The Japanese Kitchen: A Cook's Guide to Japanese Ingredients

The Japanese Kitchen: A Cook's Guide to Japanese Ingredients

by EmiKazuko (Author)


From its early history, Japanese traditions and philosophy have influenced how food is prepared, cooked, served and received. Dishes are selected to suit the season and the occasion, and ingredients are prepared to best highlight their natural flavours and textures. This book explores the secrets of this tradition, contributing to the great pleasure and satisfaction of cooking a Japanese meal. Fundamental to Japanese cooking is a respect for food in its natural state and, for this reason, selection and preparation of ingredients is of utmost importance. The second part of this book features a comprehensive look at the wonderful variety of ingredients, many of which are unique to the Japanese cuisine. Clear, informative text and photographs cover all the essentials of preparation, equipment, cooking methods and techniques.


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More Information

Format: Paperback
Pages: 128
Publisher: Anness
Published: 05 May 2008

ISBN 10: 1842157582
ISBN 13: 9781842157589

Author Bio
Emi Kazuko is a leading cookery writer and journalist, who writes in both Japanese and English. She has written numerous books and has also contributed articles to magazines such as Conde Nast Traveller and the Eyewitness Travel Guide to Japan, and has taken part in programmes on Radio 4 and the BBC World Service.