Table of Contents

CONTENTS

PREFACE Murata Yoshihiro      6

What is Japanese Cuisine Kumakura Isao     8

Chapter 1   Nature and Climate     30

Chapter 2   History and Development      56

Chapter 3   Artistic Awareness      84

Chapter 4   The Essentials      94

Chapter 5   Dishes for Seasonal Festivities     136

Diversity in Japanese Cuisine     170
Ichi-ju San-sai:   The Daily Menu of Soup and Three Side Dishes     174
Kumakura Isao

Health Benefits of Japanese Food     176
Fushiki Tohru

Traditional Weights and Measures     178
Nakata Masahiro

Making Dashi     180
Basic Recipes     183
Recipes      184
Glossary     210
Index     213
Conversions     215

About the Author

Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the Japanese Culinary Academy is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education, and exchange programs for chefs around the world.