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001 on1438916850;

003 OCoLC;

005 20250305024244.0;

006 m o d ;

007 cr cnu---unuuu;

008 240612t20242024ja a ob6 000 0 eng c;

020 a| 1462924662q| (electronic bk.);

020 a| 9781462924660q| (electronic bk.);

020 z| 9784805317624q| (paperback);

020 z| 4805317620q| (paperback);

035 a| (Sirsi) o1438916850;

035 a| (OCoLC)1438916850;

041 a| engh| jpn;

042 a| pcc;

043 a| a-ja---;

049 a| EREE;

050 4 a| GT2853.J3b| N34 2024eb;

082 04 a| 394.1/209522| 23/eng/20240626;

100 1 a| Nagashima, Hiroshi,d| 1946-e| author.1| https://id.oclc.org/worldcat/entity/E39PCjCDcPxjwWqGQ8hWg9Bfmd=| ^A1478829;

245 14 a| The manga guide to Japanese food :b| everything you want to know about the history, ingredients and folklore of Japan's unique cuisine /c| Hiroshi Nagashima.;

246 30 a| Japanese food;

300 a| 1 online resource :b| illustrations;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

500 a| English translation of "Manga de wakaru Nihon ryori no joshiki";

504 a| Includes bibliographical references.;

505 0 a| Why I wrote this book -- Part 1. The Eight Pillars of Japanese Cuisine -- The Story of Rice -- Pure Water, Delicious Food -- Japan's Wooden Tableware -- Seafood on All Sides -- Food for the Gods -- The Importance of Cutting -- Fermenting for Flavor -- Umami, the Fifth Flavor -- Part 2. A Brief History of Feast Foods and Sushi -- The Heian Period: Aristocratic Banquets -- The Kamakura Period: Zen Monks Create a Cuisine -- The Murmachi Period: Classic Samurai Feasts -- The Azuchi-Momoyama Period: Tea Ceremony Food -- The Edo Period: Commoners Join the Party -- The History of Sushi, from the 7th Century to Today -- Part 3. Putting It All into Practice -- The Elements of Kaiseki Cuisine -- Tableware and Food Presentation -- Dining at a Traditional Japanese Restaurant -- Afterword: Why Japanese Cuisine Fascinates Chefs Around the World.;

520 a| "The complete backstory of Japanese cuisine explained in richly illustrated manga style! This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. Dozens of mini essays with hundreds of charming color illustrations and photos explain: The importance of fundamental ingredients like rice, soybeans, seaweed and fish; The beauty of traditional utensils including lacquer ware, ceramics and knives; The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking; The history of sushi, which developed from a traditional method of preserving fish; The concept of "umami" as one of just seven flavors that can be detected by the human tongue; How all these elements come together in a multicourse Kyoto-style Kaiseki dinner. There is even a quiz at the end so you can see how much you've learned along the way!" --c| Provided by publisher.;

588 a| Description based on online resource; title from digital title page (viewed on June 26, 2024).;

650 0 a| Food habitsz| Japan.=| ^A565802;

650 0 a| Foodz| Japan.=| ^A422;

651 0 a| Japanx| Social life and customs.=| ^A39245;

650 0 a| Cooking, Japanese.=| ^A21665;

655 7 a| manga (comic books)2| aat0| (CStmoGRI)aatgf300266680;

655 7 a| Manga.2| lcgft;

655 7 a| Nonfiction comics.2| lcgft;

655 7 a| Mangas.2| rvmgf0| (CaQQLa)RVMGF-000000317;

655 7 a| Bandes dessinées autres que de fiction.2| rvmgf0| (CaQQLa)RVMGF-000000477;

700 1 a| Itoh, Makiko,e| translator.1| https://id.oclc.org/worldcat/entity/E39PCjBXJWX3fBw3p3QTCYDtYX?| UNAUTHORIZED;

776 08 i| Print version:z| 9784805317624z| 4805317620w| (OCoLC)1391435623;

856 40 3| EBSCOhostu| http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3735512&custid=s5822723&authtype=ip,shib;

938 a| YBP Library Servicesb| YANKn| 21081688;

938 a| EBSCOhostb| EBSCn| 3735512;

949 a| Click on web addressw| asish| joyner96o| jwjh;

949 a| Click on web addressw| asish| hsl102o| jwjh;

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998 a| 6560338;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6560338-1001l| JNETm| JOYNERr| Ys| Yt| JNE3BKu| 3/5/2025x| EBOOKz| JERESOURCEo| .STAFF. jwjh;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6560338-2001l| HSLELECm| HSLr| Ys| Yt| HGENEBKu| 3/5/2025x| EBOOKz| HERESOURCEo| .STAFF. jwjh;

The manga guide to Japanese food : everything you want to know about the history, ingredients and folklore of Japan's unique cuisine / Hiroshi Nagashima.

Author/creator	Nagashima, Hiroshi, 1946- author.
Other author	Itoh, Makiko, translator.
Format	Electronic
Publication	Tokyo ; Rutland, Vermont ; Singapore : Tuttle Publishing, [2024]
Copyright Date	©2024
Description	1 online resource : illustrations
Supplemental Content	EBSCOhost
Subjects	Food habits--Japan. Food--Japan. Cooking, Japanese. Japan--Social life and customs.

Portion of title	Japanese food
Contents	Why I wrote this book -- Part 1. The Eight Pillars of Japanese Cuisine -- The Story of Rice -- Pure Water, Delicious Food -- Japan's Wooden Tableware -- Seafood on All Sides -- Food for the Gods -- The Importance of Cutting -- Fermenting for Flavor -- Umami, the Fifth Flavor -- Part 2. A Brief History of Feast Foods and Sushi -- The Heian Period: Aristocratic Banquets -- The Kamakura Period: Zen Monks Create a Cuisine -- The Murmachi Period: Classic Samurai Feasts -- The Azuchi-Momoyama Period: Tea Ceremony Food -- The Edo Period: Commoners Join the Party -- The History of Sushi, from the 7th Century to Today -- Part 3. Putting It All into Practice -- The Elements of Kaiseki Cuisine -- Tableware and Food Presentation -- Dining at a Traditional Japanese Restaurant -- Afterword: Why Japanese Cuisine Fascinates Chefs Around the World.
Abstract	"The complete backstory of Japanese cuisine explained in richly illustrated manga style! This book explores the fascinating history, lore and practice of Japanese cooking through the eyes of Manabu, a young man who aspires to become a professional Japanese chef. Each chapter presents a new set of topics which help the reader to appreciate the great depth and complexity of Japan's amazing food culture. Dozens of mini essays with hundreds of charming color illustrations and photos explain: The importance of fundamental ingredients like rice, soybeans, seaweed and fish; The beauty of traditional utensils including lacquer ware, ceramics and knives; The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking; The history of sushi, which developed from a traditional method of preserving fish; The concept of "umami" as one of just seven flavors that can be detected by the human tongue; How all these elements come together in a multicourse Kyoto-style Kaiseki dinner. There is even a quiz at the end so you can see how much you've learned along the way!" -- Provided by publisher.
General note	English translation of "Manga de wakaru Nihon ryori no joshiki"
Bibliography note	Includes bibliographical references.
Source of description	Description based on online resource; title from digital title page (viewed on June 26, 2024).
Issued in other form	Print version: 9784805317624 4805317620
Genre/form	manga (comic books)
Genre/form	Manga.
Genre/form	Nonfiction comics.
Genre/form	Mangas.
Genre/form	Bandes dessinées autres que de fiction.
ISBN	1462924662 (electronic bk.)
ISBN	9781462924660 (electronic bk.)
ISBN	(paperback)
ISBN	(paperback)

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The manga guide to Japanese food : everything you want to know about the history, ingredients and folklore of Japan's unique cuisine / Hiroshi Nagashima.

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