The Manga Guide to Japanese Food

Dozens of mini essays with hundreds of charming color illustrations and photos explain: - The importance of fundamental ingredients like rice, soybeans, seaweed and fish - The beauty of traditional utensils including lacquer ware, ceramics and knives - The key role played by fermented ingredients like miso, soy sauce and sake in Japanese cooking - The history of sushi, which developed from a traditional method of preserving fish - The concept of "umami" as one of just seven flavors that can be detected by the human tongue - How all these elements come together in a multicourse Kyoto-style Kaiseki dinner There is even a quiz at the end so you can see how much you've learned along the way!