Around 110 different type of Fungi, including Molds used for Sake or Soy Sauce production are described in this Chapter. It also includes Terms for Mushroom Anatomy, descriptions of popular Mushroom Dishes and information on dried Shiitake Mushroom varieties.
Author: kit
Shidashokubutsu シダ植物 Ferns
Various Types of Fern but also Horsetail Shoots are used in Japanese Cooking. Some, like Urajiro are just used for Decoration, others need extensive preparations using Ash Lye Water to make them edible.
Rashishokubutsu 裸子植物 Naked Seed Plants
Naked Seed Plants include Conifers, Yew and Gingko Trees.
Hishishokubutsu 被子植物 Flowering Plants
This long Chapter introduces all Flowering Plants used in Japanese Cooking. From rare foraged ones to Vegetables and Fruit found in most Supermarkets. Included are Seasons and Regions, where these Plants can be found. Suggested Use, special Cultivars and sometimes a glimpse into the history can also be read about. This chapter also includes Soy… Continue reading Hishishokubutsu 被子植物 Flowering Plants
Vegetables & Fruit
This Chapter introduces the Main Terms for Vegetables, Plant Parts and Fruit and shows common ways of preparing them. It also includes information on dried Vegetables & Fruit.
What is Japanese Cuisine
This Chapter explains the many aspects of Japanese Cooking. Nihonryôri 日本料理: General Term for Japanese Cooking. Washoku 和食: Traditional Japanese Cooking developed during the Edo period with high emphasis on Seasonality and enhancing the individual Ingredients, rather than overpowering them. Yôshoku 洋食: Western influenced, Japanese adapted cooking. This started during the Meiji era and was… Continue reading What is Japanese Cuisine
How to use this Book
Very short Chapter with a huge warning that NO RECIPES are given in this Book. Different Languages like ⒶAinu, ⒸChinese, ⒺEnglish, ⓇRyûkyûan or ⓈScientific Latin are introduced. Chinese Terms are only rarely given in the Book, and usually only for Chinese Ingredients or Ingredients that are mainly exported to China. These include Shark Fin, dried Abalone and dried Sea… Continue reading How to use this Book
Table of Contents
First look inside
Table of Contents <Click for more Insight< Sample Pages
Impressum
Keita Wojciechowski Leostr. 77 50823 Köln, Germany contact@cook-japan.com +49 176 83 191 554