Abstract

Japanese cuisine is a worldwide favorite.
But how do you explain the beauty of this unique food culture?
It’s hard to find a cuisine more diverse in range; whether it’s everyday home cooked meals, popular “Western” style, hearty and affordable “B-class” staples, seasonal dishes, sushi, or high-end kaiseki multicourse dinners, Japanese food encompasses all.
This book reviews the basics of essential Japanese food culture, full of traditional wisdom and customs, in 101 items. It’s the perfect introduction to Japanese cuisine, giving you a glimpse into the heart and spirit of washoku.

Author’s Information

Reiko Yamada is a cooking adviser. A graduate of Ferris University, she began teaching cooking in 1995 by hosting workshops, “Salon de R,” in her home in Tokyo. Her dynamic workshops that cover topics like home cooking and dinner hosting have built a strong following of students who attend her class for a fun and creative experience. She also actively promotes men’s participation in cooking through her lessons.
Championing the idea of food as the most basic form of diplomacy, she hosts workshops at home and abroad as a means of intercultural communication.
She also develops recipes for companies, contributes to magazines and radio programs, and is a certified beer sommelier.