Flavor and seasonings : dashi, umami, and fermented foods

Author(s)

• 日本料理アカデミー ニホン リョウリ アカデミー

Bibliographic Information

Flavor and seasonings : dashi, umami, and fermented foods

Japanese Culinary Academy

（The Japanese Culinary Academy's complete Japanese cuisine）

Shuhari Initiative, 2017

Other Title

だしとうま味、調味料

Note

Includes index

Details

• NCID: BB23862274
• ISBN:
  • 9784908325045
• Country Code: ja
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Tokyo
• Pages/Volumes: 183 p.
• Size: 27 cm
• Classification:
  • DC23 : 641.5952
• Subject Headings:
  • LCSH : Cooking, Japanese
• Parent Bibliography ID:
  • BB19720480