Emi Kazuko – författare

This is a practical guide to the ingredients and techniques of Japanese cooking, with over 350 photographs. It is a reference guide for those who are serious about learning the art of Japanese cooking, beautifully photographed with over 350 illustrations. It explores the origins, traditions and philosophy that influence Japanese food preparation, and the influences that trade, rice cultivation and Buddhism have had on cooking and eating rituals. It explains the specialist equipment and culinary techniques needed to serve authentic Japanese food. It is complete with serving ideas and detailed information on the wonderful variety of ingredients, many of which are unique to this cuisine. It describes important Japanese traditions and festivals, including the tea ceremony. From the very early history of Japan, cultural 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 highlight their natural tastes and textures.The first part of this book explores the secrets of this tradition, explaining the history of Japanese food and how a knowledge of these contributes to the pleasure and satisfaction of cooking a Japanese meal. The second part of the book features a comprehensive look at the special ingredients used, fully illustrated throughout. Informative text and photographs cover all the essentials of preparation, equipment, methods and techniques, making this a beautiful and informative guide to the food of Japan.

Taking pleasure in the preparation, cooking and presentation of food is true of all cultures but none more so than the Japanese. This informative guide covers all aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. Combining flavour with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. Divided into seven chapters, the selection of over 140 dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. Illustrated throughout with beautiful photographs, this is a wonderful book to be treasured by all who enjoy creating simple and elegant food.

Japanese food is revered the world over for its exquisite simplicity, attractive presentation and use of the highest quality, freshest ingredients.The culinary delights of Japan are explored in this stunning new book, featuring over 100 recipes and showcased in a bright, contemporary design with over 300 beautiful photographs.

A guide that covers various aspects of Japanese cuisine, from its history and underlying philosophy to the unique ingredients, methods of preparation and cooking techniques. It features over 140 recipes, ranging from simple miso soups to raw fish sashimi, that explain how to make all the well-known Japanese dishes, as well as regional variations.