Flavor and seasonings : dashi, umami, and fermented foods (The Japanese Culinary Academy's complete Japanese cuisine = 日本料理大全)

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Flavor and seasonings : dashi, umami, and fermented foods

(The Japanese Culinary Academy's complete Japanese cuisine = 日本料理大全)

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Detailed bibliographic record

Summary, etc.：: だし・うま味、発酵調味料を中心に日本料理独自の技法を詳細に解説(Provided by: 出版情報登録センター（JPRO）)

Author introduction：: 特定非営利活動法人　日本料理アカデミー特定非営利活動法人　日本料理アカデミー（NPO法人日本料理アカデミーは、料理人、味覚や日本文化の研究者、高等教育機関の教育者、食の関連業種で構成する専門的職能集団で、日本料理の普及と継承を目的に活動しています。『日本料理大全』シリーズ刊行プロジェクトは、料理...

Provided by：出版情報登録センター（JPRO）

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Material Type: 図書
ISBN: 978-4-911188-03-3
Title: Flavor and seasonings : dashi, umami, and fermented foods
Title Transcription: Flavor and seasonings : dashi, umami, and fermented foods
Author/Editor: 日本料理アカデミー監修
Series Title: The Japanese Culinary Academy's complete Japanese cuisine = 日本料理大全
Author Heading: 監修者：日本料理アカデミーニホンリョウリアカデミー ( 001295126 )Authorities
Publication, Distribution, etc.: Kyoto : Japanese Culinary Academy (出版)
Publication Date: 2025.4
Publication Date (W3CDTF): 2025
Extent: 183 p
Size: 27 cm
Additional Title: だしとうま味、調味料ダシトウマミ、チョウミリョウ
Place of Publication (Country Code): JP
Text Language Code: eng
Original Text Lang. Code: jpn
Content Type: テキスト
Media Type: 機器不用
Carrier Type: 冊子
NDLC: EF27
Target Audience: 一般
Note (General): 原タイトル: だしとうま味、調味料
Price: 8000円
Holding library: 国立国会図書館
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): 034063165
http://id.ndl.go.jp/bib/034063165
Cataloging Rule: Nippon Cataloging Rules 2018 Edition
Bibliographic Record Category (NDL): 111