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Content Introduction だしは和食の基本、日本人の味覚の根源。かつお節、昆布、煮干し、乾しいたけ、それぞれ用途も味も違う。だしの素材・とり方・使い方など、基本的な知識を紹介する。

Registration Number	Library	Book Place	Call Number	Category	Restriction	Status
91152406	Tatomi	手芸・料理	596.21 ﾀﾞ	General Books

Reservation Count 0

Title	だしを極める。
Title (Reading)	ﾀﾞｼ/ｵ/ｷﾜﾒﾙ
Subtitle	日本料理の伝道師・村田吉弘が伝授
Subtitle (Reading)	ﾆﾎﾝ/ﾘｮｳﾘ/ﾉ/ﾃﾞﾝﾄﾞｳｼ/ﾑﾗﾀ/ﾖｼﾋﾛ/ｶﾞ/ﾃﾞﾝｼﾞｭ
Author	村田／吉弘∥監修
Author (Reading)	ﾑﾗﾀ,ﾖｼﾋﾛ
Author	高橋／善郎∥監修
Author (Reading)	ﾀｶﾊｼ,ﾖｼﾛｳ
Author	本田／祥子∥監修
Author (Reading)	ﾎﾝﾀﾞ,ｼｮｳｺ
Publisher	宝島社
Publisher (Reading)	ﾀｶﾗｼﾞﾏｼｬ
Base Price	\780
ISBN	978-4-299-03369-7
Number of Pages, etc.	79p
Dimensions	30cm
NDC	596.21
Content Description	だしは和食の基本、日本人の味覚の根源。かつお節、昆布、煮干し、乾しいたけ、それぞれ用途も味も違う。だしの素材・とり方・使い方など、基本的な知識を紹介する。

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