Journals Higher Education



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176 Pages

8 1/4 x 10 1/4 inches

ISBN: 9784908325045

Bookseller Code (02)

Flavor and Seasonings

Dashi, Umami and Fermented Foods

Japanese Culinary Academy and Text by Isao Kumakura, Toru Fushiki and Others
Photographs by Masashi Kuma, Shuichi Yamagata and Akira Saito

A Publication of Shuhari Initiative

The Japanese Culinary Academys Complete Japanese Cuisine Series

  • Series created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine both in Japan and internationally
  • Information is authoritative, detailed, and wide-ranging in scope
  • There's currently great interest in the topics covered in this second volume in the series
  • Writing, design, and photography are of the highest quality
  • While market is primarily professional chefs, will also have appeal to serious amateur cooks
  • Unlike most recent Japanese cookbooks published in the U.S., which emphasize ease of preparation and a fusion approach, this series offers chefs information about authentic, traditional Japanese food
  • FLAVORING AND SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding Japanese cuisine and its cultural context.
  • The project was spearheaded by Yoshihiro Murata, Director of the Japanese Culinary Academy and author of KAISEKI, published by KUI

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