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The Essentials of Japanese Cooking by Tokiko Suzuki

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  • ISBN 10 0870409506
  • ISBN 13 9780870409509
  • Published May 15 1995
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries Japan
  • Publisher Shufunotomo Co. Ltd
  • Imprint Shufunotomo Co. Ltd

Publishers Text

Japan's geography is also the source of her unique cuisine. Long, narrow and mountainous islands make up the nation, and Japanese cuisine draws its ingredients from these mountains and seas. Nature and the seasons also play an important role in Japanese cuisine. Ingredients, cooking styles, garnishes and even tableware are chosen carefully to match each of the four seasons. Widely recognized for its low fat content, Japanese cuisine comprises an ever-changing menu of tastes and combinations.

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