Rancangan Buku Resep 15 Kreasi Makanan Jepang Bergaya Yōshoku

Trihandono, Farabi Rezkya and Chaiyadi, Maudy Sausan (2024) Rancangan Buku Resep 15 Kreasi Makanan Jepang Bergaya Yōshoku. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Asia sebagai benua dengan keanekaragaman kuliner telah memberikan kontribusi signifikan terhadap warisan kulinernya, khususnya Jepang. Jepang merupakan negara di Asia Timur yang terkenal akan keberagaman budaya dan kulinernya. Washoku merupakan jenis makanan tradisional Jepang yang diakui oleh UNESCO sebagai Intangible Cultural Heritage pada tahun 2013. Namun, pengaruh Barat pada era Meiji membawa transformasi signifikan dengan munculnya hidangan Yōshoku, sebuah gaya masakan yang menggabungkan elemen Jepang dengan cita rasa dan teknik masak Jepang. Hidangan Yōshoku menjadi pilihan populer di Jepang yang menggabungkan bahan umum dengan teknik memasak yang mudah diakses oleh masyarakat luas. Kini, Yōshoku menjadi bagian integral dari kuliner Jepang. Buku resep ini dibuat untuk memperkenalkan hidangan Yōshoku kepada masyarakat Indonesia serta menambah pengetahuan pembaca mengenai cara memasak hidangan bergaya Yōshoku. Buku resep ini berisikan 15 resep kreasi makanan bergaya Yōshoku yang dapat dijadikan ide memasak bagi para pembaca. Dalam pembuatan rancangan buku resep ini, penulis telah melalui beberapa proses yaitu uji produk, uji organoleptik, dan evaluasi mengenai keseluruhan dari buku resep untuk memastikan bahwa buku resep yang dibuat mudah dipahami oleh pembaca dan resep yang tercantum telah memenuhi kelayakan untuk dicoba bagi para pembaca. Kata Kunci: Jepang, Makanan Barat, Yōshoku, Buku Resep / Asia, a continent with culinary diversity, has made a significant contribution to its culinary heritage, particularly in Japan. Japan, located in East Asia, is renowned for its cultural and culinary diversity. Washoku, a type of traditional Japanese food, was recognized by UNESCO as Intangible Cultural Heritage in 2013. However, Western influence during the Meiji era brought a significant transformation with the emergence of Yōshoku dishes, a culinary style that combines Japanese elements with Western flavors and cooking techniques. Yōshoku dishes have become a popular choice in Japan, blending common ingredients with easily accessible cooking techniques for the wider population. Today, Yōshoku has become an integral part of Japanese cuisine. This recipe book is created to introduce Yōshoku dishes to the Indonesian community and enhance readers' knowledge of cooking in the Yōshoku style. The book contains 15 Yōshoku-style food recipes that can serve as cooking inspiration for readers. In the creation of this recipe book, the authors have undergone several processes, including product testing, organoleptic testing, and overall evaluation, to ensure that the book is easily understandable for readers and that the recipes provided are suitable for readers to try. Keywords: Japan, Western Cuisines, Yōshoku, Cookbook

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