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LA BIBLE DE LA CUISINE ITALO-JAPONAISE

LIANE MOULIN

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Paperback / softback
03 June 2022
$86.00
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Qu'est-ce que l'itameshi ?


Qu'imaginez-vous quand vous pensez à la cuisine japonaise ou à la cuisine italienne ? Ils ont tellement en commun, du respect des ingrédients qui parlent à l'utilisation du meilleur pour créer des plats qui font des souvenirs. Il s'agit de la façon dont il est fabriqué, de son histoire et des ingrédients.

Même si la plupart des gens ont récemment entendu parler d'itameshi, qui signifie nourriture italienne en japonais, les deux cuisines se marient heureusement au Japon depuis très, très longtemps. Et bien que certains des ingrédients puissent sembler familiers - spaghettis al dente, sauce à la viande épaisse, raviolis farcis, croûtes de pizza fines et croustillantes - les plats sont indéniablement japonais, ajoutant des algues, de la sauce soja, des champignons et toutes sortes de poissons pour lui donner ça umami japonais incomparable.


Les cuisines japonaise et italienne partagent des éléments communs, notamment l'accent mis sur la saisonnalité et la simplicité. La cuisine japonaise-italienne ajoute son attention caractéristique aux détails et une touche légère et délicate. Semblable à la façon dont la cuisine française a imprégné la cuisine japonaise, la cuisine italienne est à la fois fidèlement représentée et dotée d'accents japonais, tels qu'incorporant

des ingrédients locaux comme le mentaiko, les agrumes yuzu, le gingembre indigène myoga, la feuille de shiso et le sakura ebi

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$86.00
In Stock: Ships in 7-9 Days
Hurry up! Current stock:

LA BIBLE DE LA CUISINE ITALO-JAPONAISE

$86.00

Description

Qu'est-ce que l'itameshi ?


Qu'imaginez-vous quand vous pensez à la cuisine japonaise ou à la cuisine italienne ? Ils ont tellement en commun, du respect des ingrédients qui parlent à l'utilisation du meilleur pour créer des plats qui font des souvenirs. Il s'agit de la façon dont il est fabriqué, de son histoire et des ingrédients.

Même si la plupart des gens ont récemment entendu parler d'itameshi, qui signifie nourriture italienne en japonais, les deux cuisines se marient heureusement au Japon depuis très, très longtemps. Et bien que certains des ingrédients puissent sembler familiers - spaghettis al dente, sauce à la viande épaisse, raviolis farcis, croûtes de pizza fines et croustillantes - les plats sont indéniablement japonais, ajoutant des algues, de la sauce soja, des champignons et toutes sortes de poissons pour lui donner ça umami japonais incomparable.


Les cuisines japonaise et italienne partagent des éléments communs, notamment l'accent mis sur la saisonnalité et la simplicité. La cuisine japonaise-italienne ajoute son attention caractéristique aux détails et une touche légère et délicate. Semblable à la façon dont la cuisine française a imprégné la cuisine japonaise, la cuisine italienne est à la fois fidèlement représentée et dotée d'accents japonais, tels qu'incorporant

des ingrédients locaux comme le mentaiko, les agrumes yuzu, le gingembre indigène myoga, la feuille de shiso et le sakura ebi

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