Abstract

'DASHI' is 'the water which contains good tastes'.
It is important for making dishes tastes good, and being basic for 'WASHOKU', the Japanese cuisine, which was added to the UNESCO Intangible Heritage List.
Including many kinds of stock and broth, Basic how making them, and dishes with DASHI of Japanese and world.
Each recipe is shown with pictures and short texts, clear to see estimated time, so easy to cook even trying first time!
Any child will be able to cook itself with confirming one by one because there are checking fields for ingredients also instruments too.
Many types of applied soups of Miso-soup, which being learned at home economics in Japan, are shown.
A useful form of cooking note for unlimited independent child's research available at the end of this book.
Also valuable for collection of a library and sub-text of home economics.
It is a cooking book full of feelings of 'tasty!', 'fun!'
With the writer's wishing of growing up to adult like 'Preparing DASHI', 'Cooking with DASHI', 'having an ability of tasting DASHI as nice'.
This book is sized 217x264mm.

Author’s Information

Hiroko Sakamoto was born and raised in Kobe. She graduated from the Department of English Literature at Doshisha University.
She had advocated for food education from early childhood for over 40 years, and was a one of the pioneers in the practice of food education in Japan. She was also the creator of NHK Educational TV's "Hitori-de-Dekiru-Mon" (I Can Do It by Myself Alone) as in charge of cooking instruction and supervision from the first season for many years.
She was a socially conscious cooking researcher who had worked on a wide range of problems, including food education, nursing care, disaster prevention, and food village revitalization, believing that "the kitchen is a microcosm of society."
In education, she implemented hands-on education in the field of food education. She developed teaching materials as part of her research at the Children's Museum, and her "Kids Kitchen" cooking class for children attracted attention as a trump card for improving real academic ability.
She was a victim of the Great Hanshin-Awaji Earthquake, and based on her experience, she introduced a way to get ready for any disasters with a less effort in the kitchen. She passed away in 2018.