The Art of Japanese Cooking: a Complete Guide to Authentic Japanese Cuisine & Culinary Recipes Book

The Art of Japanese CookingA Complete Guide to Authentic Japanese CuisineTable of ContentsIntroduction to Japanese CuisineEssential Ingredients & EquipmentBasic Techniques & FundamentalsRice & Noodle DishesSoups & BrothsMain DishesAppetizers & Side DishesSushi & SashimiGrilled & YakitoriHot Pot & NabemonoPickles & Preserved FoodsBento & Lunch BoxesStreet Food & Festival TreatsRegional SpecialtiesVegetarian & Buddhist CuisineDesserts & SweetsBeveragesSeasonal CookingMenu Planning & PresentationAdvanced TechniquesSpecialty Equipment Deep DiveTroubleshooting Common IssuesGlossary of TermsIntroduction to Japanese Cuisine Japanese cuisine, known as washoku, emphasizes seasonality, natural flavors, and beautiful presentation. This culinary philosophy, recognized by UNESCO as an Intangible Cultural Heritage, centers around five key principles:Natural Flavors: Showcasing the inherent taste of ingredientsSeasonal Ingredients: Using foods at their peak freshnessColor Balance: Incorporating the five traditional colorsNutritional Harmony: Creating balanced, healthy mealsArtistic Presentation: Treating each dish as a work of artTraditional Japanese meals follow the ichijuu sansai format: one soup and three dishes, typically including steamed rice, miso soup, and three side dishes featuring different cooking methods (grilled, simmered, and pickled).