Flavor and seasonings : dashi, umami, and fermented foods
著者
書誌事項
Flavor and seasonings : dashi, umami, and fermented foods
（The Japanese Culinary Academy's complete Japanese cuisine）
Shuhari Initiative, 2017
- タイトル別名
-
だしとうま味、調味料
大学図書館所蔵 件 / 全14件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes index
内容説明・目次
内容説明
Japanese cuisine is built around flavours and seasonings derived from umami-rich natural ingredients such as miso, dried fish, varieties of seaweed, shiitake mushrooms and many others. Clearly this is a crucial next step to mastering and understanding Japanese cuisine for any chef. This richly illustrated book offers insight, demonstration, instruction and ultimately familiarity with the essence of Japanese food taste and harmony.
「Nielsen BookData」 より