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  6. The Science of the Deliciousness of Traditional Foods

The Science of the Deliciousness of Traditional Foods

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ISBN978-4-86043-888-3

last updated:Dec 26, 2024

エヌ・ティー・エス
エヌ・ティー・エス
  • Official site

Unraveling the delicious charm of traditional foods from all over Japan through science!

The importance of local production for local consumption, food education, food culture, and tourism resources is being re-recognized, and it is gaining global attention from the perspective of health consciousness and SDGs!

    Restaurant furniture and equipment
伝統食品のおいしさの科学_表紙_1000.jpg

The Science of the Deliciousness of Traditional Foods

伝統食品のおいしさの科学_表紙_1000.jpg
伝統食品のおいしさの科学_表紙_1000.jpg
  • Related Link - https://www.nts-book.net/view/item/000000000249?ca…

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basic information

■Format: Booklet: B5 size, 606 pages / PDF version (CD or download) ■Supervised by: Yoshimasa Yamano ■Published by: NTS Part 1: The Deliciousness of Agricultural Products  Chapter 1: Grain Products  Chapter 2: Noodles  Chapter 3: Fermented Grain Products (Alcohol)  Chapter 4: Legumes, Tubers, and Vegetables (Processed Products)  Chapter 5: Pickles  Chapter 6: Seasonings Part 2: The Deliciousness of Seafood Products  Chapter 1: Raw Items - Sushi, Sashimi, and Ara  Chapter 2: Seafood Paste Products  Chapter 3: Dried and Salted Products  Chapter 4: Fermented Seafood Products  Chapter 5: Seaweeds - Trends in Utilization in the Noto Region Part 3: The Deliciousness of Livestock Products  Chapter 1: Meats  Chapter 2: Eggs Part 4: The Deliciousness of Beverages and Sweets  Chapter 1: Beverages  Chapter 2: Sweets Part 5: The Deliciousness of Traditional Foods and Food Culture  Chapter 1: Challenges in Inheriting Traditional Food Culture and Regional Characteristics - A Case Study of Okinawa Prefecture with its Unique Food Culture  Chapter 2: The Deliciousness and Health Benefits of Japan's Traditional Fermented Foods  Chapter 3: The Importance of Inheriting Japanese Cuisine Culture

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List price: 42,000 yen + tax

Price range

P2

Delivery Time

P2

Applications/Examples of results

Ohagi, botamochi, kuruma-fu, sudare-fu, kiritanpo, udon, soba, somen, hiyamugi, sake, shochu, awamori, amazake, tofu, okara, natto, kanpyou, pickles, miso, soy sauce, mirin, vinegar, shottsuru, sushi, sashimi, arai, surume, shiokara, nare-zushi, kusaya, katsuobushi, seaweed, game dishes, whale meat, eggs, green tea, kamairicha, steamed tamaryokucha, sencha, matcha, wagashi, an, decchi yokan, senbei, arare, dry sweets, wasanbon sugar, and syrup.

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The Science of the Deliciousness of Traditional Foods

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The Science of Protein Deliciousness: From Function and Properties to Flavor, Texture, Various Meats, and Cooked/Processed Foods.

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Manual for Visualizing Deliciousness: Practical Examples of Visualization Based on Data Science

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エヌ・ティー・エス

エヌ・ティー・エス

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