De Japanse Keuken 

Emi Kazuko Yasuko Fukuoka

Nowhere in the world is the preparation and presentation of food more enjoyable than in Japan. In Japanese cuisine, the emphasis is on the use of natural ingredients, simplicity and attention to detail. Japanese philosophy has been expressed for centuries in the preparation, presentation and appreciation of food. The natural taste and texture of the ingredients are paramount in the preparation.

Dishes reflect the seasons and the holidays that are so important in Japan. In this book, the various – sometimes specifically Japanese – foods are examined one by one. The clear texts and informative photographs explain the basic principles of the techniques, the equipment and the kitchen utensils. EMI KAZUKO is a leading author and journalist. She writes in English and Japanese and has published several cookbooks. She has also published articles and magazines such as Condé Nast Traveller and The Eyewitness Travel Guide to Japan and has worked on programmes for British Radio 4 and the BBC World Service. YASUKO FUKUOKA was born in Tokyo, where she is a successful musician and composer.

During her numerous tours through Japan she came to know and appreciate the regional cuisine. This reprint has been published in a completely new edition with a new ISBN.

Dutch Paperback 9789048320509 

October 19, 2022 

256 pages