Culinary Encyclopedia of Japan Vol. 1 Ingredients: A deep dive into Japanese Cooking

Winner of the 29th Gourmand World Cookbook Awards in the Encyclopedia Category. Ingredients are the building blocks of a cuisine.By givings detailed descriptions of their use and their connections through history, culture, seasonality and regionality, the reader is enabled to truly understand Japanese cooking.It includes rare foods eaten during famines in the middle ages, luxury foods, local specialties, Japanese meat cuts, production notes for sake and other foods. Ainu and Ryûkyû ingredients are introduced as well.This Book DOES CONTAIN NEITHER RECIPES NOR PICTURES, but will suggest traditional cooking methods.Includes information on more than:700 Plants130 Algae110 Fungi1300 Fishes & Seafoods30 Insects50 Birds60 Mammals5 different Indexes:Persons/Clans/FamiliesAinu LanguageRyûkyûan LanguageScientific Latin with around 2000 EntriesJapanese/English with over 10.000 EntriesThe Book is printed by Kindle Direct Publishing, an Amazon Company, to order. In rare occurances the quality of the print might not be satisfactory, in which case a newly printed copy can be acquired via Amazon Customer Service. Read more