Free Digital Book from the Japanese Culinary Academy

Free Digital Book from the Japanese Culinary Academy

By Hiroko Shimbo in News & Updates

Anyone who wants to explore Japanese cuisine in depth can access a complete textbook for free.

The book is Introduction to Japanese Cuisine: Nature, History and Culture by the Japanese Culinary Academy.

Chef Yoshihiro Murata of Kikunoi restaurant in Kyoto initiated and completed the project. Contents include:

  • Introduction to Japanese Cuisine: Nature, History and Culture
  • Flavor and Seasonings: Dashi, Umami, and Fermented Foods
  • Mukoita I Cutting Techniques: Fish
  • Mukoita II Cutting Techniques: Seafood, Poultry, and Vegetables
  • Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori

Click here to download the eBook, available in Japanese and English.

More News & Updates

Free Digital Book from the Japanese Culinary Academy

Free Digital Book from the Japanese Culinary Academy

Anyone who wants to explore Japanese cuisine in depth can access a complete textbook for free. The book is Introduction to Japanese Cuisine: Nature, History and Culture by the Japanese Culinary Academy. Chef Yoshihiro Murata of Kikunoi restaurant in Kyoto initiated and completed the project. Contents include: Introduction to Japanese Cuisine: Nature, History and Culture Flavor and Seasonings: Dashi, Umami, and Fermented Foods Mukoita I Cutting Techniques: Fish Mukoita II Cutting Techniques: Seafood, Poultry, and Vegetables Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori Click here to download the eBook, available in Japanese and English.

It's now the autumn season. What are you cooking?

It's now the autumn season. What are you cooking?

Are you cooking and eating seasonally and locally with healthfulness in mind? My books, The Japanese Kitchen, The Sushi Experience and Hiroko’s American Kitchen can guide you to cook delicious meals easily. The benefit of Japanese cooking is that we use far less oil than any other cuisine in the preparations. We also use less spices and herbs in cooking, so that we can enjoy the natural flavor of each ingredient. Learn more about my books > Browse seasonal recipes & cooking tips >

What is my 4th book about?

What is my 4th book about?

With 25 years of teaching, writing and consulting on Japanese cuisine, I entirely and finally demystified the preparation of Japanese dishes for you. This book is all about simplifying the understanding and preparation of Japanese dishes in an American home. Does this sound similar to my previous books? No. What distinguishes this book from other cookbooks is that the book explains what sets Japanese cuisine apart from other world cuisine, to easily mastered Japanese techniques and preparation and presentation guidelines.  The book presents 150 new recipes, many of which you may have enjoyed seeing on Instagram (@japanesecuisineauthority). I have been cooking seasonal Japanese dishes using local ingredients in my adopted home for 26 years. I have systemized the preparations of dishes into an efficient, easy and approachable method. You will love it! I will update how this news develops. Once I know the publisher, I will post more information on this book. The Water & Fire: Spirit of Japanese Kitchen - Recipes and Techniques has another big feature. I will release what it is little by little. First, I have to find a home for my 4th creation!

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