Abstract

Starting with preparing utensils such as knives, pots, and ladles, the book carefully explains the basics of "Japanese cuisine," from how to cook rice and make soup stock to how to prepare and cut vegetables into decorative shapes and fillet fish. A new edition of the 2009 edition of "The Most User-Friendly Japanese Cuisine Textbook."

Author’s Information

Interested in cooking from an early age, she studied cooking at Ikeda Yukie's cooking school for four years, from the third year of junior high school to the third year of high school. After graduating from Osaka Abeno Tsuji Culinary Institute, she worked as a staff member at the school for 12 years. She runs the Delices de Cuyère Kawakami Fumiyo cooking school in Ebisu, Tokyo. She is currently active as a food education instructor, food analyst, and local ambassador for her hometown of Tateyama, Chiba Prefecture, giving lectures in various places, and appearing in magazines and newspapers. (This information was published at the time this book was published.)