File Name: the essence of japanese cuisine an essay on food and culture .zip
Sushi is traditionally made with medium-grain white rice , though it can be prepared with brown rice or short-grain rice.
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Michael Ashkenazi, Jeanne Jacob. Richmond and Surrey: Curzon Press, The Japanese have given the world great food. Sushi, tempura and instant ramen are recognized and eaten in every major city in the world and not just by expatriate Japanese. Ashkenazi and Jacob take us back to the roots of that cuisine, arguing that Japanese food is not just food. Japanese food is inextricably linked to cultural practices and social interactions particular to Japan.
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Many Japanese restaurants , both in Japan and abroad, specialize in this style of food preparation. Traditionally, the food consists of a combination of morsels of seafood and vegetables , but other kinds of food that are suitable for grilling may also be offered. The robata cooking style is different from other Japanese charcoal cooking in that it uses a wide, flat open fireplace in the style of an irori , rather than a shichirin or other type of charcoal cooking implement. Robata originates from a centuries-old country style of cooking by northern Japanese fishermen around a communal hearth irori that serves as a cooking area and a source of heat, found on the northernmost island of Japan, Hokkaido.
The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected.Reply