Traditional Japanese seasonings and condiments : umamification in the plant-forward cuisine

• Material Type: 図書
• ISBN: 9783031909474; 9783031909481 (electronic bk.); 3031909488 (electronic bk.)
• Title: Traditional Japanese seasonings and condiments : umamification in the plant-forward cuisine
• Author/Editor: Minaka Ono, Ole G. Mouritsen
• Author Heading: Ono, Minaka; Mouritsen, Ole G. ( 001330846 )Authorities
• Publication, Distribution, etc.: Cham, Switzerland : Springer (出版)
• Publication Date: [2025]; 著作権日付 : ©2025
• Publication Date (W3CDTF): 2025
• Extent: xviii, 210 pages
• Other physical details: illustrations (chiefly color)
• Size: 24 cm
• Place of Publication (Country Code): CH
• Text Language Code: eng
• Content Type: text
• Media Type: unmediated
• Carrier Type: volume
• Subject Heading: Condiments--Japan; Vegan cooking--Japan; Food--Analysis; Condiments--Japon; Cuisine végétalienne--Japon; Aliments--Analyse
• LCC: TX837
• DDC: 641.5/63620952
• NDLC: EF27
• Target Audience: 一般
• Note (Bibliography): Includes bibliographical references and index
• Collection (particular): 日本関係外国語図書
• Holding library: 国立国会図書館
• Call No.: EF27-D91
• Related Material (DOI): 10.1007/978-3-031-90948-1
• Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書; https://ndlsearch.ndl.go.jp
• Bibliographic ID (NDL): 034060449; http://id.ndl.go.jp/bib/034060449
• Cataloging Rule: RDA
• Bibliographic Record Category (NDL): 211

• Contents: IntroductionElements of Japanese Cuisine and Food CultureConcepts of Taste and Flavour...
• Summary, etc.: Changes in eating behaviour towards a more plant-forward and sustainable diet require ways to prepare and impart, e.g., vegetables with those tastes, ...