The Manga Guide to Japanese Food: Everything You Want to Know about the History, Ingredients and Folklore of Japan's Unique Cuisine (Learn More about - Hiroshi Nagashima

The complete backstory of Japanese cuisine explained in richly illustrated bite-sized morsels! \nThis book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Gaku, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. \n \nDozens of mini essays with hundreds of charming color illustrations and photos explain: \n\n \n- The importance of fundamental ingredients like rice, soybeans, seaweed and fish \n- The beauty of traditional utensils including lacquer ware, ceramics and knives \n- The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking \n- The history of sushi, which developed from a traditional method of preserving fish \n- The concept of umami as one of just seven flavors that can be detected by the human tongue \n- How all these elements come together in a multicourse Kyoto-style Kaiseki dinner \nThere is even a quiz at the end so you can see how much you've learned along the way! \nThe complete backstory of Japanese cuisine explained in richly illustrated manga style! \nThis book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. \n \nDozens of mini essays with hundreds of charming color illustrations and photos explain: \n\n \n- The importance of fundamental ingredients like rice, soybeans, seaweed and fish \n- The beauty of traditional utensils including lacquer ware, ceramics and knives \n- The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking \n- The history of sushi, which developed from a traditional method of preserving fish \n- The concept of umami as one of just seven flavors that can be detected by the human tongue \n- How all these elements come together in a multicourse Kyoto-style Kaiseki dinner \nThere is even a quiz at the end so you can see how much you've learned along the way!