Oishinbo: Japanese Cuisine Vol. 1

Japanese Cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging.
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About Book

Page Count

276 Pages

Print Release Date

January 20 2009

Digital Release Date

February 10 2015

Age Rating

All Ages

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