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Japanese Cookbook for Beginners: Classic and Modern Recipes Made Easy
by Azusa OdaEmbark on a culinary adventure to JapanJapanese cooking has evolved not from one culture, but from many cultures, histories, and influences. This introductory Japanese cookbook will lead the beginner from learning Japanese cuisine basics to creating traditional and modern dishes.What sets this cookbook apart:70+ mouthwatering recipes—With so many delicious choices, like the classic Miso Soup and Super Simple Ramen, or the more contemporary Bacon Fried Rice and Football Sushi, it's impossible to pick a favorite.Japanese kitchen prep—This cookbook shows you how to stock up on essential, authentic ingredients common to Japanese cooking, as well as must-have tools and utensils.Beginner basics—Recipes feature Japanese cooking techniques, minimal steps, and suggestions for easy-to-find ingredient substitutions. 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.
Japanese Cooking Made Simple: A Japanese Cookbook with Authentic Recipes for Ramen, Bento, Sushi & More
by Salinas PressEasier and tastier than ordering out—make authentic Japanese recipes at home.Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight.People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so.Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate.In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.
Japanese Cooking for the Soul: Healthy. Mindful. Delicious.
by Hana Group UK LimitedPractice mindful eating with the Japanese art of Itadakimasu.Inspired by Japan's delicious and innovative cuisine, this cookbook introduces 70 simple yet sumptuous recipes to bring exquisite dishes to everyday life. From Veggie Crunch Rolls and Yakatori Chicken Skewers, to Crab Tempura and Matcha Cheesecake, Japanese Cooking for the Soul caters to every taste, bringing hearty lunchtime favourites and indulgent eats to life through easy-to-follow recipes.The energy of this cookbook is inspired by the performance of Itadakimasu, an essential part of Japanese culture which allows us to express gratitude before a meal. With this mindful practice woven throughout each step of every recipe, Japanese Cooking for the Soul celebrates fresh, quality Japanese-inspired cuisine through simple and accessible creations.
Japanese Cooking: A Simple Art
by Shizuo TsujiWhen 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.
Japanese Farm Food
by Nancy Singleton HachisuThis award-winning cookbook offers a unique look at life on a Japanese farm through 165 recipes, personal stories and stunning photographs.American born and raised, Nancy Singleton Hachisu lives with her husband and sons on a rural Japanese farm, where they prepare these 165 bright, seasonal dishes. Covering everything from pickles and soups to noodles, rice, and dipping sauces, with a special emphasis on vegetables, Hachisu demystifies the rural Japanese kitchen, laying bare the essential ingredients, equipment, and techniques needed for Japanese home cooking.Combining stories and recipes, Japanese Farm Food is about food, family, and community. More than 350 vibrant images by Kenji Miura evoke the beautiful Japanese countryside and life on a traditional farm. With a focus on fresh and thoughtfully sourced ingredients, the recipes in Japanese Farm Food are perfect for fans of farmers’ markets, and for home cooks looking for accessible Japanese dishes.Gourmand World Cookbook Awards 2012: USA Winner, Best Japanese Cuisine Book
Japanese Favorites: Periplus Mini Cookbooks
by Angela NahasThis cookbook features all the classic Japanese recipes like Miso Soup with Clams, Braised Daikon Radish, Udon Noodle Soup with Prawn and Vegetable Tempura, and Pork Cutlet with Egg on Rice (Tonkatsudon).
Japanese Favorites: Periplus Mini Cookbooks
by Angela NahasThis cookbook features all the classic Japanese recipes like Miso Soup with Clams, Braised Daikon Radish, Udon Noodle Soup with Prawn and Vegetable Tempura, and Pork Cutlet with Egg on Rice (Tonkatsudon).
Japanese Food and Cooking
by Stuart GriffinJapanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this book arc only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes . Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of Japanese teas and wines, and many other interesting side lights on Japanese culinary arts.Written in a simple-to-follow style, with exact, simple, and direct cooking instructions, Japanese Food and Cooking is a book for anyone who enjoys cooking and for everyone who enjoys eating.
Japanese Food and Cooking
by Stuart GriffinJapanese Food and Cooking contains over 100 appetizing recipes, ranging from Japanese soups and salads to Japanese boiled and baked foods. Savory sukiyaki, delectable domburi, tempting tempura, and the many other palatable dishes contained in this book arc only one feature of this new and complete volume on Japanese cookery. Here are the exotic, fascinating, and tasty foods of Japan; the special condiments that make Japanese foods so successful; and the distinctive Japanese holiday dishes . Also included in Japanese Food and Cooking are sections on Japanese table manners, the preparation of Japanese teas and wines, and many other interesting side lights on Japanese culinary arts.Written in a simple-to-follow style, with exact, simple, and direct cooking instructions, Japanese Food and Cooking is a book for anyone who enjoys cooking and for everyone who enjoys eating.
Japanese Foods that Heal
by Jan Belleme John BellemeA comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals.
Japanese Foods that Heal
by Jan Belleme John BellemeA comprehensive and authoritative guide to the healing powers of Japanese foods, this book includes an in-depth look at over seventeen traditional ingredients, including miso, shiitake, toasted sesame oil, tofu, amazake, and seitan. Each food item is given its own chapter, which includes a detailed discussion of the nutritional and medicinal benefits, how to make it or buy it, cooking with it, and recipes featuring it. This book also features a pronunciation guide, which is great for ordering from restaurants or shops, and a guide to composing meals.
Japanese Home Cooking: Simple Meals, Authentic Flavors
by Sonoko SakaiThe 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.
Japanese Homestyle Cooking
by Masano Kawana Susie Donald Adrian LanderFew 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.
Japanese Homestyle Cooking
by Susie DonaldJapanese food is known to light, healthy, and delicious. Homestyle Japanese Cooking features over 40 authentic Japanese recipes to make your favorite Japanese classics. This cookbook contains recipes for tofu, custards, seafood, meat, poultry, one pot dishes, vegetables, soups, rice, noodles, and desserts. Recipes include: Steamed egg custard Tempura Yakitori Sukiyaki Wakame and tune with soy dressing Miso soup Zaru soba Green tea ice cream And many more! Also included are unit conversion tables, dual unit measurements, an overview of essential Japanese ingredients, and over 40 photos. Each recipe includes cook time, prep time, and serving sizes. Enjoy!
Japanese Homestyle Cooking
by Susie DonaldFew 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.
Japanese Homestyle Dishes
by Masano Kawana Susie Donald Adrian LanderJapanese Homestyle Cooking will enable you to prepare simple, authentic dishes to enjoy within the comfort of your own home. Learn the secrets behind preparing exquisite sushi and sashimi with an inexpensive bamboo sushi mat and a little practice and patience.The recipes are presented in a simple format that begins with a list of essential ingredients and proportions, a simple step-by-step guide to preparation, cooking and timing, and include both the Japanese and English name for the dish.With its full-color photographs throughout and layflat concealed spiral binding, this Periplus cookbook is attractive and easy-to-use.
Japanese Hot Pots: Comforting One-Pot Meals [A Cookbook]
by Tadashi Ono Harris SalatWholesome, 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.From the Trade Paperback edition.
Japanese Light
by Kimiko Barber Jan BaldwinKimiko Barber explains the rich history of Japanese culinary traditions and shows you how to make authentic Japanese food at home.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond [A Cookbook]
by Tadashi Ono Harris SalatA 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 dishes you'll find in every kitchen and street corner hole-in-the-wall restaurant in Japan--the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.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, such as ramen, soba, udon, andtempura. Others are 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--that 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 Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
Japanese Women Don't Get Old or Fat: Secrets of My Mother's Tokyo Kitchen
by William Doyle Naomi MoriyamaOver the past 40 years, millions of people have participated in the most massive de facto longevity and anti-obesity experiment of all time. They have discovered how to conquer obesity and live longer than everyone else on earth. And now, for the first time ever, they are about to share their secrets with you. JAPANESE WOMEN DON'T GET OLD is based on a fascinating health trend: as the US, the UK and Europe suffer an obesity epidemic that is injuring millions of people, the Japanese people are enjoying the greatest health and longevity in the world - and the lowest obesity rates of any industrialised nation. This is the first book to reveal the secrets of Japanese home cooking and the diet and lifestyle secrets of the Land of Immortal Women: Japan. It is written by Japanese expert Naomi Moriyama, who was born and raised in Tokyo. The book is poised to capitalise on the Western world's concern over obesity and health and fitness, as well as its growing interest in Japanese pop culture and Japanese food.
Japanese in 7: Delicious Japanese recipes in 7 ingredients or fewer
by Kimiko BarberJapanese food is healthy, delicious and universally enjoyed but despite the popularity of sushi and noodle bars worldwide too few of us cook this delightful cuisine at home. In Japanese in 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week. Chapters are divided into:*Fresh - vibrant and healthy meals such as Yellowtail Sashimi, Hand-rolled Sushi and Japanese-style Duck Orange.*Fast - Meals like Dashi-rolled Omelette and Tuna Hotpot that can be on the table quickly after a long day at work.*Light - delicious recipes such as Japanese Onion Soup and Savoury Egg Tofu.*Vegan - nourishing plant-based recipes like Grilled Aubergine in Miso Soup and Mushroom Rice.*Comfort - bowls of warming Moon Udon, Chicken and Miso Porridge or Sea Bream Rice to enjoy on a cold winter's evening.*Sweet - creative Japanese desserts such as Matcha Jelly, Kyoto Tiramisu and Black Sesame Ice Cream.*Basics - Dashi and flavoursome dressings you can use to quickly create authentic Japanese dishes.
Jardinería en Maceteros
by Nancy Ross¿QUIERES PARENDER LOS PROS Y CONTRAS DE LA JARDINERÍA EN MACETEROS? Aquí Tienes Una Vista Previa De Lo Que Aprenderás... Consiguiendo Maceteros Para Tu Jardín Creando Un Ambiente Apropiado para las Plantas de Maceteros Escogiendo el Tiempo Apropiado para Plantar Las Mejores Plantas para Crecer en Tu Jardín de Maceteros Tips para Ayudar al Crecimieto de Tus Plantas Y Mucho, Mucho, ¡Más! Aquí Tienes Una Vista Previa De Los Vegetales que Aprenderás a Cultivar... Lechiga Cebollas Tomates Zanahorias Rábanos Pepinos Frijoles (Porotos) Betabeles Vegetales Crucíferos Berenjenas Pepinos Y Mucho, Mucho, ¡Más!
Jasmine and Fire: A Bittersweet Year in Beirut
by Salma AbdelnourAs Beirut exploded with the bombs and violence of a ruthless civil war in the '80s, a nine-year-old Salma Abdelnour and her family fled Lebanon to start a new life in the States. Ever since then-- even as she built a thriving career as a food and travel writer in New York City--Salma has had a hunch that Beirut was still her home. She kept dreaming of moving back--and finally decided to do it.But could she resume her life in Beirut, so many years after her family moved away? Could she, or anyone for that matter, ever really go home again? Jasmine and Fire is Salma's poignant and humorous journey of try-ing to resettle in Beirut and fumbling through the new realities of life in one of the world's most complex, legendary, ever-vibrant, ever- troubled cities. What's more, in a year of roiling changes around the Middle East and the rise of the Arab Spring, Salma found herself in the midst of the turmoil, experiencing it all up close. As she comes to grips with all the changes in her life--a love left behind in New York and new relationships blossoming in Beirut--Salma takes comfort in some of Lebanon's enduring traditions, particularly its extraordinary food culture. Through the sights, sounds, and flavors of a city full of beauty, tragedy, despair, and hope, Salma slowly begins to reconnect with the place she's longed for her entire life.
Jasmine's Tamil Kitchen
by Aloysius Aseervatham"Jasmine's Tamil Kitchen" is the expression of his culinary journey which commenced when Jasmine became ill, and it gradually became impossible to deny the likely future - a single man with no prior skills coping the most basic need to provide food for oneself. Jasmine ignited his passion for cooking during their last days together, and years later Al has collaborated with many other Sri Lankan women, who have been part of his life for up to 70 years, to create a collection of recipes. These are not ordinary recipes; they are tried, tested and refined recipes. They form the sum total of most, if not all, Tamil Sri Lankans' memory of soul food. Al invites you to experience what he has discovered - there is no magic involved in producing these wonderful Tamil dishes, and yet there is magic when the end result is shared with those around you.
Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant
by Jasper J. MirabileFor 55 years, Jasper's has been a Kansas City staple, a tradition, and a beloved family-run institution. Now fans can get the Jasper's taste at home with more than 100 classic and contemporary Italian recipes in Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant. Jasper Mirabile, Jr., chef and owner, offers his secrets to cooking all the favorites. From appetizers like Artichoke Bambolinis, to soups and salads such as Asparagus Soup with Crispy Prosciutto and Sicilian Olive Salad, and from entrees like Truffled Macaroni and Cheese and Osso Buco Milanese, to desserts like Tartufo and Espresso and Chocolate Torte, Jasper's Kitchen Cookbook fills home kitchens with rich, delicious Italian flavors.