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How to Cook dishes from Japan
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.
- Kushikatsu - Meat, seafood or vegetables bread and deep fried on a skewer.
- 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 thing slices.
- 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.
- 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.
- 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.
On this page, you will find a selection of Japanese cookbooks.
Related pages on this web site:
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.
Directed by Brian Imada
Tortoise Video
DVD
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Master Chef Robert Hori demonstrates traditional Japanese Nabemono (one pot cooking). Learn how to prepare traditional Sukiyaki, Kenchin Jiru (Winter Stew), Yosenabe, Kinpira Gobo, and Chawan Mushi (Egg Custard). Step-by-step instructions! A Great Gift! This is a must for anyone interested in traditional Japanese cooking. DVD. 48 minutes. |
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Directed by Brian Imada
Tortoise Video
DVD
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Master Chef Robert Hori demonstrates how to prepare traditional Japanese New Year's Dishes (Oshogatsu). Easy to follow, step-by-step instruction for preparing Kansai-style Miso Ozoni, Umani, Classical Tai fish, Namasu, and more! Includes shopping tips! A Great Gift! This is a must for anyone interested in traditional Japanese cooking. DVD. 52 minutes. |
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Directed by Brian Imada
Tortoise Video
DVD
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Master Chef Robert Hori demonstrates how to prepare traditional Japanese formal multi-course meals. Easy to follow, step-by-step instruction for preparing white fish Sashimi, traditional Miso Shiru, Yakizakana, Tori Shinjo, and more! Includes shopping tips! A Great Gift! This is a must for anyone interested in traditional Japanese cooking. DVD. 52 minutes |
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By David Chang
Clarkson Potter
Released: 2009-10-27
Hardcover (304 pages)
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Click Here | - ISBN13: 9780307451958
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Product Description:
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, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.
Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. 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. |
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By Tadashi Ono
Ten Speed Press
Released: 2009-09-22
Paperback (160 pages)
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Click Here | - ISBN13: 9781580089814
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Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan. |
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By Joie Staff
Japan Publications Trading
Paperback (80 pages)
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Click Here | - ISBN13: 9784889962604
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Product Description:
A bento box meal (single portions of different foods packed in one reusable container) is a Japanese tradition that lends itself well to today's busy lifestyle. Although bento boxes are available to take out from restaurants and food stands, they are most frequently prepared at home, very often by parents wishing to provide their children with delicious, healthy, fun--and environmentally responsible--lunch and snack-time alternatives.
Kawaii Bento Boxes offers dozens of recipes and menus. For each box, the authors include detailed instructions for cooking, seasoning, decorating and assembling the components as well as an icon indicating how long it will take to prepare. The meals are not just easy to make, they are tasty, nutritious and economical, with each portion carefully calculated so that there are no leftovers. There are also suggestions for the right container for each meal. Most of the ingredients used are familiar and available to American cooks. Here are whimsical creations like soccer balls and animal faces made from shaped rice, tulips cut from dyed hardboiled eggs, hearts and stars carved out of vegetables, and much more. Perfect for parents looking to liven up their children's school lunches or park snacks, or for busy people who want to fix a quick and cheerful meal to take to work, Kawaii Bento Boxes highlights the Japanese passion for making food a treat for the eyes as well as for the mouth.
CONTENTS:
ONIGIRI BENTO
(16 variations including faces, soccer ball, animals, triangles, spheres)
RICE BENTO
(11 variations including bear, rabbit, ship, seasoned rice, teriyaki chicken over rice, etc.)
SUSHI BENTO
(12 variations)
BREAD BENTO
(12 variations including mini-sandwiches, rolls, etc.)
NOODLE BENTO
(9 variations including spaghetti, yakisoba noodles, udon)
SUMMER AND WINTER BENTO
(12 variations including summer dishes that wont spoil in the heat and winter dishes that are better when eaten warm)
TRADITIONAL/POPULAR/FAVORITE BENTO
(11 variations including favorite dishes like hamburgers, fried shrimp, fried chicken)
TIPS ON HOW TO STUFF THE BENTO BOX
WHAT TO STUFF IN THE BENTO BOX (including calories, carbohydrates, protein, etc.)
CUTTING AND DECORATING
MENUS BASED ON COLOR
EASY DESSERT RECIPES
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By Jaden Hair
Tuttle Publishing
Hardcover (160 pages)
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Product Description:
"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden Hair comes to the rescue in The Steamy Kitchen Cookbook, a fantastic new cookbook stuffed with dozens upon dozens of foolproof Asian recipes that are quick and easy to do—all in time for tonight's supper!
Author and food blogger, Jaden Hair (steamykitchen.com) reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking! |
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By Judi Strada
For Dummies
Paperback (288 pages)
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Click Here | - ISBN13: 9780764544651
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Product Description:
Demystify the sushi bar experience Stuffed with tips and tricks -- you’ll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making -- and make it fun! Discover how to: - Find the right equipment and ingredients
- Understand the special language of sushi
- Make fragrant sushi rice
- Prepare vegetarian and fish-free recipes
- Dish up sushi-friendly drinks and side dishes
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By Hideo Dekura & Ryuichi Yoshii
Periplus Editions
Hardcover (240 pages)
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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.
Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes |
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By Harumi Kurihara
Conran
Hardcover (176 pages)
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Harumi Kurihara, Japan's most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends.
In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores. Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard. Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style. (2009) |
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By Trevor Corson
Harper Perennial
Released: 2008-09-02
Paperback (416 pages)
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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
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By Shizuo Tsuji
Kodansha International
Hardcover (508 pages)
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Click Here | - ISBN13: 9784770030498
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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. |
|
By Kentaro Kobayashi
Vertical
Released: 2009-08-11
Paperback (96 pages)
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Product Description:
Easy Japanese Cooking: Bento Love features a collection of more than 60 mouth-watering, easy-to-make recipes designed to go. There are also columns on "Spices, Seasoning and Tupperware for Making Bento," "Bento I've Eaten," and "White Rice Is Good." Categories and recipes include:
One Day, I'll Reach My Dreams Meat Bento:
Beef Steak / Heavy Steak / Pork Cutlet / Salt Flavored Chicken
First off, Heating Up the Meat Side Dishes:
Pork and Cabbage / Spicy Pork / Szechwan Pork / Meat and Peppers in Oyster Sauce / Sweet and Spicy Meat and Shiitake Mushrooms / Meat with Sesame Seed Seasoning / Meat and Broccoli / Chicken and Cashew Nuts / Chicken and Eggplant
Completely Satisfied, Lots of Fish!:
Capelin Fry / Fish and Chips / Pacific Saury Fry
Bread Bento:
Hamburger / Tatar Sauce and Fish / Sausage and Avocado
Satisfaction Using Leftovers:
Croquette and Meat / Savory Chicken / Meat Balls / Stewed Vegetables / Crispy Chinese Dumplings
Main Dish in Big Volumes!:
Spaghetti / Spinach and Pork Stir-fry / Egg, Chicken and String beans / Caviar and Rice / Stir-fry / Salmon over Rice
Lots of Vegetables Hidden Inside:
Cabbage and Ground Pork Cutlet / Veggie Burger / Vegetable Spring Roll / Vegetables and Fried Oysters
Boiled Dishes to Add-On:
Peppers in Oyster Sauce / Peppers in Sesame Sauce / Miniature Shrimp and Pods / Sweetened Spinach / Sausage and Spinach / Sweet Potato and Honey / Potatoes and Cheese / Potato, Ham and Cheese / Sesame Butter Potatoes / Broccoli and Ham /
Asparagus and Bacon / Spicy Carrots / Tasty Cabbage / Chinese Chicken / Pickled Plum Flavored Chicken and Cucumber |
|
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.
By Shizuo Tsuji
Kodansha International
Hardcover (508 pages)
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Click Here | - ISBN13: 9784770030498
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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. |
|
By Harumi Kurihara
HP Trade
Hardcover (160 pages)
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Click Here | - ISBN13: 9781557885203
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Product Description:
Harumi Kurihara, Japan's most popular cooking expert, earned raves from critics and home cooks around the world for her award-winning English-language debut, Harumi's Japanese Cooking. Now she returns with a second-and more intimate- collection written specifically with the Western palate in mind. Harumi's Japanese Home Cooking presents seventy new recipes that exemplify her irresistible, down-to-earth style and simplicity-from Clear Soup with Pork, Spinach Dumplings, and Prawns in Chili Sauce to Potato Salad Japanese Style and Harumi's Baked Cheesecake. In addition, the book presents authentic preparation techniques and serving suggestions |
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By Harumi Kurihara
HP Trade
Hardcover (160 pages)
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Click Here | - ISBN13: 9781557884862
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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. |
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By Tokiko Suzuki
Japan Publications Trading
Paperback (160 pages)
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A comprehensive, fully illustrated cookbook of popular Japanese recipes Japanese Homestyle Cooking makes use of each season's most plentiful ingredients for preparing delicious meals. Including over 135 recipes, this comprehensive cookbook brings the most popular meals in Japanese homes to your home.
The menu variety is stunning, with foods that are simmered, broiled, pan-fried, deep-fried, steamed, and dressed with vinegar. Recipes include Sashimi, one-pot meals, rice, noodles, soups and more. Since Japanese cuisine is world renowned for using healthful ingredients it is no surprise that the dishes featured here are ideal for health-conscious and weight-conscious consumers.
All dishes are beautifully photographed in color and include fully illustrated, easy-to-follow directions. A special feature provides an illustrated listing of common Japanese utensils with directions for their proper use. Japanese Homestyle Cooking is the best reference you'll find for making delicious, healthy Japanese meals everyday. |
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By Miyoko Nishimoto Schinner
Book Publishing Company (TN)
Paperback (174 pages)
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Click Here | - ISBN13: 9781570670725
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Japanese and vegetarian food expert Miyoko Nishimoto Schinner presents traditional Japanese dishes and regional specialties from Kyusju in the south to Hokkaido in the north. She draws from a long tradition of vegetarian cooking in Buddhist temples, as well as an abundance of vegetable- and legume-based dishes that can be found in traditional Japanese cuisine. For those dishes that are usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing tofu, seitan, and other vegetarian foods to create what is truly a unique vegan cookbook. |
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By Kentaro Kobayashi
Vertical
Released: 2009-10-20
Paperback (112 pages)
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Simple, satisfying meals loaded with your favorite vegetables. The fourth volume in Kentaro's Easy Japanese cooking series gives satiating dishes for all the veggie lovers.
Recipes include:
CURRY:
Bean/ Winter Vegetable/ Coconut milk and Eggplant
SALADS:
Ceasar/ Basil and Tomato/ Potato and Broccoli/ Tuna and Potato/ Potato/ Cilantro/ Watercress/ Carrot/ Grilled Pepper Marinade/ Turnip and Basil Marinade/ Chinese Celery Marinade/ Zucchini Marinade/ Asparagus and Sardine/ Tofu and Greens/ Anchovies and Egg/ Scallop and Rape Blossom/ Beans and Tomato/ Chicory and Blue Cheese
SIMPLE MEALS:
Yam Steak/ Chicory Sauté/ Sesame-Oil and Cabbage/ Sweet Potato Fry/ Onion Omelets/ Grilled Onion/ White Radish in Citrus Sauce/ Spicy Sesame Lotus Root/ Cucumber Garlic/ Spicy Pickled Cucumber/ Pumpkin Sauté/ Simmered Pumpkin/ Grilled Mushroom with Cheese/ Mushroom Rice Bowl/ Grilled Mushroom with Red Miso/ Leek Sauté/ Egg and Leek/ Simple Stir Fry/ Celery Stir Fry/ Burdock Root Medley/ Potato Medley/ Cauliflower Medley/ Boiled Spinach
MAIN DISHES:
Grilled Vegetables/ Gingered Eggplant/ Potato Gratin/ Tomato Stew/ Veggie Pizza/ Garlic and Anchovies Pizza/ Veggie Dumpling/ Veggie Taco/ 6 Treasure Stir Fry/ Veggie Fried Rice/ White Radish Omelet Sandwich/ Tofu Steak/ Lotus Root and Tofu Burger/Spicy vs. Sweet Deep Fried Tofu/ Noodles Salad/ Fried Onion and Noodles/ Easy Cold Soup
SOUP TO WARM THE HEART:
Gazpacho/ 3 brothers/ Vegetable/ Watercress/ Scallop and White Radish Cream/ Deep Fried Tofu/ Tofu/ Spicy Veggie/ Green Leaf
PASTA:
Onion and Olive Oil Fettuccine/ Broccoli and Basil Penne/ Tomato Cappellini/ Green Onion Carbonara/ Anchovies and Cabbage Spaghetti/ Green Veggie Cream Pasta |
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By Masaharu Morimoto
DK Publishing
Hardcover (272 pages)
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Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home. AUTHOR BIO: Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer. |
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By Shizuo Tsuji
Kodansha International
Hardcover (152 pages)
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The last word in Japanese cookbooks from the author of the bestselling Japanese Cooking: A Simple Art, this is an easy, no-fuss guide for the ordinary American kitchen. |
|
By Kentaro Kobayashi
Vertical
Released: 2009-04-14
Paperback (96 pages)
 | List Price: $14.95*
Lowest New Price: $6.64*
Lowest Used Price: $7.23*
Usually ships in 24 hours*
*(As of 10:28 Pacific 8 Feb 2010 More Info)
Click Here | - ISBN13: 9781934287491
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Easy Japanese Cooking: Donburi Mania features a collection of more than 70 mouth-watering, easy-to-make recipes most
designed to be made over rice. Categories and recipes include:
Special Occasion Rice Bowls (over rice):
Pork steak and vegetables / Crispy, crunchy fried chicken / Sunny-side up egg / pork fry / Vegetable stir fry
Volume Rice Bowls (over rice):
Soft cabbage and ginger flavored pork / Stewed pork and vegetables / Cheese and meat sauce / Stroganoff / Sesame grilled chicken
/ Big chicken ball / Shrimp and chicken coconut curry / Mabo tofu / Kimchi / Noodles and pork
Popular Basic Rice Bowls:
Tempura / Grilled chicken / Chinese stir fry / Eggs and chicken / Eggs and fish paste / Chinese chive and shrimp
Delicious Fish Rice Bowls:
Tuna and avocado / Buttered yellowtail / Fish and spring greens / Sashimi / Sweet and sour swordfish
Quick-to-make Rice Bowls:
Pork and onion / Bacon and mushroom / Tuna omlette / Salmon and Wasabi / Clams and Scallops / Curried Eel
Lots of Veggies Rice Bowls:
Meat and peppers miso / Mish Mash of veggies / Sukiyaki Chicken / Chinese style pork and mushroom / Fried oysters / Eggplant,
celery, and pork Curry
Small Rice Bowls:
Greens and Caviar / Lotus Root / Scallop / Small fish
Small Side Dishes:
Easy vegetable salad / Spring Rain Salad / Nuts and cheese salad / Arugula and cream cheese salad / Potato Salad / Grilled Eggplant
/ Butter sautéed pumpkin / Tofu and mini-shrimp / Chicken and cucumber sesame seeds |
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By Shunsuke Fukushima
Periplus Editions
Hardcover (128 pages)
 | List Price: $21.95*
Lowest New Price: $3.62*
Lowest Used Price: $3.15*
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Click Here | Product Description:
Japanese food can be intimidating to the novice, as sushi, sashimi, tempura and udon have
nothing in common with most Western fare. A user-friendly cookbook is a must for anyone interested in experimenting with Japanese dishes, and Japanese Cooking is an excellent starting point. With simple, step-by-step directions, Japanese Cooking clearly illustrates how to make a broad range of traditional dishes: rice, soups, tempura, teriyaki, noodles, tofu, a variety of vegetables, desserts and, of course, sushi. |
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