Flavor and Seasonings Dashi, Umami and Fermented Foods

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  • Format: Hardcover
  • Copyright: 2017-05-02
  • Publisher: Shuhari
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Author Biography

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

Photo credits, etc. 176

Rewards Program

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