The Japanese Kitchen: 250 Recipes in a Traditional SpiritIn this comprehensive IACP Award-nominated cookbook, Hiroko Shimbo gently and authoritatively demystifies Japanese cuisine for Western cooks. In Part One, Shimbo offers up an extended cooking-school lesson in Japanese ingredients, cooking methods, and implements, with ample advice on easy-to-find substitute ingredients and shortcut techniques. This first part also has all the basic recipes for sauces, stocks, dressings, and relishes, plus time-tested secrets of rice and noodle cookery, all of which give readers the skills to improvise and create their own Japanese meals. In Part Two, Shimbo serves up a stunning feast of Japanese dishes, from updated classics of the traditional repertoire to her own delectable creations. Here are scrumptious appetizers like Tempura Pancakes and Salmon and Vegetables in a Sweet Vinegar Marinade, clear and delicate miso soups, hearty yet refined chicken, duck, and meat entrées, delicious fish and shellfish preparations, and lots of Japan's famous sushi, rice-bowl, and noodle-bowl dishes. A chapter on the fine art of Japanese desserts rounds out the banquet. This is an indispensable book for both aficionados and home cooks eager to learn more about Japanese cuisine. |
Contents
COOKING IMPLEMENTS | |
COOKING TECHNIQUES | |
VEGETABLES AND FRUITS | |
SPICES AND HERBS | |
KEY INGREDIENTS | |
OTHER FOOD PRODUCTS | |
JAPANESE RICE AND NOODLES | |
APPETIZERS | |
SUSHI | |
RICE AND NOODLE DISHES | |
Noodle Dishes | |
MAIN DISHES | |
Duck and Chicken | |
Pork | |
Beef and Lamb | |
DESSERTS | |
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Common terms and phrases
1/2 teaspoon APPETIZERS azuki azuki beans bamboo shoots beans beef bell pepper boil over medium boiling water Bring the mixture broth cake carrot chicken cold water cool covered daikon dashi dashi fish stock degrees F Drain dressing dried dumplings fillet flavor flour fresh fried thin tofu garnished ginger green grilled hijiki inches ingredients Japan Japanese food stores kombu liquid long onion MAIN DISHES marinade medium heat medium pot minced mirin mirin sweet cooking miso soup noodles nori omelette ounces paper towel pickled plastic pork recipe Reduce the heat refrigerator rice vinegar rice wine rinse rolls sake rice wine scallions sesame oil sesame seeds Shichimi togarashi shiso shoyu soy sauce shrimp simmered skewers skillet skin slices soaked soybeans spinach steamed steamer stir-fried stirring sushi rice sweet cooking wine tablespoons tablespoons sugar tamari teaspoon salt texture tofu tonkatsu vegetable oil wakame wasabi Yields 4 servings yuzu