The Art Of Japanese Cuisine And Hospitality

Japanese cuisine is more than just food; it is a representation of the country's rich history, culture, and values. Through the careful preparation of each dish and the attention to detail in the presentation, Japanese cuisine embodies the importance of harmony, balance, and respect. In this book, we have explored the authentic cooking techniques and ingredients that make Japanese cuisine so unique and delicious. From sushi to tempura, from miso soup to soba noodles, we have delved into the traditions and flavors that have made Japanese cuisine one of the most beloved in the world. But this book is more than just a guide to cooking Japanese food. It is a celebration of the artistry and craftsmanship that goes into each dish, and an appreciation of the cultural significance of Japanese cuisine. I hope that this book has inspired you to explore the world of Japanese cuisine, to try new ingredients and techniques, and to embrace the values of harmony, balance, and respect in your own cooking. As we close this chapter, I want to leave you with one final thought. Japanese cuisine is not just about the food; it is about the experience of sharing a meal with others, of bringing people together and creating moments of joy and connection. So, whether you are preparing a simple bowl of ramen for yourself or hosting a lavish feast for friends and family, remember the importance of hospitality, seasonality, and presentation in Japanese cuisine. And most importantly, remember to savor each moment and each bite, for as the Japanese saying goes, ichigo ichie - "one time, one meeting." Thank you again for joining me on this culinary journey through the world of Japanese cuisine. I hope that this book has enriched your understanding and appreciation of this wonderful culinary tradition, and that you continue to explore and enjoy its many flavors and delights for years to come. As we bring this book to a close, I also want to acknowledge the incredible team of people who have helped bring this project to life. For me, Japanese cuisine is more than just a type of food - it is a way of life, a reflection of the culture and traditions of Japan, and a celebration of the beauty and simplicity of nature. Through this book, I have tried to capture the essence of Japanese cuisine, not just by sharing authentic recipes and cooking techniques, but also by exploring the history, culture, and philosophy that underlie this remarkable culinary tradition. My hope is that this book will inspire readers to not only cook delicious and authentic Japanese meals, but also to appreciate the cultural significance of the food they are preparing and sharing with others. Ultimately, I believe that food has the power to bring people together, to create meaningful connections, and to enrich our lives in countless ways. And I am deeply grateful to have been able to share that message through the pages of this book. This is now our fourth book in which we delve into the topic of Japanese cuisine, culture, and customs. We would like to sincerely thank you for your interest and curiosity. Thank you for joining me on this journey, and I wish you all the best on your own culinary adventures. Your Candahashi!

Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

A helpful guide for anybody wishing to impress by bringing some Asian flair to a dinner party.

The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. Just one year later, the bar won 2019 Tales of the Cocktail Spirited Award for Best New American Cocktail Bar. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

Fine Art Of Japanese Food Arrangement is a Kodansha International publication.

In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.

When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

The art of crafting the most delicious and even nutritious Japanese dishes is not as difficult as many people make it seem. While there is a kind of artistic flair that goes into making delicious Japanese food, it does not mean that those with very little cooking experience can’t try their hand at making some of their most favorite Japanese dishes. If you are a huge fan of Japanese food, then you have certainly come across the right book. Inside of this book you will discover a few popular Japanese recipes that even your favorite Japanese restaurants wouldn’t want you discovering. Inside of this book you will discover some classic Japanese dishes such as Chicken Teriyaki, Chicken Yakitori or even Shrimp Tempura. So, what are you waiting for? Get your copy of this book and start making your favorite Japanese dishes today!