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    RecipesManiac.com   >   National + Regional Cookbooks   >   Asian   >   Japanese
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    How to Cook dishes from Japan


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    Japan is known throughout the world for its ancient and unique culture, and the many beautiful arts (especially visual arts) produced by the nation.

    Overseas, the best known Japanese foods include sushi and sashimi, but there are also many other excellent dishes served hot, including a wide variety of meat and seafood dishes. Japanese food is often not only a treat for your tastebuds, but a visual feast for your eyes too.

    Some popular Japanese recipes and dishes include:
    • Agedashi dofu - Cubes of tofu in a hot broth.

    • Champon - Medium yellow noodles in chicken broth.

    • Chawan mushi - Chicken, meat or seafood, with vegetables, steamed in egg custard.

    • Donburi - Steamed rice with a savory topping. There are many different varieties:
      • Gyudon - With seasoned beef.
      • Katsudon - With deep-fried breaded chicken cutlet (chickendon) or pork (tonkatsudon).
      • Oyakodon - With chicken and egg.
      • Tekkadon - With sashimi.
      • Tendon - With battered shrimp and vegetables.
      • Unadon - With eel.

    • Hayashi rice - Beef stew served on rice.

    • Kakuni - Cubes of pork belly stewed in a sauce.

    • Kayu - A rice congee (porridge).

    • Korokke - Breaded croquettes containing mashed potato or white wine sauce, with ground meat, seafood or vegetables.

      Korokke

    • Kushikatsu - Meat, seafood or vegetables bread and deep fried on a skewer.

    • Miso - A Japanese recipe for soup, made primarily from miso paste (fermented rice, barley or soy), and often containing tofu, green onions, seaweed, or even shrimp. Miso soup is served with many meals in Japan, including breakfast!

      Miso soup

    • Mochi - A glutinous rice cake.

    • Nikujaga - Beef and potato stew.

    • Omurice - Omelette filled with fried rice. Usually chicken rice (rice with chicken and ketchup) is used, and sometimes the dish is flavored with beef stock.

    • Ramen - Thin noodles in chicken or pork broth.

    • Sashimi - Very fresh raw seafood cut into thin slices.

      Sashimi

    • Shabu-shabu - Beef, vegetables and tofu cooked in stock in a hot pot. This dish is cooked at the dinner table, and pieces of the food are dipped into a soy-based or sesame-based sauce before eating.
    • Sukiyaki - Thinly sliced beef and vegetables cooked in a hot pot. Dinners cook at the table, and then dip portions of the food into raw egg before eating it.

    • Sushi - Vinegared rice topped with fish, seafood, meat or vegetables.

      Sushi

    • Takoyaki - A battered dumpling containing baby octopus inside.

    • Tempura (for example Tempura Shrimp) - Battered vegetables or seafood. Tempura is made in a very light batter and often eaten with a dipping sauce, or served over donburi (steamed rice), over soba (buckwheat needles), or on top of udon soup.

    • Teriyaki - Chicken, fish, meat or vegetables glazed with sweetened soy sauce (teriyaki sauce), then grilled, or pan-fried.

    • Tonkatsu - Deep-fried pork cutlet.

    • Udon - Noodle soup. It is sometimes topped with tempura or deep-fried tofu.

      Udon

    • Yaki soba - Fried Chinese noodles.

    • Yaki udon - Fried udon noodles.

    • Yakitori - Chicken on a skewer cooked on a barbecue grill.

    • Zaru soba - Soba (buckwheat) noodles served cold.

    • Zosui - Rice soup.


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    A Touch Of Youlin's Japanese Kitchen - Japanese Cookbook

    A Touch Of Youlin's Japanese Kitchen - Japanese Cookbook

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    An Easy To Follow 108 Over Superb Collection Of Japanese Food Recipes Cookbook To Enable You Cook Like A Gourmet Chef. Whip Up Delicious Japanese Food From The Comfort Of Your Own Home

    How To Make Sushi At Home - The Ultimate Guide

    How To Make Sushi At Home - The Ultimate Guide

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    Learning To Make Sushi At Home Is A Growing Trend. Sushi Guy's Popular E-book Shows Aspiring Sushi Chefs How To Do It Themselves!

    Making Your Own Sushi

    Making Your Own Sushi

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    Get Your Copy Of Making Your Own Sushi And Learn To Impress Your Friends And Family With This Fascinating Treat From The Far East.

    Learn How To Make Sushi

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    High Quality Sushi Cook Book. Discover The Secrets Of Making The Ever Popular And Exotic Sushi Dishes.



    Japanese Cooking DVDs

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    Japanese Wok

    Directed by Ivan Nikolic

    Advance Media
    Amazon Video (Food and Wine - Cooking Instruction)

    Japanese Wok
     

    Japanese Street Food - Giant Oysters

    Artie Shaw
    Released: 2017-10-15
    Amazon Video (Food and Wine - Healthy Cooking)

    Japanese Street Food - Giant Oysters
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    Real Food Real Kitchens - Japanese Comfort Food

    Directed by Craig Chapman

    OEG Media LLC
    Amazon Video (Food and Wine)

    Real Food Real Kitchens - Japanese Comfort Food
     


    Japanese Cookbooks

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    Get Jiro!

    By Anthony Bourdain

    Vertigo
    Released: 2013-05-07
    Paperback (160 pages)

    Get Jiro!
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    Product Description:
    New York Times Bestseller

    In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging.

    On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive!

    Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

    Momofuku

    By David Chang

    Clarkson Potter Publishers
    Released: 2009-10-27
    Hardcover (304 pages)

    Momofuku
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    • Clarkson Potter Publishers
    Product Description:

    With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. 

    Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. 

    Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Japan: The Cookbook

    By Nancy Singleton Hachisu

    Phaidon Press
    Hardcover (464 pages)

    Japan: The Cookbook
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    Product Description:

    The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures

    Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

    Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit

    By Candice Kumai

    Harper Wave
    Released: 2018-04-17
    Hardcover (336 pages)

    Kintsugi Wellness: The Japanese Art of Nourishing Mind, Body, and Spirit
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    Product Description:

    "Candice has created a guide to an ancient, common-sense and approachable way of living. In a crowded wellness space, Kintsugi Wellness truly stands out."-Sophia Amoruso, founder and CEO, Girlboss

    Where we come from is who we are. And Candice Kumai’s Japanese heritage has guided her journey back to health at every turn. Now, in Kintsugi Wellness, Candice shares what she’s learned and guides us through her favorite Japanese traditions and practices for cultivating inner strength and living a gracious life, interwoven with dozens of recipes for healthy, Japanese-inspired cuisine. Kintsugi Wellness provides the tools we all need to reclaim the art of living well. 

    Get Jiro: Blood and Sushi

    By Anthony Bourdain

    DC Comics
    Released: 2016-11-01
    Paperback (160 pages)

    Get Jiro: Blood and Sushi
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    • DC Comics
    Product Description:
    Acclaimed chef, writer and television personality Anthony Bourdain and Joel Rose (Kill The Poor) return for the follow-up to their #1 New York Times bestseller GET JIRO from Vertigo.

    In GET JIRO: BLOOD AND SUSHI, Bourdain and Rose examine the origins of the mysterious Jiro and what made him into the chef he has become. Born the heir to a Yakuza crime family, Jiro never longed to travel the criminal path laid out before him, but instead chose to secretly study the rich culinary history of his homeland--something that would have significant repercussions if discovered by his gangster father.

    As Jiro's interest in the culinary arts deepens, his ability to keep his artistic and criminal worlds separate becomes too great, triggering a great personal loss that will forever change Jiro's path.

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
    List Price: $27.50*
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    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Chicken and Charcoal: Yakitori, Yardbird, Hong Kong

    By Matt Abergel

    Phaidon Press
    Released: 2018-10-15
    Hardcover (240 pages)

    Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
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    Product Description:

    The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level

    Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.

    Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

    By Matt Goulding

    Harperwave
    Released: 2015-10-27
    Hardcover (352 pages)

    Rice, Noodle, Fish: Deep Travels Through Japan s Food Culture
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    • Harperwave
    Product Description:
    2016 Travel Book of the Year by the Society of American Travel Writers

    Finalist for the 2016 IACP Awards: Literary Food Writing

    Named one of the Financial Times' "Best Books of 2016"

    An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.

    Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture.

    This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.

    Robata: Japanese Home Grilling

    By Silla Bjerrum

    Jacqui Small
    Released: 2018-04-19
    Hardcover (224 pages)

    Robata: Japanese Home Grilling
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    Product Description:
    Robata means 'fireside cooking', taking its name from the charcoal grill commonly used in Japan to cook skewers of fish, shellfish, meal and seasonal vegetables, which has a unique impact on flavour. This beautifully-illustrated book introduces you to the art of this Japanese cuisine and teaches you how to cook this way in your own home, whether cooking on an authentic robata grill, your own barbecue or your oven grill. Choose from classic yakitori (chicken cooked on skewers), traditional Japanese fish robata dishes such as Miso Black Cod or a wonderful selection of vegetarian robata dishes. Then choose from the incredible selection of traditional side dishes, pickles and salads to accompany your robata, in this comprehensive cookbook of Japanese slow grilling recipes.

    Mastering the Art of Japanese Home Cooking

    By Masaharu Morimoto

    Ecco Press
    Released: 2016-11-08
    Hardcover (288 pages)

    Mastering the Art of Japanese Home Cooking
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    • Ecco Press
    Product Description:

    The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

    Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

    And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

    Photography by Evan Sung

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha International
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
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    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond

    By Tadashi Ono

    Ten Speed Press
    Released: 2013-11-05
    Hardcover (256 pages)

    Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
    List Price: $27.50*
    Lowest New Price: $15.95*
    Lowest Used Price: $6.63*
    Usually ships in 24 hours*
    *(As of 09:39 Pacific 17 Jun 2018 More Info)


    Click Here
    • Ten Speed Press
    Product Description:
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

    Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.

    In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

    Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

    Mastering the Art of Japanese Home Cooking

    By Masaharu Morimoto

    Ecco Press
    Released: 2016-11-08
    Hardcover (288 pages)

    Mastering the Art of Japanese Home Cooking
    List Price: $45.00*
    Lowest New Price: $24.24*
    Lowest Used Price: $20.48*
    Usually ships in 24 hours*
    *(As of 09:39 Pacific 17 Jun 2018 More Info)


    Click Here
    • Ecco Press
    Product Description:

    The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

    Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.

    Chef Morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

    And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.

    Photography by Evan Sung

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More

    By Salinas Press

    Salinas Press
    Hardcover (282 pages)

    Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More
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    • Salinas Press
    Product Description:
    NEW YORK TIMES BESTSELLER

    Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.
     
    People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.
     
    Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.
     
    In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy. 

    The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables

    By Tadashi Ono

    Ten Speed Press
    Released: 2011-04-26
    Paperback (192 pages)

    The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables
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    • Ten Speed Press
    Product Description:

    American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso.
     
    Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire.
     
    Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too.

    Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

    By Harumi Kurihara

    HP Books
    Released: 2006-04-04
    Hardcover (160 pages)

    Harumi s Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan s Most Popular Cooking Expert
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    • HP Books
    Product Description:
    Cooking expert and lifestyle guru Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes. After selling millions of copies of her cookbooks, magazines, and housewares in her home country, this charismatic former housewife now shares her award-winning kitchen secrets with Americans for the first time.

    These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home.

    Demystifying Japanese cooking and celebrating freshness, seasonality, and simplicity, this delightful book introduces Americans to one of the food world's brightest stars, and invites us to cook with her, one gracious dish at a time.

    Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes

    By Emi Kazuko

    Southwater Publishing
    Paperback (256 pages)

    Japanese Cooking: The Traditions, Techniques, Ingredients And Recipes
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    • ISBN13: 9781843094777
    • Notes: 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
    Product Description:
    Experience the simple and elegant culinary delights of Japan, from sushi and tempura to steamed fish and noodles - a guide to ingredients and techniques is followed by 100 recipes, all shown in 600 beautiful and informative photographs.

    Donabe: Classic and Modern Japanese Clay Pot Cooking

    By Naoko Takei Moore

    Ten Speed Press
    Released: 2015-10-27
    Hardcover (328 pages)

    Donabe: Classic and Modern Japanese Clay Pot Cooking
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    • Ten Speed Press
    Product Description:
    A beautiful and lavishly photographed cookbook focused on authentic Japanese clay-pot cooking, showcasing beloved recipes and updates on classics, with background on the origins and history of donabe.

    Japanese clay pot (donabe) cooking has been refined over centuries into a versatile and simple method for preparing both dramatic and comforting one-pot meals. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as California-inspired dishes including Steam-Fried Black Cod with Crisp Potatoes, Leeks, and Walnut-Nori Pesto or Smoked Duck Breast with Creamy Wasabi–Green Onion Dipping Sauce. All are rich in flavor, simple to prepare, and perfect for a communal dining experience with family and friends. Donabe also features recipes from luminary chefs such as David Kinch, Namae Shinobu, and Cortney Burns and Nick Balla, all of whom use donabe in their own kitchens. Collectible, beautiful, and functional, donabe can easily be an essential part of your cooking repetory.

    Japanese Farm Food

    By Nancy Singleton Hachisu

    Andrews McMeel Publishing
    Released: 2012-09-04
    Hardcover (400 pages)

    Japanese Farm Food
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    • Andrews McMeel Publishing
    Product Description:
    Japanese Farm Food offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, nominated for the 2016 James Beard Award in the International Cookbook category, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving.

    Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book

    "Our life centers on the farm and the field. We eat what we grow." --Nancy Singleton Hachisu,

    Japanese Farm Food offers a unique window into life on a Japanese farm through the simple, clear-flavored recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets, and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers' markets, and for home cooks looking for accessible Japanese dishes. Personal stories about family and farm life complete this incredible volume.

    American born and raised, Nancy Singleton Hachisu lives with her husband and teenage sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. The recipes are organized logically with the intention of reassuring you how easy it is to cook Japanese food. Not just a book about Japanese food, Japanese Farm Food is a book about love, life on the farm, and community. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.

    "Nancy Hachisu is...intrepid. Outrageously creative. Intensely passionate. Committed. True and real. I urge you to cook from this book with abandon, but first read it like a memoir, chapter by chapter, and you will share in the story of a modern-day family, a totally unique and extraordinary one." --Patricia Wells

    "This book is both an intimate portrait of Nancy's life on the farm, and an important work that shows the universality of an authentic food culture." --Alice Waters

    "The modest title Japanese Farm Food turns out to be large, embracing and perhaps surprising. Unlike the farm-to-table life as we know it here, where precious farm foods are cooked with recipes, often with some elaboration, real farm food means eating the same thing day after day when it’s plentiful, putting it up for when it's not, and cooking it very, very simply because the farm demands so much more time in the field than in the kitchen. This beautiful, touching, and ultimately common sense book is about a life that's balanced between the idea that a life chooses you and that you in turn choose it and then live it wholeheartedly and largely. Thank you, Nancy, for sharing your rich, intentional and truly inspiring life." --Deborah Madison

    "Nancy Hachisu’s amazing depth of knowledge of Japanese food and culture shines through in every part of this book. You will feel as if you live next door to her...savoring and learning her down-to-earth approach to cooking and to loving food." --Hiroko Shimbo

    "Taking a peek into Nancy Hachisu's stunning Japanese Farm Food is like entering a magical world. It's a Japan that used to be, not the modern Japan defined by the busyness of Tokyo, but a more timeless place, a place whose rhythms are set by seasons and traditions and the work of the farm. Japanese Farm Food is so much more than a cookbook. This book has soul. Every vegetable, every tool has a story. Who grew this eggplant? Who made this soy sauce? Nancy doesn't have to ask, "Where does my food come from?" She knows. Here's a woman who grows and harvests her own rice, grain by grain. Not that she asks or expects us to do the same at all. What she does offer is a glimpse into her life in rural Japan, with its shoji screens and filtered light, and recipes from her farm kitchen that you can't wait to try." --Elise Bauer, SimplyRecipes.com

    "Japanese Farm Food is a lovely book about the culture, landscape, and food of Japan, a true insider's view of the Japanese kitchen, from farm to table, by a passionate and talented writer." --Michael Ruhlman

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha USA
    Hardcover (518 pages)

    Japanese Cooking: A Simple Art
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    • Over 200 recipes
    • 16 color pages
    • Calorie and weight chart of typical Japanese foods metric conversion tales
    Product Description:
    Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce.

    This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.

    After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods-grilling, simmering, steaming, noodles, sushi, pickles, and so on-with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well-chosen challenges for the adventurous cook. Together with the 90-odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet.

    Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking: A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions.

    Over 220 recipes 510 sketches 16 color pages chart of North American and Japanese fish extensive list of shops in North America where ingredients can be purchased calorie and weight chart of typical Japanese foods metric conversion tables.


     
     


     
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