Japan: Profile of a Nation - Couverture rigide

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Couverture rigide

ISBN 10 : 4770018924 ISBN 13 : 9784770018922

Editeur : Kodansha USA Inc, 1995

Synopsis

Rare Book

A propos du livre

Book Description :

Japan: Profile of a Nation is a virtual cornucopia of information about Japan, offering readers reliable and accurate information on virtually every aspect of the nation and its people. The range of topics is remarkable, corporate culture, women in the labor force, cram schools, karaoke, comics, to such wide-ranging issues such as international relations, foreign trade, and the Japanese language. Indeed, over 200 informative and well-written articles have been organized into seven thematic divisions--Geography and Nature, History, Government and Diplomacy, Economy, Society, Culture, and Life, providing a balanced and very readable portrait of Japan past and present. Features 250 entries carefully selected from Japan: An Illustrated Encyclopedia. Gives the reader, in English, a comprehensive view of Japan, from geography and history to politics, economics, and culture. Organized in thematic sections in an easy-to-understand structure in which overview entries are followed by related detailed entries. This new version reflects the major political and economic changes that have recently taken place. Includes a bilingual index for looking up information in either English or Japanese. Includes the Constitution of Japan and a number of important treaties in both English and Japanese versions. Includes a chronology of Japanese history in English and Japanese

Excerpted from Japan : Profile of a Nation by Inc Staff Kodansha America. Copyright &c... :

Following is the introductory section to Japanese cooking, slightly reformated and minus the Chinese characters in the original. After this introduction, there are 23 discussions of various types or aspects of Japanese cooking.

Japanese cooking (Nihon ryori)

There are three fundamental types of traditional full-course Japanese cuisine: honzen ryori, an assembly of dishes served on legged trays at formal banquets; chakaiseki ryori, a series of dishes sometimes served before the TEA CEREMONY; and KAISEKI RYORI, a series of dishes for parties, often served at restaurants specializing in Japanese cuisine (ryotei). Other types are osechi ryori, dishes traditionally served on important holidays such as NEW YEAR'S, and shojin ryori, Buddhist vegetarian dishes.

Ingredients

The main ingredients in Japanese cooking are seafood, vegetables, and rice. The consumption of raw seafood has long been a distinguishing feature of native cuisine, and its preparation requires that fish be very fresh and that it be skillfully cut with a very sharp knife (hocho). Because of the abundance of foods supplied by the seas surrounding Japan and the influence of Buddhism, which militated against the killing of animals, Japanese cooking formerly made little use of the flesh of animals and fowl, dairy products, and oils and fat. Principal seasonings are fermented products of soybeans, such as SOY SAUCE and MISO (soybean paste) or of RICE, such as SAKE, vinegar, and mirin (sweet sake). To preserve the natural flavors of ingredients, strong spices are avoided in favor of milder herbs and spices, such as kinome (aromatic sprigs of the tree known as sansho), yuzu (citron), wasabi (Japanese horseradish), ginger, myoga (a plant of the same genus as ginger), and dried and ground sansho seeds.

Tableware

In preparing foods for serving one arranges them in a manner that harmonizes colors and textures, on plates or in bowls that accord with the season of the year; for example, glass and bamboo are considered appropriate for summer. Dishes of contrasting shapes, sizes, and patterns are used during the course of a meal to achieve an aesthetic balance between food and receptacle that pleases the eye and stimulates the appetite.

À propos de cette édition

• Éditeur: Kodansha USA Inc
• Date d'édition: 1995
• ISBN 10: 4770018924
• ISBN 13: 9784770018922
• Reliure: Relié