Umami. Japanese Cuisine. In Steps and Nuances

Japanese cuisine has entered our lives much faster than Chinese and Korean cuisine, because its main dishes — sushi and rolls — were enjoyed by a much larger number of people due to their beautiful presentation, lightweight portions, and acceptable spices. Cooking them at home has always seemed a challenging task for cooking enthusiasts. However, any task becomes solvable if you have a good helper. This wonderful publication, with its detailed structure of theory and practice, clear diagrams, and step-by-step photographs of the cooking processes, is undoubtedly such a helper. The book begins with the basics of Japanese cooking — ingredients: rice and noodles, soy sauce and tofu, shiitake mushrooms and miso; cutting techniques; batters and sauces. Based on this foundation, preparing the main dishes of Japanese cuisine — soups, fried and stewed dishes, and deep-fried foods, as well as sweets — will bring more pleasure and satisfaction than concern and doubt. Follow step by step through the pages of the book, and you will be rewarded for your courage!