Skip to product information
1 of 3

Japanese Culinary Academy

Flavor and Seasonings Dashi, Umami, and Fermented Foods

Flavor and Seasonings Dashi, Umami, and Fermented Foods

Regular price $182.00
Regular price Sale price $182.00
Sale Sold out

“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


🚀 3-5 business days shipping
🚚 £5 delivery (FREE for orders £100+)
🫶 30 days to return
💳 safe payments
🇬🇧 Company based in UK View full details

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
i
ian
Must have 👍

This one is a must have for chef’s and cooks starting and also working pro or for home cooks wanting to understand what Japanese cuisine is and how to get it right. I have the whole series but I would start with that one.