Japanese Cooking 101 : Basic Japanese Recipes for Beginners by Clara Taylor
Requirements: ePUB / Mobi Reader, 445 KB
Overview: Japanese cuisine is often referred to as the “cuisine of water”. If you look at Japan’s geography, it’s not hard to see why. Surrounded by ocean, the slip of mountainous islands that make up Japan are lined with rivers, and from these abundant waters the Japanese caught fresh fish, the centrepiece of most Japanese meals. Great importance is placed on the freshness of the fish. And when it comes to vegetables, seasonality is paramount. So freshness and seasonality are the two most important principal virtues of Japanese cuisine. Simplicity is the third principal virtue of Japanese cooking. Seasonal vegetables are washed and cooked lightly in water, always simply to bring out their subtle flavour. Even dishes that require tedious preparation remain in essence, aesthetically simple. Japanese food is essentially, fresh, seasonal flavours cooked simply in water. For this reason, it is wears the “healthy” tag well. This short book was designed as an introduction for beginners to the Japanese rich culinary traditions.
Genre: Cookbooks
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