Read Japanese Dishes for Wine Lovers EPUB
9781568365640 English 1568365640 A new book that explains how to pair wine with modern Japanese food. Much has been written about the pairing of food and wine but almost nothing that focuses on Japanese food. It could be because Japanese food is not commonly associated with wine but actually many of its flavors may be perfectly paired with red and white, dry and even sweet wines. Reflecting the increasing popularity of Japanese food in the West and the new interest in wine as an accompaniment to food in Japan, Japanese Dishes for Wine Lovers seeks to explain some simple ways to enjoy this non-traditional combination. Pairing wine goes beyond matching red wine with meat and white wine with chicken. The right match depends on personal tastes and adherence to some general guidelines intended to enhance the aromas of both the wine and the food and to prevent a clashing of flavors. In Japanese Dishes for Wine Lovers, leading wine expert John Whelehan explains the elements of typical Japanese flavorings-soy sauce, ginger, saké, mirin, and sesame-as well as some of the more delicate flavors like raw fish and exotic mushrooms, and describes the best wine selections for each. He also gives descriptive recommendations for the best wines to savor with the 58 contemporary Japanese dishes created and presented in this book by best-selling cookbook author Machiko Chiba. The dishes in this book are simple to make and represent the new wave of cookery in Japan today. Amond the 58 mouthwatering recipes are White Fish Simmered in Spicy Miso, Thin-Sliced Octopus with Citron-Flavored Sesame, Tuna Tataki with Wasabi, Beef with White Sesame and Sweet Saké, Grated Mountain Yam and Carrot, Daikon Radish Gyoza Dumplings, and Tiny Dried Fish and Pine Kernel Onigiri Rice Balls. Beautifully illustrated and packed with innovative recipes, Japanese Dishes for Wine Lovers fills a much needed place in our understanding of how to enjoy wine with today's dynamic Japanese inspired menus., Japanese food is not commonly associated with wine, yet many Japanese dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to food in Japan, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favourite wines., This is a book of enormous value to anyone who not only loves preparing delectable dishes but also enjoys an often more formidable mission: the quest for suitable wines that will complement them in the most inspiring way. The authors, experts in their fields, share a common interest in something many of us have known, but which until now has never been the subject of a book. They believe that the delicate flavors and unique ingredients of Japanese cuisine-from sushi to tofu and everything in between - go extremely well with the best products of the world's wine-producing regions. In these full-color pages lush with mouth-watering photography, carefully selected recipes, and detailed explanations, they communicate their knowledge with great flair and insight. I'm sure readers will feel educated, enlightened, and entertained, which is precisely how we should always feel when pondering my favorite subjects of food and drink. Book jacket.
9781568365640 English 1568365640 A new book that explains how to pair wine with modern Japanese food. Much has been written about the pairing of food and wine but almost nothing that focuses on Japanese food. It could be because Japanese food is not commonly associated with wine but actually many of its flavors may be perfectly paired with red and white, dry and even sweet wines. Reflecting the increasing popularity of Japanese food in the West and the new interest in wine as an accompaniment to food in Japan, Japanese Dishes for Wine Lovers seeks to explain some simple ways to enjoy this non-traditional combination. Pairing wine goes beyond matching red wine with meat and white wine with chicken. The right match depends on personal tastes and adherence to some general guidelines intended to enhance the aromas of both the wine and the food and to prevent a clashing of flavors. In Japanese Dishes for Wine Lovers, leading wine expert John Whelehan explains the elements of typical Japanese flavorings-soy sauce, ginger, saké, mirin, and sesame-as well as some of the more delicate flavors like raw fish and exotic mushrooms, and describes the best wine selections for each. He also gives descriptive recommendations for the best wines to savor with the 58 contemporary Japanese dishes created and presented in this book by best-selling cookbook author Machiko Chiba. The dishes in this book are simple to make and represent the new wave of cookery in Japan today. Amond the 58 mouthwatering recipes are White Fish Simmered in Spicy Miso, Thin-Sliced Octopus with Citron-Flavored Sesame, Tuna Tataki with Wasabi, Beef with White Sesame and Sweet Saké, Grated Mountain Yam and Carrot, Daikon Radish Gyoza Dumplings, and Tiny Dried Fish and Pine Kernel Onigiri Rice Balls. Beautifully illustrated and packed with innovative recipes, Japanese Dishes for Wine Lovers fills a much needed place in our understanding of how to enjoy wine with today's dynamic Japanese inspired menus., Japanese food is not commonly associated with wine, yet many Japanese dishes may be perfectly paired with red and white, dry and sweet wines. Reflecting the increasing popularity of wine as an accompaniment to food in Japan, this is a great book for wine lovers seeking new ways to stimulate their palates and enhance the enjoyment of their favourite wines., This is a book of enormous value to anyone who not only loves preparing delectable dishes but also enjoys an often more formidable mission: the quest for suitable wines that will complement them in the most inspiring way. The authors, experts in their fields, share a common interest in something many of us have known, but which until now has never been the subject of a book. They believe that the delicate flavors and unique ingredients of Japanese cuisine-from sushi to tofu and everything in between - go extremely well with the best products of the world's wine-producing regions. In these full-color pages lush with mouth-watering photography, carefully selected recipes, and detailed explanations, they communicate their knowledge with great flair and insight. I'm sure readers will feel educated, enlightened, and entertained, which is precisely how we should always feel when pondering my favorite subjects of food and drink. Book jacket.