Sushi Art Ed 53
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Sushi Art Ed 53
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Author : Klub editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2023-03-08
Sushi Art Ed 53 written by Klub editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-08 with Cooking categories.
SP possui grande influência japonesa: tem um bairro que é sinônimo da cultura asiática, há museus, parques e diferentes espaços que vão fazer com que você se sinta um pouquinho no Japão. Rodízio japonês x à lá carte: qual compensa mais? Receitas, novidades e muito mais!
Sushi Art Ed 54
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Author : Klub editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2023-03-08
Sushi Art Ed 54 written by Klub editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-08 with Cooking categories.
Conheça de vez o nome dos pratos mais famosos da culinária japonesa: muito rica e diversificada, com leveza e sabor. Japão é destaque do 1º Festival Nippo Brasileiro Olímpia. A bravura e o espírito guerreiro samurai de Yasuke, inspiração para jovens negros contemporâneos.
Sushi Art Ed 56
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Author : Klub editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2023-07-03
Sushi Art Ed 56 written by Klub editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-03 with Cooking categories.
A cozinha japonesa é conhecida por dar importância à sazonalidade dos alimentos, qualidade dos ingredientes e apresentação. Confira 7 receitas tradicionais do Japão. Etiqueta à mesa: não pague mico (shoyu, tigelas, hashi, bebida, etc.).
Sushi Art Ed 52
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Author : Klub Editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2022-12-22
Sushi Art Ed 52 written by Klub Editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-22 with Cooking categories.
Fazer sushis em casa não é tão simples assim. Veja as melhores receitas (e técnicas) publicadas na revista Sushi Art neste especial de dar água na boca. Confira!
Sushi Art Ed 55
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Author : Klub editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2023-04-13
Sushi Art Ed 55 written by Klub editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-13 with Cooking categories.
“ESSÊNCIA: Jardim Interior - Atsunobu Katagiri” convida o público a vivenciar uma forma de coexistência entre o homem e a natureza, na Japan House SP. Uma breve história da gastronomia nipônica: os períodos Edo e Meiji. Oito filmes da nova geração de cineastas japoneses.
Sushi Art Ed 58
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Author : Klub Editorial
language : pt-BR
Publisher: Klub Editorial
Release Date :
Sushi Art Ed 58 written by Klub Editorial and has been published by Klub Editorial this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Tudo sobre o atum (com receitas incríveis)! 115 anos da imigração japonesa no Brasil: oportunidade para reconhecer e valorizar a herança cultural, os valores e as conquistas dos japoneses e seus descendentes.
Sushi Art Ed 57
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Author : Klub editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2023-07-03
Sushi Art Ed 57 written by Klub editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-03 with Cooking categories.
As obras do fotógrafo Tatsuya Tanaka são exibidas pela primeira vez na América Latina na mostra “Japão em Miniaturas”, na Japan House SP. Como a cultura do leste asiático vem ganhando espaço no Brasil. Receitas tradicionais: temaki, tonkatsu, missoshiru e muito mais!
Sushi Art Ed 37 Konjac
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Author : Klub Editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2021-12-21
Sushi Art Ed 37 Konjac written by Klub Editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-21 with Cooking categories.
Usado há milhares de anos, o konjac é tradicionalmente utilizado na medicina oriental e tem sido associado à perda de peso, diminuição dos níveis de colesterol e controle da glicemia. Veja 7 receitas para usar esse aliado no dia a dia. Dicas de como aproveitar melhor os peixes congelados para receitas ainda mais saborosas e saudáveis. O fotógrafo Sebastião Salgado é um dos ganhadores deste ano do Praemium Imperiale do Japão.
Sushi Art Ed 48
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Author : Klub Editorial
language : pt-BR
Publisher: Edicase Negócios Editoriais Ltda
Release Date : 2022-09-28
Sushi Art Ed 48 written by Klub Editorial and has been published by Edicase Negócios Editoriais Ltda this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-28 with Cooking categories.
Por ser um ingrediente muito versátil, o camarão é o protagonista em diversas receitas. Confira algumas curiosidades sobre esse crustáceo. A JNTO - Organização Nacional do Turismo Japonês - preparou três roteiros temáticos incríveis que vão facilitar as escolhas dos próximos viajantes brasileiros à Terra do Sol Nascente.
Edomae Sushi
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Author : Kikuo Shimizu
language : en
Publisher: National Geographic Books
Release Date : 2011-06-01
Edomae Sushi written by Kikuo Shimizu and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-01 with Cooking categories.
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected—no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades. Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made. Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu’s own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods. The essential accompaniments of sushi—wasabi, nori, and rice—are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season. The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.