Hideo was born in Tokyo in 1944. His father owned several restaurants and he began training there, learning the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through many generations of his family. In keeping with a classical training, he also learnt the philosophy of the tea ceremony cuisine (Chakaiseki), calligraphy, flower arranging and the cooking knife's ceremony at the Shijyoushinryuu School from Master Teacher Shishikura Soken.
Encyclopedia of Japanese Cuisineby Hideo
Japanese cuisine has developed over centuries as a result of many political and social changes. From traditional-style Japanese food to foods whose ingredients or cooking methods were introduced from abroad, Japanese cuisine is known for its emphasis on seasonality of food, quality of ingredients and presentation. Master sushi chef and classically trained in the art of Japanese cooking and presentation, Hideo shares his knowledge in this comprehensive guide to Japanese cuisine. This book contains information on how to prepare, store and use hundred of ingredients and the many different utensils, and contains a 16-page colour section of photos for easy reference. Hideo weaves historical information on such topics as the tea ceremony, ceramics and the cooking knife's ceremony alongside plenty of practical information to create authentic Japanese dishes at home.
- New Holland Australia
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- 7.50(w) x 9.90(h) x 1.60(d)
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