Definitive Japanese sweets textbook: Thorough explanation of the basics, procedures, and techniques of making Japanese sweets
Categories：Japanese Culture
Japanese sweets have been recognized as healthy sweets. Beans, the main ingredient, are rich in dietary fiber that prevents constipation, and adzuki beans are also rich in polyphenols, which have antioxidant properties. Japanese sweets are attracting attention as ingredients that are good for beauty and health, and cafes are now offering coffee and Japanese sweets, creating a boom in Japanese sweets.
This book is for those who aspire to become artisans of Japanese sweets, who are attracting attention, and those who want to master the art of making authentic Japanese sweets.This book carefully explains how to make Japanese sweets from the basics, with plenty of detailed process photos. This book introduces the origin of each Japanese sweet, the history of Japanese sweets, explanations of tools and ingredients, etc., along with photos of beautiful Japanese sweets, and is a must-have book for those who want to master Japanese sweets.
??Table of Contents
History of Japanese sweets
The spirit of making Japanese sweets
Learn the basics
Making bean paste Basics of making bean paste/Basic techniques Dividing/wrapping, coloring/shading
Steamed confectionery
Medicinal buns/Salmon buns/Steamed confections
Baked confectionery
Flat pan Types/Ovens
Nagashi confectionery
Nishikidamakan/yokan
Mochi sweets
Glutinous rice and mochi flour/glutinous rice/Milk grains/kuzu?EWarabi
J?namagashi/Higashi
J?namagashi/Higashi
Japanese sweets for 12 months
Japanese sweets making tools
Japanese sweets are an art for the five senses
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Japanese Confectionery Education Center (editor), National Japanese Confectionery Association (supervisor)
About the author
We aim to improve the qualifications and techniques of Japanese and Western confectionery manufacturing engineers, and aim to promote and develop the Japanese and Western confectionery industry, as well as establish a confectionery hygienist system. Established in 1967 (Showa 42) for the purpose of smoothly promoting the skills certification system. Its members include four organizations: the National Japanese Confectionery Association, the All Japan Western Confectionery Industry Association, the Japan Federation of Western Confectionery Associations, and the National Federation of Confectionery Industry Associations, as well as confectionery vocational schools, Japanese and Western confectionery vocational training schools, and confectionery departments throughout the country. High schools are members, and the system is operated jointly by industry and academia.
Established in June 1950 (Showa 25). The first "Japanese Sweets Day" was established on June 16, 1979 (Showa 54), and in addition to actively promoting PR activities, we also hold lectures, seminars, symposiums, and handmade Japanese sweets classes for consumers. They are actively engaged in activities such as holding more than 100 events in total.
Publisher: Seibundo Shinkosha (2012/12/18)
Release date: 2012/12/18
Language: Japanese
Hardcover: 207 pages
ISBN -10: 4416812930
ISBN-13: 978-4416812938
Dimensions: 18.3 x 1.5 x 25.7cm
- Item#
- 9784416812938
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- new
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