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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 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
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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
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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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Mpi Home Video
Released: 2001-05-15
VHS Tape
![Japanese Kitchen [VHS]](http://ecx.images-amazon.com/images/I/01B6G0XTQAL._SL160_.jpg) | List Price: $9.98*
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Classic Cuisine
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Click Here | - Crab and Lemon Sushi
- Sunomono
- Steamed Rice
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Meet Chef Keiji Miyata, a native of Tokyo and a distinguished Japanese chef. Just watch and Chef Keiji will show you how to prepare and authentic Japanese meal that's as beautiful as it is delicious. It's easy and fun with the step by step instructions. |
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Digi
Released: 2007-11-06
DVD
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I came to earth to do some shopping for my cooking but I just fell asleep. It seems that Dejiko is doing fine with her princess training. It seems that her mother worried about her and sent a servant to spy on her. Dejiko just needs to control herself and not use her Eye Beam so much or else people will get mad at her. During summer vacation, Dejiko and everyone went on a trip to a scary place called Akihabara, where all these weird people gather to fawn over anime and idols. Oh my! I'm getting sleepy again. Good night. From Madhouse Studios, Genre: Comedy/ Sci-Fi. |
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By Maki Ogawa
Quirk Books
Paperback (144 pages)
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Oh, boy obento! These cute, yummy, healthy lunches are all the rage in Japan, where mothers think of them as an expression of love for their children. Yum-Yum Bento Box is one of the first cookbooks in English devoted to these healthy and adorable meals they're fresh, they're tasty, and they're almost too cute to eat!
Each step-by-step recipe in Yum-Yum Bento Box is simple and adaptable. Readers will learn how to form their favorite foods into a variety of shapes from zebras, panda bears, and monkeys to kitties, piggies, and puppy dogs. Chapters include instructions for classic bento boxes and character-driven bentos (called Kyaraben), plus shopping advice, general tips and tricks, and much more. Stop wasting money on prepackaged lunches and start making beautiful, healthy bentos! |
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By Tadashi Ono
Ten Speed Press
Released: 2009-09-22
Paperback (160 pages)
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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 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 Joie Staff
Japan Publications Trading
Paperback (80 pages)
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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 Trevor Corson
HarperCollins e-books
Released: 2009-07-21
Kindle Edition (416 pages)
 | List Price: $14.99*
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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 Mark Robinson
Kodansha International
Hardcover (160 pages)
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Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon. |
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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 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 Takashi Yagihashi
Ten Speed Press
Released: 2009-04-01
Paperback (176 pages)
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Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, James Beard Award-winning chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, Takashi explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. Takashi's exuberance for noodles ranging from Aje-Men to Zaru is sure to inspire home cooks to dive into bowl after soothing, refreshing bowl. |
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By Makiko Itoh
Kodansha International
Paperback (128 pages)
 | List Price: $19.95*
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Bento fever has recently swept across the West, fuelled not just by an interest in cute, decorative food, but by the desire for an economical, healthy approach to eating in these times of recession. A leading light in the popularization of bento has been Makiko Itoh, whose blog, Just Bento, boasts hundreds of thousands of subscribers, all of whom love her delicious recipes and practical bento-making tips.
Now, for the first time, Itoh's expertise has been packaged in book form. The Just Bento Cookbook contains twenty-five attractive bento menus and more than 150 recipes, all of which have been specially created for this book and are divided into two main sections, Japanese and Not-so-Japanese. The Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept, with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves a Pie Bento.
In addition to the recipes, Itoh includes sections on bento-making equipment, bento staples to make and stock, basic cooking techniques, and a glossary. A planning-chart section is included, showing readers how they might organize their weekly bento making.
In a market full of bento books that emphasize the cute and the decorative, this book stands out for its emphasis on the health and economic benefits of the bento, and for the very practical guidelines on how to ensure that a daily bento lunch is something that can easily be incorporated into anyone's lifestyle. This is the perfect book for the bento beginner, but will also provide a wealth of new bento recipe ideas and tips for Just Bento aficionados. |
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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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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 |
|
By Miyoko Nishimoto Schinner
Book Publishing Company (TN)
Paperback (174 pages)
![Japanese Cooking: Contemporary & Traditional [Simple, Delicious, and Vegan]](http://ecx.images-amazon.com/images/I/61p%2Bb8OOtqL._SL160_.jpg) | List Price: $14.95*
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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 Tadashi Ono
Ten Speed Press
Released: 2009-09-22
Paperback (160 pages)
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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. |
|
By Muriel Miura
Mutual Publishing
Spiral-bound (208 pages)
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By Richard Hosking
Tuttle Publishing
Paperback (240 pages)
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At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food. |
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By Reiko Weston
Lerner Publications
Hardcover (72 pages; 1)
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An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks. |
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By Emi Kazuko
Hermes House
Paperback (256 pages)
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By Mark Robinson
Kodansha International
Hardcover (160 pages)
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Click Here | Product Description:
Japanese pubs, called izakaya, are attracting growing attention in Japan and overseas. As a matter of fact, a recent article in The New York Times claimed that the izakaya is starting to shove the sushi bar off its pedestal. While Japan has many guidebooks and cookbooks, this is the first publication in English to delve into every aspect of a unique and vital cornerstone of Japanese food culture.
A venue for socializing and an increasingly innovative culinary influence, the izakaya serves mouth-watering and inexpensive small-plate cooking, along with free-flowing drinks. Readers of this essential book will be guided through the different styles of establishments and recipes that make izakaya such relaxing and appealing destinations. At the same time, they will learn to cook many delicious standards and specialties, and discover how to design a meal as the evening progresses.
Eight Tokyo pubs are introduced, ranging from those that serve the traditional Japanese comfort foods such as yakitori (barbequed chicken), to those offering highly innovative creations. Some of them have long histories; some are more recent players on the scene. All are quite familiar to the author, who has chosen them for the variety they represent: from the most venerated downtown pub to the new-style standing bar with French-influenced menu. Mark Robinson includes knowledgeable text on the social and cultural etiquette of visiting izakaya, so the book can used as a guide to entering the potentially daunting world of the pub. Besides the 60 detailed recipes, he also offers descriptions of Japanese ingredients and spices, a guide to the wide varieties of sake and other alcoholic drinks that are served, how-to advice on menu ordering, and much more.
For the home chef, the hungry gourmet, the food professional, this is more than a cookbook. It is a unique peek at an important and exciting dining and cultural phenomenon. |
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By Rh Value Publishing
Crescent
Released: 1988-08-01
Hardcover
| List Price: $5.99*
Lowest New Price: $10.44*
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