Raku : A Book of Japanese Food
1: Otava, 2004. 1st Edition. Hardcover. Text in English. 140 pp. A small stain on the dust jacket.
Like Japanese food itself, RAKU is a delight for all the senses. It introduces readers to Japanese cooking, in which aesthetic beauty is Just as important as taste. It takes us to the Sakura Restaurant in Tokyo where all manner of food from sashimi to shiokara is on the menu and the finest sake is served according to the proper etiquette, and to Tsukiji, the world's largest fish market, where dealers pay the earth for prime quality tuna fish at the noisy auction. It also takes us to the Mushino Cooking College, where the specialists in knife techniques cut fishnets out of diakon radishes, and to the Kikkoman soy plantation at Goyogura, which produces soy beans only for the Imperial family. Finally we end up at a traditional onsen baths, where time stands still in the silence of the hot springs The most important thing when exploring Japan and its cuisine is nevertheless the sense of relaxation and well-being - raku. Near Fine / Very Good. Item #3676
ISBN: 9789511198062
Price: $40.00