Introduction to Japanese Cuisine Nature, History and Culture

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  • Format: Hardcover
  • Copyright: 2016-02-01
  • 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 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

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