The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine: Flavor And Seasoning: Dashi, Umami and Fermented Food (Hardback)JAPANESE CULINARY ACADEMY (author)
Hardback 216 Pages / Published: 31/03/2017
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Japanese cuisine is built around flavours and seasonings derived from umami-rich natural ingredients such as miso, dried fish, varieties of seaweed, shiitake mushrooms and many others. Clearly this is a crucial next step to mastering and understanding Japanese cuisine for any chef. This richly illustrated book offers insight, demonstration, instruction and ultimately familiarity with the essence of Japanese food taste and harmony.
Publisher: Shuhari Initiative
Number of pages: 216
Dimensions: 268 x 219 mm
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