Description

This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Gaku, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan s amazing food culture.

Dozens of mini essays with hundreds of charming color illustrations and photos explain:

• The importance of fundamental ingredients like rice, soybeans, seaweed and fish
• The beauty of traditional utensils including lacquer ware, ceramics and knives
• The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking
• The history of sushi, which developed from a traditional method of preserving fish
• The concept of umami as one of just seven flavors that can be detected by the human tongue
• How all these elements come together in a multicourse Kyoto-style Kaiseki dinner