英文版　日本料理大全　だしとうま味、調味料

PREFACE Murata Yoshihiro ― 6
（序文／村田吉弘）

Chapter 1　Japanese Cuisine and the Culture of Umami ― 9
（第1章：日本料理とうま味の文化）
Japanese Cuisine: Composition and Custom ― 10
Kombu: History and Culture ― 14
Katsuobushi: Passed Down from Antiquity ― 22
Shoyu: A Seasoning’s Distinctive Development ― 30
Miso: Evolving in Its Environment ― 34
Sake: Link with the Divine ― 38

Chapter 2　The Basics of Dashi ― 43
（第2章：だしの基本）
The Science of Umami ― 44
Kombu and Other Vegetable Dashi Ingredients ― 46
Katsuobushi and Other Fish Dashi Ingredients ― 50

Chapter 3 Dashi Making Techniques ― 59
（第3章：だしの技法）
Dashi Ingredient Science ― 60
Ichiban Dashi ― 62
Clear Soup Dishes ― 64
Steamed Dishes ― 76
Deep-fried Dishes ― 80
Shojin Dashi ― 84

Chapter 4 Additional Types of Dashi ― 93
（第4章：その他のだし）
Niban Dashi 95
Kombu Dashi 96
Duck Dashi 97
Vegetable Dashi ― 100

Chapter 5 Fermented Seasonings and Foods ― 107
（第5章：発酵調味料、発酵食品）
The Fermentation Process and Merits 108
A “National Treasure” Mold ― 110
Fermentation’s Nutritional Value ― 114
Types of Shoyu and Miso ― 116
Sake, Mirin, and Vinegar ― 128
Salt and Sugar ― 132
Aromatic Ingredients ― 134

Chapter 6　Basic Flavorings and Seasonings ― 141
（第6章：日本料理の下地と味つけ）
Seasoned Dashi ― 142
Dashi-flavored Vinegars ― 158
Seasoning Combinations ― 166
Aemono Dressings ― 170

Cooking Utensils of the Japanese Kitchen （本書で使用した道具）― 174
Glossary （用語解説）― 176
Index （索引）― 180
Conversions （換算表）― 183