Flavoring and Seasoning: Dashi, Umami, and Fermented Foods

Few elements define Japanese cuisine more clearly—or more subtly—than the layered, savory depth of umami. Flavor and Seasonings: Dashi, Umami, and Fermented Foods, part of the Japanese Culinary Academy Series, explores the techniques and ingredients that give Japanese cooking its distinctive foundation.

Central to this is dashi, the broth that underpins so many dishes and delivers umami with clarity and restraint. The book offers a close look at how dashi is made, examining key ingredients such as dried kelp (kombu), shaved bonito, and dried sardines. Several variations are presented, with guidance on how ingredient choice, preparation method, and timing affect the final result. Straightforward recipes show how dashi is used in a variety of traditional preparations.

A separate section addresses fermented seasonings—miso, shoyu, mirin, sake, and rice vinegar—focusing on their roles in flavor development rather than the intricacies of production. Each ingredient is treated as a tool for balance, depth, and transformation in the kitchen, with examples of how they function across a range of applications.

As with the other volumes in the series, the book combines clear instruction with beautifully composed photography. Charts, ingredient breakdowns, and process images make the underlying principles visible, while also supporting cooks who want to translate that knowledge into daily use.

This is a technical reference, but it’s also an invitation to understand a core philosophy of Japanese cuisine: that flavor can be powerful without being forceful, and that depth comes from attention to detail.

Hardcover. Color photographs throughout.

Also in this series:

Introduction to Japanese Cuisine: Nature, History and Culture

Mukoita I, Cutting Techniques: Fish

Mukoita II, Cutting Techniques: Seafood, Vegetables and Poultry

Yakiba Grilling Techniques: Shio-yaki, Furishio-yaki, Yuan-yaki, Tare-yaki, and Yakitori