Introduction to Japanese Cuisine: Nature, History and Culture by Japanese Culinary Academy
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- ISBN 10 4911188006
- ISBN 13 9784911188002
- Published Sep 16 2025
- Format Hardcover
- Page Count 216
- Language English
- Countries Japan
- Publisher Japanese Culinary Academy
Publishers Text
Offering an overview and all the fundamentals needed to understand Japanese food culture, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series entitled, “The Japanese Culinary Academy’s Complete Japanese Cuisine.” Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them an invaluable resource.Other cookbooks by this author
- Flavor and Seasoning (The Japanese Culinary Academy's Complete Japanese Cuisine Series): Dashi, Umami and Fermented Food
- Flavoring and Seasoning: Dashi, Umami, and Fermented Foods
- Introduction to Japanese Cuisine: Nature, History and Culture
- Introduzione Alla Cucina Giapponese: Natura, Storia e Cultura
- Mukoita I, Cutting Techniques - Fish: The Japanese Culinary Academy's Complete Japanese Cuisine
- Mukoita I, Cutting Techniques - Fish
- Mukoita II, Cutting Techniques: Seafood, Poultry and Vegetables (The Japanese Culinary Academys Complete Japanese Cuisine Series)
- Mukoita II, Cutting Techniques - Seafood, Poultry, and Vegetables
- Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori
