Washoku
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Washoku
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Author : Elizabeth Andoh
language : en
Publisher: Ten Speed Press
Release Date : 2005-10-01
Washoku written by Elizabeth Andoh and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-01 with Cooking categories.
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Washoku
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Author : Elizabeth Andoh
language : en
Publisher: Ten Speed Press
Release Date : 2012-02-28
Washoku written by Elizabeth Andoh and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-28 with Cooking categories.
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel
Washoku Japanese Recipes
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Author : Toshiki Yoshida
language : en
Publisher: Ntropy Productions
Release Date : 2019-01-01
Washoku Japanese Recipes written by Toshiki Yoshida and has been published by Ntropy Productions this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-01 with Cooking categories.
A collection of traditional Japanese recipes.
Branding Japanese Food
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Author : Katarzyna J. Cwiertka
language : en
Publisher: University of Hawaii Press
Release Date : 2020-02-29
Branding Japanese Food written by Katarzyna J. Cwiertka and has been published by University of Hawaii Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-02-29 with Social Science categories.
Branding Japanese Food is the first book in English on the use of food for the purpose of place branding in Japan. At the center of the narrative is the 2013 inscription of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors challenge the very definition of washoku as it was presented in the UNESCO nomination, and expose the multitude of contradictions and falsehoods used in the promotion of Japanese cuisine as part of the nation-branding agenda. Cwiertka and Yasuhara argue further that the manipulation of historical facts in the case of washoku is actually a continuation of similar practices employed for centuries in the branding of foods as iconic markers of tourist attractions. They draw parallels with gastronomic meibutsu (famous products) and edible omiyage (souvenirs), which since the early modern period have been persistently marketed through questionable connections with historical personages and events. Today, meibutsu and omiyage play a central role in the travel experience in Japan and comprise a major category in the practices of gift exchange. Few seem to mind that the stories surrounding these foods are hardly ever factual, despite the fact that the stories, rather than the food itself, constitute the primary attraction. The practice itself is derived from the intellectual exercise of evoking specific associations and sentiments by referring to imaginary landscapes, known as utamakura or meisho. At first restricted to poetry, this exercise was expanded to the visual arts, and by the early modern period familiarity with specific locations and the culinary associations they evoked had become a fixed component of public collective knowledge. The construction of the myths of meibutsu, omiyage, and washoku as described in this book not only enriches the understanding of Japanese culinary culture, but also highlights the dangers of tweaking history for branding purposes, and the even greater danger posed by historians remaining silent in the face of this irreversible reshaping of the past into a consumable product for public enjoyment.
Japan S Cuisines
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Author : Eric C. Rath
language : en
Publisher: Reaktion Books
Release Date : 2016-09-15
Japan S Cuisines written by Eric C. Rath and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-15 with Cooking categories.
Cuisines in Japan have an ideological dimension that cannot be ignored. In 2013, ‘traditional Japanese dietary cultures’ (washoku) was added to UNESCO’s Intangible Cultural Heritage list. Washoku’s predecessor was “national people’s cuisine,” an attempt during World War II to create a uniform diet for all citizens. Japan’s Cuisines reveals the great diversity of Japanese cuisine and explains how Japan’s modern food culture arose through the direction of private and public institutions. Readers discover how tea came to be portrayed as the origin of Japanese cuisine, how lunch became a gourmet meal, and how regions on Japan’s periphery are reasserting their distinct food cultures. From wartime foodstuffs to modern diets, this fascinating book shows how the cuisine from the land of the rising sun shapes national, local, and personal identity.
Finding Washoku Japanese Food Culture
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Author : Kimiko Ohtani
language : en
Publisher:
Release Date : 2017-02-25
Finding Washoku Japanese Food Culture written by Kimiko Ohtani and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-25 with categories.
This book is written in English. Preface "Washoku", traditional Japanese cuisine, was registered in the UNESCO Representative List of the lntangible Cultural Heritage of Humanity in December 2013. The Japanese Ministry of Agriculture, Forestry and Fisheries cited the following four points as the characteristics of "Washoku". 1) Respect for nature blessed with fresh seasonal ingredients from the sea, the mountains, and the countryside and the use of natural resources. 2) Nutritionally well-balanced and healthy diet. 3) Presentation of the natural beauties and the changes of four seasons. 4) Closely connected to annual events like New Year's Day. "Washoku" is becoming very popular in the world. An increasing number of foreign tourists must have tried Japanese food and they would like to enjoy it again. This book is dedicated to those who live in other countries. It introduces the characteristics and the heart of Japanese food culture with pleasant illustrations for help. We focus not only on the special foods and their meaning in some seasonal festivals in Japan but on the ingredients supporting Japanese food culture. We hope our readers will cultivate a better understanding of Japanese food culture and enjoy more "Washoku". Nara Women's University Kimiko Ohtani, Ph.D.
Just One Cookbook
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Author : Namiko Chen
language : en
Publisher:
Release Date : 2021
Just One Cookbook written by Namiko Chen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking, Japanese categories.
The Cambridge Companion To Modern Japanese Culture
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Author : Yoshio Sugimoto
language : en
Publisher: Cambridge University Press
Release Date : 2009-06-30
The Cambridge Companion To Modern Japanese Culture written by Yoshio Sugimoto and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-30 with Literary Criticism categories.
This Companion provides a comprehensive overview of the influences that have shaped modern-day Japan. Spanning one and a half centuries from the Meiji Restoration in 1868 to the beginning of the twenty-first century, this volume covers topics such as technology, food, nationalism and rise of anime and manga in the visual arts. The Cambridge Companion to Modern Japanese Culture traces the cultural transformation that took place over the course of the twentieth century, and paints a picture of a nation rich in cultural diversity. With contributions from some of the most prominent scholars in the field, The Cambridge Companion to Modern Japanese Culture is an authoritative introduction to this subject.
The Just Bento Cookbook 2
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Author : Makiko Itoh
language : en
Publisher: Vertical Inc
Release Date : 2019-06-19
The Just Bento Cookbook 2 written by Makiko Itoh and has been published by Vertical Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-19 with Cooking categories.
The author of the best-selling Just Bento Cookbook is back with hundreds of delicious new Japanese-lunchbox-style recipes—including many low-carb, vegetarian, and vegan options—that can be made quickly and without a lot of fuss. The passion for bento boxes shows no signs of letting up. Leading the way in popularizing these compact and portable boxed meals has been Makiko Itoh, blogger extraordinaire and author of the perennial bestseller, The Just Bento Cookbook. Itoh was instrumental in spreading the word that bentos are perfect for busy adults-on-the-go—they don’t have to be cute and they don’t have to take a lot of planning or prep time in order to be tasty, nutritious, and economical. In THE JUST BENTO COOKBOOK 2: Make-Ahead Lunches and More, Itoh offers hundreds of new recipes for bento-friendly dishes. The premise of this second cookbook is that anyone can make delicious, healthy bentos quickly and easily. Itoh focuses on three types of bentos with specific and appealing benefits: bentos that can be made ahead of time, “express” bentos that can be put together fast, using components right off the shelf or out of the refrigerator, and bentos for special dietary needs. Full-color photos accompany the directions and showcase the finished dishes. THE JUST BENTO COOKBOOK 2 opens with Itoh’s basic bento rules, revised to reflect comments she’s heard from her many fans after the first book came out. “Build Up Your Stash” explains why having some items ready to pack up and go is the key to stress-free bento-making. Here are tips on making foods that store well, organizing storage space, the best containers to use for different foods, what store-bought items to have on hand, etc. The first section, “Make-Ahead Bentos,” features recipes for a wide variety of dishes that can be prepared the night before or first thing in the morning. Here are different kinds of meatballs and burgers, including both Western versions and Japanese variations; mouth-watering chicken, pork, beef, egg and fish dishes; a section on “Tofu and Vegan” treats such as Ginger Tofu Teriyaki and Green Lentils and Brown Rice; and recipes for Rice Sandwiches such as Egg-wrapped Rice Sandwich with Bacon Rice Filling. A special section of Low Carb recipes based on shirataki noodles and konnyaku (konjac) offers fun and creative ways to use this no-cal, no-carb, no-sugar, gluten-free “miracle” noodle in dishes like Rice and Shirataki Pilaf with Shrimp, Shirataki Chicken “Ramen” in a Lunch Jar, and Shirataki with Sesame. “Express Bentos” presents very quick-to-assemble boxes comprised of foods that don’t require detailed recipes and don’t rely on pre-homemade items. From Mediterranean Pasta and Yakisoba bentos to a Deconstructed Taco Salad and Stir-fry Bento, the ideas here will prove to be lifesavers for busy people who need to get out of the house in a hurry but still want their flavorful, filling, and healthy lunch. Other new and exciting additions to this second volume include an entire section of recipes for Vegetable Side Dishes (Roast Asparagus with Balsamic Vinegar, Spicy Broccoli, and Potato and Corn Salad), and one for Japanese Vegetable Side Dishes (Buttery Kabocha Squash, Crunchy Stir-fried Soy Beans, Hijiki Seaweed with Garlic). Recipes for different versions of dashi will help readers keep a supply of this staple ingredient at the ready. And advice on tools and equipment, types of bento boxes and accessories, as well as a glossary and resource section, will ensure that preparing bentos is as enjoyable as eating them.