Culinary Encyclopedia of Japan Vol. 2 Tools, Techniques, Traditions: A deep dive into Japanese Cooking

Follow up to the Winner of the 29th Gourmand World Cookbook Awards in the Encyclopedia Category. When ingredients are the building blocks of a cuisine, it is the tools, techniques and traditions that determine the outcome. By givings detailed descriptions of their use and their connections through history and culture, the reader is enabled to truly understand Japanese cooking. Tools include knives, whetstones but also tableware, their different materials, shapes and production techniques. Cooking techniques introduce the 5 Washoku techniques but don't rest there, including other aspects like plating ad decorative cuts. The many traditions that have left an impression in Japanese cuisine include different religions, foreign influences but also different parts of Japanese society. This Book DOES CONTAIN NEITHER RECIPES NOR PICTURES, but will suggest traditional cooking methods. 5 different Indexes: Persons/Clans/Families Ainu Language Ryûkyûan Language Scientific Latin with around 420 Entries Japanese with over 11.000 Entries The Book is printed by Kindle Direct Publishing, an Amazon Company, to order. In rare occurances the quality of the print might not be satisfactory, in which case a newly printed copy can be acquired via Amazon Customer Service.