Food entrepreneur and culinary educator
Sadly, this book is now out of print so I especially hope it makes it on to the ckbk site. It covers the principles of kaiseki or refined Japanese cuisine, with an emphasis on the importance of nature, an exploration of umami and the culmination of umami in the deceptively simple stock dashi. In this spirit, recipes are organized by season as celebrated by famous kaiseki chefs.
This is one of the only books in English I know of that discusses in depth the production of dashi and its components in such depth. It's a relief to know that it's available.
Chef and food writer
President, Tsujicho Group
Co-Owner & Executive Chef of Yardbird, RŌNIN & Sunday’s Grocery
Food Writer & Radio Host/Producer