The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods
The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods
£94.00

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

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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 color, 184 Pages

ISBN-13: 978-4-908325-04-5


"Knowing how to use umami to draw out the flavor of ingredients can be a tremendous asset in the techniques of a chef.”

Umami, along with sweet, sour, salty, bitter, is the basic taste identified in Japan as the basic ele-ment of good flavor. Abundant in dashi, the broth traditionally used for cooking, used to bring out the inherent flavor of foods, umami can be con-sidered the very pivot of Japanese cuisine. This book introduces the ichiban dashi broth that is the basis of all manner of dishes as well as shojin dashi with its long history as a vegetarian broth, as well as some newer 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 “correct” way. Rather I hope that chefs will learn the basics presented here and be able to put the knowledge provided to use in their own cuisines, thereby opening up new horizons in their profession.

– MURATA YoshihiroDirector, Japanese Culinary Academy

CONTENTS

  • 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 Additional Types of Dashi

Chapter 5 Fermented Seasonings and Foods

Chapter 6 Basic Flavorings and Seasonings

  • Cooking Utensils of the Japanese Kitchen
  • Glossary
  • Index
  • Conversions