The history of haute cuisine in Japan, with an emphasis on dashi and umami. Heston Blumenthal and other chefs contribute their dashi recipes.

Interest in Japanese food in North America has grown exponentially in the last fifteen years, moving well beyond sushi and sashimi. More and more people now app

In the West, we have identified only four basic tastesÑsour, sweet, salty, and bitterÑthat, through skillful combination and technique, create delicious foods

Highly qualified food and nutrition scientists combine with some of the world's greatest chefs to produce this superbly illustrated revelation of the mysterious

“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “H