Japanese Home Cooking

Cookbooks, Food & Wine

Masui, Chihiro

Kaede, Hanae

Cooking Education & Reference

Firefly Books

In Japanese Home Cooking, the techniques and ingredients of Japanese cuisine are explained clearly, thanks in great part to the many step-by-step photos. It omits nothing, from cooking rice to dressing a Japanese table. 
 The book is the ideal guide for cooks new to Japanese cuisine, as well as those with experience. Features include: 
<ul>
<li> Japan's approach to food</li> <li> Step-by-step photographs for all recipes that require more than the most basic skills</li> <li> Final dish presentation</li> <li> Technique and important detail, such as slicing fish and vegetables in the traditional Japanese manner</li> <li> Dashi stock base, symbol of Japanese cooking</li> <li> Notes on the history of Japanese regional cooking and the influence of foreigners</li> <li> The Japanese table. </li>
</ul>
 Japanese Home Cooking has six sections with more than 90 recipes plus variations for everyday dishes and for gourmet cuisine for special occasions. 
 Examples of the recipes are: 
<ul>
<li> Starters: Cucumber and wakame Sunomono; Prawns with pickled egg and kimi-zu</li> <li> Bowls and Soups: Red miso soup with clams asa ri; Clear soup dumpling and crab wakame</li> <li> Vegetables and Tofu: Pumpkin in chicken broth soboro; Seaweed hijiki; Sweet daikon with miso</li> <li> Fried and Grilled: Teriyaki salmon; Breaded shrimp tonkatsu; Tamago-yaki omelette</li> <li> Rice and Noodles: Rice with five favors; Asa-zuke of cabbage, cucumber, carrots and Brussels sprouts; Yakisoba fried noodles</li> <li> Sweets: Soy milk creme caramel; Hortensia cake; Ukishima (floating island). </li>
</ul>
 For hard-to-find ingredients, the book includes a resource section and tips on generally available substitutions.

Regional & International

La cuisine du Japon

GRUND

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