Author: Japanese Culinary Academy

I volumi successivi saranno pubblicati annualmente solo in inglese e descriveranno ed illustreranno i vari aspetti tecnici della cucina giapponese ...

Japanese cuisine is built around flavours and seasonings derived from umami-rich natural ingredients such as miso, dried fish, varieties of seaweed...

The first in a multi-volume definitive series on the art of Japanese cuisine that will be the standard work for many years to come. Subsequent volu...

Following publication of Introduction to Japanese Cuisine, as well as a volume on Flavour and Seasoning, the Japanese Culinary Academy is pleased t...