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The Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun

The Food of Japan: 96 Authentic Recipes from the Land of the Rising Sun - Paperback

by Takayuki Kosaki, Walter Wagner
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Availability:In StockContributor:Takayuki Kosaki, Walter Wagner, Heinz Von Holzen (Photographer)Publish date:2018-09-04Pages:112
Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805314807ISBN-10:480531480XUPC:9784805314807Book Category:CookingBook Subcategory:Regional & Cultural, Specific Ingredients, HistoryBook Topic:Japanese, VegetablesSize:10.80 x 8.20 x 0.30 inchesWeight:1.0516Product ID:SC0XE8VYDT
In Japan, where there are more festivals than there are days of the year, it's no surprise that food is a daily celebration unto itself

The Food of Japan is a diverse compilation of 96 recipes collected and beautifully photographed in several regions throughout the country. The many different styles of Japanese food are a treat for the palate, eyes, and nose--making it a complete epicurean experience.

History and culture have shaped Japanese cuisine, which is carefully explained in this introductory guide. It also includes eating styles, cooking techniques, authentic ingredients, and regional differences.

Recipes included range from soup stocks to main dishes to desserts, including:
  • Miso Soup with Clams
  • Chawan Mushi
  • Hotpots
  • Cherry Blossom Dumplings
Steps to creating traditional Japanese dishes, along with new twists on old classics, are featured in this vibrantly illustrated guide. A lovely addition to the practiced home chef's library or for the budding gourmand's entry into Japanese cooking, The Food of Japan is destined to be a classic.
Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805314807ISBN-10:480531480XUPC:9784805314807Book Category:CookingBook Subcategory:Regional & Cultural, Specific Ingredients, HistoryBook Topic:Japanese, VegetablesSize:10.80 x 8.20 x 0.30 inchesWeight:1.0516Product ID:SC0XE8VYDT
Prize-winning chef Takayuki Kosaki was born in Ishikawa Prefecture. In 1994 he became Chef de Cuisine at Hyatt Regency Osaka's finest Japanese Restaurant, Irodori.

Walter Wagner, Executive Chef at Hyatt Regency Osaka since its opening in 1994, acquired much of the essential culinary experience in his native land, Switzerland, as well as abroad. He is currently a board director of the Melbourne Food & Wine Festival and a member of the International Food & Beverage Forum. Also, he served as a board member of Restaurant & Catering Victoria for five years.

Photographer Heinz von Holzen was F&B Director at the Grand Hyatt Bali before setting up his own company in Bali, specializing in food photography and food consultancy. He operates a restaurant and cooking school called Bumbu Bali and is the author of 8 books on Balinese and Indonesian cuisine.
Publisher: Tuttle Publishing

Contributor(s)

Takayuki Kosaki, Walter Wagner, Heinz Von Holzen (Photographer)

Author

Takayuki Kosaki, Walter Wagner

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