Japanese Takeout Cookbook 2021
Cód:
491_9781802831085
De: R$ 0,00Por: R$ 193,96ou X de
? 55% OFF for Bookstores! NOW at $ 39,97 instead of $ 49,97! LAST DAYS! ?Would you like to have fun learning some tasty Japanese food recipes?Your Customers Will Never Stop To Use This Amazing Cookbook!Japanese food has lured Americans away from the usual meat and potato meals and French-style creamy dishes of the past, and its easy availability through takeout has brought this exotic cuisine closer to the everyday Joe, further enriching the multicultural American palate.Japanese food is rich in culture, being recognized by the UN for it cultural significance. It has introduced the concept of umami to the Western world. Umami may be translated as rich, savory taste that the Japanese consider as the fifth basic taste along with bitter, sweet, salty, and sour.Like other takeout dishes in America, original traditions and flavors have given way to alterations in order to cater to American taste buds. Some feel that Washoku, or the purest and most traditional Japanese cuisine, has been lost in Japanese takeout in America.The emphasis on simplicity and respect for the five basic flavors has been replaced by vibrant and what others might consider flamboyant flavors of Japanese-American takeout. But this blending perhaps reflects the dynamic traits of American culture such as diversity and adaptability.Japanese cooking is recognized for its healthfulness because it is rich in plant-based ingredients and is sparing in the use of oil. However, due to time constraints and economic reasons, fresh ingredients are now being replaced with canned and processed substitutes.Fish and vegetables have always formed the greater part of Japanese cuisine. Only around the 19th century did the Japanese begin to use large cuts of meat in their dishes, resulting in tasty recipes such as Katsudon (fried breaded pork cutlet).Being masters of innovation, the Japanese are known to take the best from other cultures and incorporate them in their own. Their dishes are also marked by influences from
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