Gangsongmok et al.: Japanese cuisine

Japanese cooking has been characterized by the use of vegetables produced in the season, with the emphasis on seasonality, taste, color and nutrition, and by the nature of island culture, it has developed fish, rice, cucumbers and buries. The [Jens] was made up of a group of CDS that combined the basic acquisition of Japanese dishes that are actually available, the knowledge to be recognized, and the practical testing for solar-stationing functional tests.

Korean title: 일본 요리

Korean author: 강송목 외

Korean publisher: 지식인

ISBN-13: 9788998591526