In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan--from sushi and tempura to ramen, steak and donburi rice bowls.
Author: Asako Yoshida
Publisher: Tuttle Publishing
Opening with Japan's top ten favorite comfort foods—from Deep Fried Crunchy Chicken to Japanese-Style Meat and Potato Hotpot—this cookbook is packed with authentic versions of the dishes that Japanese people eat every day. In this book you'll find all the classics you've enjoyed at restaurants and on visits to Japan—from sushi and tempura to ramen, steak and donburi rice bowls. You will also discover dishes that are immensely popular in Japan, but aren't commonly found on the menu in Japanese restaurants in the West. The 80 easy recipes in this book are aimed at beginners and have clear step-by-step photos and instructions along with a full-color photo of each dish. They include: Braised Pork Belly Curry Flavored Chicken Teriyaki Japanese Omelette Asparagus Beef Rolls Yellowtail Tuna with White Miso Butter Simmered Greens with Fried Tofu Yoshida's detailed introduction provides essential information on basic Japanese ingredients, seasonings, implements and cooking techniques—including how to clean and prepare fresh fish, rinsing and cooking rice and draining tofu. Author Asako Yoshida is the owner and founder of Tokyo's renowned Asako Yoshida Cooking School, where the Japanese go when they want to learn how to cook their own national cuisine. Although they might have to wait a long time—since her immensely popular school has an extensive waiting list! Now, with publication for the first time in English, you too can learn how to prepare Japan's favorite dishes in your own home from one of Yoshida's top-selling cookbooks.
In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks.
Author: Masaharu Morimoto
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
Plus, many meals can be made in 30 minutes or less, which translates to weeknight family dinners. Discover the art of Japanese cooking with the user-friendly Japanese Cookbook for Beginners.
Author: Azusa Oda
Publisher: Rockridge Press
The art of Japanese cooking made simple--a beginners' guide From everyday staples like miso soup to takeout favorites like sushi, ramen, and beyond, Japanese food has long been enjoyed the world over. Now, with the Japanese Cookbook for Beginners, the incredible tastes and unique techniques of Japanese cooking can be mastered in your own kitchen with ease. You'll find an introductory guide to Japanese culinary basics, plus dozens of quick, weeknight-friendly meals packed full of flavor. With this unique Japanese cookbook, you can try simple dishes like Green Beans with Sesame, as well as mouthwatering meals like Japanese "Fried" Chicken. Discover helpful ingredient tips: substitutions to make recipes even easier or allergen-friendly, pointers for prepping more efficiently, and tricks to get the most out of a particular recipe. This exceptional Japanese cookbook includes: Japanese kitchen essentials--Find a comprehensive guide to stocking your kitchen, with information on everything from fresh produce and fermented foods to must-have tools and utensils. Prep and cooking techniques--Explore traditional preparation and cooking methods, like itameni (braising), itameru (stir-frying), and iru (dry-frying/pan-roasting), in this beginner-friendly Japanese cookbook. 70+ tasty recipes--Create delicious dishes like Bacon Fried Rice, Panko Fried Shrimp, and Sweet and Savory Chicken and Egg Bowl--many of which take 30 minutes or less to make and serve. If you've been looking for a Japanese cookbook that simplifies complex cooking techniques without sacrificing flavor, the Japanese Cookbook for Beginners has you covered.
Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Author: Sonoko Sakai
Publisher: Shambhala Publications
The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors. Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal.
Author: Tim Anderson
Publisher: Hardie Grant Publishing
Many people are intimidated at the idea of cooking Japanese food at home. But in JapanEasy, Tim Anderson reveals that many Japanese recipes require no specialist ingredients at all, and can in fact be whipped up with products found at your local supermarket. In fact, there are only seven essential ingredients required for the whole book: soy sauce, mirin, rice vinegar, dashi, sake, miso and rice. You don't need any special equipment, either. No sushi mat? No problem - use just cling film and a tea towel! JapanEasy is designed to be an introduction to the world of Japanese cooking via some of its most accessible (but authentic) dishes. The recipes here do not ‘cheat’ in any way; there are no inadequate substitutions for obscure ingredients: this is the real deal. Tim starts with some basic sauces and marinades that any will easily 'Japanify' any meal, then moves onto favourites such as gyoza, sushi, yakitori, ramen and tempura, and introduces readers to new dishes they will love. Try your hand at a range of croquettas, sukiyaki and a Japanese 'carbonara' that will change your life. Recipes are clearly explained and rated according to difficulty, making them easy to follow and even easier to get right. If you are looking for fun, simple, relatively quick yet delicious Japanese dishes that you can actually make on a regular basis – the search stops here.
Author: William Shurtleff; Akiko AoyagiPublish On: 2022-07-29
Jamaican: discover delicious Jamaican cooking simply with easy Jamaican recipes. New Jersey: Published by the ... From the publisher: “Classic Home Cooking from Japan is a great pick for those interested in homestyle Japanese cuisine.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 36 photographs and illustrations - mostly color. Free of charge in digital PDF format.
This selection of delicious Japanese recipes that are easy to prepare at home, and light and healthy too! Cooking Japanese cuisine will be even easier with this book, full of clear, step-by-step instructions for family favorites.
Author: Susie Donald
Publisher: Tuttle Publishing
Enjoy fresh and delicious Japanese meals with the ease of cooking in your own kitchen! Few home cooks prepare the dishes typically served in restaurants, and nowhere is that more true than in Japan. Fortunately, Japanese Homestyle Cooking introduces Western taste buds to the flavorful, delicious, and easy-to-prepare foods that Japanese home cooks make every day for family and friends. Readers will delight in this easy-to-follow Japanese cookbook's step-by-step recipes—including how to use a rice cooker—and their families will love trying tasty new dishes such as sukiyaki, shabu-shabu, and teppanyaki. Many home style Japanese dishes are meat-free and instead feature seafood or tofu along with a wide variety of vegetables, making them perfect for vegetarians. Accessible and simple to master, the over 80 recipes in Japanese Homestyle Cooking are as authentic as they are delicious. This selection of delicious Japanese recipes that are easy to prepare at home, and light and healthy too! Cooking Japanese cuisine will be even easier with this book, full of clear, step-by-step instructions for family favorites. Homestyle Japanese recipes include: Classic Miso Soup with Tofu and Mushrooms Sukiyaki Beef Hotpot Seasame Omelet Rolls with Shrimp Grilled Yakitori Chicken Skewers Japanese Grilled Steak Smoked Trout Sushi Rolls Hand-rolled Sushi Cones with Ginger Chicken And many more! From seafood dishes to using a rice cooker, Japanese Homestyle Cooking will bring a wonderful depth of flavor and many tasty new foods to your table.
Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book.
Author: Yoshihiro Murata
Publisher: Vertical Inc
Yoshihiro Murata, one of the most accomplished and respected figures in Japan's culinary world, has combined his expertise and artistry with his enthusiasm for teaching Japanese cooking to create this exciting new book. Japanese Home Cooking with Master Chef Murata presents over sixty healthy home recipes, from classic to modern, ranging from popular restaurant offerings like yakitori, tempura, and shabu shabu to typical home dishes like onigiri (rice balls), miso soup, and tonkatsu fried pork cutlets. All of the dishes can be made using Western kitchen tools and ordinary ingredients readily available from the supermarket; if a more exotic ingredient is called for, Murata suggests alternatives. And, while he strives to retain the authenticity of a recipe, he also recommends ways for the Western chef to adapt it. For example, in a number of the recipes, he suggests using high-quality store-bought chicken broth, which is also used in Japan, instead of traditional Japanese dashi stock. Another important aspect of Chef Murata's approach to home cooking is his emphasis on presentation. With vivid color photographs, the book showcases Murata's simple and beautiful ideas for serving and plating the food. Best known in the U.S. as the owner and chef of the fabulous Kikunoi restaurants, Murata has made it his mission to educate and enlighten food lovers everywhere about his native cuisine, in all its variety. As Chef Murata writes in the Introduction, "So let's begin cooking healthy food at home. I assure you that with this book, you can cook Japanese food quickly and easily, and develop a close feeling for the cuisine. I look forward to helping you, even if only a bit little to lead a healthier life and make yourself and your loved ones happier."
In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking.
Author: Tadashi Ono
Publisher: Ten Speed Press
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.
With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
Author: Tim Anderson
Publisher: Hardie Grant Publishing
WINNER OF THE JOHN AVERY AWARD 2019 at the André Simon Awards Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected. Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim’s easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef – without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery – of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an ‘oh my god’ sushi moment, or just the best damn bowl of ramen you’ve ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.