SHOYU PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download SHOYU PDF full book. Access full book title SHOYU by airy rhyme. Download full books in PDF and EPUB format.
Author: airy rhyme
Publisher: Airy Rhyme, Inc.
ISBN: 4907423047
Category :
Languages : en
Pages : 90
Get Book Here
Book Description
In 2013, traditional Japanese cuisine known as “washoku” has been registered to UNESCO’s Intangible Cultural Heritage list. Gaining high global popularity and recognition, washoku such as sushi, teriyaki, sukiyaki and ramen are seasoned with shoyu which is the key ingredient of these recipes. Soy sauce, traditionally known as shoyu is an indispensable ingredient long loved by the Japanese. This book captures its beauty through diverse angles including fragrance, brewage and creators.
Author: airy rhyme
Publisher: Airy Rhyme, Inc.
ISBN: 4907423047
Category :
Languages : en
Pages : 90
Get Book Here
Book Description
In 2013, traditional Japanese cuisine known as “washoku” has been registered to UNESCO’s Intangible Cultural Heritage list. Gaining high global popularity and recognition, washoku such as sushi, teriyaki, sukiyaki and ramen are seasoned with shoyu which is the key ingredient of these recipes. Soy sauce, traditionally known as shoyu is an indispensable ingredient long loved by the Japanese. This book captures its beauty through diverse angles including fragrance, brewage and creators.
Author:
Publisher:
ISBN:
Category : Panama-Pacific International Exposition
Languages : en
Pages : 532
Get Book Here
Book Description
Author: Panama-Pacific International Exposition Company
Publisher:
ISBN:
Category : Panama-Pacific International Exposition
Languages : en
Pages : 552
Get Book Here
Book Description
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914446
Category : Fermented soyfoods
Languages : en
Pages : 2523
Get Book Here
Book Description
Author: Hiroko Shimbo
Publisher: Harvard Common Press
ISBN: 9781558321779
Category : Cooking
Languages : en
Pages : 536
Get Book Here
Book Description
In the first comprehensive introduction to Japanese cooking for the U.S. market in two decades, Shimbo gently and authoritatively demystifies for Western cooks this elegant and tasty cuisine. A master teacher gives a clear, complete and delicious introduction to a world-class cuisine. 80 two-color illustrations.
Author: Alana Kysar
Publisher: Ten Speed Press
ISBN: 0399581367
Category : Cooking
Languages : en
Pages : 242
Get Book Here
Book Description
From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914659
Category : Soybean
Languages : en
Pages : 3377
Get Book Here
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
Author: Moses Purnell Handy
Publisher:
ISBN:
Category :
Languages : en
Pages : 2108
Get Book Here
Book Description
Author: Bozzano G Luisa
Publisher: Elsevier
ISBN: 0323139299
Category : Technology & Engineering
Languages : en
Pages : 853
Get Book Here
Book Description
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.
Author: Japan. Imperial Japanese Commission to the Louisiana Purchase Exposition
Publisher:
ISBN:
Category : Industries
Languages : en
Pages : 410
Get Book Here
Book Description
