Meshi. A Culinary Guide to Japanese Culture – Book in Polish
Description
*This book is only available in Polish.
Meshi, by Katherine Tamiko Arguile, is a delicately charming journey through Japanese food culture and its associated rituals, leaving a lasting impression on your memory.
In Japan, food is more than just food.
The titular meshi means cooked rice - the brightest star of Japanese cuisine, guiding everyone preparing Asian dishes.
Since ancient times, Japan has been known as Mizuho no Kuni, the Land of Abundant Rice Ears, and the Japanese language has more words for rice than for love.
The Japanese year is divided into 24 sekki, or seasons. As the Japanese say, Nanigoto ni mo shun ga aru - everything has its time. Each sekki brings new flavors and even new tableware. The rules for using seasonal motifs are strictly observed: maple leaf kimonos are not worn in spring, mochi dumplings aren’t served on hydrangea-patterned plates or eaten in summer, and in winter it’s unthinkable to serve sōmen noodles in a transparent bowl!
Sounds complicated? No worries!
The author has gathered 54 traditional recipes - including tonjiru and nasu dengaku - accompanied by memories and stories that let us get to know this island nation from the inside and understand how the Japanese think about cooking and dining.
Katherine Tamiko Arguile is a writer and cultural journalist of Japanese-British descent, born and raised in Tokyo. She calls herself an Edokko (native of Edo), though she has lived in Australia for many years. Promoting the cuisine of her ancestors is her way of preserving Japanese tradition from disappearing and being forgotten.
Country of origin: Japan.
Authentic Japanese product.
