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Japanese Culinary Academy. Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine).

FLAVOR AND SEASONING covers all the fundamentals of the subject, providing information necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.



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