Dashi and Umami: The heart of Japanese cuisine Hardcover – Illustrated, 1 Mar 2009
Customers Who Viewed This Item Also Viewed
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
"Umami, as part of dashi, is essential to Japanese cuisine. It is umami that maintains the balance between salty, sweet, sour and bitter; in short, you could call it the origin of 'deliciousness'. - Nobu Matsuhisa Umami is a subject close to my heart. (It) actually exists naturally in many foods familiar to Westerners... In the Fat Duck, I like to use umami-rich Japanese ingredients in more Western style preparation in order to get that umami hit. - Hester Blumenthal Umami should be thought of as a vital tool when creating recipes, incorporated into meat juice and fermented fish sauces, and in the form of cheese to give character to a dish. To 'umamise' a dish such as roast chicken, serve with a Parmesan fondue. - Pascal Barbot" --Foreword, Dashi and Umami
About the Author
Umami is a subject close to my heart. (It) actually exists naturally in many foods familiar to Westerners... In The Fat Duck, I like to use umami-rich Japanese ingredients in more Western style preparation in order to get that umami hit. Heston Blumenthal
Umami should be thought of as a vital tool when creating recipes, incorporated into meat juice and fermented fish sauces, and in the form of cheese to give character to a dish. To umamise a dish such as roast chicken, serve with a Parmesan fondue. Pascal Barbot Umami, as part of dashi, is essential to Japanese cuisine. It is umami that maintains the balance between salty, sweet, sour and bitter; in short, you could call it the origin of deliciousness . Nobu Matsuhisa
What Other Items Do Customers Buy After Viewing This Item?
Top Customer Reviews
Very good book going into great detail on the different dashi stocks and umami favours
would recommend this book to pro chefs but may be too much for beginners.
Most Helpful Customer Reviews on Amazon.com (beta)
This wonderful book is a great corollary for its subject: simple yet deep. Graphically it is warm, yet minimal. The beautiful photographs tell exactly what you need to know but no more. Though it has only thirty-odd recipes, they are organized seasonally, precisely chosen to illustrate the concept of umami. A couple of the recipes I cook often. They remind me of my grandmother, who ran a restaurant in the Japanese ghetto of downtown Honolulu before WW2. She was from Wakayama and cooked in a regional, provincial style. Like this book, her food was odd, slightly exotic but ultimately hearty, satisfying and full of umami.
The 1st part has 4 different subchapters where 4 chefs of great japanese restaurants explain how they make dashi and produce recepies with dashi for each of the 4 seasons of the year.
after that there is a comprehensive explanation on each of the ingredients used for dashi and on umami's taste perception.
to make a long story short, beautiful and perfect in content. and for a passionate lover of japanese cuisine.
hope you find this interesting
This book includes the contributions of many star chefs, including Takashi Tamura (of Tsukiji Tamura), Eiichi Takahashi (Hyotei), Kunio Tokuoka (Kyoto Kitcho) and Yoshihiro Murata (Kikunoi). Photos of their kaiseki cuisine make this a handsome coffee table book, and students of Japanese cuisine will be impressed with the depth of information on umami-rich ingredients like kombu, katsuobushi, niboshi, and shiitake, all of which are essential in making dashi. Even water around the world is ranked from soft to hard--a hot topic for kaiseki chefs who have traveled the globe.
Umami has been covered in many other books, and not always well, but this work captures the essence and explains it without missing any details. The tutorials on dashi may change the way you make this staple at home. The end of the book includes simple home recipes that are easy to incorporate into your repertoire.
As of today, the cheapest price for this book is 289 USD. And honestly... I can understand the demand for it! This book is superb, both in content and in form. Anything but a practical Japanese cookbook, this is the most serious reference about umami you will find. For anyone who's been to Japan and eaten the real thing, vivid memories of tasty, succulent, juicy, intense, and flavourful sauces and soups are pavlovian reflexes to the words "japanese food" - and the reason of this is dashi.
Just like the core of french cooking are sauces and stocks, the heart of Japanese food is dashi - a basic bouillon made with water, konbu seaweed, and bonito flakes. This book goes into the heart of how to make dashi, and how much variation there can be with such a simple recipe! This books recalls traditional japanese chefs anecdotes, histories and ideas around dashi (and how one chef exclusively uses water from Kyoto transported to his restaurant in Tokyo just because it's a little different).
This is simply a work of art. Just like all things in Japan, details make the difference. Poetry at places and practical advice at others, readers won't find many recipes or secret tricks to make sucessful japanese goodies. But they will discover the depth of Japanese mentality, and learn how the simplest things are the hardest. A wonderful and intemporal gift for someone who loves Japan, its food and its traditions.
A beautiful book with a tangible soul.