Japanese Cooking Principles reveals the core tenets behind Japan's celebrated cuisine, emphasizing health, simplicity, and flavor balance. The book underscores that Japanese cooking isn't merely about recipes; it's a system of interconnected principles. Precise cutting techniques, known as kiri, impact both texture and taste, while understanding dashi is crucial for mastering flavor profiles, or aji. The book delves into the art of hi-watari, which is the careful application of heat to preserve freshness and nutrients, showcasing the mindful approach inherent in Japanese cooking. It progresses by first introducing the philosophical and cultural context, then systematically exploring kiri, aji, and hi-watari across dedicated chapters, culminating in practical applications and adaptable recipes. This approach empowers readers to create their own authentic dishes by understanding the “why” behind the cuisine.
