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Kaisei-sha Publishing Co., Ltd.
| Address | 3-5 Ichigayasadoharacho Shinjukuku Tokyo, JAPAN ZIP:162-8450 |
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| Representative Name | Yuuzi IMAMURA |
| Annual Revenue | closed |
| No. of Employees | 40 |
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SD item code:9086564
| Detail | Price & Quantity | ||
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| S1 |
Supervision: Japan Kelp Association / Text*Photo: Hideki Abe
 Original text before translation
監修：日本昆布協会 / 文・写真：阿部秀樹
(No.436810)
JAN:978-4-03-436810-7
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(No.436810)
JAN:978-4-03-436810-7
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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29cm x 24cm
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2020
Product tag: Attached
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Description
| In 2013, Japanese food was registered as an Intangible Cultural Heritage of Japan by UNESCO (United Nations Educational, Scientific and Cultural Organization). Dashi is the foundation of Japanese food seasoning, and it is the role of dashi to combine ingredients into a dish without losing their deliciousness. Kelp is made from kelp, bonito flakes from bonito, and sardines from dried sardines. In this sense, dashi in Japanese cuisine is a blessing from the sea. Volume 1 [Kelp] introduces the history of kelp, various kinds of kelp, how to make kelp dashi, kelp dishes, kelp used for celebrations, the crisis approaching kelp in the sea, and more, using beautiful and abundant photographs in an easy-to-understand manner. The book is easy to understand with beautiful and abundant photographs. |
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| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From Jun.16th to Aug.18th |
| Air Mail | From May.29th to Jun.2nd |
| EMS | From May.28th to Jun.2nd |
| Pantos Express | From May.30th to Jun.4th |
| DHL | From May.28th to May.30th |
| UPS | From May.28th to May.30th |
| FedEx | From May.28th to May.30th |
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Some trading conditions may be applicable only in Japan.
*Important Notice
Under the resale price maintenance system, publishers are legally allowed to set the selling price of books. We ask that your company also adhere to the fixed sales price (in Japan). |
Other items from this category:
Kelp is made from kelp, bonito flakes from bonito, and sardines from dried sardines. In this sense, dashi in Japanese cuisine is a blessing from the sea.
Volume 1 [Kelp] introduces the history of kelp, various kinds of kelp, how to make kelp dashi, kelp dishes, kelp used for celebrations, the crisis approaching kelp in the sea, and more, using beautiful and abundant photographs in an easy-to-understand manner. The book is easy to understand with beautiful and abundant photographs.
だしといえば、まず「昆布」「鰹節」「煮干」の3つが思いうかびますが、昆布は海藻のコンブ、鰹節は魚のカツオ、煮干は魚のイワシと、どれも、もともとは海の生きものを加工してつくるものです。その意味で「和食のだしは海のめぐみ」だといえるでしょう。
第1巻『昆布』では、コンブがどんな海藻で、どう獲るのか、だし昆布はどうつくるのか、なぜ生きているコンブからはだしが出ないのか、昆布の歴史、いろいろな昆布、昆布だしのとり方、昆布料理、お祝いに使われる昆布、海のコンブに迫る危機などを、美しく豊富な写真を使って、わかりやすく紹介します。