{"product_id":"flavoring-and-seasoning-dashi-umami-and-fermented-foods-9784911188033","title":"Flavoring and Seasoning: Dashi, Umami, and Fermented Foods","description":"\u003cp\u003eInterest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like \"dashi\" and \"umami\" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. \"The Japanese Culinary Academy's Complete Japanese Cuisine\" series meets this demand.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD\u003c\/b\u003e is the second in this multi-volume series. 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. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFLAVOR AND SEASONING\u003c\/b\u003e covers all the fundamentals of the subject, providing information that's 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Japanese Culinary Academy\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/16\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 184\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.20w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9784911188033\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eFounded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the \u003cb\u003eJAPANESE CULINARY ACADEMY\u003c\/b\u003e is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Japanese Culinary Academy \/ Hardcover \/ English","offer_id":47566644740253,"sku":"9784911188033","price":90.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_732052f6-e56f-4034-b510-8afc216bf25c.jpg?v=1768314004","url":"https:\/\/booksdeli.com\/products\/flavoring-and-seasoning-dashi-umami-and-fermented-foods-9784911188033","provider":"booksdeli.com","version":"1.0","type":"link"}