Search Results for "japanese-cooking"

Basic Japanese Cooking

Basic Japanese Cooking

  • Author: Jody Vassallo
  • Publisher: Whitecap Books Limited
  • ISBN: 9781552859711
  • Category: Cooking
  • Page: 159
  • View: 6266
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A guide to creating the fresh taste of Japan in your own kitchen.When most of us think of Japanese food, we don't think of food we can prepare ourselves.Basic Japanese Cookingwill change that, and remove the intimidation out of making authentic Japanese cuisine. As author and traveler Jody Vassallo explains, once you let go of the idea of perfection, Japanese food can come together in under half an hour and it's fun to make, too.While it takes years of training to become a recognized sushi master, in your own kitchen, you don't need to hold yourself to such high standards. As long as the ingredients are fresh and the rice is cooked well, what you prepare is bound to be delicious.Basic Japanese Cookingdoesn't stop at sushi, either. It includes recipes for mouthwatering soups and colorful udon, soba, and ramen noodle dishes, along with Japanese favorites such as tempura and edamame. With color photographs illuminating everything from basic ingredients to suggested utensils, this book is a great place for curious cooks to begin.

Kitchen Handbook: Japanese Cooking

Kitchen Handbook: Japanese Cooking

Ingredients, Equipment, Techniques, and the 100 Greatest Japanese Recipes, Step-By-Step

  • Author: Emi Kazuko,Yasuko Fukuoka
  • Publisher: Southwater
  • ISBN: 9781843098126
  • Category: Cooking
  • Page: 256
  • View: 8835
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Japanese culinary history, ingredients, techniques and 140 recipes, including the well-known dishes and regional variations.

The Joy of Japanese Cooking

The Joy of Japanese Cooking

  • Author: Kuwako Takahashi
  • Publisher: Tuttle Pub
  • ISBN: 9780804832816
  • Category: Cooking
  • Page: 312
  • View: 8978
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The Classic Introduction To Japanese cooking for the home cook with clear, concise, & complete directions & 110 photos & illustrations.

Practical Japanese Cooking

Practical Japanese Cooking

Easy and Elegant

  • Author: Shizuo Tsuji,Kōichirō Hata
  • Publisher: Kodansha International
  • ISBN: 9780870117626
  • Category: Cooking
  • Page: 151
  • View: 9468
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Describes traditional Japanese ingredients and cooking techniques, and shares recipes for appetizers, soup, fish, seafood, beef, pork, chicken, eggs, tofu, vegetables, rice, sushi, noodles, and stews

Traditions of Japanese Cooking

Traditions of Japanese Cooking

Learning Basic Recipes in Traditional Japanese Cooking

  • Author: Martha Stone,PJ Group Publishing
  • Publisher: Martha Stone
  • ISBN: N.A
  • Category: Cooking
  • Page: 60
  • View: 9484
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When you think of Japanese food, sushi and ramen are probably the top ones on your list. However, Japanese cuisine is actually more than that. Beyond the popular notions of what Japanese food is, their traditional, home-cooking cuisine is actually a celebration of the natural, delicate and simple taste of food. This is part of the traditions of real and authentic Japanese cooking. Let “Traditions of Japanese Cooking: Learning Basic Recipes in Traditional Japanese Cooking” guide you through your journey into the authentic Japanese cuisine. Packed with simple recipes, tips and a little history, this book is your ultimate guide in the fascinating – and delicious! - world of Japanese cooking.

The Essence of Japanese Cuisine

The Essence of Japanese Cuisine

An Essay on Food and Culture

  • Author: Michael Ashkenazi,Jeanne Jacob,Michael Ashkenazi Michael Ashkenazi
  • Publisher: Routledge
  • ISBN: 113681549X
  • Category: Social Science
  • Page: 252
  • View: 1736
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The past few years have shown a growing interest in cooking and food, as a result of international food issues such as BSE, world trade and mass foreign travel, and at the same time there has been growing interest in Japanese Studies since the 1970s. This volume brings together the two interests of Japan and food, examining both from a number of perspectives. The book reflects on the social and cultural side of Japanese food, and at the same time reflects also on the ways in which Japanese culture has been affected by food, a basic human institution. Providing the reader with the historical and social bases to understand how Japanese cuisine has been and is being shaped, this book assumes minimal familiarity with Japanese society, but instead explores the country through the topic of its cuisine.

The Essentials of Japanese Cooking

The Essentials of Japanese Cooking

  • Author: Tokiko Suzuki
  • Publisher: Japan Publications Trading
  • ISBN: 9780870409509
  • Category: Cooking
  • Page: 160
  • View: 7888
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Japan's geography is also the source of her unique cuisine. Long, narrow and mountainous islands make up the nation, and Japanese cuisine draws its ingredients from these mountains and seas. Nature and the seasons also play an important role in Japanese cuisine. Ingredients, cooking styles, garnishes and even tableware are chosen carefully to match each of the four seasons. Widely recognized for its low fat content, Japanese cuisine comprises an ever-changing menu of tastes and combinations.

Teppanyaki

Teppanyaki

Modern and Traditional Japanese Cuisine

  • Author: Hideo Dekura
  • Publisher: New Holland Pub Pty Limited
  • ISBN: 9781742575315
  • Category: Cooking
  • Page: 192
  • View: 9344
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Hideo was born in Yotsuya, Tokyo. His father was a playwright and owned two Japanese restaurants, Kihei of Tokyo and Misuji, where he commenced his training, whilst still at school at Shinjuku High School and through to Nihon University. Hideo learnt from his parents the principles of sushi and kappo-ryori food preparation, cooking and presentation. These methods have been passed down through generations of his family. At the same time, he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodô (Calligraphy), Ikenobou-Ryuseiha (flower arrangement) and Hôchô Shiki (the cooking knife ceremony) under the tutelage of Shijyoushinryu by Iemoto-Shishikura Soken-Sensei. After years of cooking and demonstrating in Japan, Hideo's interests led him to Europe to study classical French cuisine, England and then the United States, where he was able to combine his skills in Japanese and European cuisine by working as a demonstrator in California. This book has all the basics you need to know to make Teppanyaki at home including tools, ingredients, tips, rice and wok techniques. includes 60 recipes on beef, pork, lamb, chicken, fish and seafood as well as some vegetarian dishes and a section on rice and noodles. There is also desserts and it includes a section on sauces to prepare as well.

Japanese Cooking

Japanese Cooking

The Traditions, Techniques, Ingredients and Recipes

  • Author: Emi Kazuko,Yasuko Fukuoka
  • Publisher: Hermes House
  • ISBN: 9781843094777
  • Category: Cooking
  • Page: 256
  • View: 8781
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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.

Shunju

Shunju

New Japanese Cuisine

  • Author: Takashi Sugimoto,Marcia Iwatate
  • Publisher: Tuttle Publishing
  • ISBN: 1462907148
  • Category: Cooking
  • Page: 272
  • View: 1702
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Winner of the 2004 James Beard Award for Best Photography! This innovative Japanese cookbook takes you on a tour of the restaurants and philosophy at the forefront of the Japanese cooking revolution. Just as Alice Waters changed the way Americans thought about food, Takashi Sugimoto has revolutionized the act of dining in Japan. Shunju: New Japanese Cuisine brings you the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique—their design, decoration, and lighting—but most especially the cuisine. At the Shunju restaurants the menu changes with the seasons and the specials change daily depending on what is available from the market. The chefs choose from hand-picked farmed and wild vegetables that arrive each morning. The food, though quintessentially Japanese, is fresh and innovative, with unexpected touches from other cuisines. The restaurants' designs are modern, funky, and often quite bizarre. Sugimoto, the famed interior designer, has incorporated such unusual installations as original sidewalk gratings from the London subway and hand plastered mud walls. In this way, the designs represent the new lifestyle philosophy of Japan's urban, cultivated youth: that within the chaotic city of modern design and Japanese food, more value should be placed on nature and time, on the textures of genuine materials, the flavors of natural foods. Stunning photographs, shot on location throughout the four seasons, and modern Japanese recipes that are as beautiful in presentation as they are to taste, make Shunju: New Japanese Cuisine a must for both professional chefs and dedicated amateurs. Sections include: The Seasonal Kitchen Spring foods Summer foods Autumn foods Winter foods