Dashi and UmamiDashi and Umami



The true secrets behind the healthiness and deliciousness of Japanese cuisine are revealed in this illustrated book.

Author: Cross Media Staff

Publisher: Cross Media

ISBN: 1897701934

Category:

Page: 162

View: 444

The true secrets behind the healthiness and deliciousness of Japanese cuisine are revealed in this illustrated book. It reveals what dashi and umami are and their secrets through both explanation and superb recipes introduced by Japan's top chefs.

Flavor and SeasoningFlavor and Seasoning



"The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series.

Author: Japanese Culinary Japanese Culinary Academy

Publisher: Shuhari

ISBN: 4908325049

Category:

Page: 176

View: 297

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now appreciate the variety and complex tastes and textures of Japanese food, as well as its emphasis on fresh, seasonal ingredients, and presentation. Words like "dashi" and "umami" are part of our vocabulary. Along with this interest has come an abundance of Japanese cookbooks, most often with a focus on ease of preparation, and recipes that accommodate local tastes and ingredients. However, professional chefs, who are increasingly acknowledging the influence of Japanese cooking on their own work, are looking for expert information about authentic, traditional cuisine. "The Japanese Culinary Academy's Complete Japanese Cuisine" series meets this demand. FLAVORING & SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second in this multi-volume series. Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. The writing, design and photography of each volume meet the highest standards. And although the books are targeted primarily to a professional readership, serous amateur chefs will also find them to be an invaluable resource. FLAVORING & SEASONING covers all the fundamentals of the subject, providing information that's necessary to understanding the cuisine and its cultural context. The book features sections on: kaiseki; dashi and umami; Japanese soy sauce, miso, and sake for cooking; kombu; fermented food and seasonings like natto, mirin and vinegar; flavorings including yuzu, sudachi, sansho, myoga, shoga, and oba; and much, much more. At the end of the book is information about Japanese kitchen utensils as well as basic recipes and a glossary.

The Cultural Politics of Food Taste and IdentityThe Cultural Politics of Food Taste and Identity



These stocks commonly produce the taste called umami, and some explain that Japanese dashi carries a more pronounced umami flavor because its ingredients do not contain as many fats, oils, and spices as compared with stocks from other ...

Author: Steffan Igor Ayora-Diaz

Publisher: Bloomsbury Publishing

ISBN: 9781350162730

Category:

Page: 280

View: 233

The Cultural Politics of Food, Taste, and Identity examines the social, cultural, and political processes that shape the experience of taste. The book positions flavor as involving all the senses, and describes the multiple ways in which taste becomes tied to local, translocal, glocal, and cosmopolitan politics of identity. Global case studies are included from Japan, China, India, Belize, Chile, Guatemala, the United States, France, Italy, Poland and Spain. Chapters examine local responses to industrialized food and the heritage industry, and look at how professional culinary practice has become foundational for local identities. The book also discusses the unfolding construction of “local taste” in the context of sociocultural developments, and addresses how cultural political divides are created between meat consumption and vegetarianism, innovation and tradition, heritage and social class, popular food and authenticity, and street and restaurant food. In addition, contributors discuss how different food products-such as kimchi, quinoa, and Soylent-have entered the international market of industrial and heritage foods, connecting different places and shaping taste and political identities.

We Have the TechnologyWe Have the Technology



Basically, dashi is umami turned up to 11. (In his 1909 paper introducing umami, Ikeda even calls out dashi as its exemplar, writing, “The taste is most characteristic of broth prepared from dried bonito and seaweed.

Author: Kara Platoni

Publisher: Hachette UK

ISBN: 9780465073757

Category:

Page: 304

View: 843

An award-winning journalist investigates how scientists and citizens around the world are re-tooling our senses-and what their discoveries are teaching us about the nature and future of human perception How do we know what's real? That's not a trick question: sensory science is increasingly finding that we don't perceive reality: we create it through perception. In We Have the Technology, science writer Kara Platoni guides us through the latest developments in the science of sensory perception. We Have the Technology introduces us to researchers who are changing the way we experience the world, whether creating scents that stimulate the memories of Alzheimer's patients, constructing virtual limbs that approximate a sense of touch, or building augmented reality labs that prepare soldiers for the battlefield. These diverse investigations not only explain previously elusive aspects of human experience, but offer tantalizing glimpses into a future when we can expand, control, and enhance our senses as never before. A fascinating tour of human capability and scientific ingenuity, We Have the Technology offers essential insights into the nature and possibilities of human experience.

Devouring JapanDevouring Japan



International Restaurant and Foodservice Show of New York, JRO organized a Umami Pavilion. ... The summit was also an opportunity to launch the book Dashi and Umami.9 The event included demonstrations on umami and dashi by four ...

Author: Nancy K. Stalker

Publisher: Oxford University Press

ISBN: 9780190240424

Category:

Page: 304

View: 794

In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized washoku as an intangible cultural treasure in 2013 and Tokyo boasts more Michelin-starred restaurants than Paris and New York combined. International enthusiasm for Japanese food is not limited to haute cuisine; it also encompasses comfort foods like ramen, which has reached cult status in the U.S. and many world capitals. Together with anime, pop music, fashion, and cute goods, cuisine is part of the "Cool Japan" brand that promotes the country as a new kind of cultural superpower. This collection of essays offers original insights into many different aspects of Japanese culinary history and practice, from the evolution and characteristics of particular foodstuffs to their representation in literature and film, to the role of foods in individual, regional, and national identity. It features contributions by both noted Japan specialists and experts in food history. The authors collectively pose the question "what is washoku?" What culinary values are imposed or implied by this term? Which elements of Japanese cuisine are most visible in the global gourmet landscape and why? Essays from a variety of disciplinary perspectives interrogate how foodways have come to represent aspects of a "unique" Japanese identity and are infused with official and unofficial ideologies. They reveal how Japanese culinary values and choices, past and present, reflect beliefs about gender, class, and race; how they are represented in mass media; and how they are interpreted by state and non-state actors, at home and abroad. They examine the thoughts, actions, and motives of those who produce, consume, promote, and represent Japanese foods.

The Little Book of Japanese LivingThe Little Book of Japanese Living



Dashi: the umami of everything Truth be told, we Japanese should doff our caps to China for anything culinary. They have been at it for over 4,000 years. Constant effort has been poured into their pursuit of gastronomy, coupled with the ...

Author: Yutaka Yazawa

Publisher: White Lion Publishing

ISBN: 9780711249929

Category:

Page: 160

View: 671

From Miyazaki to mountains, sake to sparking joy, find your Zen and make time to learn about how to live Japanese. Whether it’s the cutting edge of film-making, revolutionizing the whisky market or competing with parents on lunchboxes, you’ll be all the better for some time spent with How to Live Japanese. With nearly 60 per cent of us living in cities, the mega-city of Tokyo, through centuries of raze and rebuild, is surely the guiding light for how we can live together amicably in an ever-urbanising world. Not only is Japan the mother of all metropolis’ but with two thirds of the country covered in forest, there is still much respect and celebration of the natural world, with people perfectly placed to make the most of the green space around them. From the art of making tea, to going for a hike, or celebrating imperfections, there are ceremonies the Japanese have been honing for centuries that thrive alongside modern traditions and practices of well-being. From Japanese writer, Yutaka Yazawa, The Little Book of Japanese Living is the pocket edition of his popular insider guide to the country of Japan, full of inspiration and insight to help you experience the very best of Japanese design, cookery, philosophy, and culture. So get outdoors, be gracious to your neighbour and start harmonizing your all too busy life.

How to Live JapaneseHow to Live Japanese



Dashi: the umami of everything Truth be told, we Japanese should doff our caps to China for anything culinary. They have been at it for over 4,000 years. Constant effort has been poured into their pursuit of gastronomy, coupled with the ...

Author: Yutaka Yazawa

Publisher: White Lion Publishing

ISBN: 9781781318478

Category:

Page: 224

View: 496

From Miyazaki to mountains, sake to sparking joy, find your Zen and make time to learn about how to live Japanese. Whether it’s the cutting edge of film-making, revolutionizing the whisky market or competing with parents on lunchboxes, you’ll be all the better for some time spent with How to Live Japanese. With nearly 60 per cent of us living in cities, the mega-city of Tokyo, through centuries of raze and rebuild, is surely the guiding light for how we can live together amicably in an ever-urbanising world. Not only is Japan the mother of all metropolis’ but with two thirds of the country covered in forest, there is still much respect and celebration of the natural world, with people perfectly placed to make the most of the green space around them. From the art of making tea, to going for a hike, or celebrating imperfections, there are ceremonies the Japanese have been honing for centuries that thrive alongside modern traditions and practices of well-being. From Japanese writer, Yutaka Yazawa, this is the ultimate insider’s guide to the country of Japan, full of inspiration and insight to help you experience the very best of Japanese design, cookery, philosophy, and culture. So get outdoors, be gracious to your neighbour and start harmonizing your all too busy life.

Putting OUT the Fire Putting OUT the Fire



Umami. with. Dashi! The simple Japanese fish stock, dashi, is being used by some of the top chefs on the planet regardless ... of cuisine because it's an invisible component that enhances the umami of a dish without adding fishy flavor.

Author: Dr. Deborah McFarland, D.C., DiplMedAc

Publisher: Lulu.com

ISBN: 9781329555532

Category:

Page: 240

View: 438

Inflammation, the most common underlying component chronic conditions. It is has ""-itis,"" it is inflammation. If there is pain, there is inflammation. This book is not written for the mainstream population that believes a balanced diet is a PopTart in each hand. HOWEVER: If you are willing to do what it takes to get better, this is a great start. The biggest problem with an anti-inflammatory/elimination diet is knowing how to fix yummy food. There really isn't one book that I have found that addresses all of these restrictions. This book is cost friendly, providing charts of those foods that don't necessarily have to be organic, how to make your own Kefir, Kombucha, Sprouts and Yogurt as well as nut milks and nut butters. It's NOT perfect, likely quite a few typos. Not all of the recipes will be just right, you may have to tweak for your own tastes, ect. But it is a good base and foundation. There is a companion Food Tracking and Stats Journal available for sale. Bon Apetite!

Really Hate Diabetes Holistic SolutionsReally Hate Diabetes Holistic Solutions



Umami. with. Dashi! The simple Japanese fish stock, dashi, is being used by some of the top chefs on the planet regardless ... of cuisine because it's an invisible component that enhances the umami of a dish without adding fishy flavor.

Author: Dr. Debbie McFarland, D.C., DiplMedAc

Publisher: Lulu.com

ISBN: 9781365241970

Category:

Page: 360

View: 557

Dr. McFarland combines her experience with chiropractic, acupuncture, food coaching, holistic endocrinology, supplements and essential oils. YOU CAN TAKE CONTROL OF YOUR OWN HEALTH!!!! Starting with explaining the process of diabetes, it is important to understand how the hormones, the gut and immune system all work together. I highly recommend a relationship with a Functional Medicine doctor to help you with this journey along with the information in this book.

The Japanese LarderThe Japanese Larder



At Fukushima Katsuo in Nantan City, near Kyoto, I met Kazuhiro Mukuda, the company's International Business Director, to talk katsuobushi, the secret of a superlative dashi and umami. Katsuobushi or bonito fish flakes are well known as ...

Author: Luiz Hara

Publisher: White Lion Publishing

ISBN: 9781911127628

Category:

Page: 256

View: 439

A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking. Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces you to a host of delicious and versatile Japanese ingredients which are easy to get hold of in most parts of the world and can be used to create the most mouth-watering and interesting dishes. Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.

The Globalization of Asian CuisinesThe Globalization of Asian Cuisines



With umami gradually attracting more attention lately, not only in the academic context, but also within elite global culinary cultures ... Studies indicate that infants show a strong interest in dashi soup, with its flavor of umami.

Author: James Farrer

Publisher: Springer

ISBN: 9781137514080

Category:

Page: 239

View: 182

This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.

Handbook of Molecular GastronomyHandbook of Molecular Gastronomy



Umami as a taste was first proposed as a true basic taste when it was discovered that Japanese konbu (Saccharina japonica), e.g., used in the Japanese soup stock dashi, contains large amount of free glutamate (2–3% dry weight), ...

Author: Christophe Lavelle

Publisher: CRC Press

ISBN: 9780429528446

Category:

Page: 894

View: 902

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

CookedCooked



The other mystery about umami is how it alters the texture as well as the taste of many foods—or, more accurately, our perception of its ... What I learned about the properties of umami made me want to run some experiments with dashi, ...

Author: Michael Pollan

Publisher: Penguin

ISBN: 9781101605462

Category:

Page: 480

View: 785

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

Ramen OtakuRamen Otaku



Dashi | call this “sea stock,” as we are taking the combination of water, kombu, and dried fish and heating it gently to make strangely flavorless stock. But dashi is the epitome of umami, because on its own, it doesn't taste like much, ...

Author: Sarah Gavigan

Publisher: Penguin

ISBN: 9780735220072

Category:

Page: 208

View: 527

A guide to ramen for the home cook, from the chef behind the beloved shop Otaku Ramen. Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years. An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours. Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.

UmamiUmami



Finally, glutamic acid is not the only possible source of umami in Japanese dashi; some also attribute the taste to the presence of alanine, which is also extracted from the konbu. So Professor This raises the question of whether we ...

Author: Ole Mouritsen

Publisher: Columbia University Press

ISBN: 9780231537582

Category:

Page: 280

View: 983

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

Japanese Cooking Made Simple A Japanese Cookbook with Authentic Recipes for Ramen Bento Sushi MoreJapanese Cooking Made Simple A Japanese Cookbook with Authentic Recipes for Ramen Bento Sushi More



The success of your finisheddish is dependent onthequalityof the dashi you start with. Dashi is fullof umami flavor,yetis very simple to make, with onlywaterand oneortwo other ingredients:dried kombu (kelp)and/or katsuobushi ...

Author: Salinas Press

Publisher: Callisto Media Inc

ISBN: 9781623153939

Category:

Page: 282

View: 492

Cooking a wide variety of Japanese meals doesn’t have to require a lot of effort, multiple cookbooks, and guesswork. Here’s the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home – without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.

Koku in Food Science and PhysiologyKoku in Food Science and Physiology



The levels of umami increase significantly during the maturation process of food as can be seen in cheese and cured ham ... of dried shiitake mushrooms, and chicken breast instead of katsuobushi, successfully replace the Japanese dashi.

Author: Toshihide Nishimura

Publisher: Springer Nature

ISBN: 9789811384530

Category:

Page: 193

View: 923

This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide. Koku may be defined as the sensation that results from the complexity of the food (i.e., its richness or body), its lingering aftertaste or persistence, and its heartiness in terms of taste, aroma, and texture. A variety of substances have been found to impact significantly on koku, including umami substances, phytosterols, certain aromatic compounds, and kokumi substances. In Koku – Food Science and Physiology, readers will find full explanation of the conceptual aspects and the latest research results on a wide range of topics, including the relevant flavor chemistry and sensory analysis. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

Japanese Home CookingJapanese Home Cooking



tthe heart of so many Japanese soups and A dishes is an incredibly versatile broth called dashi, which serves as a base for many components ... Umami was discovered by Kikunae Ikeda, a Japanese college professor who, in the early 1900s, ...

Author: Sonoko Sakai

Publisher: Shambhala Publications

ISBN: 9780834842489

Category:

Page: 304

View: 995

The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.

The Just Bento Cookbook 2The Just Bento Cookbook 2



(This brings a little bit more umami out of the kombu. Don't cook any longer though or the dashimay turn bitter.) Take out the kombu and use the dashi in any recipe that calls for it. It can also be used as a base for soups.

Author: Makiko Itoh

Publisher: Vertical Inc

ISBN: 9781568365985

Category:

Page: 128

View: 119

The author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes — including many low-carb, vegetarian, and vegan options -- that can be made quickly and without a lot of fuss. The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go — they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical. In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes. THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc. The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame. “Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch. Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.

Japanese Dishes for Wine LoversJapanese Dishes for Wine Lovers



Umami Amino acid Ribonucleotides Glutamic acid Inosic acid Guanylic acid Konbu Chirimenjako Dried shiitake ... role in developing Japanese cuisine , dried konbu came to prominence as a source of umami and the basis of dashi stock .

Author: Machiko Chiba

Publisher: Kodansha International

ISBN: 4770030037

Category:

Page: 119

View: 419

A mouthwatering line-up of Japanese dishes and the ideal wines to go with them.Japanese food is not commonly associated with wine, yet many dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to ethnic foods, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favorites.Best-selling cookbook author Machiko Chiba provides easy-to-follow recipes for fifty-eight delightful dishes, all illustrated in full color, while wine expert J. K. Whelehan recommends the best wine to savor with each. In addition, Whelehan discusses the relationship between Japanese food and wine in general, such as how typical ingredients such as soy sauce or sake affect wine selection.A helpful appendix gives instructions for cooking rice, making dashi stock, and preparing fish, while a glossary explains the less familiar ingredients and suggests substitutes where possible.This extensive selection of recipes and wines will provide you with just the special touch you need, whether you are preparing a cozy dinner at home or a party for friends!