The Japanese Culinary Academy FLAVOR AND SEASONINGS: Dashi, Umami, and Fermented Foods (English)

“Knowing how to use umami to draw out the flavor of ingredients can be a tremendous asset in the techniques of a chef.”

– MURATA Yoshihiro

Umami, along with sweet, sour, salty, bitter, is the basic taste identified in Japan as the basic ele-ment of good flavor. Abundant in dashi, the broth traditionally used for cooking, used to bring out the inherent flavor of foods, umami can be con-sidered the very pivot of Japanese cuisine. This book introduces the ichiban dashi broth that is the basis of all manner of dishes as well as shojin dashi with its long history as a vegetarian broth, as well as some newer types made with vegetables and chicken or duck. The techniques and recipes given in this book are not intended to represent a rigid orthodoxy or “correct” way. Rather I hope that chefs will learn the basics presented here and be able to put the knowledge provided to use in their own cuisines, thereby opening up new horizons in their profession.

Language: English

Hardcover, All color, 186 Pages