OP: Dashi and Umami
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Eat-Japan, London, 2009. Hardcover. Very Good Plus. First printing.
Dashi and Umami (2008) highlights four of Japan’s leading chefs—Takashi Tamura of Tsukiji Tamura in Tokyo representing spring; Eiichi and Yoshihiro Takahashi of Hyotei in Kyoto representing summer; Kunio Tokuoka of Kyoto Kitcho in Kyoto representing autumn; and Yoshihiro Murata of Kikunoi in Kyoto representing winter—each one applying his understanding of dashi, the umami-laden broth, to five seasonally appropriate dishes. Exacting recipes (employing metric measurements) follow the descriptions, and each is accompanied by the arresting photography of Jun Hasegawa.
A later section on dashi alone includes its various uses and types, its ingredients, and how to make it. Details follow on the sourcing and varieties on the primary components—kombu (kelp), katsuobushi (dried bonito), dried shiitake mushrooms, niboshi (dried fish), and water—as well as a discussion of the main types—ichiban, niban, niboshi, kombu, and shojin—their nuances, and their applications.
The final section examines more closely the science of umami, its source in dashi’s components, umami-rich foods around the world, and ways to enhance the natural umami found in various foods.
Dashi and Umami is an astoundingly thorough book on dashi use and production in Japan—remarkable and unparallelled.
Our copy is in Very Good Plus condition, the jacket showing minor shelfwear. It is the stated first edition. Much in demand and rarely on the market.
