Vendor Profile
Kaisei-sha Publishing Co., Ltd.
| Address | 3-5 Ichigayasadoharacho Shinjukuku Tokyo, JAPAN ZIP:162-8450 |
|---|---|
| Representative Name | MASAKI IMAMURA |
| Annual Revenue | closed |
| No. of Employees | 40 |
| Web Site URL |
People Also Searched
Other items from this category
SD item code:9086571
| Detail | Price & Quantity | ||
|---|---|---|---|
| S1 |
Supervision: Japan Bonito Flakes Association / Photo: Hideki Abe
 Original text before translation
監修：日本鰹節協会 / 写真：阿部秀樹
(No.436820)
JAN:978-4-03-436820-6
|
(No.436820)
JAN:978-4-03-436820-6
Wholesale Price: Members Only
1 pc /set
In Stock
|
|
| Dimensions |
|---|
|
29cm x 24cm
|
| Specifications |
|---|
|
Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2020
Product tag: Attached
|
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. In Volume 2, "Dried bonito flakes," we introduce what kind of fish bonito is, how it is caught, how bonito flakes are made, the latest bonito flakes factories, the history of bonito flakes, various types of bonito flakes, various types of kuzuribushi, how to make bonito dashi, bonito dishes, the crisis approaching bonito in the sea, and more, using beautiful and abundant photographs in an easy to understand way. |
More
| Shipping Method | Estimated Arrival |
|---|---|
| Sea Mail | From May.30th to Aug.2nd |
| Air Mail | From May.14th to May.16th |
| EMS | From May.13th to May.16th |
| Pantos Express | From May.15th to May.20th |
| DHL | From May.13th to May.15th |
| UPS | From May.13th to May.15th |
| FedEx | From May.13th to May.15th |
|
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.
In Volume 2, "Dried bonito flakes," we introduce what kind of fish bonito is, how it is caught, how bonito flakes are made, the latest bonito flakes factories, the history of bonito flakes, various types of bonito flakes, various types of kuzuribushi, how to make bonito dashi, bonito dishes, the crisis approaching bonito in the sea, and more, using beautiful and abundant photographs in an easy to understand way.
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2巻『鰹節』では、カツオがどんな魚で、どう獲るのか、鰹節はどうつくるのか、最新の鰹節工場、鰹節の歴史、鰹節のいろいろ、けずり節のいろいろ、鰹だしのとり方、カツオ料理、海のカツオに迫る危機などを、美しく豊富な写真を使って、わかりやすく紹介します。