Recipes of the world's most popular Japanese dishes with English translation
商品詳細
Japanese food became an Intangible Cultural Heritage in 2013, and the whole world is experiencing a Japanese food boom. In the U.S., there are long lines at ramen shops and even "ramen burgers" have been developed. Wagyu (Japanese beef) and Edamame (soybeans) are becoming well established on tables around the world.
In response to this trend, this book introduces the royal road of Japanese food such as "Sushi," "Tempura," and "Meat and Potatoes," as well as "Deco Sushi," "Garlic Edamame," and "Green Tea Tiramisu," which anticipate the new trend of Japanese food. Since there are very few books that introduce both old and new Japanese food in both English and Japanese, this is a new type of Japanese food book with English translation that offers a variety of "newness" and "excitement" to readers.
This book is ideal not only for foreigners who love Japanese food abroad, but also for foreigners who are in Japan and Japanese who are looking for a gift for a foreigner.
In the cooking pages, many process cuts are used to make the procedures easier for foreigners to understand. In addition, the book is richly illustrated with food columns and other information to convey Japanese food culture and real-life dining conditions.
Table of Contents
Chapter 1 Noodle Dishes
Chapter 2: Rice and Flour Dishes
Chapter 3 Meat Dishes
Chapter 4 Fish Dishes
Chapter 5 Hot pot dishes
Chapter 6 Vegetable dishes
Chapter 7 Egg, tofu, and konnyaku dishes
Chapter 8 Dessert
Chapter 9 Basics of Japanese Cooking
Message
[From the staff] The column also discusses Japanese culture, including Japanese food manners, how to pack a lunch box, and how to enjoy izakaya (Japanese-style pubs).
In response to this trend, this book introduces the royal road of Japanese food such as "Sushi," "Tempura," and "Meat and Potatoes," as well as "Deco Sushi," "Garlic Edamame," and "Green Tea Tiramisu," which anticipate the new trend of Japanese food. Since there are very few books that introduce both old and new Japanese food in both English and Japanese, this is a new type of Japanese food book with English translation that offers a variety of "newness" and "excitement" to readers.
This book is ideal not only for foreigners who love Japanese food abroad, but also for foreigners who are in Japan and Japanese who are looking for a gift for a foreigner.
In the cooking pages, many process cuts are used to make the procedures easier for foreigners to understand. In addition, the book is richly illustrated with food columns and other information to convey Japanese food culture and real-life dining conditions.
Table of Contents
Chapter 1 Noodle Dishes
Chapter 2: Rice and Flour Dishes
Chapter 3 Meat Dishes
Chapter 4 Fish Dishes
Chapter 5 Hot pot dishes
Chapter 6 Vegetable dishes
Chapter 7 Egg, tofu, and konnyaku dishes
Chapter 8 Dessert
Chapter 9 Basics of Japanese Cooking
Message
[From the staff] The column also discusses Japanese culture, including Japanese food manners, how to pack a lunch box, and how to enjoy izakaya (Japanese-style pubs).
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