Finding “Washoku”

〜Japanese Food Culture〜

Finding “Washoku”

  • 発売日: 2017/02/24
  • 著者: 大谷貴美子/村元由佳利
  • 判型: B5
  • 頁: 46
  • ISBN: 978-4-485-30406-8
  • 定価: 990円(税込)
  • 商品紹介
  • 目次
  • 動画

[英語版]

2013年12月、和食がユネスコの無形文化遺産に登録され、世界中で和食が注目されています。本書は、和食文化にみる日本人のこころの美学と知恵、そして祈りに、少しでも多くの方々に触れていただけるように、絵とともに分かりやすくまとめたものです。

Heart of “Washoku”

Heart of “Omotenashi”

Basic manners to enjoy “Washoku”

Heart of “Shojin-ryori”

Heart of “Kaiseki-ryori”

 

Seasonal Events and Foods

New Year’s Day on January 1

“Jinjitsu no Sekku” on January 7

“Setsubun” on February 3

“Joushi no Sekku” on March 3

“Tango no Sekku” on May 5

“Shichiseki no Sekku” on July 7

“Chouyou no Sekku” on September 9

“Oomisoka” on December 31

 

Arrangement of “Washoku”

Two Basic Principles of “Washoku”

Expression of the Sense of Seasons

Various Cutting Techniques with Kitchen Knives

 

Foods add color to “Washoku”

Staple Food of “Washoku”: Rice

Leading Food of “Washoku”: Fish

Excellent Supporter of “Washoku”: Vegetables

Accent of “Washoku”: Soybean

Accent of “Washoku”: Tsukemono

Partner of “Washoku”: Cha

Wagashi

Sake

 

Foods enhancing the taste of “Washoku”

Water

Dashi

Salt

Miso and Shoyu

Mirin

 

References

関連書籍

  • 和食の散歩道

    和食の散歩道