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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 6
What is Japanese Cuisine Isao Kumakura 8
Chapter 1 Nature and Climate 10
Chapter 2 History and Development 16
Chapter 3 Artistic Awareness 84
Chapter 4 The Essentials 94
Chapter 5 Dishes for Seasonal Festivities 136
Diversity in Japanese Cuisine 170 Ichi-ju San-sai: The Daily Menu of Soup and Three Side Dishes 174 Isao Kumakura
Health Benefits of Japanese Food 176 Tohru Fushiki
Traditional Weights and Measures 178 Masahiro Nakata
Making Dashi 180 Basic Recipes 183 Recipes 184 Glossary 210 Index 213 Conversions 215