Complete work on tempura: The technique and taste of ``Tempura Kondo''

Categories：Japanese Culture

• Tag：
• #Japanese Food
• #Tempura

Along with sushi, tempura is a staple of international Japanese cuisine.
Because the cooking process is simple and uses simple ingredients, techniques to make the most of the ingredients are extremely important.
In this book, Mr. Fumio Kondo, the owner of the popular "Tempura Kondo" in Ginza, Tokyo, reveals Kondo's tempura work that he has refined over many years.
He will grasp key points that have been difficult to express in words and explain them with the unique sense of a craftsman.

In the basic section, we will explain how to determine the consistency of the batter and the temperature of the oil, and in the main section, we will explain the process from preparation to frying of all 76 types of tempura. did. The long-awaited definitive edition of the tempura technique book that never existed before!

Fumio Kondo (author)

About the author
Born in Tokyo in 1945.
At the age of 18, he entered the "Yamanoue Hotel'' (Ochanomizu, Tokyo) and began training at the tempura restaurant "Japanese Tempura Yamanoue'' within the same hotel.
He became the head chef at the age of 23, and over the next 20 years, he built up the restaurant's reputation.
In 1991, he became independent and opened "Tempura Kondo" in Ginza, Tokyo. It's a busy restaurant with two rotations during the day and always full at night, with many customers coming from all over the world just to try Kondo's tempura. He has also appeared on TV and in magazines.

Publisher: Shibata Shoten (2013/1/17)
Release date: 2013/1/17
Language: Japanese
Hardcover: 230 pages
ISBN-10: 438806162X
ISBN-13: 978-4388061624
Dimensions: 20 x 2.2 x 26.4cm

Item#

9784388061624

Condition

new

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