The author describes the history of Japanese cuisine from ancient times to the present day, revealing the secrets of traditional Japanese cuisine and its development over time. The book "Умами Японская кухня В шагах и в тонкостях" by Yukio Hattori provides an in-depth exploration of the history and evolution of Japanese cuisine, from ancient times to the present day. The book delves into the secrets of traditional Japanese cuisine and its development over time, offering readers a comprehensive understanding of this rich and complex culinary culture. The book begins with an introduction to the fundamentals of Japanese cuisine, including the importance of seasonality, local ingredients, and the role of umami in creating depth and complexity in dishes. Umami, often referred to as the fifth taste after sweetness, sourness, bitterness, and saltiness, is a key component of Japanese cuisine and is achieved through the use of ingredients such as soy sauce, miso paste, and seaweed. As the book progresses, readers are taken on a journey through the ages, from the ancient origins of Japanese cuisine to the modern-day fusion of traditional and international flavors. Each chapter focuses on a different era in Japanese history, providing a detailed account of the cultural, social, and political factors that influenced the evolution of Japanese cuisine during that time. From the Heian period to the Edo period, each chapter offers a unique perspective on the development of Japanese cuisine and its impact on the country's culinary identity. One of the most fascinating aspects of the book is the exploration of the role of technology in shaping Japanese cuisine.

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