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Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the Japanese Culinary Academy is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.
Table of Contents
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