The Food and Cooking of Japan and Korea Author: Emi Kazuko

ISBN: 9780754820543 Format: Hardcover Number Of Pages: 512 Published: 16 November 2010 Country of Publication: GB Dimensions (cm): 22.0 x 16.8 x 3.6 Description: Japanese food is recognized all over the world for its simplicity and attractive presentation, while Korean food is known for having robust and spicy flavours. Each country has its own style of cooking, but they share a similar approach to food with an emphasis on using high-quality, seasonal and fresh ingredients. They both feature a vast array of exciting, regional specialities, many of which have originated from traditional recipes and locally sourced produced. This exciting new book explores the history, culture and customs of Japan and Korea, from the evolution of their cuisines to the dishes that have become synonymous with the countries themselves. This comprehensive volume is divided into three easy-to-use sections. The first section, Culinary Traditions, begins with an informative history of the flavours and cooking styles of the Japanese and Korean food, from the colourful festivals and celebrations to eating etiquette, and ways they have influenced neighbouring countries and others around the world. The second section, Equipment and Ingredients, begins with a guide to the typical implements used for preparing, cooking and serving, from sushi mats and rice cookers to the authentic crockery and ute...

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