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NITTOSHOINHONSHA.,LTD.
| Address | Kasugacho Bldg.5F, 1-33-13 Hongo Bunkyo-ku Tokyo, JAPAN ZIP:113-0033 |
|---|---|
| Representative Name | KAZUJI HIROSE |
| Annual Revenue | closed |
| No. of Employees | closed |
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Cooking & Food Book
SD item code:9413557
| Detail | Price & Quantity | ||
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| S1 |
Dried Food Cookbook
 Original text before translation
干物料理帖
(9784528023017)
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(9784528023017)
Wholesale Price: Members Only
1 pc /set
In Stock
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| Dimensions |
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96 pages
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| Specifications |
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Country of manufacture: Japan
Material / component: Paper
Year of manufacture: 2020
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Description
| Easy and healthy with dishes that make the most of dried fish. Dried fish that is "high in salt" has become old-fashioned! Dried fish is now a healthy food with improved processing technology. If you are going to go to the trouble of putting dried fish on the table, it would be a waste to just grill it. ...... This book contains a variety of dishes using dried fish. There is no need to deal with the troublesome processing of raw fish, and since it is already salted, you can season it as you wish, even with difficult flavors. With dried fish and this book, you can enjoy tasty, easy, and healthy fish dishes! What are the advantages of dried fish? *Nutritional value is the same as raw fish (protein, DHA, EPA, etc.) *But the nutritional value of blue fish increases due to the increase in fish fat! *All the troublesome processing is already done! So cleanup is easy! *Can be frozen immediately after purchase! *Salt content is surprisingly low! *Since it already has a salty taste, you don't need to use more salt than necessary! *Less smell of garbage because it is not completely "raw"! [Author's Profile] Hanako Usui After working in space design and architecture, Hanako Usui trained at a Japanese restaurant before setting up her own business. [She runs the H-table Cooking School. She went to Toyosu Market to purchase fish for her classes, and rediscovered the beauty of fish and dried fish. She gives lectures and holds events to promote dried fish and fish-eating culture, and is also active as a traveling chef. He is also active in nutrition education, presiding over the "Shokutaku wo Tsunagu Kai" (Association for Connecting the Dining Table), which conveys seasonal handicrafts related to food, supervising cooking, and lecturing at courses for nutritionists. Her life's work is the study of Edo cuisine. |
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| Shipping Method | Estimated Arrival |
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| 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 |
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CookingOther items from this category:
Dried fish that is "high in salt" has become old-fashioned! Dried fish is now a healthy food with improved processing technology. If you are going to go to the trouble of putting dried fish on the table, it would be a waste to just grill it. ......
This book contains a variety of dishes using dried fish. There is no need to deal with the troublesome processing of raw fish, and since it is already salted, you can season it as you wish, even with difficult flavors.
With dried fish and this book, you can enjoy tasty, easy, and healthy fish dishes!
What are the advantages of dried fish?
*Nutritional value is the same as raw fish (protein, DHA, EPA, etc.)
*But the nutritional value of blue fish increases due to the increase in fish fat!
*All the troublesome processing is already done! So cleanup is easy!
*Can be frozen immediately after purchase!
*Salt content is surprisingly low!
*Since it already has a salty taste, you don't need to use more salt than necessary!
*Less smell of garbage because it is not completely "raw"!
[Author's Profile]
Hanako Usui
After working in space design and architecture, Hanako Usui trained at a Japanese restaurant before setting up her own business. [She runs the H-table Cooking School. She went to Toyosu Market to purchase fish for her classes, and rediscovered the beauty of fish and dried fish. She gives lectures and holds events to promote dried fish and fish-eating culture, and is also active as a traveling chef. He is also active in nutrition education, presiding over the "Shokutaku wo Tsunagu Kai" (Association for Connecting the Dining Table), which conveys seasonal handicrafts related to food, supervising cooking, and lecturing at courses for nutritionists. Her life's work is the study of Edo cuisine.
”塩分が多い”そんな干物はもう古い!加工技術も向上し、いまや健康食になり得る干物。せっかく食卓に並べるなら、焼くだけではもったいない……。
そこで本書には、様々な干物を使用した料理をたくさんまとめました。生魚のように面倒な処理もなく、すでに塩味があるので難しい味付けも思いのまま。
干物とこの本一冊で、おいしく手軽に健康的な魚料理を楽しめます!
干物のメリットって?
・生と変わらない栄養価(タンパク質、DHA、EPA、など)
・むしろ青魚は魚脂が増えて栄養価UP!
・面倒な処理がすでに終わっている!だから片付けもラクチン!
・買ってきてすぐに冷凍保存できる!
・意外と塩分量は少ない!
・すでに塩味があるから必要以上の塩を使わなくて済む!
・完全なる”生”ではないので、ゴミのにおいも少ない!
【著者プロフィール】
うすい はなこ
空間デザインや設計の仕事を経て、日本料理店で修業した後、独立。「H-table料理教室」を主宰。教室で使う魚の仕入れのために豊洲市場に通い、魚や干物のよさを再認識。干物や魚食文化を広める講演やイベントを行い、出張料理人としても活躍中。食にかかわる季節の手仕事を伝える「食卓をつなぐ会」主宰、料理監修、管理栄養士向け講座講師など、食育にも力を注ぐ。ライフワークは江戸料理の研究。