A deep dive into Japanese Cooking

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 Plants 130 Algae 110 Fungi 1300 Fishes & Seafoods 30 Insects 50 Birds 60 Mammals