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The Japanese Culinary Academy's Complete Introduction To Japanese Cuisine
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Table of Contents

CONTENTS

PREFACE Murata Yoshihiro 6

What is Japanese Cuisine Kumakura Isao 8

Chapter 1 Nature and Climate 30

Chapter 2 History and Development 56

Chapter 3 Artistic Awareness 84

Chapter 4 The Essentials 94

Chapter 5 Dishes for Seasonal Festivities 136

Diversity in Japanese Cuisine 170
Ichi-ju San-sai: The Daily Menu of Soup and Three Side Dishes 174
Kumakura Isao

Health Benefits of Japanese Food 176
Fushiki Tohru

Traditional Weights and Measures 178
Nakata Masahiro

Making Dashi 180
Basic Recipes 183
Recipes 184
Glossary 210
Index 213
Conversions 215

About the Author

Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the Japanese Culinary Academy 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.

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