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Product Identifiers

PublisherKodansha International

ISBN-104908325049

ISBN-139784908325045

eBay Product ID (ePID)237384301

Product Key Features

Book TitleFlavor & Seasonings : Dashi, Umami and Fermented Foods

Number of Pages184 Pages

LanguageEnglish

Publication Year2017

TopicRegional & Ethnic / General, Regional & Ethnic / Japanese, Regional & Ethnic / Asian

IllustratorYes

GenreCooking

AuthorNot Available

Book SeriesThe Japanese Culinary Academys Complete Japanese Cuisine Ser.

FormatHardcover

Dimensions

Item Height1 in

Item Weight41.2 Oz

Item Length11.5 in

Item Width8.6 in

Additional Product Features

Intended AudienceTrade

Series Volume Number2

Table Of ContentCONTENTS PREFACE Yoshihiro Murata, Director of JCA 6 Chapter 1 8 Courses, History and Items of Kaiseki Dashi and Umami Flavoring and Seasoning History and How to Make Kombu Seaweed for Dashi History and How to Make Katsuo-bushi: Dried Bonito History and How to Make Japanese Soy Sauce History and How to Make Miso History and How to Make Sake for Cooking Chapter 2 42 The Basics of Dashi Scientific Overview of Umami Non-animal Ingredients for Dashi Animal Ingredients for Dashi About Kombu About Katsuo-bushi Introducing Other Dashi Ingredients: Dried Fillet of Tuna, Yellowtail, etc. Chapter 3 54 Ichiban (Primary) Dashi: How to Get the Knack of Making It Shojin (Zen Style) Dashi: How to Get the Knack of Making It Chapter 4 86 Niban (Secondary) Dashi: How to Get the Knack of Making It Kamo (Duck) Dashi: How to Get the Knack of Making It Vegetable Dashi: How to Get the Knack of Making It Chapter 5 102 Scientific Overview of Fermentation with Japanese Koji-mold, Aspergillus Oryzea Fermented Food Including Natto Fermented Seasoning: Japanese Soy Sauce, Miso, Sake, Mirin and Vinegar Japanese Salt and Sugar Japanese Flavor: Yuzu, Sudachi, Sansho, Myoga, Shoga and Oba Chapter 6 136 Broth with Added Ingredients Vinegar with Added Ingredients Blended or Mixed Seasonings Japanese Dressing Back Matter 164 Japanese Kitchen Utensils Used in the Book Basic Recipes Glossary Index Conversions Photo credits, etc. 176

SynopsisInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource. FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary., Japanese cuisine is built around flavours and seasonings derived from umami-rich natural ingredients such as miso, dried fish, varieties of seaweed, shiitake mushrooms and many others. Clearly this is a crucial next step to mastering and understanding Japanese cuisine for any chef. This richly illustrated book offers insight, demonstration, instruction and ultimately familiarity with the essence of Japanese food taste and harmony., Covering the fundamentals of the subject and providing information that's necessary to understanding Japanese cuisine and its cultural context, FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second volume in a definitive new series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them to be an invaluable resource.

LC Classification NumberTX724.5.J3