Handbook on Japanese Food: Carving Techniques for Seasonal Vegetables (Japanese-English Bilingual Books)
Categories：Japanese Culture
Japanese cuisine: "Mukimono'' was created to make Japanese cuisine more appealing. Focusing on the supporting roles of cooking, we introduce more than 50 beautiful decorative cuttings centered on the basics, with photos that detail the production process. Chef Munehiro Shimatani, the 2010 World Knifecraft Champion, will provide a detailed explanation. The sophisticated techniques used to transform vegetables and fruits into beautiful shapes go beyond the art of cooking, and are also connected to the delicate aesthetic sense unique to the Japanese people and to Japanese culture, which has been passed down through generations. Many of the examples introduced here are techniques used by professionals who decorate the plates of top-class restaurants, but even the general public can learn the techniques by learning the basics and practicing. Transform your usual vegetables and fruits with your knife skills and add a touch of glamor to your dining table. It is sure to be a surprise for parties and other entertaining occasions.
Washoku, or Japanese cuisine, can look even more attractive when completed with delicately trimmed vegetable pieces.This book, by spotlighting basics and pretty shaping, introduces more than fifty techniques with step-by-step procedures and pictures in English.The recent TV Champion chef shows every step carefully until an ordinary vegetable and fruit turn into beautiful creations.His precise techniques can reach outside the cooking domain and convey the delicate Japanese sense of beauty and culture that has been handed down in an unbroken line .Although the techniques are specially aimed at professional cooks of high-class Japanese restaurants, the techniques themselves are not so difficult as you imagine.Learn the basics and practice, and you will acquire enough skills before you even know it.Let the author unveil secrets to liven up any party table displays with your specialized knife techniques to surprise your guests.
Munehiro Shimatani (Author)
About the author
Munehiro Shimatani: Born 1972 in Nara Prefecture. After graduating from high school, he studied under Yoshio Kurosaki at Kyoto Shinto Hotel Hamamatsu. In 2003, he became the head chef of Miyako Shunzengetsu no Fune. In 2009, he won the 2nd Japanese Cuisine Competition at the Japanese Culinary Academy in the Kinki, Chugoku, and Shikoku regions. 2010 TV Tokyo TV Champion "World Knifecraft King Tournament" Champion. In 2012, with the opening of Suiren in Miyagawacho, he became the head chef.
Publisher: Seibundo Shinkosha; Bilingual version (2015/6/2)
Release date: 2015/6/2
Language: English
Hardcover (softcover): 159 pages
ISBN-10: 4416715307
ISBN-13: 978-4416715307
Dimensions: 13 x 21 cm
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