Very popular Japanese cooking class in France Japanese Books

ContentsJapanese food culture you should know as a cultureWith his high school restaurant and Sakurajima ash-drying projectChefs from all over the world talk about the fascinationHe will talk about the charm and magnificence of Japanese cuisine!




-----[Prologue: Why Japanese Cuisine Now?


[Chapter 1: Japanese Cuisine is Deep and Interesting!

-----Kaiseki cuisine is served with rice first, and kaiseki cuisine is served with rice last.When in season, the beauty is so beautiful that you can't help but admire it.Celebratory chopsticks" used at New Year's are for eating with the New Year's gods.When you can cook it well, you're on your own. It is and always has been a favorite dish of women.The "Tosa XX" used in the name of the dish refers to a fish commonly caught in the Tosa region.A word that expresses gratitude for every day being able to enjoy a delicious meal.


-----[Chapter 2: Becoming a "connoisseur" of Japanese cuisine

-----Wasabi, shiso, daikon radish, and chrysanthemum flowers...... Tsuma of sashimi is not for decoration.The difference between dashi (soup stock) and o-nabe (hot pot) is different in the Kanto and Kansai regions.Zosui (rice porridge) and ojiya (rice gruel) differ in the presence or absence of dashi broth.The "suji" in the Kanto and Kansai regions is a different thing. It originated from a tool used in the Heian period.The term "shojin" used in Japanese cuisine is not limited to vegetarian cuisine.Sugoroku and sushi are the same.Rice is an inseparable part of Japanese culture, and its roots can be traced back to mythology.Daikon radish and carrots are 8:2, which is reminiscent of the red and white mizuhiki.Wishes for longevity and longevity are associated with the popularity of osechi.The "treasures" in osechi also serve as a "palate cleanser".In order to make the most of the soup stock containing hon mirin (Japanese rice wine), the daikon radish must be thoroughly "undone".The "treasure" in the Kagamimochi is an "offering" that is used as a "palate cleanser" in the Kagamimochi.Kagamimochi is both an offering and a New Year's decoration, and has its roots in the "Three Sacred Treasures.Kagamimochi is both an offering and a New Year's decoration, and has its roots in the "three sacred treasures.


-----[Chapter 3: All Japanese Cuisine Has Meaning


-----The meaning behind the spiral patternThe name of the place of origin is used for dishes made with soba noodles.Japanese marinades" of foreign origin can last for a month if stored well.Fresh chestnuts are essential for their freshness.The origin of Japanese cuisine can be found by paying attention to the words on the menu.Originating from a temple in Kyoto, it is a healthy food that is also good for your health.Originally a way of preserving fish, this dish is also named after a place in Kyoto.Even if the same chicken meat is used, it is called differently depending on whether it is boned or boneless.There is a nabe that is called differently depending on whether it is topped with an egg or not.Roast, grind, and savory: Call it "Riku" or call it "Nanbu".The fish was banned during the reign of Toyotomi Hideyoshi, but the ban was lifted by Ito Hirobumi.The reason why it is called "Maru" in cooking is the same as the proverb "Tsuki to Supon" (moon and spoons).Because it was forbidden, it was called by the names of flowers and plants.If it can be eaten boiled or as sashimi, it can also be tasty as "manju".Mountain and sea foods that are in season at the same time of year - An excellent combination that should be eaten at least once a yearSummer daikon has a strong pungent taste, while winter daikon has a "sweet" taste.

-----[Chapter 4: Enjoying Japanese cuisine at a restaurant

-----Japanese-style restaurants require reservations, while kappo restaurants accept customers without reservations.The term "ryotei" is used by the restaurant, not the customer.Is "menu" a bit strange for school lunches? The original meaning of the word "menu" is to serve with alcoholic beverages.The Chinese characters used in the menu express the thoughts of the chef.What do red eggplant and melon and pumpkin mean? There are no katakana characters in Japanese cuisine.If you serve it like the Chinese numeral "1," your husband will rise in the world.The correct way to open the lid is to turn it clockwise with the right hand.Japanese cuisine may be served in the hand, but only in a palm-size bowl.It is good manners to keep the dishes hidden and not to place them on the table.When you eat a half of the fish, use chopsticks to remove the bones.It is safe to drink the soup stock left over from the takikomi.It is okay to drink the remainder of the broth after putting your mouth on it.Do not bring the soup directly from the earthenware jar to your mouth.If you tell the sushi chef your budget and leave it to him or her, both you and the chef will be more satisfied.The lid should be placed on the right side of the bowl with the back side up.Which side of the fugu sashimi on the platter should you eat from, the inside or the outside?

-----[Chapter 5: Craftsmanship and Attention to Detail in Japanese Cuisine

-----Japanese dashi, a simple yet profound soup stock that is attracting worldwide attentionThe key to a chef's skill lies in how much he or she can bring out the "umami" of the ingredients.The units used in Japanese cuisine are the "gou" and "masu" of the shakkan-ho system.Ingredients below the ground are prepared from water, while those above are prepared by boiling.The use of water is not only for drinking but also for cooking, as it softens and removes odors.Use a knife differently for raw vegetables than for cooked vegetables.When cooking delicious rice, pay attention not only to the rice but also to the water.Do not heat miso after dissolving it because it loses its aroma.The misconception of removing lye from burdock: Soaking burdock in water or vinegar is not the way to go.Two things you should not do when cooking mushrooms that have aroma and "umami" taste.The best time to make a tasty stew is when the spiciness is just below the sweetness.When the spiciness is just below the sweetness, it is the best time to make a delicious stew.Leaf-shaped plates change direction depending on the color and season.Japanese cuisine is a work of art, and we also value the beauty of space.

-----[Epilogue: Revolutionary Local Revitalization through Japanese Cuisine


-----Contents (from "BOOK" database)Why do we say "Itadakimasu" and "Gochisosama"? Is it for religious reasons? Why do we call it "osashimi" or "sashimi"? Why are daikon (Japanese radish), wasabi (horseradish), and chrysanthemum flowers on top? ... A chef who has attracted worldwide attention for his "High School Restaurant" and "Sakurajima Ash Drying Project" will talk about the charm and magnificence of Japanese cuisine!About the AuthorHaruyuki N nagiNutrition Education Japanese Chef. President of Juraku Co. Born in Kagoshima Prefecture.His motto is "Japanese food culture makes the world smile! "After graduating from Tsuji Culinary School, he trained at a ryotei (Japanese-style restaurant) in Kyoto and worked as an executive chef at a hotel and kappo (Japanese-style restaurant). After returning to Kagoshima to take care of his mother, he opened Kaiseki cuisine restaurant "Okegai Ryori Juraku" in Temmonkan in 2005. In 2011, after receiving advice from a local fisherman, he launched the "Sakurajima Ash Drying Business" using volcanic ash from Sakurajima and fish that had been discarded due to market forces. At first, the business using volcanic ash was considered unsuccessful and no one gave it a second thought, but the taste of the fish, which had lost its bad smell and gained a delicious flavor, gradually gained popularity, and in 2014, the "Sakurajima ash-dried bento" won the runner-up prize at the Kyushu Ekiben Grand Prix. In 2018, the company's efforts to date were featured prominently in a Nikkei special, "Gaia no Yoake" (Dawn of Gaia), which drew a huge response.Currently, he energetically gives more than 200 lectures a year throughout Japan as a professional nutrition education Japanese cuisine researcher and community revitalization project. As a member of the Satsuma Reimei Project, he travels to France several times a year to serve Japanese cuisine as Chef de Cuisine for a day at restaurants in Paris and Aix-en-Provence, and at the official residence of the Japanese Embassy and Consul General in Marseille. He also gives numerous lectures on Japanese food culture and Japanese cooking etiquette classes for French people.Author's Brief History (from "BOOK Author's Profile")NAMAGI/HARUYUKI NAMAGINutrition education Japanese chef. President of Juraku Corporation, which engages in lectures on food education, product development, regional revitalization projects, catering, food processing, and culinary production. Through the Paris Satsuma Reimei Project, he gives lectures, demonstrations, and etiquette classes in France, which are so successful that they are always over capacity. He also gives more than 200 lectures and demonstrations a year in various parts of Japan. What is work? What is work? and "What is work?" and "What is the purpose of work?