Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori by Japanese Culinary Academy
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- ISBN 10 4911188103
- ISBN 13 9784911188101
- Published Oct 28 2025
- Format Hardcover
- Page Count 109
- Language English
- Countries Japan
- Publisher Japanese Culinary Academy
Publishers Text
The first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? What kinds of chemical changes take place in the ingredients as a result of preliminary preparation, such as by sprinkling salt or marinating before heating? Supporting the often-repeated rule in Japanese cuisine that “preliminary preparation makes all the difference,” the texts explain the science behind the flavors and techniques, and photos clarify comparisons of the different approaches.Two more chapters cover the four “basic grilling techniques” for butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, and eel, quail, and sweetfish, and continue to provide recipes for 42 different grilled dishes and 22 types of yakitori, and instructions for different kinds of skewering and use of electric grills.
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
- 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
