4-908325-00-7
"Japanese cuisine is inextricably linked to the bounty of nature and the cycle of the seasons - a wealth of photographs and expert commentary define Japan's unique culinary traditions."
– MURATA YoshihiroDirector, Japanese Culinary Academy
There's no doubt that interest in Japanese cuisine has really exploded in Europe over the past 10 or 15 years. Health benefits may have been a major catalyst in its growing popularity, but a large number of people now appreciate Japanese cuisine for its inherently good flavors and textures, born from its sensitivity to season, freshness, and presentation.
Over the past 15 years, numerous 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 evident that television chefs often refer to it in their shows. This has contributed to a growing demand for a reference source on more "pure" Japanese cuisine, and the words "dashi" and "umami" have even entered the English language!
This new project from the Japanese Culinary Academy and the Shuhari Initiative is so exciting precisely because it fills that need for something new about traditional Japanese cuisine that has appeal beyond the purely professional market. The fact that The Japanese Culinary Academy's Complete Japanese Cuisine is an ongoing, multi-volume project and is conceived, designed, and written by Japan's leading chefs and culinary experts makes it very special and completely unprecedented in its scope. Moreover, the sheer beauty of the design and the quality of the photography, writing, and book production combine to create a series that will be the standard work 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 cuisine and its cultural context, and is superbly illustrated. I believe that anyone with a serious desire to understand the art of Japanese cuisine will absolutely want to have this book in their library.
There are no others like it.
CONTENT
PREFACE
– 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 Feasts
Diversity in Japanese cuisine
Ichi-juu San-ai: the daily menu consisting of a soup and 3 side dishes
– KUMAKURA Isao
Health Benefits of Japanese Food
– FUSHIKI Tohru
Traditional weights and measures
– NAKATA Masahiro
Making dashi
Basic recipes
Recipes
Glossary
Hint
Conversions
EDITORIAL SUPERVISION
The Japanese Culinary Academy was founded in 2004 to support the advancement and dissemination of Japanese cuisine. JCA is committed to educational, cultural, and technical research, as well as to disseminating 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.