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Temari Books
Showing 1-24 of 24
Temari: How to Make Japanese Thread Balls (Paperback)
by (shelved 4 times as temari)
avg rating 3.89 — 37 ratings — published 1992
Japanese Temari: A Colorful Spin on an Ancient Craft (Paperback)
by (shelved 3 times as temari)
avg rating 4.24 — 49 ratings — published 2007
The Craft of Temari (Paperback)
by (shelved 2 times as temari)
avg rating 3.65 — 23 ratings — published 1991
The Temari Book: Techniques & Patterns for Making Japanese Thread Balls (Paperback)
by (shelved 2 times as temari)
avg rating 3.44 — 16 ratings — published 1999
Threads of Life: A History of the World Through the Eye of a Needle (Hardcover)
by (shelved 1 time as temari)
avg rating 4.09 — 2,400 ratings — published 2019
Your Mind Holds the Key to Health, Happiness, and Prosperity (Paperback)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 2002
Temari Gifts: Japanese Thread Balls and Jewelry (Perfect Paperback)
by (shelved 1 time as temari)
avg rating 4.75 — 4 ratings — published 2008
Temari Techniques: A Visual Guide to Making Japanese Embroidered Thread Balls (Paperback)
by (shelved 1 time as temari)
avg rating 4.21 — 42 ratings — published 2012
New Temari 3 (Atarashii Temari)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published
Atarashii Temari, 6 Shū (Paperback)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 32767
New Temari 4 (Atarashii Temari)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published
Takahara Yōko No Hanatemari Nyūmon (Tankobon Hardcover)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published
Hanging in Kaga Temari (Japanese Edition)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 2005
Tanoshii Temariasobi: Kiso Kara Hajimeru (Tankobon Hardcover)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 2003
Sōsaku Temari Zukushi: Furusato No Denshōbi (Tankobon Hardcover)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 32767
やさしい手まり (Tankobon Hardcover)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 1979
Kawaii Temari: Kiso Kara Ōyō Made (Tankobon Hardcover)
by (shelved 1 time as temari)
avg rating 5.00 — 1 rating — published 2006
Temari Traditions: More Techniques for Japanese Thread Balls (Paperback)
by (shelved 1 time as temari)
avg rating 3.83 — 6 ratings — published 1995
Temari Treasures: Japanese Thread Balls and More (Paperback)
by (shelved 1 time as temari)
avg rating 3.73 — 11 ratings — published 1997
Creative Temari 2 (Sousaku Temari)
by (shelved 1 time as temari)
avg rating 4.00 — 1 rating — published
Temari Adventures: Fun and Easy Japanese Thread and Quilt Balls (Paperback)
by (shelved 1 time as temari)
avg rating 3.69 — 13 ratings — published 1998
“A scary but yet beautiful smile”
―
―
“Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi."
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon."
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea bream chazuke!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]
Ah, I see! This foam on top is kombu seaweed broth that's been whipped into a mousse!"
"Mm! I can taste the delicate umami flavors seeping into my tongue!"
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last. Hm! Next looks to be bonito. ...!" What rich, powerful umami!"
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!" Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and the jus. I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi."
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon."
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea bream chazuke!”
― 食戟のソーマ 8 [Shokugeki no Souma 8]