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MATES universal contents Co.Ltd
| Address | Kojimachi ichihara Bldg.4F 1-1-8 Hirakawacho Chiyoda-ku Tokyo, JAPAN ZIP:102-0093 |
|---|---|
| Representative Name | Koji Oba |
| Annual Revenue | closed |
| No. of Employees | closed |
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Cooking & Food Book
SD item code:11093720
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
Hikaru Hoshi (Supervisor)
 Original text before translation
ほし ひかる (監修)
(42732)
JAN:9784780427325
|
(42732)
JAN:9784780427325
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
|---|
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Size: A5 (210mm x 148mm)
Number of pages: 128 Weight: 226g |
| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2023
Product tag: None
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Description
| * The evolution of food culture and its origin until it was established as a food culture. and a wealth of visual* materials. * The book also includes a "chic way to eat", the past and present of the omiyakusho, and the connection to daily life as seen in numbers. and the connection with daily life as seen in figures. You can enjoy more if you know and the connection to daily life as seen in numbers. * The book includes information on ingredients, where they come from, the process of making soba, and the tools used to make it. and the tools used to make it. The book also provides a detailed analysis of the charm of soba from the aspect of making it as well as tasting it. * About this book * Soba is deeply rooted in our Japanese life. Soba is deeply rooted in our daily life. Soba was first introduced to Japan in the Jomon period, which is earlier than that of rice. Jomon period, which is earlier than that of rice. Since then, buckwheat noodles have supported many years of famine and have been used It has been used as an everyday food, for entertaining on special occasions, and as a It has been with us since the Jomon period. It has been with us since the Jomon period, before rice. What is the history of Soba? What kind of history does soba have? The drama in the menu of soba noodle shops. The drama in the menu of soba restaurants, the local soba that has been passed down from generation to generation in each area, the current situation of soba in Japan, and so on. The current situation of Soba, and so on. We have tried to explore the secret of Soba from various aspects. Through this book, we hope you will deepen your knowledge of Soba and enjoy soba and enjoy tasting Soba with pleasure. * Table of Contents * *Chapter 1: History and Culture of Soba * Where was buckwheat born? * Introduction of buckwheat to Japan * History of Soba in Japan * Soba until the Nara Period * Etymology of the word [soba * etc. * Chapter 2: Soba Restaurant Writing and Culture * The culture of Soba noodle shops * Why Sake is the most popular drink at Soba noodle shops * Sake snacks at soba noodle shops * Mysteries of Sobaya shop names * The language of soba noodle shops * etc. * Chapter 3: Ingredients for Soba and How to make Soba * Botanically, buckwheat is classified into three types * Domestic self-sufficiency rate of buckwheat is about 30%. * What kind of buckwheat is grown in Japan? * New buckwheat can be enjoyed twice a year! * What are [ichiban-ko], [niban-ko] and [san-ban-ko]? * etc. *Chapter 4: Japanese Life and Soba * Local buckwheat noodles in various parts of Japan * "Feel the seasons with Soba * Why people eat New Year's Eve Soba * New Year's Eve Soba in different regions * Why people distribute New Year's Eve Soba * etc. |
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| Shipping Method | Estimated Arrival |
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| Air Mail | From May.14th to May.16th |
| EMS | From May.13th to May.16th |
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| DHL | From May.13th to May.15th |
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CookingOther items from this category:
and its origin until it was established as a food culture.
and a wealth of visual* materials.
* The book also includes a "chic way to eat", the past and present of the omiyakusho, and the connection to daily life as seen in numbers.
and the connection with daily life as seen in figures.
You can enjoy more if you know
and the connection to daily life as seen in numbers.
* The book includes information on ingredients, where they come from, the process of making soba, and the tools used to make it.
and the tools used to make it.
The book also provides a detailed analysis of the charm of soba from the aspect of making it as well as tasting it.
* About this book *
Soba is deeply rooted in our Japanese life.
Soba is deeply rooted in our daily life.
Soba was first introduced to Japan in the Jomon period, which is earlier than that of rice.
Jomon period, which is earlier than that of rice.
Since then, buckwheat noodles have supported many years of famine and have been used
It has been used as an everyday food, for entertaining on special occasions, and as a
It has been with us since the Jomon period.
It has been with us since the Jomon period, before rice.
What is the history of Soba?
What kind of history does soba have?
The drama in the menu of soba noodle shops.
The drama in the menu of soba restaurants, the local soba that has been passed down from generation to generation in each area, the current situation of soba in Japan, and so on.
The current situation of Soba, and so on.
We have tried to explore the secret of Soba from various aspects.
Through this book, we hope you will deepen your knowledge of Soba
and enjoy soba
and enjoy tasting Soba with pleasure.
* Table of Contents *
*Chapter 1: History and Culture of Soba
* Where was buckwheat born?
* Introduction of buckwheat to Japan
* History of Soba in Japan
* Soba until the Nara Period
* Etymology of the word [soba
* etc.
* Chapter 2: Soba Restaurant Writing and Culture
* The culture of Soba noodle shops
* Why Sake is the most popular drink at Soba noodle shops
* Sake snacks at soba noodle shops
* Mysteries of Sobaya shop names
* The language of soba noodle shops
* etc.
* Chapter 3: Ingredients for Soba and How to make Soba
* Botanically, buckwheat is classified into three types
* Domestic self-sufficiency rate of buckwheat is about 30%.
* What kind of buckwheat is grown in Japan?
* New buckwheat can be enjoyed twice a year!
* What are [ichiban-ko], [niban-ko] and [san-ban-ko]?
* etc.
*Chapter 4: Japanese Life and Soba
* Local buckwheat noodles in various parts of Japan
* "Feel the seasons with Soba
* Why people eat New Year's Eve Soba
* New Year's Eve Soba in different regions
* Why people distribute New Year's Eve Soba
* etc.
系譜や由来を豊富なビジュアル・資料とともに
わかりやすく解説。
★ 「粋な食し方」やお品書きの今昔、
数字で見る暮らしとのつながりなど、
知っておくとさらに楽しめる
さまざまな知識をまとめました。
★ 材料やその産地、蕎麦の打ち方のプロセス、
道具など、味わうだけでなく、
作る面からも蕎麦の魅力を詳しく分析。
◆◇◆ 本書について ◆◇◆
蕎麦は、私たち日本人の暮らしに
深く根付いています。
歴史をさかのぼってみると、日本に伝来したのは、
稲よりも早い縄文のころです。
それ以降、幾度も飢饉の年を支え、
日常食として、また、特別な日のもてなしや、
行事の振る舞い料理として、
私たちのそばにありました。
蕎麦にはどんな歴史があるのか、
昔の人が食べていた蕎麦は今と同じなのか、
蕎麦屋の品書きにあるドラマ、
その土地で受け継がれてきた郷土蕎麦、
現在の蕎麦を取り巻く現状など、
多方面から「蕎麦のひみつ」に迫ってみました。
本書を通して蕎麦の知識を深め、
おいしく、楽しく蕎麦を
味わっていただけたら幸いです。
◆◇◆ 主な目次 ◆◇◆
☆第1章 蕎麦の歴史と文化
＊ ソバはどこで生まれた？
＊ ソバの日本伝来
＊ 日本の蕎麦の歴史
＊ 奈良時代までの蕎麦
＊ 「蕎麦」の語源
・・・など
☆第2章 蕎麦屋の品書きと文化
＊ 蕎麦屋の品書きうんちく
＊ 蕎麦屋といえば日本酒なわけ
＊ 蕎麦屋の酒のつまみ
＊ 蕎麦屋の屋号の不思議
＊ 蕎麦屋の通し言葉
・・・など
☆第3章 蕎麦の材料と蕎麦の作り方
＊ 植物学的にソバは3種類に分類される
＊ ソバの国内自給率は約3割
＊ 日本ではどんなソバを栽培している？
＊ 新蕎麦は年に2回楽しめる！
＊ 「一番粉」「二番粉」「三番粉」とは？
・・・など
☆第4章 日本人の暮らしと蕎麦
＊ 日本各地の郷土蕎麦
＊ 蕎麦で季節を感じる
＊ 年越し蕎麦を食べるわけ
＊ 各地で違う年越し蕎麦
＊ 引っ越し蕎麦を配るわけ
・・・など