Introduction to Japanese Cuisine: Nature, History and Culture -- Japanese Culinary Academy, Hardcover

Authoritative, comprehensive, and gloriously illustrated, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series on the art of Japanese food.

Offering an overview and all the fundamentals needed to understand Japanese food culture, INTRODUCTION TO JAPANESE CUISINE is the first volume in a new, definitive series entitled, "The Japanese Culinary Academy's Complete Japanese Cuisine." Created by the renowned Japanese Culinary Academy, an organization dedicated to advancing Japanese cuisine throughout the world, the series is authoritative, comprehensive, and wide-ranging in scope. And although the books are targeted primarily to a professional readership, serious amateur chefs will also find them an invaluable resource.

Author: Japanese Culinary Academy
Publisher: Japanese Culinary Academy
Published: 09/16/2025
Pages: 216
Binding Type: Hardcover
Weight: 2.65lbs
Size: 10.00h x 8.50w x 1.10d
ISBN: 9784911188002

About the Author
Founded in 2004 to support the advancement and spread of Japanese cuisine both in Japan and internationally, the JAPANESE CULINARY ACADEMY is engaged in educational, cultural, and technical research, as well as in disseminating the results of its research. JCA activities also include professional training, nutritional education and exchange programs for chefs around the world.