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Flavor and Seasonings: Dashi, Umami and Fermented Foods (The Japanese Culinary Academy's Complete Japanese Cuisine)
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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.
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Product details
Series: The Japanese Culinary Academy's Complete Japanese Cuisine (Book 2)
Hardcover: 184 pages
Publisher: Shuhari Initiative; 1 edition (June 20, 2017)
Language: English
ISBN-10: 4908325049
ISBN-13: 978-4908325045
Product Dimensions:
8.6 x 1 x 10.5 inches
Shipping Weight: 2.3 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
4 customer reviews
Amazon Best Sellers Rank:
#180,934 in Books (See Top 100 in Books)
Beautiful encyclopedia of Japanese flavours...
Must have for anyone interested in preparing sushi
Fantastic book
Tremendous job....
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