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.
This is a generous and authoritative book that will appeal to Home cooks of all levels..
Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan.
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.
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.
Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.
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.
Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking.
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
