Traditional Japanese Seasonings and Condiments: Umamification in the Plant-Forward Cuisine - Paperback
$23.99
$32.99
-27%Quantity
01
Pay over time for orders over $35.00 with
Language:EnglishPublisher:SpringerISBN-13:9783031909474ISBN-10:303190947XUPC:9783031909474Book Category:Technology & EngineeringBook Subcategory:Food ScienceBook Topic:Food Safety & SecuritySize:9.21 x 6.14 x 0.48 inchesWeight:0.7209Product ID:SCM65B8WQC
Traditional Japanese Seasonings and Condiments: Umamification in the Plant-Forward Cuisine
Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, in particular umami, that humans crave as an evolutionary trait, but which plants generally lack due to fundamental plant biology. Food cultures like the traditional Japanese and other vegetarian or flexitarian Asian food cultures have over...
Language:EnglishPublisher:SpringerISBN-13:9783031909474ISBN-10:303190947XUPC:9783031909474Book Category:Technology & EngineeringBook Subcategory:Food ScienceBook Topic:Food Safety & SecuritySize:9.21 x 6.14 x 0.48 inchesWeight:0.7209Product ID:SCM65B8WQC
Minaka Ono, MSc, is a Japanese researcher with a deep passion for integrating the learnings from traditional Japanese food culture into the green transition. Her love for food was first inspired by her grandmother, who lives in the mountains of rural Japan, preparing meals from ingredients she grows or forages herself. Raised in Nagoya, the birthplace of the distinctive dark hatchō miso, Minaka's...
Publisher: Springer
Contributor(s)
Author
Free shipping on orders over $75. Standard shipping takes 3-7 business days. Returns accepted within 30 days of purchase.