{"product_id":"9784388251216","title":"味・香り「こつ」の科学 | Science of Taste, Aroma, and Cooking Tips","description":"\u003cp\u003e\u003cstrong\u003eTitle:\u003c\/strong\u003e 味・香り「こつ」の科学 おいしさを高める味と香りのＱ＆Ａ\u003cbr\u003e\u003cstrong\u003eAuthors:\u003c\/strong\u003e 川崎　寛也 著\u003cbr\u003e\u003cstrong\u003ePages:\u003c\/strong\u003e 286P\u003cbr\u003e\u003cstrong\u003ePublished At:\u003c\/strong\u003e September, 2021\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eYou might also like:\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388060023\" data-target-title-ja=\"だしの基本と日本料理 うま味のもとを解きあかす\" data-target-title-en=\"The Basics of Dashi and Japanese Cuisine\" data-position=\"1\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388060023.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060023\" data-lang=\"ja\"\u003eだしの基本と日本料理 うま味のもとを解きあかす\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388060023\" data-lang=\"en\"\u003eThe Basics of Dashi and Japanese Cuisine\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand the chemical logic behind why your dashi tastes delicious.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388061785\" data-target-title-ja=\"日本料理の基礎 焼き物と塩の本\" data-target-title-en=\"Basics of Japanese Cuisine: Grilled Dishes and Salt\" data-position=\"2\" data-author=\"日本料理の四季編集部 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388061785.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061785\" data-lang=\"ja\"\u003e日本料理の基礎 焼き物と塩の本\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388061785\" data-lang=\"en\"\u003eBasics of Japanese Cuisine: Grilled Dishes and Salt\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstand the logic behind recipes with this fascinating scientific breakdown.\u003c\/div\u003e\u003c\/article\u003e\u003cbr\u003e\u003cbr\u003e\u003carticle class=\"thothai-recommended-item\" data-target-item-id=\"9784388063628\" data-target-title-ja=\"包丁・砥石の選び方使い方育て方\" data-target-title-en=\"Choosing, Using, and Cultivating Kitchen Knives and Whetstones\" data-position=\"3\" data-author=\"柴田書店 編\"\u003e\u003cimg src=\"https:\/\/images.bookstores.jp\/cover-images\/9784388063628.jpg\" style=\"max-height:160px;\"\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063628\" data-lang=\"ja\"\u003e包丁・砥石の選び方使い方育て方\u003c\/a\u003e\u003cbr\u003e\u003ca class=\"thothai-recommended-link\" href=\"\/products\/9784388063628\" data-lang=\"en\"\u003eChoosing, Using, and Cultivating Kitchen Knives and Whetstones\u003c\/a\u003e\u003cbr\u003e\u003cdiv class=\"thothai-recommended-reason\"\u003eUnderstanding the science behind cooking tips helps improve your preparation and knife work.\u003c\/div\u003e\u003c\/article\u003e","brand":"KITAKAMI JAPAN BOOKS DIRECT","offers":[{"title":"Default Title","offer_id":48016491839702,"sku":"9784388251216","price":1980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0799\/7246\/6902\/files\/9784388251216.jpg?v=1774917456","url":"https:\/\/kitakami.japanbooksdirect.com\/products\/9784388251216","provider":"KITAKAMI JAPAN BOOKS DIRECT","version":"1.0","type":"link"}