[buy+1 -$20] INTRODUCTION TO JAPANESE CUISINE, FLAVOR AND SEASONINGS, MUKOITA

Description: [In English] INTRODUCTION TO JAPANESE CUISINE, FLAVOR AND SEASONINGS, MUKOITA Combine Shipping (Buy 2, Save $20) ..... (Buy 10, Save $200)The discount amount is $ 20 x (the number that can be combined) It depends on the size of the product. You can check the price by adding items to the cart. Sometimes the discount is not applied. In that case, please let us know in a message which products you would like to purchase. Items that can be combinedDescriptionBrand New! THE JAPANESE CULINARY ACADEMY'S COMPLETE JAPANESE CUISINE ISBN -9784331353011 INTRODUCTION TO JAPANESE CUISINE - Nature, History and Culture Chapter 1 - Nature and Climate Chapter 2 - History and Development Chapter 3 - Artistic Awareness Chapter 4 - The Essentials Chapter 5 - Dishes for Seasonal Festivities ISBN -9784331353042 FLAVOR AND SEASONINGS - Dashi, Umami, and Fermented Foods Dashi, Umami, and Fermented Foods is a scientific explanation of the elements that determine the flavor of Japanese cuisine, including dashi, umami, and fermented seasonings. A wide range of seasoning techniques are also introduced, such as matching ground, added and subtracted vinegar, and tare. In addition to the five basic tastes, umami, which is found in dashi, is also important in Japanese cooking. Dashi, which is similar to dashi made from umami ingredients, has long been used around the world, Dashi in Japanese cuisine has almost zero calories, contains several Umami ingredients such as glutamic acid and inosinic acid, and is characterized by its clear, transparent color. This book introduces Ichiban Dashi, the basis of all dishes, as well as newer dashi used in many modern Japanese dishes, such as vegetarian dashi, vegetable dashi, and duck dashi. The book also provides comprehensive explanations of the techniques used to flavor Japanese cuisine, including soy sauce and miso, fermented seasonings that have had a major influence on Japanese cuisine, and the combination of ground ingredients, vinegar, and sauces. ISBN -9784331353066 MUKOITA I, Cutting Techniques - Fish Explains the cutting techniques of Japanese cuisine with detailed photographs. The main content of the book is the process of grating fish and making sashimi. ISBN -9784331353080 MUKOITA II, Cutting Techniques - Seafoods, Poultry, and Vegetables This book covers the techniques of cutting seafood, poultry, and vegetables in Japanese cuisine. Detailed photographs and explanations of the processes from preparation to cooking are included. ISBN -9784331353028 INTRODUZIONE ALLA CUCINA GIAPPONESE - Natura, storia e culturaOther "Kitchenware" itemsFor shipping We are asking all customer for 5 to 10 days with time to spare until to ship the item out from Japan. In some cases it can be shipped quickly. Standard Shipping : DHL / FedEx / UPS - Estimated 4-7 days DHL / FedEx /UPS has its own delivery method and can deliver. Please note: If DHL / FedEx / UPS designates your location as a remote location, additional charges will apply. Please check on DHL's / FedEx's / UPS's site or let us know your country of residence and postcode.Payment We only accept eBay prescribed payment methods. If you are an auction winner or an offeror, please pay within three days.Customs duty Import duties, taxes and charges are not included in the item price or shipping charges. In our eBay policy, these charges are the buyer's responsibility. We do not mark a price that is cheaper than the actual price for the package. Returns You can return the items if they are defective.(within 60 days free returns) We will not be able to accept any exchanges or returns because of the customers' personal preferences.Contact us We are here to help you if you have any question regarding your order. If you have any trouble with our items, please feel free to contact us.

Price: 107.99 USD

Location: Japan

End Time: 2024-09-17T12:32:34.000Z

Shipping Cost: 0 USD