そばづくし | Soba Zukushi: The Complete Guide to Buckwheat Noodles & Cuisine

Title: そばづくし そば、つゆ、そば屋の料理と鴨料理、甘味
Authors: 齋藤親義 著
Pages: 152P
Published At: September, 2024
Description:
A master soba craftsman from the foothills of Mount Fuji shares his techniques and refined sensibility. While soba quality is paramount in a soba restaurant, establishing excellence in non-soba menu items, seasonal awareness, distinctive character, and variety creates depth in your offerings, boosting customer satisfaction and sales. This book features the work of Shigeyoshi Saito of Kyosenbō (Susono, Shizuoka), who has earned acclaim for both handmade soba and soba cuisine since his time at Nakayama Issaan in Funabashi, Chiba. Beyond covering fundamental soba-making processes, in-house flour milling, and detailed dipping sauce recipes, this guide presents 140 dishes including classic soba, creative soba variations, traditional soba-restaurant fare, duck specialties, and desserts.

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